I love it when reading exposes me to something entirely new and unfamiliar. In this case, it's all about salt block cooking, specifically using Himalayan salt blocks for bringing out the best in foods.
How could I not be hooked? Once I read Bitterman's recipe for Salt Block Scallops with Szechuan Peppercorns and Citrus, I knew I had to get my hands on a salt block of my own. (I'm thinking Happy Birthday to me ...)
Anyone who knows me knows my love of sweets, so the thought of using a Himalayan salt block to freeze ice cream made this idea a done deal.
I'm ready to succumb to the allure of salt.