Comments on: I’m Bringing Salty Back http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/ for geeks who love to cook and eat well Fri, 10 Feb 2012 12:33:50 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Katrina http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/comment-page-1/#comment-2584 Katrina Fri, 24 Dec 2010 21:10:44 +0000 http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/#comment-2584 Okay, I'm super late to this comment party, but I couldn't help myself from mentioning that the fish in that picture is NOT a sockeye. The good news is, I suspect that it is a king salmon, which is the most highly prized Pacific salmon species. (I can't say for sure without seeing the whole fish, but the tail is an excellent species indicator.) Sockeye have translucent tails, with no discernible silver markings, and never have spots on their tails or backs. (Salmon geek here, I work on a commercial fishing boat in Alaska.) In any case, that looks like a fabulous preparation for a whole salmon! I love your photos! Okay, I’m super late to this comment party, but I couldn’t help myself from mentioning that the fish in that picture is NOT a sockeye. The good news is, I suspect that it is a king salmon, which is the most highly prized Pacific salmon species. (I can’t say for sure without seeing the whole fish, but the tail is an excellent species indicator.) Sockeye have translucent tails, with no discernible silver markings, and never have spots on their tails or backs. (Salmon geek here, I work on a commercial fishing boat in Alaska.)
In any case, that looks like a fabulous preparation for a whole salmon! I love your photos!

]]> By: Rodney Sparks http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/comment-page-1/#comment-1881 Rodney Sparks Thu, 12 Aug 2010 18:00:25 +0000 http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/#comment-1881 Hello Scott, I just received a Himalayan salt slab as a gift, and am trying to think of the best way to use it. Have you used one since this dinner party? Any other tips? I like the idea of refrigerating it and then curing beef carpaccio and/or fish on it. I also plan on trying this: http://www.richardhuff.com/archives/100-cooking-on-a-himalayan-salt-slab.html Sounds like the key is to get it REALLY hot. I also like the idea of searing steaks on it, as I've been really into using my sous vide controller and rice cooker apparatus and then searing steaks over a charcoal chimney. Might also be a great way to sear boneless skinless chicken breasts, as using a pan in the kitchen is MESSY and my side burner on my BBQ isn't hot enough. Putting this bad boy in my gas grill should work nicely. ;-) Thanks! Hello Scott,

I just received a Himalayan salt slab as a gift, and am trying to think of the best way to use it. Have you used one since this dinner party? Any other tips? I like the idea of refrigerating it and then curing beef carpaccio and/or fish on it. I also plan on trying this:
http://www.richardhuff.com/archives/100-cooking-on-a-himalayan-salt-slab.html
Sounds like the key is to get it REALLY hot. I also like the idea of searing steaks on it, as I’ve been really into using my sous vide controller and rice cooker apparatus and then searing steaks over a charcoal chimney. Might also be a great way to sear boneless skinless chicken breasts, as using a pan in the kitchen is MESSY and my side burner on my BBQ isn’t hot enough. Putting this bad boy in my gas grill should work nicely. ;-)

Thanks!

]]> By: Scott http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/comment-page-1/#comment-734 Scott Sun, 11 Oct 2009 06:09:08 +0000 http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/#comment-734 Hi Sobia, Why not start your own? Find a few friends at work or neighbors who share an interest in food and entertaining and arrange monthly get-togethers. It's helpful to choose a theme and assign all of the responsibilities of the evening to the host couple. That way, the whole meal will have continuity and you'll be able to take all the credit :- ) Hi Sobia,

Why not start your own? Find a few friends at work or neighbors who share an interest in food and entertaining and arrange monthly get-togethers. It’s helpful to choose a theme and assign all of the responsibilities of the evening to the host couple. That way, the whole meal will have continuity and you’ll be able to take all the credit :-
)

]]> By: Sobia http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/comment-page-1/#comment-733 Sobia Sat, 10 Oct 2009 20:10:53 +0000 http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/#comment-733 You mentioned a gourmet club in this post. I am a foodie myself and looking to join such club. Do you have any recommendations regarding that. thanks! You mentioned a gourmet club in this post. I am a foodie myself and looking to join such club. Do you have any recommendations regarding that. thanks!

]]> By: wasabi prime http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/comment-page-1/#comment-655 wasabi prime Mon, 10 Aug 2009 19:26:44 +0000 http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/#comment-655 What an impressive meal! I was trying to explain the salt-encrusted baking method to a friend and she was giving me the WTF-are-you-talking-about look, so I think I'll send her your post to help as a visual aid. What an impressive meal! I was trying to explain the salt-encrusted baking method to a friend and she was giving me the WTF-are-you-talking-about look, so I think I’ll send her your post to help as a visual aid.

]]> By: Scott http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/comment-page-1/#comment-629 Scott Mon, 03 Aug 2009 16:53:55 +0000 http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/#comment-629 The chalkboard is actually original to my home (and 100 years old!). I hired an artist to create that design, but it is intentionally temporary. I keep telling myself I'll change it one day, but never have. The chalkboard is actually original to my home (and 100 years old!). I hired an artist to create that design, but it is intentionally temporary. I keep telling myself I’ll change it one day, but never have.

]]> By: Gavin http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/comment-page-1/#comment-621 Gavin Sun, 02 Aug 2009 05:40:31 +0000 http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/#comment-621 That chalkboard is incredible. Did you do it yourself or buy it somewhere? Sorry if you talked about this earlier. I just found this blog. That chalkboard is incredible. Did you do it yourself or buy it somewhere? Sorry if you talked about this earlier. I just found this blog.

]]> By: Nurit - 1 family. friendly. food. http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/comment-page-1/#comment-572 Nurit - 1 family. friendly. food. Fri, 10 Jul 2009 16:43:09 +0000 http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/#comment-572 That's a nice table you got there! Did you read Jeffrey Steingarten's essay about salt? Turns out most people can't tell the difference bewteen the salts when they are dissovled and blind tasted. Unless they have a very very fine palate (like Jeffery :)). That’s a nice table you got there!
Did you read Jeffrey Steingarten’s essay about salt? Turns out most people can’t tell the difference bewteen the salts when they are dissovled and blind tasted. Unless they have a very very fine palate (like Jeffery :) ).

]]> By: Janna http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/comment-page-1/#comment-567 Janna Wed, 08 Jul 2009 01:41:01 +0000 http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/#comment-567 Hi Scott, I can't decide which I'm most captivated by: the thought of throwing a salt dinner party, or a whole salmon baked in Himalayan rock salt. The fish, and photography are equally stunning! I'm also thrilled that you're just as excited about salt as we are, and flattered that our Nicoise Olive salt made it to the party. *Inspired* Janna Hi Scott,

I can’t decide which I’m most captivated by: the thought of throwing a salt dinner party, or a whole salmon baked in Himalayan rock salt. The fish, and photography are equally stunning!

I’m also thrilled that you’re just as excited about salt as we are, and flattered that our Nicoise Olive salt made it to the party.

*Inspired*

Janna

]]> By: Jessica http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/comment-page-1/#comment-564 Jessica Mon, 06 Jul 2009 01:44:42 +0000 http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/#comment-564 I loved this post and it certainly made me hungry! I agree that salt needs to make a comeback. It has gotten such an unnecessary bad rap. I renewed my love of salt with some Himalayan sea salt from Sustainable Sourcing http://www.himalasalt.com. It is just excellent and I can never go back! I loved this post and it certainly made me hungry! I agree that salt needs to make a comeback. It has gotten such an unnecessary bad rap. I renewed my love of salt with some Himalayan sea salt from Sustainable Sourcing http://www.himalasalt.com. It is just excellent and I can never go back!

]]> By: Julie http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/comment-page-1/#comment-562 Julie Sat, 04 Jul 2009 22:33:52 +0000 http://seattlefoodgeek.com/2009/06/im-bringing-salty-back/#comment-562 What an absolutely awesome party! I too am a raving salt lover so can appreciate the theme immensely and am sure I would have loved the food! What an absolutely awesome party! I too am a raving salt lover so can appreciate the theme immensely and am sure I would have loved the food!

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