Article: the Main Ingredient: Shake it up; When it comes to seasoning, kosher is the way to go

robbyers@wvgazette.com

tara@wvgazette.com

IN the olden days, when a cook wanted a pinch of salt, he just reached into his pig.

Simple as that. None of this haphazard salt shaker stuff.

(Looking back on that first sentence, perhaps we should clarify that we mean "salt pig," an earthenware crock, lest we are accused by PETA of advocating pig reaching - which we do not.)

Today's kitchens and dining rooms still harbor plenty of salt shakers. But the pig is making a comeback. And when a serious cook reaches into his pig (see above disclaimer), he often comes back with a pinch of kosher salt - or sea salt, but that's another column.

Coarse kosher salt is the gourmand's workhouse seasoning. Rarely ...

Related newspaper, magazine, and journal articles:

 
 
Newsweek Harper's Magazine The Washington Post Chicago Tribune Crain's Chicago Business PRNewswire Pediatric News The Nation Advertising Age The Economist (US) A FREE trial gives you access to over 80 million articles! Access over 6,500 publications with a FREE trial!