Don Silvers

There is a great article on salt in the January issue of The National Culinary Review at, www.acfchefs.org

Here is a portion of that article that tells you what the eight salts are that your pantry should be stocked with.

Fleur de Sel - Use: butter, fatty pork, honeyed toast, banana tart, banana flambee, banana bread, bananas.

Flake - Use: green salad, tabouli or farro salad, tomato salads like Greek or caprese, foie gras, rolls, butter cookies.

Sel gris/Korean sel gris - Use: all meats for cooking and finishing, preserves, wild mushrooms, pasta water, steamed vegetables and butter, caramel.

Molokai Alae- Use: Fish, chicken, pork sausages, rice, fruit, salsa.

Mongolian Blue - Use: grate over: butter, fresh root vegetables, truffles and pasta, lemon-and salt-crusted chicken, duck confit.

Mongolian Rose - Use: freshwater fish, fresh root vegetables, salad, green beans, custard, chocolate.

Moroccan Atlantic/Moroccan sea salt - Use: couscous; lamb stew with harissa; roasted vegetables with cumin; grilled sea bass with caraway, lemon, and cilantro.

Vietnamese sel gris - Use: omelets, stir-fried anything, spicy beef soup, pan-seared beef with chiles