http://katymcarter.com/2007/07/respect-the-salt/ Wed, 08 Feb 2012 21:32:50 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://katymcarter.com/2007/07/respect-the-salt/comment-page-1/#comment-1607 The history of the world, via the story of salt. Sat, 29 Jan 2011 00:49:44 +0000 http://katymcarter.com/?p=20#comment-1607 [...] I’ve written before, about how salt alone can save a dish — most often, cooks at home under-utilize the seasoning. And while salt was known to have a singular source in my growing-up years (a blue cardboard canister bearing an umbrella-laden girl), I now have about four different varieties in my pantry, none of them Morton’s, none of them iodized. [...] [...] I’ve written before, about how salt alone can save a dish — most often, cooks at home under-utilize the seasoning. And while salt was known to have a singular source in my growing-up years (a blue cardboard canister bearing an umbrella-laden girl), I now have about four different varieties in my pantry, none of them Morton’s, none of them iodized. [...]

]]> http://katymcarter.com/2007/07/respect-the-salt/comment-page-1/#comment-18 Pommes anna Mon, 28 Sep 2009 19:14:46 +0000 http://katymcarter.com/?p=20#comment-18 [...] that’s what you end up seeing), you set the timer for 30 minutes. You salt between layers (I under-seasoned out of fear), and let it cook over med-low heat for a total of 30 minutes. At this point, you press the [...] [...] that’s what you end up seeing), you set the timer for 30 minutes. You salt between layers (I under-seasoned out of fear), and let it cook over med-low heat for a total of 30 minutes. At this point, you press the [...]

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