Suggest some salt-intensive recipies

Cafe Society
1

I have a lot of table salt. In particular, I have an almost full cannister (roughly 20 oz.) of table salt, but I managed to bust the spout, so that the salt doesn’t pour out with enough precision to get the salt into a salt shaker. So I figure I may as well use the salt and be done with the cannister. At my regular rate of use, this much salt may last me for several years.

So suggest some ways for me to use up lots of salt, preferably by making things that taste good. Winning suggestions may show up at a future Dopefest (as determined by me, based on taste, portability, and phase of moon).

(Please, no recipies involving pig, shellfish, ostrich, bat, creepy-crawlies, etc.)

2

It may not taste good, but it gives you hours of fun:

Homemade PlayDoh

3

Cucumber salad.

peel and slice the cucumbers. Shake a lot of salt on them and cover 'em up for a day. Pour off the liquid, squeeze 'em with a paper towel. Then add sour cream and dill. Mmmm…good.

4

Brining makes everything taste better. Soak chicken/shrimp/pork in a brine solution (1 cup salt per gallon of water) before cooking. Yum Yum Yum.

5

Irish salt potatoes are a signature dish in and around Syracuse, NY, where salt miners introduced them in the mid 19th century.

You take a bunch of small red “new” potatoes - not just small, and not just red; the runts of the litter are typically picked. Measure out coarse salt - lots of it; one quarter the weight of the spuds. Dissolve the salt in a pot of water for a strong brine. Bring it to a boil and cook them spuds. Serve with loads of melted butter.

6

Man, two minutes late. That’s what I was gonna say.

7

Bake a whole fish in a crust of salt and herbs. Surprisingly enough, this will keep the fish very tender and moist, as opposed to dried out and salty. Here’s another recipe to try.

8

I was going to suggest a salt-crusted roast of some sort. Like this salt-crusted prime rib.

I can’t think of a quicker way to get rid of a whole mess of salt in a recipe.

9

cabbage
crock pot

1)Sprinkle handful of salt in bottom of crock pot.
2)Place cabbage leaf in bottom of crock pot. 3)Sprinkle with handful of salt.
4)Repeat steps 2 and 3 until cabbage* is gone.
5)Place heavy weigh on top- clean rock, cast iron dutch oven, whatever.
6)Add water to cover.
7)Place in cool place.
8)Ready to eat in one, two,three days, a week, according to your taste. You may rinse and/or repack in smaller container in you wish.
9)Store in refrig

Any leafy vegetable may be used or a combo.

10

Alton Brown makes a Beef Tenderloin in Salt Crust that looks incredible.