sf <icu2@pipeline dot com> wrote:
>I've dicided, as a result of this thread, that I want to
>keep my Kosher salt in a shaker, not a cellar (I'll use it
>more).

I keep mine in a cellar with a separate lid that's shaped
and painted like a 3-inch wheel of Parmigiano-Reggiano. I
got it at Sur La Table because their knockoff of Alton Brown's
salt cellar looked like a cheap piece of Sheldon. It was plugged
on the box as a parmesan cheese cellar, but, ****, who keeps
grated P-R lying around in a cellar? Don't make me laugh.

It's downright perfect as a salt-cellar though. Lift the lid,
grab a pinch, into the sauce. I even calibrated my pinches
using it.

one-finger: 1/3 tsp
two-finger: 1 tsp
three-finger: 1 tbs
four-finger: too much

Something about using more fingers lets you take a fatter
pinch as well as wider.

>What container do you suggest, oh great one of the internet
>search?

Sheldon keeps his hog's head in a pig's ass, so I think
his understanding of volume, capacity, and appropriate
usage are somewhat derated.

>Practice safe eating - always use condiments

I grilled a cheeseburger today. 80/20 g.b., a pinch of
salt and a few grinds of pepper per side, 2 minutes on
a covered 600F grill then flip and 2.5 minutes more,
placed between two slices of american-swiss process
cheese on a 1-minute grilled, sesame-seed potato bun,
with finely chopped onion, thinly sliced double-garlic
pickles*, French's yellow mustard and Heinz 57 ketchup,
and Ruffles(R) on the side. Paired with a recent vintage
Coors Original canned beer. Effing heaven.

--Blair
"Takes longer to write it than to cook
and eat it."

* - I buy the Claussen "Hearty Garlic" pickles, then
rough-chop a few cloves of fresh garlic and throw them
in while I finish the previous jar over a few weeks.
Makes the cukes spicy and beautiful. I slice these puppies
less than a millimeter thick across the grain and put 6
or so of them on a burger. I need something to do with
the pickled garlic, though.