Category: fleur de sel

go lb. salt featured in – go gilbert! (June 2013)

Many thanks to Susan Lanier-Graham for a this piece! (for full-sized .pdf excerpt click here: go gilbert! – june 2013)  (for complete online magazine click here: http://www.gogilbert.com/issues/2013jun/pdf/GG-0613.pdf)  

Succulent Seasoning Secrets – How (or when) to salt your proteins!

  One of the most basic tenets in the kitchen is that of “salting (often referred to as seasoning) your proteins”. We’ve already broached that subject in a previous blog post – “What’s at steak?” From beef to pork to chicken to lamb, every chef worth… Continue reading

Thinking about – National Food Month

  Really? We need a month to celebrate food?  Says who? And why? (maybe it started out as someone’s not so brilliant April Fool’s joke…and then the idea stuck?) Oh, and it’s also Gardening Month.  Good to know.  NOW I’ll go out and get my… Continue reading

Thinking about – Potato Chips

  We’ve all heard the adage that ‘necessity is the mother of invention’. No statement could have been more true for Chef Crum. It was a warm summer evening, and by all counts Chef Crum was having a bad night. One of the patron’s had… Continue reading

What’s at steak? – Salting your proteins!

  Spring training started this weekend. Summer time is just around the corner and grill masters everywhere will be dusting off their mitts, tongs, skewers and other outdoor culinary paraphernalia. Cooking the perfect steak (or burger, or pork chop) can be quite the challenge. You… Continue reading

Wake up and smell the coffee!

  Monday and morning should never occur in the same sentence together, or even the same time zone for that matter. But they do. Life would be so much easier if we could just lounge about in our unmentionables and enjoy life at a more… Continue reading