Q: Dear Chef Boy Ari,
What’s the big deal with sea salt? It’s way more expensive than regular salt, and until I can be enlightened as to its advantages, I see no reason to buy it.
—Lick of Sense
A: Dear Lick,
According to Healing With Whole Foods, by Paul Pitchford, your table variety iodized salt “… is not the whole salt used for millennia by traditional people around the world, but the highly refined chemical variety that is 99.5 percent or more sodium chloride, with additions of anti-caking chemicals, potassium iodide and dextrose to stabilize the iodine.” This stuff, he says, not sea salt, is behind many salt-linked ailments, while whole salt, which is usually derived from the sea, contains as many as 60 trace minerals. Pitchford speculates that perhaps people eat too much salt these days in an effort to get minerals that are stripped from processed salt. He also warns against processed sea salt, which may also be lacking in these minerals.
I’m in the middle of eating tempura, gnawing on my new favorite piece of fried veggie matter—a yummy shredded onion and carrot patty, golden-fried to crispy perfection--when I experience what movie buffs call a "flashback." Suddenly it’s 1986, the day after Thanksgiving, and my grammy is in the kitchen finding creative ways to use up leftovers. I walked over to the stove (in my Underoos and rainbow Mork from Ork suspenders—I have photos) and peered into the shallow frying pan on the stove.
Breathing some fresh air into the tannic Albuquerque wine scene, the Slate Street Café’s wine loft dazzles from its understated modern décor to its masterfully minimal wine selection. Envisioned by the proprietor, sommelier Myra Ghattas, and brilliantly executed by manager Damon Scott, the loft is the place to go to relax and enjoy a wonderfully unique glass of wine in a comfortable yet chic environment.