Beautiful slab of Himalayan salt

Over at the Delicious Food Show.

I keep thinking about it because of the lovely warm tones, the vein of white and shadings running through it, how it looks like chalcedony (but tastes like salt)… and how I’d like to be leading the type of lifestyle that would require such a lovely centrepiece at my dinner table.

I was at Prohibition Bar, in the Riverside area of Toronto, and my friends and I had the carpaccio, which comes out on a plate, and is accompanied by a huge hunk of Himalayan salt upon which to lay the meat briefly to season it. I’m trying to think of other reasons to have it, because carpaccio is something I eat out, not make in-house.

Himalayan salt block

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About pat

Visual thinker, first got interested in digital imagery in the early days of Omni magazine, back when it used to review what had happened at SIGGraph. I worked in the 3D software field for 23 years. Lifelong enjoyment of gardening grew over time; I was a Master Gardener (briefly) and had a vegetable and herb allotment garden in Toronto to grow vegetables, as well as perennial gardens at home. Gardening and enjoying fresh produce also raised my interest in cooking with really good local food. As more restaurants in Toronto are offering local fare, I enjoy dining out and sampling the visions the different chefs have.

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