Cookaholics Bulletin Board

So I sent my sweetie to Spice Ace to pick up some smoked salt. Some text messaging ensued:

K: what kind of wood for smoked salt?

J: what do they have?

K: apple wood, alderwood, hickory, guava

J: guava? guava smoked salt?

K: OMG

J: what?

K: danish viking smoked salt

J: ????

J: what is is smoked with, burning villages?

K:

In the end, we got the applewood and the guava. The Danish Vikings were too expensive (maybe they did use burning villages). And the guava, really, how could you not?

I only have one smoked salt and it's SMOKY. Smells like a campfire and needs to be kept in a tightly sealed glass jar. What's the difference between the ones you got?

http://www.formaggiokitchen.com/shop/sm ... t-2oz.html

Outrageous but otherworldly

Jean,

The Guava is actually pretty fruity; it's almost like they used juice on it as well as burning wood. The applewood is more straight-up smoky and very strong. I didn't want the hickory, though; too strong, and almost cloyingly tarry.