(no subject)

So a while ago I bought the Spice Lab chili-head salt sampler collection from Thinkgeek. They don't carry it any more, but the original makers of the collection still do, if you're interested. I'm not that prone to putting salt in my day to day food; I wanted to test these things out in jerky and chili, mostly. The Sichuan pepper salt was all right and the jalapeno salt wasn't half bad in gravy, but I wound up liking the Cyprus red chili flake salt best, with the smoked serrano a close second. Wound up using those four tubes up and was left with habanero and ghost pepper salt.

Last night I did up a batch of beef jerky for the office, because anyone can do cupcakes or cookies, and used the habanero salt for half of it. This was not the only difference between the two batches, mind. In the spirit of disclosure, the other half the batch used smoked sea salt that was made from Massachusetts coastal seawater, and I ran out of regular paprika after the habanero batch and was forced to use smoked paprika alone for the non-habanero half, resulting in a darker color and probably smokier taste. Regardless, when I brought the two batches in this morning and put them out for the office, the results were extremely positive. The CEO informs me that the habanero batch is my best creation yet.

I am going to have to see how he likes the ghost pepper salt next time, I think. Otherwise that stuff's not going to get used at all.