Salt PigsPosted: February 6, 2013
I am a big fan of open salt containers. As a Chef I go through a lot of salt! I use French Fleur de Sel as a salt for most sautéing, fine for vegetable dishes, coarse for pan searing meat, fine pink Himalayan as a finishing salt. I love the Bonfire Smoked Salt from Greenman Gourmet in Avondale. Using an open container means I can grab some with my fingers and distribute it evenly over my food.
I had these made by an artist that is at Riverside Arts Market every Saturday; Wood Turnings by Jerry Vaughan.