Arri London wrote:
> sf wrote:
> >
> > On Mon, 5 Sep 2005 12:38:18 -0400, Dee Randall wrote:
> > >
> > > "maxine in ri" > wrote in message
> > > ...
> >
> > > > ~Course Grain Pickling Salt is cheaper and works as well, for cooking
> > > > ~purposes.
> > > >
> > > > Do any of the recipe producers recommend CGP salt? Most of the time
> > > > when I see recipes posted in the food magazines or tv cooking shows,
> > > > they call for "kosher salt". I'm surprized that they don't call for
> > > > Antarctic Sea salt or some other exotic sal du mer.
> > > >
> > > > maxine in ri
> > >
> > > Maybe that's just an easy way to say: salt with no additives?
> > > Dee Dee
> > >
> > Then they should state it clearly! Who understands immediately that
> > "kosher salt" means no additives (if they don't keep kosher and don't
> > know anyone who does) without someone telling them directly? I
> > thought recipes were talking only about grain size up to this point in
> > time.
>
> Anyway that isn't entirely true. There is at least one brand of American
> 'kosher' salt that does contain additives (to keep it flowing).

The additives are kosher, ALL chemical compounds are kosher, ALL salt
is kosher. "Kosher Salt" is not named "Kosher Salt" because it is
kosher, it's named "Kosher Salt" because it is of the generally
accepted configuration for use in kashering, like pickling salt is
called pickling salt because it's composition is more appropriate for
pickling, but any salt can be used for pickling, just like any salt can
be used for kashering. Again, ALL salt is kosher, the friggin' oceans
are kosher, all of them... in fact this entire planet and all the
elements of which it's composed is kosher. Btw, for the GED failures,
salt is not a food.

What a bunch of ignoraunses... sheesh!


Sheldon