Anyone watch his show -_Easy Entertaining? on the Food Network? He frequently uses what he calls "gray salt". What is that mad of? I keep watching hoping he’ll address it, but so far I’m still in the dark. Thanks! (9 replies, last updated by peg July 21, 2005)

Scheffler’s Deli at SLM. I believe $7.99 for Maldon. Domino’s downstairs has the best deal on Kosher salt, $3.99, they were waiting for a shipment and hopefully the price does not go up. (5 replies, last updated by Recyclor August 10, 2007)

Herbes de provence, salt and pepper are great on rubbed onto veal and lamb chops, which are then grilled or seared in a saute pan. I let the chops sit for a half hour before cooking while they absorb the spice rub. For veal... (3 replies, last updated by jackie August 10, 2004)

Salt, salt & more salt. After waiting an extra 45 minutes on a Tuesday night for a 9:00pm reservation, my boyfriend and I sat down for the most disgusting, salty, overpriced meal I’ve ever eaten. It was horrible, not to... (2 replies, last updated by John D December 7, 2005)

howEVER: they were profoundly oversalted the last time I had em. Someone needs to monitor the salting at Cafe Gray!! (8 replies, last updated by kiki aru March 21, 2005)

of sea salt........But it was boring. It would probably be ok in any othe midpriced restaurant with a no name chef but Mr Kunz is a supernova in Manhattan....you expect way better from restaurants of chef’s of that caliber.... (15 replies, last updated by kiki aru October 21, 2004)

juicier and more tender than an unsalted one. If the meat is not too heavily salted, nor left to dry very long, what little drying results may also improve the flavor. The trick to keeping a presalted steak from turning gray is... (72 replies, last updated by szmeterling January 28, 2009)

Has anyone tried any of these recipes? I made the Pork tenderloin with Bourbon Mustard Brine and Tangy Pears tonight. The pork was good, but a bit too salty and I will cut down the salt next time. The pears were great: simmering... (0 replies, last updated by saucyknave February 4, 2002)

What about gray kielbasa? I like that style better than the reddish colored kind. Same places? (25 replies, last updated by macca March 17, 2007)

somosa amuse bouche that was so scrumptious I wished in one bite that Gray Kunz would open an Indian restaurant. - Mushroom risotto – mushrooms arrive in signature metal (pewter?) container with jolly figurine on top. Some... (0 replies, last updated by Aaron November 21, 2004)

and efficiently to the shower, ran BACK to the subway, and got to “the mawl” — as we brooklynites and aol aficianados call it – to worship at the altar of gray kunz. and of course it’s not fair to... (4 replies, last updated by Maria October 12, 2004)

The TJ salts tend to be Sel Gris, or gray salt. They have irregular granular crystals that harbor varying amounts of residual moisture, making them an almost sure-fire bet to gum up the works in your grinder, making it jam within... (23 replies, last updated by yayadave October 5, 2008)

How many constitute your group? That could affect your choice. If you are trying to stay on the UWS, I would suggest Telepan, Compass or Onera-lot’s of posts for all of these. Ouest is fine, but nowhere near as good as the... (3 replies, last updated by Fallon July 18, 2006)

A couple days ago I watched a friend eagerly open her delivery from Napa Style and pull out a tin of gray salt. Coincidentally, I had just read in the January Fine Cooking about a woman who uses gray salt for salted caramels.... (5 replies, last updated by da_seuss December 15, 2006)

Sounds like Maldon is the way to go. I’m not a bread person but at dinner at Batifole they sprinkled some gray salt on the buttered baguette and it was dee-lish-shus!!! Estafarian, the salt tasting may sound wacky...but also... (13 replies, last updated by FoodieGirl April 12, 2006)