by Jenise » Tue Oct 30, 2007 12:16 pm
I'm so glad you posted that, Celia. Just two days ago, I was staring at two perfect squares of Maldon salt on my cold roast beef and wondering how they do that. It's what the Maldon site calls the 'pyramids'. They're square and peaked in the middle, like the salt dried on the end of a chisel. Now I know how they do that!
Last edited by Jenise on Tue Oct 30, 2007 4:45 pm, edited 1 time in total.