On Tue, 03 Jul 2007 13:46:32 -0500, Omelet >
wrote:

>In article >,
> anon k > wrote:
>
>> cybercat wrote:
>> > "anon k" > wrote in message
>> > .. .
>> >> Sheldon wrote:
>> >>> ...season with a little kosher salt...
>> >> What's the advantage in using kosher salt here?
>> >
>> > For Sheldon, the advantage is that he is a Jew.
>> >
>> > Kosher salt differs from regular salt in that it is coarse and it is
>> > blessed.
>>
>> No, it isn't normally blessed, it's just coarse and low-quality because
>> it's used for drawing the blood out of meat during the koshering process!
>>
>> Coarse salt is a touch easier to grab with your fingertips, and is good
>> for texturing salt-crusted and salt-sprinkled dishes, so I wondered if
>> he wanted to keep the salt localized in spots. It seemed an unusual
>> need for a roast.
>>
>> But then all of the TV chefs seem to specify kosher salt for absolutely
>> everything now, even if it's going to be dissolved. Maybe they're in
>> partnership with the kosher salt industry.
>
>It has no additives, no iodine, no sodium silica aluminates.
>It's pure salt and you can taste the difference.
>
>Read the ingredients on most packages of salt sometime. IMHO there is
>really no reason to "add" anything to pure salt.

until the practice of adding sodium iodide or iodate to table salt
became common in the 1920's, goiter, caused by iodine deficiency, was
a endemic in some areas of the u.s. you don't see it much anymore.

my morton's iodized salt lists as ingredients salt, calcium silicate,
dextrose and potassium iodide. the silicate is there so 'when it
rains it pours.' not sure what the dextrose is for.

your pal,
margarita





your pal,
blake