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	<title>Salt News</title>
	<link>http://www.saltnews.com</link>
	<description>Exploring the world of gourmet salt</description>
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		<title>White Balsamic Melon Sorbet with Haleakala Ruby Sea Salt</title>
		<description><![CDATA[Once in a while salting is not about harmony.  Instead it’s about a gentle but jangling discord.  Haleakala Ruby is a luscious, warm Hawaiian sea salt that takes its color from the Haleakala volcano&#8217;s sacred alaea clay.  This is a salt that excels on fish and pork, where it seeks out and then embellishes the [...]]]></description>
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		<title>Djibouti’s Mystery – Salt from Lake Assal</title>
		<description><![CDATA[It is impossible to transform a cube into a sphere by cutting off corners.  Every time you cut a corner off, you reduce the degrees of the angles, but no matter how many times you do this, you will still have sides.   A perfect sphere has no sides.  This is the classical version of the [...]]]></description>
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		<title>On the Purity of Sea Salt</title>
		<description><![CDATA[Sometimes we get inquiries from our customers at The Meadow which, in the interest of promoting better awareness about good culinary salt, merit a public response.  Jason L asks about the purity of sea salt. My book, SALTED, to be released this October 12 (more on that in a later post!), explores this question in [...]]]></description>
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		<title>Strawberries and Bitterman’s Chocolate Salt</title>
		<description><![CDATA[So this morning I set out for Chelsea Market in New York City to buy some coffee beans and I had absolutely no intention of falling in love with another berry. But I stumbled across some great-looking stracchino cheese, and then moments later bumped into some luscious strawberries, and while I was fumbling for change [...]]]></description>
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		<title>Cyprus Hardwood Salt Contemplation</title>
		<description><![CDATA[I&#8217;m sitting on a black leather couch of a playwright whose West Village apartment I&#8217;m subletting, thinking about how I need to get outside to buy some more raspberries.  About to pop the last one into my mouth. But then I stop.  My last raspberry ils talking to me. (If you&#8217;ve ever seen those videos [...]]]></description>
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		<title>Thai Snapper with The Meadow Flake Sea Salt</title>
		<description><![CDATA[A crispy tangy spicy red snapper: flavors singing in exotic Southeast Asian voices.  Restless nights preceded this recipe.  There was hand wringing.  Soul searching.  The dilemma of which salt.  Bali Rama, with its arrowhead tips of explosive freshness, was the seductive choice, a magnificent sea salt that seems never to steer me wrong.  Maldon sea [...]]]></description>
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		<title>Japanese Steak Salad with Shinkai Deep Sea Salt</title>
		<description><![CDATA[The missed opportunity to enlist a good salt with steak makes this confusion tragic nonetheless.  Shinkai Deep Sea Salt: taught, brilliant, bitter-sweet, immaculate.  Sprinkled over the steak on this Japanese steak salad, Shinkai Deep Sea Salt brings grace and definition to the meat, deliciously integrating its carnal succulence into the civilized bed of gleaming garden greens.]]></description>
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		<title>Spinach-Shiitake Gratin with Maine Coast Sea Salt</title>
		<description><![CDATA[Usually the thing to ask when using salt is: how can I make the most of the interplay between salt and food? There’s texture to consider, the mineral flavors of the salt itself, and the visual cues that sensuously salted food can provide to get the engines of your appetite revving.  A spinach gratin is [...]]]></description>
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		<title>Frying Like a 6 Year Old, Salting Like a Man</title>
		<description><![CDATA[Once in a while you come across a chef whose culinary acumen exceeds your wildest anticipation, whose sense of style outshines your most lurid food fantasies.  Their accomplishments are legendary, their followers legion, and their place in the pantheon of food history vouchsafed by critics and public alike.  Then there are those chefs who toil [...]]]></description>
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		<title>Salt Block Scallops with Szechuan Peppercorns and Citrus</title>
		<description><![CDATA[Sautéeing on Himalayan salt blocks creates exponentially more flavor than sautéeing in a conventional skillet. The heat and the salt each work their own mojo to produce flavor. And of course, like any recipe cooked on Himalayan salt blocks, the mineral-rich Himalayan pink salt produces a dish that is salted to perfection. ]]></description>
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