Breaking Dawn Wednesday 8/3/2011

Wednesday 8/3/2011

I have been so backed up with work lately, house work and paperwork mostly that last night when I looked at the weather forecast calling for more thunderstorms and, being that Wednesday is not typically a busy day, I had it in my mind that we would probably be on a delivery only schedule.  I decided that I would forgo my usual 2-3 hours sleep, and instead I would welcome the dawn with what I had hoped would be a much shorter 'to-do' list.

After a few super-sized SF Red Bull, and the entire night without interruption, I managed to mark off about 2% of my list.  5 hours alone were spent on a month's worth of accounting for RaeRae's, and with quarterly sales taxes due right around the corner, I am glad to have gotten that done...however I can't help but be disappointed with all that still remains to be done.  I feel as though I could go without sleep for a month and still not be finished with the current list, never mind the fact that it about doubles with each day.

When the sun finally came up, it was a beautiful day, though the weather folk all but insisted it would start storming around 12:00pm, shortly after we open at 11:30am.  It was a delivery only day, and it worked out well; I was able to get even more done at home in between deliveries (over due phone calls, appointments made, paperwork done, cleaning.) Though, I have to say, I kept waiting for the rain, each hour I checked was another hour the forecast had extended their prediction; what other profession can you be so off and still get paid?

In the late afternoon I was able to meet some contacts at the Mid-Hudson Children's Museum for a walk through of the pavilion where the Annual Soup-A-Bowl, held by the Poughkeepsie Farm Project, will take place.  Did I mention yet that RaeRae's will be participating in the Soup-A-Bowl with one of our favorite seasonal Soups, a dessert & our Organic Quinoa Vegan Chili?...We will!

Mad Skies and a Lazy Tuesday Turns Creative 8/1/2011-8/2/2011

Monday 8/1/2011 cont.
...That obviously did not go as planned!

Whomever was in or near RaeRae's around 4:30pm knows that the sky grew dark and angry and chastised us with Thunder, Lightning, Rain & Hail.  Needless to say, we packed it in as quickly as we could and ventured home.  Joe, for the first time in months, made his monthly firehouse meeting, yeah! 

Tuesday 8/2/2011
Today was a lazy, hard to get 'up & at'em' morning; nothing a super-sized can of SF Red Bull won't fix.  Got the kids to their destinations and then started the morning RaeRae routine.  Felt a little creative and decided to try a new recipe for Zucchini & Cocoa Muffins, made gluten-free.  I  had to look up some muffin wet to dry ratios but, in the end, didn't follow any advice I found (Joe claims I never do, he uses the word 'stubborn' when talking about my inability to follow a recipe.)  The result was a delicious, not too sweet, but not at all savory, very moist and yummy (but deceivingly healthy) muffin; I will continue to follow my instincts ...not recipes!
 

We are also highlighting several of our farm fresh harvest, Japanese eggplant, green and yellow squash, fennel and garlic in our salad and wrap special.  I really enjoy the variety of produce the Hudson Valley offers.  I only wish that I could have more specials daily, rather than being limited to one or two at most.  Our space is so small that we can only carry so many items on board, additionally we have to calculate what amount of food needs to be refrigerated and what needs to be in the freezer, so that we always maintain our produce, regular menu ingredient, and our specials, at the right temperature.  It would be so great to have a location that gave us more space for both counter and equipment, then I could get really creative!

The Weekend with (Almost) No Work! 7/30/2011 - 8/1/2011

Saturday 7/30/2011

It started out like any other Saturday (that we are not working the LaGrange Farmer's Market), trying to catch that extra 5 minutes of sleep.  Joe and I take turns, he sleeps in on Saturday and myself on Sunday, barring no previous engagements, like today when Joe too needs to wake up early.  He has taken on a small side job doing some electrical work.

I busied myself making breakfast and Joe got his things together for the job ahead and left shortly thereafter.  I sat down to look at my schedule and realize that I did not need to start preparing food for catering until later in the afternoon.  Rather than rush out to the farm, only to have to go back out later, I decided to write my list but then relax and read my book.  I planned to go later to the farm and the store in perfect time to get back and cook before having to getting us all ready to attend the party ourselves.

Well, best laid plans right!  While I am writing my 'to-pick up/buy' list I am interrupted by Joe's call, who needed me drive to the City of Poughkeepsie to bring him the cash, that he forgot, to pay for his supplies for the side job...NOW!  So of course I had to rush the kids to get dressed and try to get ready myself (though in hindsight my pajamas would have been more presentable then what I managed to throw together.)  I was able to make it to the store before they closed, with approximately 3 minutes to spare.  At that point decided to go straight to the farm as it made no sense whatsoever to go all the way home, and then have to drive back in that direction.  I was in a huff and did not have my bags or my list; I hate being rushed, and even more so, un-prepared.

Regardless, the farm had a beautiful harvest and the kids enjoyed helping to pick out watermelon and cantaloupe, which they helped carry, as well as Japanese eggplant and tomatoes (yum!)

After heading back home the kids took a quick swim before a nice nap (so thankful they still nap.)  Meanwhile, monitor in hand, I baked and grilled and made all of the food to get the party platters out, which Joe came home just in time to deliver.  Then it was get ready, get dressed, go...to the party.

Sunday 7/31/2011

The rest of our weekend was spent enjoying MusicFest with our wonderful and talented friends as well as a delicious Sunday morning brunch in Ct. followed by an afternoon at the aquarium, which we all enjoyed thoroughly.  Joe even took the night off work so that we did not have to rush back home, though we still got home in time for a swim.  It was a beautiful day, though I am not used to having Joe home with me Sunday night and I think it threw me off a bit.  He fell asleep on the couch while I read my book and I was supposed to wake him up...supposed to do some baking in between finalizing this weeks menu and watch a movie with him...but again, best laid plans right! 

Monday 8/1/2011

We both woke up around 5am... on the couch.  We looked at the time, 5 am and basically rolled over and went right back to sleep :-)  At 7am it was business as usual, getting the kids up, dressed and fed and off to pre-school/camp.  Getting the trailer ready and doing all the cooking that I should have started the night before...but it got done none the less.

Joe pulled out of the driveway a little later than he likes to, but that's not really that far from the norm.  Businesses was unusually slow today as Monday lunchtime is normally non-stop but today we were able to sit outside for a long uninterrupted lunch with a very good friend/customer (thank you for your company, if your reading this!)

It is late afternoon now and I am just catching up on my blog among other administrative things.  Joe has Anthony at home, playing (jealous!) as it's slow and very humid on the truck.  Around 5:30pm he will swing by the library.  After picking up Angelo we will close 6pm, a bit early, so that he can attend his Monthly firehouse meeting, regretfully for the first time in a few months. After that, I cannot predict, but I am sure I'll tell you all about it tomorrow!

Two Days and a Prologue 7/28/2011 &7/29/2011

Thursday 7/28/2011

I can say with certainty the crowd theory holds true, when one comes they all come!  Unfortunately, I had to wake Joe up to help me, but he had a solid 1.5 hour nap on the lovely plywood bench we have in the back of the trailer in our "living room" space. It's all the same though as he would have had to get up soon anyway because he will need to get Anthony off his bus from Camp at 3:15pm.

I am going to go read now, it's slow during this middle of the day time, too late for lunch, too early for dinner time.  Once Anthony gets here I'll be occupied talking, coloring and reading with him until the dinner rush begins, usually around 4:30 but I'll update later as to if all went as planned.

Well, 3:56pm and I'm sitting here going back and forth between multiple tasks.  I should have written in the previous paragraph, "...Anthony get here I assume I'll be..." As soon as they got back from the bus Anthony was already in mid-meltdown and moreover said he was not feeling well (not one of his common lines) so Joe took him home for some relax and unwind time.  I now find myself writing this entry, while also adding to a business proposal for RaeRae's, as well as a marketing report for a customer (not a RaeRae's customer, I also freelance as a mktg & business development consultant in the print & Publishing industry) and checking all my web pages and email of course!

Anyway, I had not counted on this downtime so I am oddly at a loss of what I want to do.  Normally, I try to maximize my downtime by plotting what would be the most efficient use of said time, when there is any (sometimes there is a lot and sometimes I don't get five minutes.) Today, I had not planned for Joe to go home at any point, it's not typical for a Thursdays or Friday, but today I clicked my heels 3 times and made them magically disappear.  They'll be back at 5:15pm because we have a scheduled delivery which will give Joe just enough time to get there and back to pick up Angelo from daycare at 6:00pm.

4:30pm On-the-Dot and we had one customer after the next with no breaks...which is great, HOT!!! 91 degrees with the fryers running on max temp the whole time, and hard on the feet, but good business none the less.  Had a lot of regulars to catch up with, which we love and makes this whole thing ...nice, for lack of a better term. At 6:30pm after the last customer in line was leaving and no one was waiting, the sky turned angry and we called it a night.

So you think it's easy to just pack up and go?  NO!  It's not...at all.  First, we have to manage our two young (soon to be 6 and 4 year old) boys who, by this time in the evening, are done, tired, and fuzzy to say the least...well, to be honest, Joe and I are all those things too.  We have to un-steak and pack up the canopy, fold and load all the tables and chairs, unlock and release all of the out-riggers (stabilizers) on the trailer, secure anything movable in the trailer which is just about everything, clean and sanitize all the working surfaces one last time, separate all the dirty dished to be cleaned, and cool the frying oil and transfer the oil one at a time in two specially labeled, sealable jars; we don't want hot oil splashing around the trailer when we move!

That's the location pack-up but the jobs not done.  Once we get back to our home we have homesite tasks: re-route all of the electrical, empty the gray water, replenish our water supply, clean all of the equipment, dishes, floor etc., and re-stock all of our inventory.  We also have to make sure that all the food is properly cooled to and from the right temps. in the proper timeframe and keep watch over that process while we do everything else.

Joe and I usually take turns managing these tasks while the other manages the kids.  On location I will typically do most of the pack-up tasks inside the trailer while the kids eat their dinner and while Joe packs up the outside.   Once the kids are done I take them home and let them have some play time before getting ready for bed, story time, etc.  While I am with the kids, Joe will finish the location tasks and then will come home and start the homesite tasks.  Once I get the kids settled in bed I will then go outside and pick up where he left off with the homesite tasks while he jumps in the shower to...get ready for it...go to work!  That's right, Joe works a regular, full-time, job as an Engineer for General Electric in Westchester.  He leaves around 9pm each night and leaves there at 6am each morning...though some mornings he has to go to the restaurant supply house before coming home; he typically he gets in anywhere from 7am-8:30am.

Oh, but don't you sit there thinking he's the one pulling all the weight (though he loves to think that.)  No, no, no...after the kids are sleeping (really sleeping) the monitors go on and out to the trailer I go to prepare more produce for the next day and re-stock any of the food and condiments we might need, fry bacon, grill chicken, bake brownies, whatever needs to be done.

Thursday night there was a lot of replenishing that needed to be done.  Although sometimes I can break up the tasks into two parts, maybe baking at night and grilling in the morning, last night that was not an option because we had a business meeting for RaeRae's scheduled first thing Friday morning...well, not first thing, but after brining Angelo to Pre-School and Anthony to the bus for camp, but before opening RaeRae's for the day.  Before I could even start that I had to finish the report I was working on for my mktg. consulting client.  Shortly after that, the cookies started to crumble, literally! 

I checked my voicemail from earlier and realized Anthony missed his eye doctor appointment (now we have to wait 3 more weeks to get in to this specialist,) then received an email saying our meeting on Friday was postponed, I checked the weather and saw the potential for issues on Friday, and I realized that my order from the bakery was not as it should be...ugh!  All things which I can't change nor control; not happy!

Not happy = tired.  Tired + Couch + Quiet = waking up at 3am going wtf?  What happened?  Oh sh** I fell asleep!!!  So far behind schedule now!  At least I got a few hours sleep...but at what price?  Over-sleeping, or sleeping when I should not be, leaves me in a ripe mood, but in this case with a migraine! 

Okay, maybe this is getting a bit too detailed...I feel like I am writing a book, but I guess if I am going to be doing this for a couple weeks, then your going to need some background info to follow along, I guess that's what this is...a kind of prologue entry, a starter kit, lol!  I haven't event started on today yet!

Friday 7/29/2011

I am getting a bit blurry eyed writing all this, so I will try to give just the highlights. After getting the kids out of the house this am the first order of business is to check the weather, determine the day's schedule and send out the specials menus/faxed/messaging posts.  After all of that is done I have to process whatever special order or catering has come in and then continue getting the truck re-stocked and all the equipment ready, water boiling, steamers steaming, etc.

Today the weather was calling for steadily increasing thunderstorms starting at 3:-4:00pm.  That kills 4-5 hours of our Friday business.  I'll tell you this, since it was also a highly asked question (why don't you open for a half a day if it's not raining until later?) The cost of running RaeRae's is very high especially considering the gas prices.  We have to be careful when determining if we will open up for a limited time, knowing weather will cause us to close early vs. doing a delivery only where we have a earlier delivery starting time and later delivery end time.  If we open on location and then have to close due to weather, we cannot go back and still do delivery.  We have to complete the shutdown tasks, both on location and at homesite, in a timed and specific manner which cannot be deviated from for the sake of both the food & the equipment.  However, if we do delivery only, we save the cost generator fuel, which somewhat makes up for the loss of drive by business, but we are able to keep our regular customers happy by still providing them with the regular menu and specials, made to order and delivered right to their door.  A lot of the customers especially like to take advantage of the earlier lunch and later dinner delivery times.  Needless to say, we decided today would be delivery only.

We also had a small catering order today.  It would have been pretty mellow save for that around 10:30 am I got a call from Anthony's camp...the saga continues.  My son Anthony has ADHD, and it's a constant battle.  So, RaeRae the Warrior Mom with the Migraine, went to battle for young Anthony in the midst of deliveries, went out to the camp, kept the peace, put out the fires, and almost had to walk to the gas station because she neglected to see that her husband left the car on empty when he came home from work.  He never mentioned it, he was too busy falling into an instant sleep when he zombie walked himself in the door this morning.  Need I tell you he did not argue, though not even sure he was lucid enough to understand English, when I told him we were on delivery only this morning. Back to my story, I barely made it to the gas station to realize...guess what? Who doesn't have her wallet?  It's not in her purse? It's not anywhere in the car?  When was the last time she saw it; damn, can't recall.  Did she loose it, I don't know...  Yes, that would be me, RaeRae, the one with no gas.  Ah but the zombie husband saved the day, unwittingly, because he left all his...stuff in the car when he, as I said, zombie walked his a** into the house and went straight to bed.  His stuff included enough money to put gas in the car and drive home...and wouldn't you know, as I pull in the driveway the phone rings and it's another delivery. And so it goes. 

Well, I am signing off for tonight.  I have to be up early tomorrow...why, because I have a soon to be 6 and 4 year old...goes with the territory.  Also, I go to the Farm every Saturday morning to get my fresh organic veggies, can't miss that!  Also tomorrow, another small catering order in the evening. Other than that it should be fairly uneventful...we hope; we'll see!

The Diary of RaeRae

Thursday 7/28/2011
A few weeks ago I put it out there that I was looking forward to the long overdue task of updating my blog.  I asked all of RaeRae's facebook audience to message me with questions to use in my upcoming post that would address all the frequently asked questions we receive, as well as some not-so-frequent, but worthy of mention. Well, there were quite a few questions and definitely enough to have a sizable post...however, I decided to address the most frequently asked question first.

We received a surprisingly large number of questions but most of them asked the same basic question, though worded many different ways.  The question boils down to: How do you do it?  or as some other put it, What's it like running RaeRae's?  So, to answer this question best I've decided to post every day, a diary, for a little over a week. This weekend we have a small event to cater and next weekend we have the Farmer's Market on Saturday, so the diary starts here and will go through next Saturday to give you a look at all the different aspects of RaeRae's and how we manage, or try to, do it all. 

I am hoping that doing this will give everyone a really good idea of what's behind the running of RaeRae's, how we do it, as well as a glimpse into our life in general...like a mini reality-not-for-tv-blog but, seeing as how personal the content is sure to be I feel as though I need to give myself, and those of you reading this, some rules. 

My rules for writing this diary are that #1: I am going to insist on being completely blunt; what's the point of beating around the bush?  It would take too much energy for me to try to write in a 'diary' while maintaining a pleasant disposition.  I am not always pleasant...sad but true.  My second rule #2 is that I am going to include, in details, as much of what goes on in our lives as possible - though I won't tell you about how one of my sons emptied a bottle of Mr. Bubble into the couch (yes, that has happened) but I will tell you when Joe and I spend every second one day on the trailer (in between cooking and serving food) engaged in a heated argument about the existence of 'nowhere': Is 'nowhere' somewhere, or not anywhere (yes, that too has happened; we still don't agree!)  

So, if your going to follow me on this journey, I ask only three things.  #1 don't judge (as said, I'm not always pleasant, but who or what in life is?)  and #2 I will admit in the forefront that I am not all that normal, don't exactly have a clean sheet of mental health, so please don't bother calling the white coats on me...they don't like my company and will just send me back! Lastly, #3 Enjoy the ride!

Fake Fries...

Large order of Wendy's Natural -Cut Fries

There is a buzz out there about Wendy's new "Natural-Cut" fries.  They imply yumminess but the word "Natural-Cut" refers to the way they are cut, literally, not the fry itself.   The fries are factory cut, leaving their skins on which is why they are called "Natural-Cut" fries. They are then treated with chemicals (dextrose, sodium acid pyrophosphate, citric acid & dimethylpolysiloxane) and oil before they are flash frozen.  The fries are then stored, for who knows how long, and then shipped to your local Wendy's (where they are stored for even longer) and fried, at convenient intervals throughout the day, and kept warm with lamps until you go in and order.

When your local Wendy's fries their frozen "Natural-Cut" fries there's another situation all together: cross-contamination. Their fries are, "Cooked in the same oil as menu items that contain Wheat, Egg, Milk, and Fish."  This cross-contamination leaves you with fries that could taste like yesterday's fish and are no longer Gluten-free as potatoes are naturally!

When you order fries at RaeRae's we take 2 hand washed russet potatoes and we cut them (whenever possible our potatoes are from local farms & organic.) We coat them with ..um...NOTHING and we fry them (in trans fat free vegetable oil) in a separate fryer used only for our fries; our fries are Glueten free! When your fries are perfectly golden we ask you if you would like salt & pepper and, if so, we sprinkle them with sea salt and pepper, that we grind ourselves!  Of course, you can also order your fries with RaeRae's Angus Chili, RaeRae's Quinoa Chili, Cheese and/or Jalapenos! Here is what a regular order of fries from RaeRae's looks like.

RaeRae's Order of Fries with Sea Salt & Fresh Cracked Pepper! click to enlarge.

After reading all of that you may be wondering, "What's the price difference?"

click to enlarge

Let's take a look...here is the receipt from my Large Natural-Cut Fry purchase from Wendy's... $1.99 for a large order of fries (and you can see from the picture at the top of the blog exactly what I got for that price...not a single fry was removed or left in the bag for that picture!) after tax your Wendy's fries comes to $2.15.  RaeRae's Fries are $2.25 and after tax come out to $2.43.  $0.28 cents difference..you decide, is it worth it?








Think some of you reading this may have expected that I would do some type of taste test to their fries but I won't. I will leave that up to you, the customers.  You know the facts - you see the visual difference, now come out this spring and taste an order or RaeRae's and if you dare to compare...feel free to post your results as a comment to this blog post.

I found the Wendy's nutritional information on their website www.wendys.com, clicked on "food" then "nutritional facts" then in the drop down selected "fries & sides" then "natural-cut french-fries." Here is one of the paragraphs from page that those steps populated, "Large Fries Potatoes, Vegetable Oil (contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn), Dextrose, Sodium Acid Pyrophosphate (to maintain natural color). Cooked in Vegetable Oil (soybean oil, corn oil, cottonseed oil, hydrogenated soybean oil, natural flavor [vegetable], citric acid [preservative], dimethylpolysiloxane [anti-foaming agent]). Cooked in the same oil as menu items that contain Wheat, Egg, Milk, and Fish (where available). Seasoned with Sea Salt."

Salt: What's the difference?

back: table salt, front (left to right): natural sea salt, kosher (coarse grain), Himalayan salt

Have you ever wondered what all those fancy salts that you see on TV or in gourmet shops are, what they are used for, or how they differ from your ordinary table salt?  If you have, you would have been right to question salt as there is a HUGE difference in the variety of salts available in the markets today!

Some differences are inconsequential, like color (with some ranging from pure white, to murky gray, to pretty in pink.) Other differences are more important, like cost. Salt can range from mere pennies to several dollars an ounce, for the rare varieties.

What factors would lead the average household to leave their table salt behind?  Well, there is so much information out there that this could be a thesis worthy blog, however I am going to trim the information down to what I, as a mother, cook and health conscious person, want to know. In other words, I am not going to tell you about the Salt Trade Agreements of Early BC or how they found salt on Mars (oops, did I say that?) Nor am I going to go into detail on the chemical compound (NaCl) and molecular weight (58.4428) of salt, lol!  But seriously...

Table Salt typically comes from salt mines and, once mined, it's refined with heat and chemical treatment (30+ synthetic chemicals and chlorine bleach!) until it is pure sodium chloride (shaped like little cubes,) devoid of the essential minerals and macrobiotic nutrients that our bodies need. The removal of all these minerals in table salt is associated with iodine-deficiency which is why some table salt manufacturers started artificially adding iodine back into their salt, creating Iodized Salt. Cost $.02 per oz. Taste-wise the general consensus is that is has a bland and sometimes bitter flavor.  Health-wise 590 mg. sodium per serving. Table salt is associated with many health problems such as Hypertension and Stomach Cancer. Arthritis, Gout, Kidney and Gall Bladder Stones, and Cystic fibrosis have been linked to improper salt metabolism.

Now it's obvious that table salt has health risks, but now we have to sort through the variety of alternative salts available and their vast health benefits (or lack there of!)  I am going to detail the most common alternatives which are Kosher Salt, Sea Salt and Himalayan Salt..
 

Kosher Salt the name is a bit deceiving.  There are 2 types of Kosher Salt.  One characteristic of Kosher Salt is the shape, if you look at a single morsel up close you will notice it's pyramid-like, flaked shape. This larger surface area dissolve quickly and is great for absorbing moisture, great for curing meat.  The name of Kosher Salt comes from it's use in  making meat kosher, but is not necessarily kosher itself. It contains fewer additives, and has a cleaner and more even taste than ordinary table salt. Cost $.04 per oz. Taste-wise is has a less pungent flavor than processed table salt.  Health-wise 280 mg. sodium per serving (kosher, flake) Kosher Salt is, in most cases, no different from Table Salt, 'nuff said!

The second type of Kosher Salt is salt that is actually 'kosher' and has been certified as kosher by a prestigious organization or certifying body such as the Orthodox Union, or OU. This means that the salt has met the guidelines of kosher outlined by Jewish law, and upheld by kosher certification agencies and members of the Jewish Faith. The certification ensures that the product is produced and handled in accordance to these high standards, and is suitable for consumption for those following a kosher diet. Cost $.05 per oz. Taste-wise is has a less pungent flavor than processed table salt.  Health-wise 480 mg. sodium per serving (kosher, coarse grain.)
 
Sea Salt as you might have guessed is a very broad term that generally refers to unrefined salt derived directly from a living ocean or sea. It is harvested through channeling ocean water into large clay trays and allowing the sun and wind to evaporate it naturally. Cost $.24 per oz. Taste-wise there are so many variations of Sea Salt on the market that it's not even fair to rate the taste but, in general, the most popular Sea Salt varieties found in your local market are said to have a clean, natural flavor. Health-wise 530 mg. sodium per serving. It is not refined as much as other kinds of salt, so it still contains 60 minerals and trace elements, including iron, magnesium, calcium, potassium, manganese, zinc and iodine.

It is important to understand that just because it says "Sea Salt" does not mean it's good.  Sea Salt is naturally evaporated in most cases but that does not mean it's not over-processed thereafter, read labels, know your grocer and ask question!

Himalayan Salt Crystallized more than 200 million years ago (before exposure to pollution, toxins & impurities.) Himalayan Salt is said to be the purest salt to be found on earth. It's naturally rich in 84 minerals and trace elements found in the body and is prized in the culinary world for that reason (lot's of flavor in those minerals!) Cost $1.38 per oz. Taste-wise is is a clean taste, with subtle salt flavor. Health-wise 580 mg. sodium per serving. Himalayan Salt promotes a stable pH balance in the cells including the brain, it aids in vascular heath, promotes cellular hydroelectric energy, as well as the absorption of minerals in the intestinal tract. It is also known to reduce acid reflux, lower blood pressure, and remove toxins.

Here is one more subject worth of mention:
Grain Size

Most salts come in a variety of grain size ranging from fine grain to very coarse.

Small/Fine: Cooking, Grilling, Roasting, Seasoning, Spice Rubs
Medium: Grinders, Roasting, Brine, Spice Rubs, Cooking
Coarse: Mills/Grinders, Roasting, Curing, Grilling
Extra Course: Large Salt Mills/Grinders, Roasting, Cooking

You may also see "Flake Salt" which is praised for it's fast absorption.  Many types of salt can be found in "flake' texture.  Finishing salt is a specialty variety of flake that is usually harvested by hand, it is very pricey but it is used specifically for seasoning dishes right before serving.


RaeRae's Final Thoughts

I did a taste test (which was disgusting) and my result was, salt taste bad when it's not on food!  Overall, it is important to keep salt in perspective i.e.you are not going to use a Himalayan Salt to season your pasta water. There are a plethora of choices and if your in the mood for experimenting try a new finishing salt, you may find something you love.  When looking for the everyday salt you want to use for your family, read the labels, talk to your grocer, your doctor and most importantly, do what is right for your family, your health and your budget. We at RaeRae's try to make the best choices for our family, friends and customers, we use Natural Sea Salt, without additives, for most of our cooking, on our fries and our seasonings. We use Kosher Salt for seasoning water, for marinades and rubs and for our specials, we use a variety of finishing salts depending on the flavor profile of the dish.

I had a lot of fun experimenting with salt and I hope you will to.  If you would like more detailed information on the vast world of salt, I highly recommend www.saltworks.us, which was one of the resources used in researching this blog post.