A friend, who purports to be a famous chef in the Seattle area, introduced me to Chicken Salt. After discussing his great love of transglutaminase, and MSG, he told me about Chicken Salt. This Australian seasoned salt was, in his opinion, where I had to adventure next.

He sent me this recipe on Lucky Peach. It involves the roasting and toasting of chicken breast skin in a manner to maintain chicken-y flavor and not create carbon dust. You then grind that chicken skin into dust, in a mortar and pestle, and mix it with seasoned salt. Adding baked down chicken fat as if it were nitrous to the muscle car of flavor, salt.

This seemed like a lot of work for me, at the time, so I thought I’d just buy some online. When it arrived at home, I tried it on some homemade potato chips, fried in rendered duck fat. I suggest lightly salting the chips on their way in and out. It totally added a delicious chicken-y, and salty flavor!

Then I looked at the can, and there was no chicken in there. It says VEGAN right on the label. I was confused. So, I asked a friend, who claims to have been born and raised in Australia, if Chicken Salt needed chicken to be authentic. She laughed and laughed. Evidently the Lucky Peach recipe is a bit more lower eastside than down under. She assures me the OTC stuff is authentic, and suggests the next time I want an Australian seasoning, I not ask a Seattle Chef for a recipe from New York. Evidently this is a seasoning for Chicken, and the chicken-y flavor is due to the blend of spices? Witchcraft.

I’m enjoying Chicken Salt. Know what makes it even better? Adding some MSG, thats science.

Chicken Salt – Vegan, Kosher, NO MSG, Gluten Free, Australia’s #1 All-Purpose Seasoning,4.5 oz via Amazon

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Banana peels
were just the beginning you guys, because it turns out that you can eat avocado pits, and they are apparently very good for you.

Read more…

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This meaty experiment involves beef that has been dry-aging for 400 days.

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If you’re going to enjoy a delicious brew first thing in the morning, grab something appropriately themed.

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Atelier a Pates, a small artisanal pasta shop in Thiefosse, France, has a booming business in radiatori, fusilli, spaghetti and penne made from seven percent pulverized crickets and grasshoppers. From CTV News:

Four years on with the addition of insect flour to the mix, "it’s working so well that we will soon be able to hire a second person," (proprietor Stephanie) Richard says, proud of her weekly production now at some 400 kilos (880 pounds).

And she does not plan to stop there: she is working on a new recipe using Maroilles cheese from northern France, and plans to start making stuffed pastas.

At a little over six euros ($6.60) for a 250 gramme (about half a pound) package, insect flour pastas are more expensive than standard kinds, but Richard notes that they can replace meat for vegetarians — or for people who prefer crickets.

"People with iron or magnesium deficiencies will also eat these products," she says.

"French pasta-maker struggling to keep up with demand for insect noodles" (CTV News)

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