glassobsessed
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« on: February 23, 2010, 10:45:29 PM » |
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Bought a couple of these 'salts' on the weekend, as one was larger than the others I thought I would hunt around for some extra information. They are described here as ashtrays http://www.designlasi.com/en/content/haransilma-bullseye-6066I have seen boxed sets of six for sale in the smaller size, would you buy six salts, one for each place setting? On the other hand, could be useful if you're partying. Any thoughts? John Forgot sizes, sides are 7 and 9 cm. |
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Ivo
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« Reply #1 on: February 24, 2010, 07:24:15 AM » |
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Open salts went out in the beginning of the last century and i cannot think of any designer who did open salts. So rest assured that Kaj designed them as ashtrays, that Nuutajärvi produced them as ashtrrays - perhaps with the option of using them for peanuts.
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Ivo► BLUE HENRY ◄ New Book: The Almost Forgotten Story of the Blue Glass Sputum Flaskall texts and pictures (c) Ivo Haanstra.
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Lustrousstone
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« Reply #2 on: February 24, 2010, 07:33:58 AM » |
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Open salts were still in use here in the UK in the 50/60s, at least by poorer country folk. My friend at work is two years short of 60 and remembers that was what they used during her childhood. But I agree, there wouldn't have been newly designed salts.
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glassobsessed
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« Reply #3 on: February 24, 2010, 09:20:36 AM » |
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Thank you Ivo and Christine. I can not see me using them as ashtrays, I gave up smoking years ago and drunk people partying here with all my glass lying around sounds like a nightmare. I can however see myself using one as a salt!  Need to buy some trendy rock salt first though. :D John |
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Ivo
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« Reply #4 on: February 24, 2010, 09:35:56 AM » |
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Need to buy some trendy rock salt first though. :D
If you can find it, use Fleur de Sel instead - it may be expensive but it is worth it. Rock salt is better in salt mills. |
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glassobsessed
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« Reply #5 on: February 24, 2010, 02:20:32 PM » |
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I have had fleur de sel recommended before Ivo, it is now on my shopping list, thanks.
John
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dirk.
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« Reply #6 on: February 24, 2010, 04:06:54 PM » |
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Have you tried Fleur de Sel mixed with Vanilla? Great - on a slice of slightly toasted ciabatta
with some virgin olive oil... Yummy!
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glassobsessed
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« Reply #7 on: February 24, 2010, 05:55:43 PM » |
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Is the vanilla already mixed in or do you leave a vanilla pod in the salt? Anymore salt recipes anyone?  John |
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Ivo
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« Reply #8 on: February 24, 2010, 06:46:44 PM » |
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yessss - combine with caramel in ice cream. Mix with Espelette pepper for an additional kick. But basically - ALWAYS use at the last moment, the crux is the crunch.
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