arrgg! Lynne Rossetto Kasper! Salt water!

While I am taking cheap swipes at culinary icons, Lynne Rossetto Kasper of The Splendid Table radio show just told a caller from Nantucket that it was a shame that there are no local salt producers there, because then the caller could use that local salt to make a brine to brine whatever it was they were calling about.

Well, a brine, my friends, made from rehydraded Nantucket sea salt, just ain’t so different from undehydrated Nantucket sea salt. Is it?

I feel a little bad about publishing three posts in a day when for many months I’ve barely managed one a month. What can I say?

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