> wrote in message
...
> On Sun, 18 Feb 2018 12:47:32 -0800, "Julie Bove"
> > wrote:
>
>>
>>"l not -l" > wrote in message
...
>>>
>>> On 18-Feb-2018, jmcquown > wrote:
>>>
>>>> On 2/18/2018 10:56 AM, Sqwertz wrote:
>>>> > On Sat, 17 Feb 2018 21:41:05 -0800, Julie Bove wrote:
>>>> >
>>>> >> I bought some of this awhile back. I've been using it on
>>>> >> steak and everyone
>>>> >> loves the stuff. The problem? I used it all up. My jar says
>>>> >> $8.99 as the
>>>> >> price but I know I paid less for it. I think it was a
>>>> >> clearance item that I
>>>> >> added to an order, perhaps from Sur La Table? Can't
>>>> >> remember. At any rate,
>>>> >> they have none now.
>>>> >>
>>>> >> I did find the maker's website. They are selling it for
>>>> >> $9.95. I do want
>>>> >> some more but don't want to pay that much. Anyone seen it
>>>> >> elsewhere online
>>>> >> for less? Thanks!
>>>> >>
>>>> >> http://www.chefsalt.com/shop/index.p...roducts_ id=4
>>>> >
>>>> > With all the online shopping you do, you should easily be
>>>> > able to
>>>> > search the web for anyplace that has it cheaper without
>>>> > having to
>>>> > enlist some gullible schmuck here to do it for you.
>>>> >
>>>> From her citation, it's prepared in "porcelain-lined salt
>>>> evaporation
>>>> pans on islands off the coast of Lyon, France." Oh, woo hoo.
>>>> It's
>>>> french salt.
>>>>
>>>> Further:
>>>>
>>>> "the rugged jumbled salt crystals look pristine and
>>>> transparent. They
>>>> pick up their characteristic grey opacity when clay scraped off
>>>> the
>>>> floor of the evaporation pans mixes with the salt during
>>>> raking. The
>>>> crystalline character of Noirmoutier is raucous and chaotic and
>>>> nearly
>>>> saturated with sea water. Perfect for keeping steaks and chops
>>>> moist and
>>>> juicy."
>>>>
>>>> So, it's basically expensive, dirty imported salt. Not
>>>> impressed.
>>>>
>>>> Jill
>>> Sounds like expensive rock salt. For a buck a pound, she could
>>> pick up rock salt and fput it in a salt grinder to save big $$$
>>> for dirty salt.
>>
>>She didn't post the whole thing. There are seasonings mixed in.
>
> Yeah, like porcelain, because we all KNOW how good and necessary
> THAT is to good health!

What? No. Lemme look it up again.

Description
A great steak deserves a great salt. Here you get two: moist, crunchy, sel
gris from the French island of Noirmoutier, and Kala Namak, a nose-tingling
black salt mined from volcanic mineral deposits in India. Add a pinch of
coarse sugar for balance and cracked coriander for allure. This ragged yet
cosmopolitan blend towers atop steaks and chops, elevates a meatloaf, and
recalibrates your chili.

Ingredients
Sel gris de I'lle de Noirmoutier is formed in porcelain-lined salt
evaporation pans on islands off the coast of Lyon, France. Before
harvesting, the rugged jumbled salt crystals look pristine and transparent.
They pick up their characteristic grey opacity when clay scraped off the
floor of the evaporation pans mixes with the salt during raking. The
crystalline character of Noirmoutier is raucous and chaotic and nearly
saturated with sea water. Perfect for keeping steaks and chops moist and
juicy.

Kala Namak rock salt, the ancient Indian black salt with reputed medicinal
properties is melted with spices over wood fires resulting in a salt that is
rich in iron (giving it an amethyst sheen) and a mild but meaty sulfuric
aroma.

Ancho Chiles are dried red poblano chile peppers. They are aromatic, fruity
like dried raisins, and relatively mild (only 1250 to 2500 Scoville units, a
measure of the heat-producing oil in hot chiles).

Coriander Seeds are the pale brown and perfectly round seeds produced by the
same plant that gives us fresh cilantro leaves. When cracked, the delicate
seeds release aromas of lemon and sage.

Thyme leaves appear small gray-green and indistinctive, but don't let that
fool you. Their warm, refreshing flavor permeates everything they touch
thanks to thymol, the volatile oil that defines this soothing herb.

Tellicherry Peppercorns are the highest grade of pepper grown on Mount
Tellicherry in the Malabar region of southern India. Tellicherry are given
extra time to ripen on the tree, giving them more pungent oils than other
peppercorns.

Turbinado sugar, barely refined raw cane sugar, is burnished with molasses
and naturally crystallized, rather than granulated like more processed
sugars.

Onion and Garlic quality changes from season to season and crop to crop, but
once the bulbs are dried into flakes their sweet earthy flavor and pungency
is set. We use garlic and onion flakes that are flash-dried to capture those
flavors before they oxidize.