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Janet

In article >, says...
>
> On 17/04/2016 8:38 PM, sf wrote:
> > On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
> >
> >> graham wrote in rec.food.cooking:
> >>
> >>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
> >>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
> >>> squeezing the tater to open it slightly. Toss with olive oil and
> >>> sprinkle with a little Maldon salt and then roast them. Obiously,
> >>> you and your guests don't eat the leaf.
> >>
> >> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
> >> little left.
> >
> > Maldon is French, artificially dried seawater - expensive due to PR
> > advertising.
> >
> Maldon is ENGLISH, from Maldon in Essex, N.E. of London.
> Graham

Mon dieu Gra'am, 'as noboddy told vou mal is a very bad French word?
Essex 'as too much sex to be in Angleterre.

Janet UK