QUESTION:

I enjoy watching your show and have always wondered why you throw so much salt over your shoulder. Also, why do you use kosher salt for almost all your recipes (I did see you use sea salt a couple of times)? Keep up the good work.ANSWER: I guess you haven't been around when I have ranted about salt. This is surprising, because those that know me say I need just the slightest provocation to get up on my salt box. With apologies to my co-workers and family, thanks for providing me with another opportunity to ramble on and on!The use of salt dates back to who knows when, but we know that as early as biblical times, it was a highly desired commodity.During some periods, it was tremendously expensive and some think it was the first accepted currency. The word "salary" evolved from the Latin word salarium, meaning "salt allowance" — part of early Roman soldiers' income was paid to them separately just so they could buy this necessary part of their diet.So, knowing all this, who in their right mind (my mom loves that saying) would be reckless enough to throw this valuable stuff in the air?Well, accidents do happen (my brother likes to say that about me), so if you are careless enough to spill some salt, then legend has it that you have left the door wide open for the devil to sneak up beside you (your left side, of course) and steal your soul. Needless to say, you don't want this to happen.First of all, contrary to popular opinion, it hurts! You can't get your breath for what seems like an eternity (no pun intended), and then for at least a month you have really bad heartburn.The weirdest thing is that within 48 hours you'll find yourself in a music store buying old heavy metal CDs, even though you never really liked heavy metal. You won't rest until you hear AC/DC's "Highway to Hell" over and over again.Now that we've established the risk of spilling salt, I know you're still asking about the whole left side thing. It's a good question, and even though the answer might sound a little lame, don't forget that all this was established back in biblical times. Back then, this answer rocked.Whoever was in charge in those days decided that bad things were associated with the "left" and good things were connected with the "right." They made things simple so even people like me would understand.By the way, this left is bad stuff doesn't apply to baseball. Major League teams are so desperate to find good left-handed pitching, they'll pay millions of dollars to any lefty who can get the ball anywhere close to the plate.Anyway, stay with me now, I think we can all agree that the devil is bad. Before that silly old devil gets too close, reach down and pick up some of that valuable salt with your right hand and fling it over your left shoulder. This is the best part: According to tradition, you not only get the devil in the eye, which stings (for 35 years people standing on my left have confirmed this), but you prevent him from stealing your soul. For this you receive good luck.Therefore, as my mom likes to say, I would be out of my mind to not constantly keep salt flying over my left shoulder. I don't know about you, but I can use all the good luck I can get. I picked up this salty habit from a superstitious old chef at culinary school who would scream "Right hand, left shoulder!" every time we salted anything.Now I suppose I'm the superstitious old chef, but it's made for a good story all these years — one I guess you have to take with a grain of salt.Since I have rambled on enough, I'll answer the second part of your question next week when I talk about the facts and fiction about different kinds of salt. Meanwhile enjoy this recipe, and don't forget to — oh, you know.

2 Cornish game hens3 tablespoons soy sauce½ tablespoon each chopped fresh oregano and parsley2 tablespoons olive oil4 cloves garlic, peeled and crushed2 cups large crystal sea salt (if large crystal sea salt is unavailable, use rock salt)2 green onions, choppedAluminum foilMix the soy sauce, herbs, olive oil, and garlic in a small bowl. Rub the hens inside and out with this marinade. Put cup of the salt inside the hens, along with the chopped onions.Place 1 cup of the salt on a large piece of aluminum foil and set the hens on top of the salt. Cup the foil up around the hens and pour the remaining cup of salt on top of them.Seal up (using more foil if necessary) and place in a baking pan. Bake at 375 degrees for 45 minutes, or until done. Brush the salt from the hens using a pastry brush or kitchen towel. Using a knife, split the birds in half, and serve.Makes 4 servings.