Don't Salt Your Food, Food Your Salt
This past February, I ate chocolate ice cream off a giant block of pink salt at Equinox. And I can still taste it.
As an admitted salt fiend, I loved the way the melting chocolate picked up the flavor from the blushing pink block. Equinox chef Todd Gray has used the (reusable!) slabs of salt pre-dessert as well. Check out this Express story for a cool pic.
Browsing through the latest Dean & Deluca catalog, I noticed that you too can play with giant blocks of pretty pink salt at home! A 5-pound salt brick — millions of years old — will set you back $25. Heat it under the broiler for 30 minutes, according to the catalog, and you can use it at the table to cook thin slices of beef, fish or vegetables.
I'm tempted to give it a shot. Ever seen this technique?