On Thu, 22 Sep 2016 11:39:41 -0400, Brooklyn1
> wrote:

> On Wed, 21 Sep 2016 14:30:01 -0700, sf > wrote:
>
> >On Wed, 21 Sep 2016 09:55:22 -0700 (PDT), Cindy Hamilton
> > wrote:
> >
> >> On Wednesday, September 21, 2016 at 9:53:29 AM UTC-4, KenK wrote:
> >> > What's the difference in cooking beween kosher salt and common table salt?
> >> > Grain size? Taste? Does it actually make a difference in recipes? (I've
> >> > never bought or tasted kosher salt.)
> >> >
> >> > TIA
> >>
> >> Because table salt is comprised of small, square particles and kosher
> >> salt particles are larger and flatter, the tongue perceives the
> >> kosher salt to be "saltier".
> >
> >I don't agree.
>
> That's because you are obviously afflicted with TIAD, and with your
> huge ass. . . like Fiddler on the Glutes. . . D I L U T I O N!!!
> When sprinkled on food kosher salt offers a saltier perception as the
> larger crystals are not dissolved and diluted, they dissolve in the
> mouth... in a liquid (soup, stew) there's no perceptual difference. I
> buy unsalted butter and when spread on bread I prefer salting with
> kosher salt, tastes saltier in the same way salted pretzels taste
> salty, to me salted butter on bread tastes flat and even though salted
> butter contains about twice as much salt as when I sprinkle on kosher
> salt... with salted butter most of the salt gets swallowed along with
> the butter so the taste buds don't perceive the salt explosion of
> kosher salt crystals disssolving on the tongue. People who spread
> bread with salted butter ingest a lot more salt but without the
> benefit of the salty taste. I think salted butter is very
> unhealthful.

It's a little early in the day to be hitting the hooch.

--
I love cooking with wine.
Sometimes I even put it in the food.