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Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
Large stock pot — batch stocks, pasta water, lobster, canning
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
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Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
Large stock pot — batch stocks, pasta water, lobster, canning
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
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divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. sprinkle patties evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. heat 2 teaspoons oil in a large skillet over medium-high heat; swirl to coat. add patties; cook 3 minutes on each side or until browned; remove from pan.2. add remaining 1 teaspoon oil to pan; swirl to coat. add vertically sliced onion; saute 3 minutes or until lightly browned and tender. sprinkle onion with flour; cook 30 seconds, stirring constantly. add stock and remaining salt and pepper; bring to a boil. return patties to pan; reduce heat to medium, partially cover, and cook 5 minutes or until gravy is slightly thickened. sprinkle with green onions, if desired.