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Okay, okay... I'll admit... 'though begrudgingly... that I may be getting up there in age... and do wear my reading glasses to read... but other than that, I really don't need them.
That is... until it comes to salting something! I can never judge anymore if I have enough salt or not by just shaking the salt shaker! Because, you see, I can't see it when it's coming out! It's always too little or too much... nothing "just right" like Goldilocks found! And, I be darn if I'm putting on my glasses in a restaurant just to salt something 'cause I surely can't eat with them on.
Whew, there, I said it! 'Tis heck getting older! Now, pepper, I have no problem with, because it has color. So, I've concluded what is needed here is colored salt! I mean, they do make colored sugar, so why not?
Help!!! Anyone with me? Any ideas? And, what color shall it be? Any other food item you'd like to see changed?
Or you could go back to the old fashioned way of a open salt dish with a little salt spoon to go with it. You can then be extra scientific about how much salt you are using by measuring how much salt fits in the bowl of your salt spoon.
Or you could go back to the old fashioned way of a open salt dish with a little salt spoon to go with it. You can then be extra scientific about how much salt you are using by measuring how much salt fits in the bowl of your salt spoon.
Well, I think I need this, too... to put my colored salt in!
Well, I think I need this, too... to put my colored salt in!
This is beautiful... where can I find one?
Antique stores/malls, eBay, flea markets. They come in stainless steel, glass, china, silverplate, sterling and coin silver. People collect them. There are known as "open salts". They also come in different sizes. Small individual sizes (~1-1/2" diameter) and then master salt dishes that would hold salt for several people. And the salt spoons come in different sizes too so they sit inside the dish well, not falling in or falling out.
Otherwise, it's not good to leave the salt inside your salt dishes after the meal. After the meal, you should pour the salt out into a plastic container for the next meal. This is especially important if your air is humid. Humidity will clump your salt and also damp salt is corrosive.
If you don't want to keep emptying your salt dish every time, find a small mustard holder made out of glass or china. Covered mustard pots are about 3" high. Find a mother of pearl spoon to stick in the pot. They use mother of pearl spoons to serve caviar with. Or a small wooden spoon will work too and be unaffected by being immersed in salt. I found a boxwood salt spoon listed on a kitchen supply site. I can't find a picture of one, but there are neat salt spoons with a hooded pierced top. You scoop then turn the spoon sideways to sprinkle the salt out of the holes on the hood.
Or you could go back to the old fashioned way of a open salt dish with a little salt spoon to go with it. You can then be extra scientific about how much salt you are using by measuring how much salt fits in the bowl of your salt spoon.
Bingo, this is what I have, except not so glorious! I have an antique glass cellar, with a silver spoon, seems to work really well with DH, who has high BP. I hardly ever salt food, preferring to leave it to the diner, but we have to watch DH...... Miu, we seem to be kindred spirits....
Do you also have a beer budget but champagne tastes? lol
If the O.P. likes a little garlic flavour, I like the McCormick roasted garlic and sea salt spice that comes in a container with a grinder top. So you can see the garlic flakes and it's about a 50/50 blend of garlic and salt being dispensed. It's the middle container in the picture.
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