The Milwaukee Journal Sentinel, June 15th, 2003
Smoked salt fires up the flavor By MARLENE PARRISH Sunday, June 15, 2003 The smoky scent of grilling food carries far on the breezes of summer evenings. That's small comfort if you live in a condo or apartment with no access to a barbecue grill. But where there is smoke, there is not necessarily fire. There may be Danish smoked salt, an artisanal condiment made in a style developed by the Vikings. Sprinkle the smoky crystals over oven- broiled steaks, burgers or a rack of ribs and you'll think you are in the great outdoors. Should you think of Vikings, you might think of two-horned helmet...
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