Posted by Nan in Colorado Springs, CO on 2nd Nov 2012
Didi, you've done it again! This blend is a masterpiece and now a regular in my kitchen.
My favorite use for it is in a hearty soup or stew. I almost always finish off soups and stews with Viking or Maine Cherrywood smoked salt. Now, I also add a pinch of Chili Sea Salt to the bowls of anyone who wants a little kick with the smoked flavor.
It's great sprinkled on a burger or steak during grilling and it's mild enough that everybody likes it. On baked potatoes, oven roasted potatoes, and fries it's a nice change from "plain" salt.
I even put a pinch in a Bloody Mary last weekend and that was delicious, too.
Thanks for another terrific blend!