Nudged: Cook with a specialty salt
Years ago, Thor were and I were at a foodie event and attended a salt tasting. Mind-blowing! Himalayan, French, Hawaiian! Pink, gray, black! Truffle salt–yum! Who knew there were so many kinds available to us?
Now I’m pretty sure I have a jar or two hidden in my pantry, so this is my opportunity to rediscover one, shake things up, and continue on my quest in this round of Nudges to delight my senses.
If you don’t already have something like this, look at playing with an herb or spice blend that’s been languishing on your self. Or visit a spice shop and pick out something new for you. (You should be able to stay within our $20 budget.)
Have fun!
What Happened: I found two long-lost jars of specialty salt when I got down to completing this Nudge. Hawaiian Black Lava Sea Salt. That could work. But Josu’s Halmuni’s Kimchi Salt? Intriguing! That was a gift from a client some time ago, and I think I used it on roasted veggies one time.
I headed to the company’s website, hoping to find recipes. The first was for roasted quail. I’ve never cooked quail before, and that felt like too much of a leap this week (I don’t even know where I’d buy quail), even for this experienced nudger. đŸ˜‰ But perfectly boiled eggs seasoned with kimchi salt…hmm…. Earthy, multi-textured, different…
…and YUM!
Inspired, later in the week I roasted chicken generously seasoned with the salt. Another hit.
The Ah-Hahs: I’ve been getting a little bored with my cooking recently. I feel like I make the same entrees and side dishes every other week, over and over again. So how fun to discover that one little shift could make my basics taste new!
