Comments on: From farm to fork

By: Mid-Michigan Dining

Mid-Michigan Dining — Sun, 27 Jul 2008 19:05:36 +0000

I was the same way when it came to salt….and after watching Good Eats every night…I started salting things and can’t believe how much better everything tastes. My girlfriend was the same way…she couldn’t believe that I was adding salt to water before I boiled pasta or even a little bit of salt and pepper on her salad. I used kosher for a while, but I really like sea salt for grilling. I use a coarse for grilling then I have a pepper mill full of course sea salt that I crack like pepper for table salt.

An idea I just found was to smoke your salt. Again, never thought this would work, but I was grilling some chicken breasts with some hickory chips so I took a piece of foil and threw some salt on it. I put the foil on the cool part of the grill and let it smoke for an hour. You wouldn’t believe how much better this smoky salt makes food

By: The Bullet Proof Gourmet

The Bullet Proof Gourmet — Sat, 26 Jul 2008 10:53:16 +0000

Hi. Great recipe! You can very easily add that great wood smoke flavor to your corn using your propane grill. For corn, I recommend a nice fruit wood flavor like wild apple. Soak the wild apple chips for a couple of hours in an aluminum pie plate, drain, and place the plate directly on the burning element. When the chips begin to smoke…..add the corn. Enjoy!

By: JanS

JanS — Sat, 26 Jul 2008 02:38:15 +0000

you can grill in the oven. preheat to 350F. leave some husks on and soak a bit in cold water. wrap up the husks, roast in oven for about 30 minutes. if you like grill marks, roll around on a grill pan on top for a minute or so.

serve with melted butter, lime juice and chili pepper mix. if you have kiddies, omit the chilip pepper and use fresh ground pepper corns. I only put this on before roasting if grilling outside. inside, I wait.