Sunset – July 2019

74 JULY/AUGUST 2019 SUNSET

Pair this

High-low combinations for backyard parties

Stagg Jr. Batch 11

Bourbon

($50/750ml)

Mishima Reserve

Ground Wagyu Beef

($15/16 oz.)

Seed + Mill Tahini

($10/11.6 oz.)

Sufferfest Kolsch

($12/6 pack)

American cheese

Cabbage

Put down that blini. This crunchy duo makes for

a brilliantly briny party appetizer.

Sip, don’t chug, this high-proof (67.2 percent) shot,

low-ABV (3.5 percent) beer combo.

You’re one grill session away from a perfectly

charred, extra-luscious smash burger.

The starting point for a tahini-cabbage slaw—now

add scallions, cilantro, olive oil, lime, and salt.

Fab Five

Get to know the

salts that deserve

a permanent spot

in your kitchen

cabinet.

KOSHER

Kosher Grain Jar

by True Salt

This salt staple is

best for brines, pre-

seasonings, stocks,

soups, and stews.

$4.50; truesaltco.com

NEXT-LEVEL KOSHER

Omnivore Salt by

Omnivore Salt

Meet your weeknight

dinner savior. Use

the fennel and chile-

spiked salt as an

elemental rub for

grilling and roasting

or as a foundation

for sauces, soups,

and dressings. $10;

omnivore.us

SMOKED

Smoked Hickory-

wood Fine Grain

Sea Salt by San

Francisco Salt Co.

Add a smoky flavor

to potatoes, slow-

cooked pork, and

nuts and seeds with-

out spending the en-

tire afternoon by the

grill. $13; sfsalt.com

INFUSED

Infused Black

Garlic Salt by

Jacobsen Salt Co.

Use this salt as a fin-

ish on roasted fish or

root vegetables to

add a caramelized

garlic flavor.$13;

jacobsensalt.com

PINK HIMALAYAN

Ancient Ocean

Himalayan Pink

Salt Fine Grain by

SaltWorks

This South Asian vari-

ety of salt adds fla-

vor and color to

salads, avocado

toast, and the rim of

a cocktail. $18;

seasalt.com

The

Northern Divine

Caviar ($88/1 oz.)

Luke’s Wavy Organic

Potato Chips

($2.99/4.5 oz.)

Salt Smarts:

Advice from a Pantry Pro

Yes, you should be salting your meat three times. But

there’s an art to it. Ben Jacobsen of Portland’s Jacobsen

Salt Co. breaks it down.

Salt suppresses bit-

terness and amplifies

sweetness. “If you’re

cooking a piece of

meat, lightly season

it with a really fine

salt,” says Jacobsen.

Think of it as a quick

cure. Let the meat sit

at room temperature

before cooking.

Sprinkling a bit more

salt on your meat be-

fore placing it on a

hot grill helps it de-

velop a crust and

adds another layer

of savoriness.

Add brightness and

crunch to your fin-

ished dish with one

last little sprinkle of

large-grained salt.

Jacobsen prefers a

nice flake salt or

fleur de sel. You

don’t want to coat

the meat with salt;

just add enough for

a pop or two of fla-

vor in each bite.

FOOD & DRINK

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