TIKI SPICE
January 26th, 2008 by Michael
Aloha!
Welcome to tikispice.com! Currently we are offering our premier product… GUAVA WOOD SMOKED HAWAIIAN SEA SALT!
We use only the finest, hand harvested, solar dried Hawaiian sea salt…lovingly smoked slow and low over native guava wood.
Just ask us and we’ll tell you…it’s the best darn smoked salt ever
But you don’t have to take our word for it…buy a bag and try it yourself!
We think you’ll agree…our salt is the bee’s knees!
Stay tuned…we are gearing up to launch some spicey, tasty blends for your culinary consideration!
We look forward to hearing from you ( and selling you some salt too).
Warm Aloha from Kauai,
Chef Michael
Posted in Gerneral Information
January 28th, 2008 at 9:27 pm
Michael, avast ye salty dog! (Though I am loath to say so in public, full disclosure forces me to admit that Michael is my younger brother, renown chef, barbeque savant and kid rancher on the island of Kauai. And despite the fact that he put cornflakes in my bed and salamanders in my sleeping bag I must admit that I am fond of him and biased toward the issue of both his kitchen and his loins.) So, Michael, how come if all creatures were to have come out of the sea, the sea is so much saltier than we? Well, it turns out that the flesh and blood of all creatures round the world, from worms to walruses to the wahinis of Waimea have about the same salinity, but all of us are much less salty than the sea. Why? It turns out that around 600 million years ago the first creatures to evolve enclosed circulatory systems were basically enclosing primordial sea water, and though our metabolisms haven’t changed all that much since then the sea has become much more salty. Further, because we don’t live in the sea we all need a little (smoked) salt now and then to keep from becoming too diluted by fresh water and Mai Tais. However, too much of a good thing can kill you. Just as ingesting too much salt, for instance drinking only sea water, will kill a person, so one can preserve fish and meat with (smoked) salt because salt kills microbes when applied in high enough concentrations. You can bet your salt there will be more saline fun regarding such spicy topics as high blood pressure, wages and sweat with later entries. Rob
April 10th, 2008 at 5:50 pm
Believe it! When Chef Zesty says, “his Guava Wood Smoked Salt is the bees knees”, it is the truth. This is the best salt I have ever tried. Buy some today! You’ll be stoked!
September 10th, 2008 at 4:16 pm
I have know Chef Michael for over 30 years and have experienced his passion for cooking, life and family. His dedication to his projects have always brought forth success.He has only just scratched the surface on his new adventure. I feel extremely priviledged to be part of his new endeavor. I know that Tiki Spice will soon be found in all your favorite stores and will enhance all your culinary experiences. From coast to coast, we say aloha and look forward to introducing you to a truly unique culinary taste!! Love you Michael, Merissa and babies. Susan
September 20th, 2008 at 9:14 pm
Yes, there is a real person named Chef Michael and yes, he and his family do live on the beautiful island of Kauai and lastly, Michael’s smoked salt is the best. And what is even better, Michael gives me all sorts of hints how to get the most out of it’s smokey salty flavor.
I look forward to our chats, poolside, where Michael allows me to pick his brain about cooking basics.
Mahalo Chef Michael. You da man!