I have over 60 varieties of salt, including several smoked ones (I use applewood from Maine the most). Yours would be good on thick slices of avocado, roasted corn, cured salmon, or a simple butter lettuce salad. Also excellent with peach sorbet.
At my local grocery store there are FOURTEEN types of caper on offer.
There’s a new place here in NYC that uses liquid nitrogen to instantly make you your own bespoke ice cream—you choose ingredients from a list that offers more than 10,000 combinations, according to Serious Eats. They do it via some scientific theatrics:
The ice cream base, along with spices, herbs, fruit, and anything you’ve selected, are poured into a pink Kitchenaid. Then they pour in the liquid nitrogen, a foggy mass, and in barely thirty seconds, ta-dah!
This seems like the foodie version of those places that ring a bell or play crazy music if you order “The Trough” or some other item that’s more about bragging than flavor, but it is not the most annoying thing about Lulu & Mooky’s liquid nitrogen ice cream—which, according to most Yelp reviewers and the Serious Eats writer, is not that good.
Here’s what gets me: one of the flavor options is “salt/garlic.” SALT GARLIC ICE CREAM. That is just… gratuitous. You might as well make ramp sorbet and put a “kick me” sign on your back.