Salt to Meat Ratio Depending on who you talk to you or which web site you visit, you'll get a different answer regarding how much salt to add to meat. Based on research and my own experience, around 3/4 of a teaspoon of table salt or sea salt per pound of meat works well in most situations. I have also used as much as 1 teaspoon per pound depending on the recipe. You really need to understand your likes and your recipe to determine the best amount of salt. It's also important to factor in the type and brand of salt. Most table and sea salt are approximately the same. For example, table salt is fine so it is tightly packed while kosher salt tends to have irregular crystal shapes leading to less sodium per measurement. Even among the varieties of kosher salt there are vast differences so be warned!
My Favorite Pan My favorite pan is a twenty dollar cast iron pan. I remember vividly how my step-father coveted his iron pan and warned us about not using soap to clean it. Seasoned and maintained properly, an iron pan can last forever. It is better than any non stick pan and far more durable. It's thick base holds heat better than any pan in my arsenal and prevents food from burning by dispersing the heat.
My friend was looking for this barrel aged Hop-De-Ranged for a while so when he found it, he just went to the cashier. After getting rung up he realized it had burned a $30.00 hole in his pocket. Oh well, we must drink it, right? We joked that each sip was 50 cents. And, this is a sipping beer. With all the Jack Daniel's flavor, you really can't taste the hops that much so it feels like a light shot of whiskey. Would we buy it again? Probably not, but it was an experience. It's not that I didn't like the beer. It had been carefully aged and was very tasty with notes of caramel, molasses and vanilla. I just can't justify the price even at $20.00.