My friend, Ric likes to call me up and tease me about some of the recipes and dishes I put together.
“You’re making stuff that I can’t even pronounce. Are these chemicals?” he jokes.
I am positive that my other blogger friends have had similar experiences where they’ve had to explain the differences between fleur de sel and kosher salt. What is Kaffir Lime and what in the hell is a Chiffonade?
Well, this post is for Ric and some of my other friends that have these types of questions. The next time I get a cooking question, I’ll point them to Rouxbe.com
It’s a great looking site with some high quality, instructional cooking videos. They’ve got a great section called, “Drill-downs” that covers the questions mentioned, along with cooking techniques and other useful tips.
Hey Ric, this doesn’t mean you have to stop calling. 
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Hey, no way will I stop calling you. I figure if I keep bugging you enough you will eventually cook me a fabulous meal that I can pronounce. All the best…
what kind of salt is in that photo?
It’s a Hawaiian sea salt. Great color, isn’t it? I have some Australian pink sea salt that’s a bit lighter in color, more light lavender and the color reflects its taste.