Comments on: Asian Flavored Sea Salts

By: Vicki (piggledy)

Vicki (piggledy) — Fri, 22 Oct 2010 04:06:57 +0000

Hi, Jayden – about measuring spoons – I think I’ve solved the problem. I have four or five sets, and removed them all from their little chains and loops, and popped them into a itty bitty crock that lives on my counter, along with my utensil crocks. If and when I find myself at a rummage sale, I grab any measuring spoons I find, because I like to have a whole bunch, so I’m not washing them throughout a long cooking session. So, just find the size you need in the little crock, use it, and put it in the sink with the other dishes to be washed when you’re done. So easy, and no more martialing a set of spoons with a teaspoon covered with honey, until I need the other spoons in my recipe. Hope that helps – it is one of the tips I’ll add to my blog, once I get it launched!

By: Tampa Cheryl

Tampa Cheryl — Sun, 14 Feb 2010 23:27:46 +0000

Jayden, looking back at past posts for ideas I stumbled across this one today. I quickly located the Alessi Fine Sea Salt at the market and made the citrus salt. Wonderful. Now to find Sichuan peppercorns for my next adventure. As a near life long Kosher salt user I’m finding it hard to get used to the new texture as I salt by hand-feel.

By: Pamela

Pamela — Tue, 23 Jun 2009 22:29:07 +0000

Please try Hawaii Kai’s Hawaiian sea salt with organic Bamboo leaf extract. It is wonderful on Jasmine rice!

By: Ravenous Couple

Ravenous Couple — Wed, 06 May 2009 02:24:05 +0000

Thanks for the informative post! I went out and bought a bag--sure enough the first time workers had no idea--should have printed the picture. Just used these as a part of a coriander sichuan peppercorn brine for pork chops for vietnamese com tam.

By: Murasaki Shikibu

Murasaki Shikibu — Sun, 01 Mar 2009 17:40:17 +0000

Sichuan peppercorns…mmmm…. I’m waiting for a friend of mine to bring me some from LA. I think I’ll make the Sichuan Peppercorn Salt – thanks for the recipe it’s great.

By: Tastyeatsathome

Tastyeatsathome — Sat, 13 Sep 2008 23:53:52 +0000

Check out what I made with this citrus salt. What a YUMMY finishing salt to have on hand! Thanks Jaden! http://tastyeatsathome.wordpress.com/2008/09/13/roast-chicken-with-garlic-ginger-and-lemon/

By: Mei

Mei — Mon, 16 Jun 2008 09:07:34 +0000

I love sichuan peppercorns & using it to flavor salt is a great idea. Can’t wait to try that to roast chicken. Thank you for sharing this.

By: Hepcat

Hepcat — Sun, 15 Jun 2008 18:51:58 +0000

Your post has inspired me to go to Penzey’s (a dangerous place!) to buy more sea salt and some nice spices to try as flavors. Knowing my hatred for zesting citrus, I bought their dehydrated version — should I grind that before mixing it in with the salt? They also recommended lavender, so I’m going to mix up a batch of that — I haven’t yet decided whether to grind the flowers and mix in, or make a muslin bag (I know I have some muslin around here somewhere…) and put them in a jar together for a couple of weeks.

I also dropped in to another addictive place, the Tuesday Morning store, where I found a set of three jars of sea salt marked down to $2! Hawaiian, Mediterranean and Pure Sea Salt. This should get me on a cooking binge again.

By: Hillary

Hillary — Fri, 13 Jun 2008 16:56:34 +0000

Oooh thanks for all the photos. The citrus salt sounds the best!

By: sagari

sagari — Tue, 10 Jun 2008 17:54:52 +0000

That an amazing asian salt jaden