On Mon, 28 Apr 2008 18:48:38 -0700, "gunner" >
wrote:

>
>"blake murphy" > wrote in message
>news
>> On Sun, 27 Apr 2008 09:38:21 -0700, "gunner" >
>> wrote:
>>
>>
>>>Been experimenting with it since I read it in Jaden's Steamy kitchen blog.
>>>http://steamykitchen.com/blog/2007/0...lavored-salts/.
>>>But when you think about it we have been doing this finishing salt in one
>>>form or another all along. Had a batch of Pink Peppercorns as well as
>>>Szechwan peppercorns along with several brands of sea salts, key limes,
>>>lemons, oranges so I decided to give it a try. Recently have done a
>>>chile
>>>lime alder smoked sea salt, quick pulsed in the spice blender to make it
>>>bit finer for the table. Really good on such as grilled meats, chicken
>>>and
>>>corn.
>>>
>>>Let me know if you come up a fav blend
>>>
>>
>> how do you use your szechuan pepper salt? i've been thinking of
>> making some.
>>
>
>Blake, I have made small batches of the pink and szechwan PC with some of
>the Hawaiian Alaea red sea salt, along with some other spices, with the
>intent of developing salmon (especially gravlax) and tuna dishes .
>Unfortunately, Doc said hold up on seafoods for a bit. so I wait. I seem
>to recall Jaden had some ideas on her site for the salts.
>

o.k. i will go back and look again.

your pal,
blake