Quote:
Originally Posted by
Brian Chambers 
Somebody eat something exotic. This thread is like watching grass grow.
scent and I went to this steak house at The Westin that had a serving bowl of 4 exotic salts.
The bowl itself was made out of a stone. It was rough all around except for the 4 scooped out niches where the salt was.
The first salt was Fleurs de Sel.
The second was volcanic salt - this salt looked like sharp little shards of rock and were coal black.
The third was hibiscus salt - it was crystallized, wafer thin and crispy. Pinkish in color.
I forget the source of the last salt type but it was smoked. It smelled exactly like Lapsang Souchon or Eau du Fier.
I asked to take some home for wifey to try. I love salt.
- - - Updated - - -Quote:
Originally Posted by
Brian Chambers 
I am leaving work now to go buy some Amchoor (dried mango powder). I am going to make Pani Puri margaritas for tomorrow. I first had this drink at Vermilion in Chicago about three years ago, and it was one of those epiphany cocktail moments. I spent months trying to recreate it and failing. Finally the chef published the recipe, and it turns out exactly as I remember.
RECIPE:
2 oz. of the tequila of your choice
3 oz. Pani Puri Water *
½ oz. simple syrup
½ oz. lime juice
Shake all the ingredients over ice.
Salt rim and serve in a chilled glass.
* Pani Puri Water
1 cup mint
½ cup cilantro
2 tbsp. ginger
1 jalapeno
¼ cup sugar
½ tsp. red chili powder
1 tsp. amchur powder (dried mango powder)
3 cups water
Salt to taste
Blend all the ingredients and strain
Pani Puri in a drink??
Pani means water and puri is a type of bread.
It is traditionally eaten like this:
The puri is cracked open like an egg:

Then the spices are put into it:

