Priorhouse Taste Test – SALT

Sometimes it is fun to think about photo challenge prompts. Last week, I had Paula’s “arranged” on my mind, as well as “depth” – and so this “salt taste test” post is what unfolded:

 

It all started when I was ready to start my day with some protein, I opened the fridge to find fresh brown eggs.

Geisla, a church lady friend, had sent some farm fresh eggs home with my husband. Now that the Coles have moved away, we are next in line to get eggs regularly (nice).

 

Look at these delicious beauties – and Geisla likes to share little pages from her inspirational booklets.  This is special to us because my husband’s grandma T. (RIP) used to send us little ripped out pages of inspiring stuff too.

 

 

Looking down at this large, spotted farm fresh egg.

 

I decided to wake the house with the smell of sizzling eggs.

To help carry the protein, I pulled out some “brown rice bread” – from Trader Joes.

 

The loaves are very heavy  – like a brick-  and it takes forever to toast a piece because it is so dense.

The taste of brown rice bread is smooth and not too bad.  Even though it is not my favorite bread in the world, I am grateful for it because it is gluten-free and does not interfere with the “slow going” systemic cleanse I am doing – so that makes it win-win.

Here are the three salts we tried (all were under six dollars from Marshalls).

I arranged the 3 salts to show you their packages (linked to Thursday Special) – (A)Italian iodized white Sea Salt , (B) Hawaiian Hiwa Kai black sea salt, and (C)Himalayan pink crystal mountain sea salt.

 

 

This was my first sea salt taste test – and so I kept it simple.  I ground all the salt down to a medium fine powder.

 

Looking down on the salts, linked to LULD

 

A. From the side of the box: This Italian sea salt comes from the ancient salt pans of Trapani and Marsala where crystal water, together with the strength of wind and sun, creates a unique salt rich in the precious trace elements found in sea water, such as magnesium, potassium, and iodine. making it more soluble and complete.”

 

B. From the plastic package: “Hiwa Kai Hawaiian Sea Salt has a stunning black color and silky texture. Solar evaporated Pacific Sea salt is combined with activated charcoal…”

C. From the container label: “This gourmet salt is hand-mined deep inside the pristine Himalayan Mountains. The salt, while being locked within the earth, was infused with minerals over millions of years leaving its mark in its rich color and taste. The high mineral content range in color from white to deep reds. The darker the color the more minerals that are in the crystals.”

The results of the salt taste test:

Four of us agreed the pink one was the best -(here)  but keep in mind this was tested on eggs that were fried with olive oil.  The outcomes might not be the same if we used butter or coconut oil.  Also, the results would likely be different if sampled on meats or different food items.

One of the testers said the pink one was saltier than the white, and the black was saltiest of all.

We all agreed.

And someone else said (joking) they all just “tasted like NaCl” ha!

In closing, if you want to know more about the health benefits of unrefined salt – check out empowered sustenance HERE.

Have a nice day…