The
gal over at I'm Mad And I Eat is a braver woman than me, and that's not
just because I'm a man. This past weekend she ventured out to collect fresh kelp during a record low tide, but was unable to do so. Instead she gathered three liters of sea water in an effort to complete her quest to create her own fleur de sel.
After filtering it through cheesecloth and boiling for several hours, the Pacific brine yielded three ouncesof slight beige flakes that she's proud to say tasted like salt. No word on whether she's cooked with it or had to phone the local poison control center.
3-01-2006 @1:50PM Filbert said... Ever seen the Good Eats episode where Alton describes how sea salt is made? It's all red from the algae and impurities... but I guess that's half the draw of sea salt... I guess technically anything in that home made salt that was once alive is now dead, but what about pollution?
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