Dry Salt News Today

>> chef: it can be bad. >> rene:i mean -- what do you have for us chef? >> chef one: a fermented apple, uh tea. this one i did it with razor clam and some chamomile as well. >> chef two: this is lambs tongue cooked for 10 hours at 70 degrees, kohlrabi, which is fermented in water and salt. and this is seafoam with brown butter. >> chef three: so what we have here, sep ice cream with some barley. >> rene: mushroom ice cream and fermented barley sauce. >> anthony: i think the lambs tongue is a gre...

Here, sep ice cream with some barley. >> rene: mushroom ice cream and fermented barley sauce. >> anthony: i think the lambs tongue is a great ingredient. personally im not getting what the kohlrabi brought to the party. >> chef six: the razor clams are a bit sweet and with this broth its quite sweet, so it becomes very one-dimensional. >> rene: why cant you do that for your next project? dry salt versus brine salt. >> chef: she uses elements i would never use in a dessert and they taste good, i ...

Tongue cooked for 10 hours at 70 degrees, kohlrabi, which is fermented in water and salt. and this is seafoam with brown butter. >> chef three: so what we have here, sep ice cream with some barley. >> rene: mushroom ice cream and fermented barley sauce. >> anthony: i think the lambs tongue is a great ingredient. personally im not getting what the kohlrabi brought to the party. >> chef six: the razor clams are a bit sweet and with this broth its quite sweet, so it becomes very one-dimensional. >>...

>> chef: it can be bad. >> rene:i mean -- what do you have for us chef? >> chef one: a fermented apple, uh tea. this one i did it with razor clam and some chamomile as well. >> chef two: this is lambs tongue cooked for 10 hours at 7 fermented in water and salt. and this is seafoam with brown butter. >> chef three: so what we have here, sep ice cream with some barley. >> rene: mushroom ice cream and fermented barley sauce. >> anthony: i think the lambs tongue is a great ingredient. personally im ...

Tongue cooked for 10 hours at 70 degrees, kohlrabi, which is fermented in water and salt. and this is seafoam with brown butter. >> chef three: so what we have here, sep ice cream with some barley. >> rene: mushroom ice cream and fermented barley sauce. >> anthony: i think the lambs tongue is a great ingredient. personally im not getting what the kohlrabi brought to the party. >> chef six: the razor clams are a bit sweet and with this broth its quite sweet, so it becomes very one-dimensional. >>...

Scrutiny. >> now, but watch. its not bad. its not bad. >> it can be bad. [ laughter ] >> what do you have for us, chef? >> fermented apple tea. this one i did with razor clam and some chamomile as well. this is cooked at ten hours at 70 degrees. kohlrabi and 2% salt. and this is with brown butter. >> we have ice cream with barley. >> mushroom ice cream and fermented barley sauce. >> yes. >> i think the lambs tongue is a great ingredient. personally im not getting what the kohlrabi brought to the...

>> it can be bad. [ laughter ] >> what do you have for us, chef? >> fermented apple tea. this one i did with razor clam and some chamomile as well. this is cooked at ten hours at 70 degrees. kohlrabi and 2% salt. and this is with brown butter. >> we have ice cream with barley. >> mushroom ice cream and fermented barley sauce. >> yes. >> i think the lambs tongue is a great ingredient. personally im not getting what the kohlrabi brought to the party. >> the razor clams are a bit sweet. with this b...

Would i have wanted to subject myself to this kind of mass scrutiny. >> but watch. its not bad. its not bad. it can be bad. [ laughter ] >> what do you have for us, chef? >> fermented apple tea. this one i did with razor clam and some chamomile as well. >> cooks at ten hours at 70 degrees. 2% salt. this is fondue with brown butter. >> what we have here, ice cream with some barley. >> mushroom ice cream and fermented barley sauce. >> yes. >> i think the lambs tongue is a great ingredient. >> pers...

>> what do you have for us, chef? >> fermented apple tea. this one i did with razor clam and some chamomile as well. >> cooks at ten hours at 70 degrees. 2% salt. this is fondue with brown butter. >> what we have here, ice cream with some barley. >> mushroom ice cream and fermented barley sauce. >> yes. >> i think the lambs tongue is a great ingredient. >> personally im not getting what they brought to the party. >> its a little sweet. with this broth, its quite sweet. so it becomes very one-dim...

>> 10-4. >> reporter: his job is to get snow and ice off the roads in polk county, wisconsin. a few years ago he had a brilliant classic wisconsin idea. >> why couldnt we use brine water made from a cheese factory. >> reporter: thats what these bricks of mozzarella are floating in. it is basically salt and a little product. he test some product from the local cheese factory and found out that it works great for clearing roads. >> got the green light to go. and now were running it in all of our t...