"dsi1" > wrote in message
...
> On 5/9/2013 8:38 PM, Julie Bove wrote:
>>
>> My daughter is the one that used it. We've used a steak rub that is well
>> liked. And since there were no directions, I assumed it would be the
>> same.
>> But then I saw the steak! This rub had huge chunks of salt in it. I
>> knew
>> by looking at it that it would be too much salt. I tried to rinse it off
>> before it was cooked but apparently it seeped in and it was still too
>> much.
>> Then again, husband is a massive food salter. Doesn't do any good to
>> tell
>> him to taste for seasoning first. He has the need to lay on the salt.
>>
>>
>
> I'll use coarse Hawaiian salt with red clay on steaks. Beats me if it's
> too salty. I don't think it is. My dad used to do that with steaks and
> I'll probably teach my son to use it.
>
> What I've been using recently is some Asian seasoning that has some garlic
> and ginger and sesame seeds. It's pretty good stuff and great for stir
> fry. I stir fry asparagus by chopping it into sections and frying in a
> little oil at high heat with some sesame oil, soy sauce, salt, and a
> little chili pepper flakes. It's great!

Interesting! Thanks!