On Wed, 2 Feb 2005 15:22:35 -0700, "Bob Myers"
> wrote:

>
>"elaine" > wrote in message
...
>
>> Sounds easy but what is 'fleur de sel.'? -- salt flour?? (probably not!)
>> Elaine
>
>Literally, it's "flower of the salt" - an unrefined sea salt, collected
>by hand in the Brittany region of France. It's hideously expensive
>as salt goes, at least in my semi-humble opinion, and you can
>certainly substitute other sea salts if you like.
>
I don't disagree with that, but you use very little of it for the
potatoes, and the effect is really nice.

It also keeps. I use much more ordinary salt most of the time, but for
that one thing, the riced potatoes, I like it.


>


Rodney Myrvaagnes NYC J36 Gjo/a


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