By STEVEN KEITH
Local business J. Q. Dickinson Salt-Works receives a little love in the April issue of Esquire magazine, which features an article on how it's OK to add a little more salt to your diet - as long as it's the right kind of salt.
And if it's good-quality salt, which J. Q. Dickinson most certainly is.
Honoring it as Esquire's "Precisely Sourced Product of the Month," the magazine said: "Siblings Nancy Bruns and Lewis Payne, the seventh generation of a West Virginia salt-making family that once supplied Confederate troops, produce naturally derived, solar-evaporated sea salt from the ancient Iapetus Ocean beneath the Appalachian Mountains.
"As a result, J. Q. Dickinson Salt-Works is an expression of where it comes from, tasting only of its geological roots and the sky above."
You already know I love it, but you can't argue with continued endorsements from higher powers. In addition to the Esquire nod, J. Q. has been recognized by the likes of Bon Appetit, The Atlantic, Tasting Table, CNN and more. The West Virginia salt is now sold at fine food markets - and featured on top restaurant menus - across the country.
This stuff rocks. Learn more at www.jqdsalt.com.
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That local shout-out aside, Esquire also dropped some pretty helpful knowledge on salt.
In addition to offering tasty recipes for making your own smoked salt, citrus salt and herb salt, the article gave an easy-to-understand summary of the two different kinds of salt you need for cooking and eating.
Utility salt
Uses? Ideally a nice kosher salt, this is used for primary seasoning and general cooking methods, like blanching, because it melts and becomes a part of the soup, saute, sauce or whatever ingredients it is flavoring.
Why? Kosher salt's large granules adhere well and have enough evaporative power to draw out moisture without depositing an overpowering "salty" taste.
Which is best? Diamond Crystal Kosher Salt, because its proprietary evaporative process creates hollow, multi-shaped crystals that easily crush or dissolve. Because they're hollow, it's harder to over-salt food as well.
Finishing salt
Uses? Generally artisan sea salt, this is used for seasoning or garnishing a finished dish. The salt does not dissolve, but maintains a crackly texture and salty flavor.
Why? Its high moisture content resists melting upon contact with food, so it stays solid longer. It's much more expensive than kosher, but because it's so potent, a little pinch is all you need.
Which is best? J. Q. Dickinson, of course, but they also recommend Fluer de Sel de Camargue. Hand-raked from salt beds in France, its snow-textured crystals have an initial violet aroma followed by a delicate mineral taste.
Pretty interesting info, if you ask me.
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There's a lot to love about charity benefits and live music performances, but throw in some good food as well and you have a social event trifecta.
The Empty Glass, Delegate Mike Pushkin, American Federation of Musicians Local 136, Appalachian Artists and Thaibilly Kitchen are all teaming up to present "A Benefit for The Mountaineer Food Bank" next Tuesday, April 21, at the East End bar.
Thaibilly Kitchen will offer its Asian-Appalachian fusion cuisine for purchase from 5 to 10 p.m. Live music starting at 8 p.m. features Joe and Shannon of the Recipe, The Bob Thompson Unit and 600 Pounds of Sin.
The Mountaineer Food Bank provides food for West Virginians in 48 of 55 counties, but has recently fallen on hard times with fewer donations and resources.
A $10 minimum donation is requested for the entertainment, with all proceeds from the door and a portion of those from the food going directly to the food bank.
For more information, call 304-345-3914 or visit www.emptyglass.com.
Steven Keith writes a weekly food column for the Daily Mail. He can be reached at 304-348-1721 or by email at dailymailfoodguy@aol.com. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" or read his blog at http://blogs.charlestondailymail.com/foodguy.