Hey Jryoung - Here's something to try on the EGG

[Dragonlady8]

http://www.atthemeadow.com/shop/index.php?main_page=index&cPath=1_27&sort=20a&page=1

Dean & Deluca has them under "New & Seasonal" for slightly less in similar sizes.

[jryoung]

I'm one step ahead of you Dlady.

I don't have one yet, but they are on the very short list for purchases, I'm waiting until after the holidays in hopes of a post Xmas sale. They have a really nice selection of them at D&D in Napa.

[Dragonlady8]

..... too bad your SS didn't think about it

[Commodore]

Question. How do you clean it? Won't you slowly dissolve it away if you wash it off? I mean, cooking meat on it, you can bet I am washing it when done. Or am I missing something?

[Dragonlady8]

Caring for your Pakistani Pink Himalayan Salt Plate
After each use, rinse your salt plate with warm water, scrub with a soft brush or green scouring pad to remove any stuck matter, and rinse again. Tamp dry with a paper towel or clean cloth. Set on a drying rack. This will process removes a very thin layer of the salt. Treated with care, a large salt block can provide dozens of uses. The powerful antimicrobial properties of the salt insure that it is always proper and ready for future use, with no need for detergents. Additional care and use information, as well as cooking ideas, are available at www.saltnews.org
The crystal lattice of our Himalayan Pink Salt Blocks has a high specific energy (energy per unit of mass), so they hold any temperature you bring it to for a good while. Likewise, this makes for excellent heat distribution, making grandma’s heavy old cast iron skillet seem like tinfoil by comparison.
Because Himalayan Salt Blocks generally have an extremely low amount of porosity, and virtually no residual moisture (.026%), the salt plates can be safely heated or chilled to great extremes. We have tested them from 0°F up to 700°F (-18°C to 370°C). Salt melts at 1473.4°F (800.8°C).
Two other considerations come into play when working with our Himalayan salt plates. Their lack of porosity means that the surface area touching your food is minimal, so these large blocks of salt will impart only a very moderate saltiness. Second, the high quantity of trace minerals (1.2% sulfur, .4% calcium, .35% potassium, .16% magnesium, and 80 other trace minerals) impart a more mild and full taste to the salt, and by extension, more flavor complexity to your food.

[atolman]

I've never even seen these things. So what are the best items to cook on it? Very interesting.

I bet it would make a killer steak!

[jryoung]

Meats that need to be cooked for a short period of time, ie steak or tuna would probably be best.

I've got all sorts of ideas to try different meats, first up is probably seared foie gras.

[ky1e]

jryoung, have you used a salt plate before or will this be a first time experiment? I think a skirt steak would actually rock on this thing being that it is thin enough. Would make a mean fajita! MMMMmmmm goood

[jryoung]

ilubronix, most of my cooking is experimental, from what I have seen before you would want to use a thin cut, a hanger (onglet) would probably be perfect.

I saw it used on an episode of Iron Chef where they put small thin slices of venison on it with green onions and soy and let the cooking begin right at they placed it in front of the judges.

[ky1e]

jryoung, wow that sounds amazing. I couldn't imagine anything cooler than being a judge on Iron Chef. Every time I was it, I salivate all over my lap. We have a restaurant in Fort Lauderdale called Johnny V, and Johnny V was a competitor on Iron Chef. His specialty is barbeque flavored foods, and he makes a BBQ spiked filet that is the best steak that I have ever eaten. He also makes from scratch a white cheddar mango cheese that could be the best cheese to ever touch your mouth. Very sharp white cheddar cheese with little pieces of mango. Wow it is depressing that I am about to eat a grilled cheese.

[Dragonlady8]

After doing some research, I went back the the Meadow link and purchased 2 8x4x2 premium bricks ( recommended for cooking).
It's cheaper than one 8x8x2 plate - that way you can use one to cook with and the other to use as a serving plate.