It seems an utter shame that so many restaurants continue to utilize table salt as the means by which we diners salt our food. Maybe their hope is that the food is perfectly seasoned when it lands in front of you. And quite often it is. There are times, however, when I find myself in need of a light dusting of salt but table salt will not do. It’s harsh and unrelenting saltiness hides the subtle flavors the chef worked so hard to create. It’s like covering “Water Lillies” in gauze. It’s beauty is still seen but only through an obtrusive mask that hides the bold bush strokes and brilliant colors that reveal Monet’s genius. It’s like a slap in the face when all you want is a hug.
My solution to this salty dilemma is a contact case. I do not intend for you to cover your food in the saline solution used to clean your contacts but rather house a small amount of Maldon Sea Salt on one side and perhaps Fleur De Selon the other. Or maybe a Murray River Pink Salt is more your style.
This may must be the most pretentious post yet but you will forgive me the next time you’re at a fine restaurant eager to savor a brilliantly crafted dish only to find it’s under-seasoned. A few flakes of Maldon and your dinner is saved.
The contact case is an inconspicuous vessel to house these fine salts. Perfectly seasoned food without offending the chef.
This case is another beautiful option.
It was given to me by my dear friend Julie (partner-in-crime in all things cooking class related) who found it at a gift shop near the Grand Canyon. We also think another great option would be those pill cases that have an individual slot for each day of the week – just think of all your salt options!
This concludes my most persnickety post to date. I apologize for the snobbery but you must know by now that I have a thing for salt. I never go without it.