Bryanna
Owner/Moderator
871 posts
Mar 15, 2005
3:13 PM
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that you wrote about that tastes like eggs?
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
323 posts
Mar 15, 2005
3:38 PM
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Bryanna, it's called a few things -- saindav, kala namak, black salt. It's pink, though; so that helps identify it visually.
Here:
Last Edited Linda on 15-Mar-2005 3:43 PM
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Bryanna
Owner/Moderator
872 posts
Mar 15, 2005
3:43 PM
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Thanks, Linda! I want to look for it in an Indian store in Nanaimo tomorrow.
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
324 posts
Mar 15, 2005
3:44 PM
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Ack, it's not posting. Let me try again.
Oh, well, my link isn't posting! Sorry
Last Edited Linda on 15-Mar-2005 3:44 PM
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Linda
325 posts
Mar 15, 2005
3:45 PM
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Oh, weird! Bryanna, if you click on "Last Edited by" in the first post, it will take you to the link!
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Bryanna
Owner/Moderator
873 posts
Mar 15, 2005
4:08 PM
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Just in case, I looked online, and I found an Indo-Canadian site that has it really cheap!-- $1.19 Cnd ($1.01 US-- they ship to the States). At saltworks.com it was $6.45 US for 4 oz.!
Kala Nemak
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"To look like a goddess, eat like a peasant." Karen Andres
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Bryanna
Owner/Moderator
874 posts
Mar 15, 2005
4:10 PM
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Linda-- I just got your profile when I clicked "last edited by..". What was the link for?
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
326 posts
Mar 15, 2005
5:40 PM
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Weird! In my first post to you above, the "Last Edited by" is highlighted; not the "Linda." When I click "Last Edited by," it goes to the black salt site! I guess, it's my computer, if it's not happening to you.
Good prices on the salt! I got my bag for $.99 and it lasts forever, it seems; I guess because so little is used. It's very potent!
Let me know what you think of it. Are you going to sprinkle it on your "egg" dishes? It tastes great that way.
Do you remember Sudhadevi? She is the one who introduced me to it!
Last Edited Linda on 15-Mar-2005 5:41 PM
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Bryanna
Owner/Moderator
876 posts
Mar 16, 2005
9:09 AM
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yes, i remember Sudahdevi! I would like to try it in tofy fritattas and omelets, and scrambles, maybe even devilled tofu. Do you just use a pinch, or do you think you could sub it for all the salt?
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"To look like a goddess, eat like a peasant." Karen Andres
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kourtney
39 posts
Mar 16, 2005
11:10 AM
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I'd suggest just using a pinch -- it's very strong tasting.
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Linda
328 posts
Mar 16, 2005
2:26 PM
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I cut down on the salt called for in a recipe and see how it tastes once I add the Black Salt. I use a pinch and add from there because, as you will see, it's strong and seems to be saltier than regular salt. Plus it fades (the eggy-ness fades, but the saltiness remains!), so I add it last or just before serving, rather. It can ruin a dish if too much is used! sort of like asofeitida can ruin a dish if used too much! I haven't found a situation where it is the only salt used. I go light on the salt called for, add Black Salt for the eggy flavor/aroma, then add more regular salt, if it needs it.
Last Edited Linda on 16-Mar-2005 2:27 PM
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Bryanna
Owner/Moderator
878 posts
Mar 17, 2005
8:41 AM
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Thanks for that advice, you guys! I couldn't find it in Nanaimo, so I'll go to that online Indian store.
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"To look like a goddess, eat like a peasant." Karen Andres
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