You are viewing a single comment's thread from:
RE: Natural Cures & Natures Medicine: How To Eat Your Way To A Healthy Heart (medicine free)
I've actually made sea salt. As long as you get clean ocean water, it's not hard. It's fun to add stuff to it too, like red wine, then evaporate off the liquid, and you're left with a delicious, colorful texture and flavor explosion to top off even the most sophisticated entree.
The props you get from making it yourself only add to the savor.
Red wine enhanced salt .. inspired, I like it! :)
Use something dry, for more robust flavor. Sweet wines just don't seem to work for me. The Vins de Pays (French country wines), or even skookum Spanish or Italian table wines. Carlo Rossi Paisano comes in cheap gallon jugs and is quite dry and robust. I've used Pinot Noir from domestic wineries to good effect.
The color is amazing, the texture and zest complements beef and similar entrees. Plus, it's fun. Where's the downside?