On 2015-10-27 19:58:32 +0000, sf said:

> On Tue, 27 Oct 2015 10:17:28 -0700, gtr > wrote:
>
>> On 2015-10-27 15:56:58 +0000, ImStillMags said:
>>
>>> The Hawaiian lava salt is not as "salty" as regular salt to me. You
>>> are going for the smoky, ashy taste of the lava. You could use as
>>> little as 1 T (tablespoon) . Trust me it's not salty.
>>
>> Well you sold me on checking out the Hawaiian salt; sounds interesting.
>
> I'm going to try making smoked salt someday. I don't care if it came
> from Hawaii or not. Didn't you say you have a stovetop smoker? You
> could use that and make your own.
> http://simpledailyrecipes.com/935/ma...wnsmoked-salt/

No stovetop smoker. I have a barrel-style smoker, used only for making
smoked fish, which has laid fallow for about 4 years. I may turn to it
during the winter for beef and foul, which I've never tried.

I bought some French smoked salt a few years back, and still have
plenty of it. I'm reminded the wife is not a fan of smoked flavors in
general; favorite cheese is aged gouda, but doesn't care for smoked
gouda. Ah well, my freedoms vastly outweigh the limitations...