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Ode to Alae salt (aka pink Hawaiian salt)


beautiful alae saltWhen Stefania Butler came back from Hawaii, she brought me a present. It was small, heavy, and sparkled. It came from Amy's Fish Market. And as soon as I saw it, I knew I'd love it.

I'd read raves from both Stefania and another foodie I admire, Karina Longworth. The St. Petersburg Times called it a good finish for mashed potatoes. No one had to tell me twice three times. I was sold.

So I started out with a little on potatoes. And a bit on steamed vegetables. Yum, double salty yum! Soon I was sprinkling the pink stuff on everything from avocadoes (straight up) to steak (with a pat of butter).

The salt adds texture as well as a nice earthy salty flavor, and is best when it can be both seen and crunched. I'm thinking salads, ceviche, fancy margaritas, composed salsas (yes! I just made that up. but you know what I mean?). But my absolute favorite use for the stuff: take very good bread, toast it, slather with unsalted butter, sprinkle with just a touch of alae salt.

Oh, I could eat that for breakfast, lunch and dinner. Atkins, you just go ahead and turn in your grave. I'm eating toast with butter and Hawaiian salt.
pink gold

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