"RockSalt" news and stories

I haven't added salt to food in 15 years. I have high blood pressure and don't want to risk any possible increase. Besides, a lot of food we eat already has enough salt in it and I haven't missed it. If I add anything at all, it's pepper or one of the many flavors that Mrs. Dash gives us.

The Salt Institute has a large FAQ page about salt. You can find out what salt exactly is, how much is produced in the U.S., effects it has on the human body, how animals react to salt, how much salt an athlete needs. There's even a huge list of recipes that contain salt. Recipes that contain salt? Wouldn't that be too big a list to have even on the web? Actually, they're recipes for food where salt is a vital ingredient.

When 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).