I tried this with the RealSalt that Om sent me, and found it to be a tad
*too* salty........ but still very palatable (after adding more mayo).
Havta remember to use about 2/3rds when using RealSalt!!
I doubled the amounts in the recipe.
"PeterLucas" <[email protected]> wrote in message
news:[email protected]...
> http://www.epicurious.com/recipes/food/views/230773
>
>
> I tried this with the RealSalt that Om sent me, and found it to be a tad
> *too* salty........ but still very palatable (after adding more mayo).
> Havta remember to use about 2/3rds when using RealSalt!!
> I doubled the amounts in the recipe.
Hmm -- I've used RealSalt for years. I'm the opposite. When I'm baking
and use Haines sea salt, the grains seem more uniform and close together, so
I will mentally contemplate using less sea salt than RealSalt.
"Dee Dee" <[email protected]> wrote in
news:[email protected]:
>
> "PeterLucas" <[email protected]> wrote in message
> news:[email protected]...
>> http://www.epicurious.com/recipes/food/views/230773
>>
>>
>> I tried this with the RealSalt that Om sent me, and found it to be a
>> tad *too* salty........ but still very palatable (after adding more
>> mayo). Havta remember to use about 2/3rds when using RealSalt!!
>> I doubled the amounts in the recipe.
>
>
> Hmm -- I've used RealSalt for years. I'm the opposite. When I'm
> baking and use Haines sea salt, the grains seem more uniform and close
> together, so I will mentally contemplate using less sea salt than
> RealSalt.
>
Peter........ still adjusting the salty part of his taste buds
"PeterLucas" <[email protected]> wrote in message
news:[email protected]...
> "Dee Dee" <[email protected]> wrote in
> news:[email protected]:
>
>>
>> "PeterLucas" <[email protected]> wrote in message
>> news:[email protected]...
>>> http://www.epicurious.com/recipes/food/views/230773
>>>
>>>
>>> I tried this with the RealSalt that Om sent me, and found it to be a
>>> tad *too* salty........ but still very palatable (after adding more
>>> mayo). Havta remember to use about 2/3rds when using RealSalt!!
>>> I doubled the amounts in the recipe.
>>
>>
>> Hmm -- I've used RealSalt for years. I'm the opposite. When I'm
>> baking and use Haines sea salt, the grains seem more uniform and close
>> together, so I will mentally contemplate using less sea salt than
>> RealSalt.
>>
>
>
>
> Peter........ still adjusting the salty part of his taste buds
>
>
> (I've been a Maldon man for the last 8 years)
>
I believe I've had that before -- I'm going to look out for it for a change
of pace.
Thanks.
It's on my list of stuff to look for while I'm shopping.
Dee Dee
"PeterLucas" <[email protected]> wrote in message
news:[email protected]...
> "Dee Dee" <[email protected]> wrote in
> news:[email protected]:
>
>>
>> "PeterLucas" <[email protected]> wrote in message
>> news:[email protected]...
>>> http://www.epicurious.com/recipes/food/views/230773
>>>
>>>
>>> I tried this with the RealSalt that Om sent me, and found it to be a
>>> tad *too* salty........ but still very palatable (after adding more
>>> mayo). Havta remember to use about 2/3rds when using RealSalt!!
>>> I doubled the amounts in the recipe.
>>
>>
>> Hmm -- I've used RealSalt for years. I'm the opposite. When I'm
>> baking and use Haines sea salt, the grains seem more uniform and close
>> together, so I will mentally contemplate using less sea salt than
>> RealSalt.
>>
>
>
>
> Peter........ still adjusting the salty part of his taste buds
>
>
> (I've been a Maldon man for the last 8 years)
>
I believe I've had that before -- I'm going to look out for it for a change
of pace.
Thanks.
It's on my list of stuff to look for while I'm shopping.
Dee Dee
"Dee Dee" <[email protected]> wrote in
news:[email protected]:
>> Peter........ still adjusting the salty part of his taste buds
>>
>>
>> (I've been a Maldon man for the last 8 years)
>>
>
> I believe I've had that before -- I'm going to look out for it for a
> change of pace.
> Thanks.
> It's on my list of stuff to look for while I'm shopping.
Good luck in your search, but it can be got over there.