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Here, fillets are used and parchment paper, rather than just the fish's skin, provides an extra barrier between the meat and the salt.
WSJ: Jenn Louis's Rock-Salt-Roasted Salmon and Turnips | Slow Food Fast
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If you are able to salt the chicken up to a day in advance, the meat will be all the more moist and flavorful.
WSJ: Ignacio Mattos's Fennel, Chili and Yogurt Roast Chicken with Parsley Salad | Slow Food Fast
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Made of pork shoulder, ham, salt and water, all compressed in a can, the processed meat product became popular during World War II.
BBC: A Spam-tastic festival in Hawaii
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Mr. Monis doesn't salt or oil fish ahead of time because salt draws out precious moisture and oil can cause flare-ups that mar the meat's delicate flavor.
WSJ: Johnny Monis's Grilled Whole Fish With Quinoa, Cucumber and Pistachio Salad | Slow Food Fast
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Good ribs are all over the place, but the best brisket is in Texas, and to me that means The Salt Lick, a rock-your-world temple of fire, smoke and meat outside Austin.
FORBES: Mail Order Meals -- My Favorites