View Full Version : You Can Lick Your Plate, or in This Case, Your Slab

05-07-2009, 05:02 PM
Oh boy! Something new and shiny! (http://www.nytimes.com/2009/04/29/dining/29salt.html)

I have to order a slab and give it a whirl! :D

The thick 8-by-11-inch piece of solid salt can be placed directly on a stove burner and heated gradually; it will not melt. Lightly brushed with butter or oil, it will fry eggs that come away with quite enough salt. The same goes for jumbo shrimp, fish steaks or fillets, thin slices of beef and portobello mushroom caps. The slab can go in the oven or on a grill and can also be chilled or even frozen to use for serving sushi or other seafood. It will retain the cold for an hour or more.


05-08-2009, 11:48 AM
That is awesome-it is so much better than a wood slab, that you can only use on a grill.

05-08-2009, 01:56 PM
Looks GREAT (says the hypertensive sworn off salt dude) :(