Best coarse salts according to redditors

A spice/herb/extract I've always wanted to try? Easy. Silphium. not so easy: finding some.

Himalayan salt ain't no thang in my opinion. It's still just salt, and you put it on just like salt. What I really like as far as salt, though, is lava flake salt. It's great for presentation as you get these superthin crystal flakes that are up to about 1cm square.

Something I've had fun cooking with (you have to mean it) are grains of paradise, which is like pepper but not, really. Curry powder also benefits a lot from being freshly ground; these guys make epic curry powders right in front of you when you buy them. They've got easily eight different kinds and they'll go a little custom if you ask.

My best recent spice mix experiment is baharat. I think I used a recipe on this page but since it's timing out like it's owned by Conde Nast, I'm not exactly sure at the moment.

This is what we buy. Himalayan crystal salt. It's really good and $4.15/pound.

You could make it, but you could also go to Amazon. All that the saltpeter does to finished product is to preserve the color as pink, which I value, but if you can't get it, the flavor will be fine.

Weird. Is it cured at all or completely raw? Maybe there was some undissolved pink salt?

• The salt I used was Spice Labs coarse dark pink Himalayan crystal salt (not sea salt -- I'm just so used to sea and salt going together).
  
• In the first photo, you can see that I removed the plastic handle from a crappy oil splatter cover from WinCo. I don't really recommend it. The other oil splatter cover that you see in the second photo is a nice one from Ikea that has a foldable handle, which makes it great for compact storage.
  
• I smoked both batches for ~9 hours in my 18.5" WSM at around 100-150' using the snake method and chunks of applewood. All my vents were almost closed.
  
• I added aluminum foil to the grates around the oil splatter covers to force more of the smoke through the salt.
  
  Pardon the strange-looking photos. I was trying out a new camera app and it left weird artifacts all around the photos.

I got them all on Amazon.

https://www.amazon.com/NoSalt-Sodium-Free-Salt-Alternative-Ounce/dp/B0183RU7VI

https://www.amazon.com/Spice-Lab-Pink-Himalayan-Salt/dp/B004LKVRLG

https://www.amazon.com/Bobs-Red-Mill-Pure-Baking/dp/B014GMV7RC

https://www.amazon.com/Pure-Organic-Ingredients-Magnesium-All-Natural/dp/B075MV4F58

https://www.amazon.com/Natures-Way-Cayenne-Potency-Packaging/dp/B0009ET9XQ

Make your own!! Here's a recipe. Just take the honey out of his marinade recipe. I use a marinade of soy sauce, worcestershire sauce, garlic powder, fresh ground pepper, and curing salt, and I also got a dehydrator to make it easier. I only marinated the meat for 2 hours, and it came out great!

• 150 g blanched almond flour (1.5 cup )
  
• 6 tbsp psyllium husk powder
  
• 1 tsp baking powder
  
• 1.5 tsp salt (I use .5 tsp of salt, this is WAY too much)
  
• 4 egg whites
  
• 120 ml boiling water
  
• oil for frying (about 1-2 tbsp)
  
  Recipe
  
  ​
  
  I've tried multiple recipes for tortilla wraps, and this held up the best. I make a batch every week or so and use it to make turkey wraps for lunch every day.

salt

been on a original pokemon trip via netflix

Here's what I use: https://www.amazon.com/D-Q-Curing-Salts-Pink-Salt/dp/B0050IM4MY

Amazon

I am suddenly ridiculously tempted to buy a large bag of pretzel salt to keep at my desk.

...I can get five pounds of it for $15 bucks on Amazon.

I’m very excited now to be the freak with a salt jar on their desk instead of a candy jar. 😅

Any salt.

Although, I will say that a really good Sea Salt can be absolutely amazing in terms of flavor enhancement. This one I can vouch for, but I've also had plenty of other "Sea Salt" products that seemed no different from ordinary cheap table salt.

Pink salt like the 'Himalayan salt' or the curing salt which has nitrates? I wonder what a cured burger would be like?

1. I am grateful for an amazing thoughtful,sweet, little boy. With the best humor in the world.
   
   
2. For my dedicated stubborn fiancé. Who pushes himself everyday. And who's hand is always waiting to hold mine.
   
   
3. For my big ass dog, even if she does eat my udon noodles, she cuddles my feet and its awesome.
   
   
4. For our lovely home, because I've been without a roof over my head before.
   
   
5. For my opportunities, I've been presented with much more than some and I am grateful.
   
   And lastly for my job interview tomorrow, it's not the job I'm after but it's still nice and I'm excited for a chance to nab it.
   
   Awesomesauce
   
   pink salt I'd like this if I win to help improve my health.
   

what do you mean by mashing? sorry i'm not a native english speaker.

also you dont have to "massage" the cabbage.. just turn it around SOFTLY.. be gently, there is no need for any pressure.

you won't need to make a brine.. the brine appears naturally during the fermentation (after you put the kimchi in jars and let it sit outside of the fridge in a dark place for 1-2 days in summer.. 2-4 days in winter time).

just take the cabbage, cut it the way you want your cabbage.. salt it.. turn it around a few times.. the cabbage will release some water .. after some time (you can watch youtube videos for that) just wash the cabbage like 3-5 times with water (be gently) .. then make the kimchi paste, mix everything together (be gently) and put it in jars, let it sit outside and you will see how brine appears, gas bubbles as well and the kimchi will develope a sour taste and smell. after that you can put it into the fridge and eat. i have 1 year old cabbage in the fridge.. my kimchi never got any mold or turned out bad. making kimchi is different than doing pickles.

also be careful what salt you use.. if you are unsure you can buy specific korean kimchi salt like this one: https://www.amazon.com/Natural-Premium-Salt-Kimchi-Brining/dp/B07FXW6ZZC

here are some good videos:

https://www.youtube.com/watch?v=0sX_wDCbeuU

https://www.youtube.com/watch?v=i03eRZlR3Nk