{"id":3889,"date":"2012-12-10T12:41:25","date_gmt":"2012-12-10T16:41:25","guid":{"rendered":"http:\/\/adam-jackson.net\/blog\/?p=3889"},"modified":"2012-12-10T12:41:25","modified_gmt":"2012-12-10T16:41:25","slug":"artisan-salts-at-the-salt-cellar","status":"publish","type":"post","link":"https:\/\/adamchandler.me\/blog\/2012\/12\/10\/artisan-salts-at-the-salt-cellar\/","title":{"rendered":"\u2605 Artisan Salts at The Salt Cellar"},"content":{"rendered":"

\"Salt<\/a><\/p>\n

While in Portland, I finally picked up some various salt types. I grew up not using salt on anything and then I discovered “Iodized Salt” that you can get cheap everywhere and then just this past year, I began using Morton’s Kosher Salt. I did start looking into Himalayan Sea Salt and Volcanic Salts and how they can be used to enhance foods in a different way. Well, most of the salt blocks or crystals that you buy online are expensive so, I found this place that has two locations in New Hampshire where they sell salts for $5-$20 a container for a few ounces but you can mix & match types for $50 in a 6-piece set.<\/p>\n

I used the Italian Black Truffle Salt and Himalayan Sea Salt on a few dishes. The Salmon I grilled on Friday got the Black Lava Salt from Hawaii. It is very interesting how each of these salts can change the flavor of dishes. I’ll be doing more experimenting with these over time as an addition to my cooking lineup at home and for dinner parties.\u00a0<\/p>\n

http:\/\/www.portsmouthsaltcellar.com<\/p>\n

\"Salt<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"While in Portland, I finally picked up some various salt types. I grew up not using salt on…\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_custom_appearance":"","csco_disable_excerpt_posts_layout":false,"csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_location_hash":"","csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4],"tags":[],"class_list":["post-3889","post","type-post","status-publish","format-standard","category-culinary","cs-entry","cs-video-wrap"],"apple_news_notices":[],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/pb3IC4-10J","jetpack-related-posts":[{"id":1279,"url":"https:\/\/adamchandler.me\/blog\/2010\/12\/19\/saturdays-amazing-dinner-recipe\/","url_meta":{"origin":3889,"position":0},"title":"\u2605 Saturday’s Amazing Dinner Recipe","author":"Adam Chandler","date":"December 19, 2010","format":false,"excerpt":"Saturday\u2019s Dinner Recipe Thanks Krissy for reminding me to blog about this and for Sue \/ Susan on her great encouragement on this little meal and, most of all, to my friend Lee who gave me the inspiration for this one. 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