The salt ideas are interesting...I've made a citrus salt in the past, and it was spectacular. Unfortunately, I always seem to forget making these wonderful condiments...so thanks for the reminder!
I would follow you around the grounds and kitchen for a week like an eager puppy waiting for scraps (of what your hands and nose and eyes know of the ready texture, the right scent, the ripe color) to fall. There is at once an ancient-modern flare to your culinary mastery.
Hot smoked salmon is one of my all time favorites. Very nostalgic for me. I look forward to a future where I am somewhere conducive to trying my hand at fishing & smoking the fish myself!
These people (who work near me) are the real deal. Your writing is strong, your voice quirky and original. Please read especially the section on proposals. I believe in your cookbook! https://ekusgroup.com/
Citrus salt (especially with the leaves) is one of those gems that always has a place in the kitchen, great way to get all those essential oils preserved!
The salt ideas are interesting...I've made a citrus salt in the past, and it was spectacular. Unfortunately, I always seem to forget making these wonderful condiments...so thanks for the reminder!
Always good to have some different jars for the winter.
I would follow you around the grounds and kitchen for a week like an eager puppy waiting for scraps (of what your hands and nose and eyes know of the ready texture, the right scent, the ripe color) to fall. There is at once an ancient-modern flare to your culinary mastery.
Kind words, thank you.
Hot smoked salmon is one of my all time favorites. Very nostalgic for me. I look forward to a future where I am somewhere conducive to trying my hand at fishing & smoking the fish myself!
Happy to have found some nostalgia for you .
These people (who work near me) are the real deal. Your writing is strong, your voice quirky and original. Please read especially the section on proposals. I believe in your cookbook! https://ekusgroup.com/
Thank you Lida. The recommendation is very useful. Many thanks for your support.
I love dried porcini zuzzed in a spice grinder and then used to coat a chicken before roasting.
Most definitely.
Ooh I love making flavored salts, and this one! Our citrus isn't quite good yet, but this is on the list ...
A mix of different citrus and leaves is always delicious.
Citrus salt (especially with the leaves) is one of those gems that always has a place in the kitchen, great way to get all those essential oils preserved!
The leaves make a big difference but need to dehydrated at low temperature.
Adds to must make list. Thanks Will
Enjoy.
William, do you use coarse Maldon for your salts?
I do, yes. I also use from the Cornish salt company and fleur de sel from France. Depends on what’s close to hand..
Beautiful photos! You have a knack for finding exquisite lighting.
Natural daylight as far as possible.
Lovely. I can smell it all.