Today’s video is short, sweet and super simple. It doesn’t get much easier than salt and pepper and if I could teach you to season with these two ingredients alone, you’d be far better off than you would not knowing how to use them, but having a cupboard full of spices. You follow?
Kosher salt is an amazing ingredient that I fell in love with at first taste. Back in my dishwasher days, when I wanted a snack, I’d fill my hand with kosher salt and then lick my finger and dip it in the salt until gone. You know, kind of like those old school fun-dip packets.
Anyways. Let’s just say I’m glad it was salt and not sugar or I’d be more of a fat kid than I already am.
As far as pepper goes. I always used the pepper bottle on the table. Then, the pepper grinder became popular, but I was never a fan, except in the dining room for grinding over salad. Then, when I did my stint in the kitchen at The Spotted Pig. I learned how to handle pepper once and for all. Grind it in small batches with a spice grinder. While it yields an inconsistent grind, this allows you to have find grind, restaurant grind and coarse grind all in the same container. Do as I show in the video and you’ll understand what I am talking about.
Okay. Get out there, get your salt and pepper set up. We’ve got one more week of prep and then we start knife skills. We’ll eventually get to cooking, I promise!
As Tim McCollough says, “Cooking is 95% knife skills.”
Be the salt of the earth at every opportunity and do your best to…
“Keep It Paleo!”
(Hanging at the river last night with the fam…)