anon wrote on Wed, 04 Jul 2007 15:13:07 GMT:

ak> Blair P. Houghton wrote:
??>> anon k > wrote:
??>>> What's the advantage in using kosher salt here?
??>>
??>> It's flaked, so it lays flat on the surface of the meat
??>> and between the layers of meat if you layer it.
??>>
??>> For seasoning, the flat aspect ratio makes it cover more
??>> area with a little less salt. The texture of salt can
??>> make a difference in mouthfeel and the delivery of the
??>> salty taste. Pickling salt (very fine grained), table
??>> salt (small cubic grains), coarse salt (large cubic
??>> grains), rock salt (big chunks), kosher(ing) salt (flaky
??>> grains), and diamond crystal salt (very light hollow
??>> pyramidal flaky grains) all bring a different flavoring
??>> quality.
??>>
??>> There's nothing chemically special about it.
??>>
??>> --Blair

ak> The kosher salts that I've looked at have been roughly
ak> cubic crystals rather than flaked. My Jewish friends tell
ak> me that its shape makes it good for drawing blood out of
ak> the meat during koshering, and that it has nothing at all
ak> to do with flavoring.

My guess is that the choice is conditioned reflex or possibly,
old habit. The chef is accustomed to estimating by eye or using
a measuring spoon and the amount of sodium chloride would be
different in the same volume of table salt, and, say, Kosher
salt.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

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

On 2007-07-03, Sheldon wrote:

> reasons. Professional kitchens do not use sea salt because they don't
> want to get sued... sea salt is impure salt... no one should use sea
> salt regularly (especially those taking prescription medications and
> pregnant or nursing women) without first discussing it with their
> medical professional.

Rock salt used to be sea salt.


> Btw, all salt is kosher... keeps evil
> cyberslugs at bay.

Nematodes help too.


--
Buzzards gotta eat, same as worms.
[Josey Wales]

On Jul 4, 2:06?pm, Adam Funk > wrote:
> On 2007-07-03, Sheldon wrote:
> > reasons. Professional kitchens do not use sea salt because they don't
> > want to get sued... sea salt is impure salt... no one should use sea
> > salt regularly (especially those taking prescription medications and
> > pregnant or nursing women) without first discussing it with their
> > medical professional.
>
> Rock salt used to be sea salt.

Not used to be... rock salt IS sea salt.... all mined salt is sea
salt, just that the liquid portion of that sea said bye bye. Th
eportion mined for rock salt is from around the edges and contains lot
of debris, like stones. Mined salt to become table salt is turned
back into a sea by disolving it by pumping water down into the mine,
then the slurry is brought up and purified. Some table salt is made
directly from the oceans, purified via solar evaporation.

Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
harvested sea salt, it has not been purified, except that they try to
pull out all the floatsom/jetsom; turds, tampons, and condoms.

On Jul 4, 2:46 pm, Sheldon > wrote:

>
> Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
> harvested sea salt, it has not been purified, except that they try to
> pull out all the floatsom/jetsom; turds, tampons, and condoms.

Hmm, I'm wondering if this is the reason that Brittany sea salt is so
valuable; there are no added condiments as described.

http://www.wildernessfamilynaturals....gory_Code=HFHS

"As water naturally evaporates out of shallow costal pools, salt
crystals slowly form. The task of harvesting this salt is done
entirely by hand using traditional Celtic methods. No mechanical
machinery is ever used and no metal ever touches the salt. Nothing is
added and nothing is removed. This time consuming and labor-intensive
process produces a superior sea salt."

On 2007-07-04, Sheldon wrote:

> Not used to be... rock salt IS sea salt.... all mined salt is sea
> salt, just that the liquid portion of that sea said bye bye. Th
> eportion mined for rock salt is from around the edges and contains lot
> of debris, like stones. Mined salt to become table salt is turned
> back into a sea by disolving it by pumping water down into the mine,
> then the slurry is brought up and purified. Some table salt is made
> directly from the oceans, purified via solar evaporation.
>
> Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
> harvested sea salt, it has not been purified, except that they try to
> pull out all the floatsom/jetsom; turds, tampons, and condoms.

OK, but the rock salt includes *prehistoric* turds.


--
Hi this is Leila. I'm not here right now. So please leave your name,
number and a brief message and a time you called at the beep. And
please try to be frank.

On 2007-07-04, Dee Dee wrote:

> Hmm, I'm wondering if this is the reason that Brittany sea salt is so
> valuable; there are no added condiments as described.
>
> http://www.wildernessfamilynaturals....gory_Code=HFHS
>
> "As water naturally evaporates out of shallow costal pools, salt
> crystals slowly form. The task of harvesting this salt is done
> entirely by hand using traditional Celtic methods. No mechanical
> machinery is ever used and no metal ever touches the salt. Nothing is
> added and nothing is removed. This time consuming and labor-intensive
> process produces a superior sea salt."

This is the "Sel de Guérande" / "Celtic Salt" that we were discussing
on ARK in May.


--
Fortran: You shoot yourself in each toe, iteratively, until you run
out of toes, then you read in the next foot and repeat. If you run
out of bullets, you continue anyway because you have no
exception-handling.

On Jul 4, 3:43?pm, Dee Dee > wrote:
> On Jul 4, 2:46 pm, Sheldon > wrote:
>
>
>
> > Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
> > harvested sea salt, it has not been purified, except that they try to
> > pull out all the floatsom/jetsom; turds, tampons, and condoms.
>
> Hmm, I'm wondering if this is the reason that Brittany sea salt is so
> valuable; there are no added condiments as described.

Be more specific, I've no idea what exactly you're asking... but no
"sea salt" is pure NACL... I guarantee your Brittany salt contains
lots of garbage... garbage doesn't evaporate, it's left behind with
all the other elements. Only the H2O evaporates from harvested sea
salt... I'm sure the harvesters pick out the visible turds, tampons,
and condoms but you can bet your bipee small bits remain, but those
are least of the problem, because they cannot pick out the salts of
mercury, cadmium, manganese, etc.

Below is sales hype nonsense for the low IQers...

> http://www.wildernessfamilynaturals....ant.mvc?Screen...
>
> "As water naturally evaporates out of shallow costal pools, salt
> crystals slowly form. The task of harvesting this salt is done
> entirely by hand using traditional Celtic methods. No mechanical
> machinery is ever used and no metal ever touches the salt. Nothing is
> added and nothing is removed. This time consuming and labor-intensive
> process produces a superior sea salt."

On 2007-07-04, Dee Dee wrote:

> Hmm, I'm wondering if this is the reason that Brittany sea salt is so
> valuable; there are no added condiments as described.
>
> http://www.wildernessfamilynaturals....gory_Code=HFHS
>
> "As water naturally evaporates out of shallow costal pools, salt
> crystals slowly form. The task of harvesting this salt is done
> entirely by hand using traditional Celtic methods. No mechanical
> machinery is ever used and no metal ever touches the salt. Nothing is
> added and nothing is removed. This time consuming and labor-intensive
> process produces a superior sea salt."

This is the "Sel de Guérande" / "Celtic Salt" that we were discussing
on ARK in May.


--
Fortran: You shoot yourself in each toe, iteratively, until you run
out of toes, then you read in the next foot and repeat. If you run
out of bullets, you continue anyway because you have no
exception-handling.

On Jul 4, 4:18 pm, Adam Funk > wrote:
> On 2007-07-04, Dee Dee wrote:
>
> > Hmm, I'm wondering if this is the reason that Brittany sea salt is so
> > valuable; there are no added condiments as described.
>
> >http://www.wildernessfamilynaturals....ant.mvc?Screen...
>
> > "As water naturally evaporates out of shallow costal pools, salt
> > crystals slowly form. The task of harvesting this salt is done
> > entirely by hand using traditional Celtic methods. No mechanical
> > machinery is ever used and no metal ever touches the salt. Nothing is
> > added and nothing is removed. This time consuming and labor-intensive
> > process produces a superior sea salt."
>
> This is the "Sel de Guérande" / "Celtic Salt" that we were discussing
> on ARK in May.
>
> --
> Fortran: You shoot yourself in each toe, iteratively, until you run
> out of toes, then you read in the next foot and repeat. If you run
> out of bullets, you continue anyway because you have no
> exception-handling.

>
>

Hello,

Most salt has chemical added init, not "pure" sea salt, sold at Health
Food Stores. Some good sea salt has a wonderful taste. Kosher (Jew)
salt, sold in chain stores, can have a nasty chemical (for canning) in
it to keep the water in the canning jars clear. http://www.jewwatch.com

Truly
America is a Christian nation see the proof:
http://tinyurl.com/lbgov

On Wed, 04 Jul 2007 21:57:50 +0100, Harry > wrote:
>
> America is a Christian nation see the proof:

ergo it's anticedance is Jewish

Adam Funk wrote:
> On 2007-07-04, Sheldon wrote:
>
>> Not used to be... rock salt IS sea salt.... all mined salt is sea
>> salt, just that the liquid portion of that sea said bye bye. Th
>> eportion mined for rock salt is from around the edges and contains lot
>> of debris, like stones. Mined salt to become table salt is turned
>> back into a sea by disolving it by pumping water down into the mine,
>> then the slurry is brought up and purified. Some table salt is made
>> directly from the oceans, purified via solar evaporation.
>>
>> Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
>> harvested sea salt, it has not been purified, except that they try to
>> pull out all the floatsom/jetsom; turds, tampons, and condoms.
>
> OK, but the rock salt includes *prehistoric* turds.
>
>

But does it come with the prehistoric mint spaghetti?

Harry wrote on Wed, 04 Jul 2007 13:57:50 -0700:

H> Most salt has chemical added init, not "pure" sea salt,
sold
H> at Health Food Stores. Some good sea salt has a wonderful
H> taste. Kosher (Jew) salt, sold in chain stores, can have a
H> nasty chemical (for canning) in it to keep the water in the
H> canning jars clear. http://www.jewwatch.com

That the small amounts of chemicals are "nasty" is rather a
Luddite opinion and "Jew" as an adjective is rather inelegant
and vulgar.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Adam Funk wrote:
> On 2007-07-04, Sheldon wrote:
>
>> Not used to be... rock salt IS sea salt.... all mined salt is sea
>> salt, just that the liquid portion of that sea said bye bye. Th
>> eportion mined for rock salt is from around the edges and contains lot
>> of debris, like stones. Mined salt to become table salt is turned
>> back into a sea by disolving it by pumping water down into the mine,
>> then the slurry is brought up and purified. Some table salt is made
>> directly from the oceans, purified via solar evaporation.
>>
>> Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
>> harvested sea salt, it has not been purified, except that they try to
>> pull out all the floatsom/jetsom; turds, tampons, and condoms.
>
> OK, but the rock salt includes *prehistoric* turds.


There's a Flintstones joek in here, trying to get out.


--

Now with even more of the same as before!

Tonto Goldstein wrote:
> Adam Funk wrote:
>> On 2007-07-04, Sheldon wrote:
>>
>>> Not used to be... rock salt IS sea salt.... all mined salt is sea
>>> salt, just that the liquid portion of that sea said bye bye. Th
>>> eportion mined for rock salt is from around the edges and contains lot
>>> of debris, like stones. Mined salt to become table salt is turned
>>> back into a sea by disolving it by pumping water down into the mine,
>>> then the slurry is brought up and purified. Some table salt is made
>>> directly from the oceans, purified via solar evaporation.
>>>
>>> Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
>>> harvested sea salt, it has not been purified, except that they try to
>>> pull out all the floatsom/jetsom; turds, tampons, and condoms.
>>
>> OK, but the rock salt includes *prehistoric* turds.
>
>
> There's a Flintstones joek in here, trying to get out.
>
>

It just did:

http://englishrussia.com/?p=763#more-763

On Jul 3, 12:23 am, "Default User" > wrote:
> BOBOBOnoBO® wrote:
> > Do you REALLY like the taste of canola oil?
>
> It's my choice for a neutral oil. No bad taste at all.

I guess tastes are different, but I really think it tastes. Bad or
good, it just doesn't seen neutral.
>
> Brian
>
--Bryan

James Silverton > wrote:
>My guess is that the choice is conditioned reflex or possibly,
>old habit. The chef is accustomed to estimating by eye or using
>a measuring spoon and the amount of sodium chloride would be
>different in the same volume of table salt, and, say, Kosher
>salt.

All the salt stuff anyone would want to read:

http://www.foodsubs.com/Salt.html

--Blair
"Butter salt?"

BOBOBOnoBO® wrote:

> On Jul 3, 12:23 am, "Default User" > wrote:
> > BOBOBOnoBO® wrote:
> > > Do you REALLY like the taste of canola oil?
> >
> > It's my choice for a neutral oil. No bad taste at all.
>
> I guess tastes are different, but I really think it tastes. Bad or
> good, it just doesn't seen neutral.

You are entitled to your opinion.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

blake murphy > wrote:
>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.

"In 1924 Morton became the first company to produce iodized
salt for the table in order to reduce the incidence
of simple goiter. Dextrose is added to stabilize the
iodide. Iodine is vital to the proper functioning of the
thyroid gland and the prevention of goiter. Actually,
the amount of dextrose in salt is so small that it is
dietetically insignificant. Morton® Iodized Table Salt
contains 0.04 percent dextrose or 40 milligrams per 100
grams of salt. Morton® Plain Table Salt contains neither
iodine nor dextrose. All Morton Salt products containing
potassium iodide are labeled as such."
- Morton Salt

--Blair

Dee Dee wrote:
> On Jul 4, 2:46 pm, Sheldon > wrote:
>
>> Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
>> harvested sea salt, it has not been purified, except that they try to
>> pull out all the floatsom/jetsom; turds, tampons, and condoms.
>
> Hmm, I'm wondering if this is the reason that Brittany sea salt is so
> valuable; there are no added condiments as described.

It's the flavor from the waters of the locale, plus the look of the salt
for presentation. 'Fleur de sel' is the finest grade, and it really is
something to be valued, in my opinion. As for pure NaCl, who but a
chemist would want it? Chemical complexities are what makes spring
waters taste so different from each other, and in some cases what makes
them taste so nice!

Harry > wrote:
>Most salt has chemical added init,

....well, you DO know that it's CHEMICALS! SOYLENT SALT IS MADE OF CHEMICALS!,
don't you?

Dave "two Deadly Poison Chemicals, in fact! And then there's the dihydrogen
monoxide they process it with..." DeLaney
--
\/David DeLaney posting from "It's not the pot that grows the flower
It's not the clock that slows the hour The definition's plain for anyone to see
Love is all it takes to make a family" - R&P. VISUALIZE HAPPYNET VRbeable<BLINK>
http://www.vic.com/~dbd/ - net.legends FAQ & Magic / I WUV you in all CAPS! --K.

On Jul 4, 8:50 pm, anon k > wrote:
> Dee Dee wrote:
> > On Jul 4, 2:46 pm, Sheldon > wrote:
>
> >> Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
> >> harvested sea salt, it has not been purified, except that they try to
> >> pull out all the floatsom/jetsom; turds, tampons, and condoms.
>
> > Hmm, I'm wondering if this is the reason that Brittany sea salt is so
> > valuable; there are no added condiments as described.
>
> It's the flavor from the waters of the locale, plus the look of the salt
> for presentation. 'Fleur de sel' is the finest grade, and it really is
> something to be valued, in my opinion. As for pure NaCl, who but a
> chemist would want it? Chemical complexities are what makes spring
> waters taste so different from each other, and in some cases what makes
> them taste so nice!

"Condiments" were meant to refer to "turds, tampons, and condom" and I
was being silly. Brittany is not a salt that I use, even though I
have tried all of the fine salts at one time or another, and I believe
they are tasty and distinguishable. I have been using Real Salt for a
few years now. It doesn't dissolve as well as other salts I've tried,
and alas, it does leave mostly in/undiscernable mineral specks
sometimes in baked products, but so far I haven't looked back ;-)

http://www.realsalt.com/

Dee Dee

On Jul 4, 11:48 pm, Dee Dee > wrote:
> On Jul 4, 8:50 pm, anon k > wrote:
>
>
>
> > Dee Dee wrote:
> > > On Jul 4, 2:46 pm, Sheldon > wrote:
>
> > >> Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
> > >> harvested sea salt, it has not been purified, except that they try to
> > >> pull out all the floatsom/jetsom; turds, tampons, and condoms.
>
> > > Hmm, I'm wondering if this is the reason that Brittany sea salt is so
> > > valuable; there are no added condiments as described.
>
> > It's the flavor from the waters of the locale, plus the look of the salt
> > for presentation. 'Fleur de sel' is the finest grade, and it really is
> > something to be valued, in my opinion. As for pure NaCl, who but a
> > chemist would want it? Chemical complexities are what makes spring
> > waters taste so different from each other, and in some cases what makes
> > them taste so nice!
>
> "Condiments" were meant to refer to "turds, tampons, and condom" and I
> was being silly. Brittany is not a salt that I use, even though I
> have tried all of the fine salts at one time or another, and I believe
> they are tasty and distinguishable. I have been using Real Salt for a
> few years now. It doesn't dissolve as well as other salts I've tried,
> and alas, it does leave mostly in/undiscernable mineral specks
> sometimes in baked products, but so far I haven't looked back ;-)
>
> http://www.realsalt.com/

Have you ever tried: http://www.realsalt.com/shop/realsalt_powder_pouch.cfm

For salting at the table, I always use very fine ground salt.
I don't want salt grittiness on my food.
>
> Dee Dee

--Bryan

In article >,
Adam Funk > wrote:

> On 2007-07-04, Dee Dee wrote:
>
> > Hmm, I'm wondering if this is the reason that Brittany sea salt is so
> > valuable; there are no added condiments as described.
> >
> > http://www.wildernessfamilynaturals....?Screen=PROD&P
> > roduct_Code=SALTBF1&Category_Code=HFHS
> >
> > "As water naturally evaporates out of shallow costal pools, salt
> > crystals slowly form. The task of harvesting this salt is done
> > entirely by hand using traditional Celtic methods. No mechanical
> > machinery is ever used and no metal ever touches the salt. Nothing is
> > added and nothing is removed. This time consuming and labor-intensive
> > process produces a superior sea salt."
>
> This is the "Sel de Guérande" / "Celtic Salt" that we were discussing
> on ARK in May.

Wouldn't want any metal cooties in your salt; nothing's touched the salt
except the workers. Who've been, um, well, maybe you don't want to know
what they've been doing. But they haven't been touching anything metal,
we can assure you of that.

Oh, and they do use non-mechanical machinery sometimes.

--
- Doctroid Doctroid Holmes
It's too confused to make sense, so let's make nonsense.
-- Chris McG.

In article . com>,
Harry > wrote:

> Hello,
>
> Most salt has chemical added init, not "pure" sea salt, sold at Health
> Food Stores. Some good sea salt has a wonderful taste. Kosher (Jew)
> salt, sold in chain stores, can have a nasty chemical (for canning) in
> it to keep the water in the canning jars clear. http://www.jewwatch.com
>
> Truly
> America is a Christian nation see the proof:
> http://tinyurl.com/lbgov

Oh, look, it's a Nazi. I've been wondering where to buy Nazi salt. The
kind that when you look at it under a microscope it's not little cubes,
it's little swastikas. Tiny little swastikas, almost as small as a
Nazi's brain.

--
- Doctroid Doctroid Holmes
It's too confused to make sense, so let's make nonsense.
-- Chris McG.

David DeLaney wrote:
> Harry > wrote:
>> Most salt has chemical added init,
>
> ...well, you DO know that it's CHEMICALS! SOYLENT SALT IS MADE OF CHEMICALS!,
> don't you?

You mean there are chemicals in my NaCl?! O gross!

> Dave "two Deadly Poison Chemicals, in fact! And then there's the dihydrogen
> monoxide they process it with..." DeLaney

Deadly stuff, dat.

--
Shelly
http://www.cat-sidh.net (the Mother Ship)
http://esther.cat-sidh.net (Letters to Esther)

Doctroid wrote on Thu, 05 Jul 2007 09:34:43 -0400:


D> Oh, and they do use non-mechanical machinery sometimes.

I have been wondering about that! How can machinery not be
mechanical?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Jul 5, 7:51 am, Bobo Bonobo® > wrote:
> On Jul 4, 11:48 pm, Dee Dee > wrote:
>
>
>
>
>
> > On Jul 4, 8:50 pm, anon k > wrote:
>
> > > Dee Dee wrote:
> > > > On Jul 4, 2:46 pm, Sheldon > wrote:
>
> > > >> Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
> > > >> harvested sea salt, it has not been purified, except that they try to
> > > >> pull out all the floatsom/jetsom; turds, tampons, and condoms.
>
> > > > Hmm, I'm wondering if this is the reason that Brittany sea salt is so
> > > > valuable; there are no added condiments as described.
>
> > > It's the flavor from the waters of the locale, plus the look of the salt
> > > for presentation. 'Fleur de sel' is the finest grade, and it really is
> > > something to be valued, in my opinion. As for pure NaCl, who but a
> > > chemist would want it? Chemical complexities are what makes spring
> > > waters taste so different from each other, and in some cases what makes
> > > them taste so nice!
>
> > "Condiments" were meant to refer to "turds, tampons, and condom" and I
> > was being silly. Brittany is not a salt that I use, even though I
> > have tried all of the fine salts at one time or another, and I believe
> > they are tasty and distinguishable. I have been using Real Salt for a
> > few years now. It doesn't dissolve as well as other salts I've tried,
> > and alas, it does leave mostly in/undiscernable mineral specks
> > sometimes in baked products, but so far I haven't looked back ;-)
>
> >http://www.realsalt.com/
>
> Have you ever tried:http://www.realsalt.com/shop/realsalt_powder_pouch.cfm
>
> For salting at the table, I always use very fine ground salt.
> I don't want salt grittiness on my food.
>
>
>
> > Dee Dee
>
> --Bryan- Hide quoted text -
>
> - Show quoted text -

I don't want any grittiness on my food either. Have you watched the
chef's on the cooking show competitions. Most are encouraged to salt
as they are cooking or at the end of cooking, which usually dissolves
the grittiness, and supposedly creates a better finished dish for
presentation.

One thing I noticed on the Real Salt information was that it is says
"(including natural iodine..) Adding iodine is in some other salts is
nice for goiter control, but who is to say how much goiter-control
differs from person to person. One lump for all sizes; size fits
all. That's the mantra.
Dee Dee

"Dee Dee" > wrote in message
oups.com...
On Jul 5, 7:51 am, Bobo Bonobo® > wrote:
> On Jul 4, 11:48 pm, Dee Dee > wrote:
>
>

>>>>>>>>>>>>
One thing I noticed on the Real Salt information was that it is
says
"(including natural iodine..) Adding iodine is in some other
salts is
nice for goiter control, but who is to say how much
goiter-control
differs from person to person. One lump for all sizes; size
fits
all. That's the mantra.
>>>>>>>>>>>>

Somehow you have produced a post where automatic quoting fails,
hence the peculiar format.

The elimination of goiter is not just "nice" and the small
amount of potassium iodide that is added will do that for the
vast majority. Goiter used to be very prevalent in Switzerland
but has almost been eliminated. If you really must have salt
without iodide, it is usually available at the same price on
supermarket shelves.

Dee Dee

On Jul 5, 11:20 am, "James Silverton" >
wrote:
> "Dee Dee" > wrote in message
>
> oups.com...
> On Jul 5, 7:51 am, Bobo Bonobo® > wrote:
>
> > On Jul 4, 11:48 pm, Dee Dee > wrote:
>
> One thing I noticed on the Real Salt information was that it is
> says
> "(including natural iodine..) Adding iodine is in some other
> salts is
> nice for goiter control, but who is to say how much
> goiter-control
> differs from person to person. One lump for all sizes; size
> fits
> all. That's the mantra.
>
>
>
> Somehow you have produced a post where automatic quoting fails,
> hence the peculiar format.
>
> The elimination of goiter is not just "nice" and the small
> amount of potassium iodide that is added will do that for the
> vast majority. Goiter used to be very prevalent in Switzerland
> but has almost been eliminated. If you really must have salt
> without iodide, it is usually available at the same price on
> supermarket shelves.
>
> Dee Dee

You are right in every instance. Thank you for your opinion; it is
valued.
My appreciation and many thanks,
Dee Dee

Dee Dee wrote:
> On Jul 4, 8:50 pm, anon k > wrote:
>> Dee Dee wrote:
>>> On Jul 4, 2:46 pm, Sheldon > wrote:
>>>> Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
>>>> harvested sea salt, it has not been purified, except that they try to
>>>> pull out all the floatsom/jetsom; turds, tampons, and condoms.
>>> Hmm, I'm wondering if this is the reason that Brittany sea salt is so
>>> valuable; there are no added condiments as described.
>> It's the flavor from the waters of the locale, plus the look of the salt
>> for presentation. 'Fleur de sel' is the finest grade, and it really is
>> something to be valued, in my opinion. As for pure NaCl, who but a
>> chemist would want it? Chemical complexities are what makes spring
>> waters taste so different from each other, and in some cases what makes
>> them taste so nice!
>
> "Condiments" were meant to refer to "turds, tampons, and condom" and I
> was being silly.

Silly or not, it's still part of what gives naturally-sourced foods
their flavor. Water from streams in foothills, for instance, is my
favorite kind.

On 2007-07-05, Doctroid wrote:

>> > "As water naturally evaporates out of shallow costal pools, salt
>> > crystals slowly form. The task of harvesting this salt is done
>> > entirely by hand using traditional Celtic methods. No mechanical
>> > machinery is ever used and no metal ever touches the salt. Nothing is
>> > added and nothing is removed. This time consuming and labor-intensive
>> > process produces a superior sea salt."
>>
>> This is the "Sel de Guérande" / "Celtic Salt" that we were discussing
>> on ARK in May.
>
> Wouldn't want any metal cooties in your salt; nothing's touched the salt
> except the workers. Who've been, um, well, maybe you don't want to know
> what they've been doing. But they haven't been touching anything metal,
> we can assure you of that.

"And I have to eat with those hands, Don!"


--
"Bob just used 'canonical' in the canonical way." [Guy Steele]

On Wed, 04 Jul 2007 16:14:25 GMT, "l, not -l" > wrote:

>
>On 4-Jul-2007, anon k > wrote:
>
>> For surface seasoning, the crystal shape makes a big difference. But
>> from what I can tell, there is no advantage in using kosher salt instead
>> of a cheaper salt if it's a minor seasoning ingredient being dissolved.
>> And yet it's so often specified! So what's the mystery?
>
>I'm not a famous chef, nor do I care to be; however, I buy kosher salt
>exclusively. Why? I only need to keep one kind of salt in the pantry.
>It's great for "pinching" and works for just about everything. On the rare
>occasion that the large crystal is inappropriate, 30 seconds or less with a
>mortar and pestle yields any grade I want from table salt equivalent to
>popcorn fine.

my dad was searching for popcorn salt without the nasty 'butter
flavor' for the longest time, and i never thought of doing this.
silly me.

your pal,
blake

On Wed, 04 Jul 2007 13:57:50 -0700, Harry >
wrote:

>
>Hello,
>
>Most salt has chemical added init, not "pure" sea salt, sold at Health
>Food Stores. Some good sea salt has a wonderful taste. Kosher (Jew)
>salt, sold in chain stores, can have a nasty chemical (for canning) in
>it to keep the water in the canning jars clear. http://www.jewwatch.com
>
>Truly
>America is a Christian nation see the proof:
>http://tinyurl.com/lbgov

who kicked over the rock?

your pal,
blake

On Wed, 04 Jul 2007 23:41:16 GMT, Blair P. Houghton > wrote:

>blake murphy > wrote:
>>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.
>
>"In 1924 Morton became the first company to produce iodized
>salt for the table in order to reduce the incidence
>of simple goiter. Dextrose is added to stabilize the
>iodide. Iodine is vital to the proper functioning of the
>thyroid gland and the prevention of goiter. Actually,
>the amount of dextrose in salt is so small that it is
>dietetically insignificant. Morton® Iodized Table Salt
>contains 0.04 percent dextrose or 40 milligrams per 100
>grams of salt. Morton® Plain Table Salt contains neither
>iodine nor dextrose. All Morton Salt products containing
>potassium iodide are labeled as such."
>- Morton Salt
>
> --Blair

thanks, blair.

in any case, i'm not sure my palate is so exquisitely sensitive that i
could tell the difference between iodized and non-iodized. and i'm
staying out of the whole 'sea salt' thing.

i do think it's a good thing you don't see many goiters flapping
around of late.

your pal,
blake

On Jul 5, 12:58 pm, blake murphy > wrote:

> my dad was searching for popcorn salt without the nasty 'butter
> flavor' for the longest time, and i never thought of doing this.
> silly me.
>
> your pal,
> blake

I've been really worrying ;-)) about the chefs on TV who do this and
wonder if this is a common practice that we should all try in order to
be more efficient. Where might those fingers have been? Raw chicken
and other places?
Dee Dee

On Jul 5, 1:09 pm, blake murphy > wrote:
> in any case, i'm not sure my palate is so exquisitely sensitive that i
> could tell the difference between iodized and non-iodized. and i'm
> staying out of the whole 'sea salt' thing.
>
> i do think it's a good thing you don't see many goiters flapping
> around of late.
>
> your pal,
> blake- Hide quoted text -
>
> - Show quoted text -

When I was a child, it was common to see goiters; I know first-hand
what they look like and it isn't a 'nice' thing. I know for certain
that I can't tell the difference between iodized and non-iodized
salt. Buying a salt or anyother basic ingredient without an added
ingredient is my preference when I have the choice.
Dee Dee

Dee Dee wrote:
> On Jul 5, 1:09 pm, blake murphy > wrote:
>
>>in any case, i'm not sure my palate is so exquisitely sensitive that i
>>could tell the difference between iodized and non-iodized. and i'm
>>staying out of the whole 'sea salt' thing.
>>
>>i do think it's a good thing you don't see many goiters flapping
>>around of late.
>>
>>your pal,
>>blake- Hide quoted text -
>>
>>- Show quoted text -
>
>
> When I was a child, it was common to see goiters; I know first-hand
> what they look like and it isn't a 'nice' thing. I know for certain
> that I can't tell the difference between iodized and non-iodized
> salt. Buying a salt or anyother basic ingredient without an added
> ingredient is my preference when I have the choice.
> Dee Dee
>

Me too, Dee Dee. My Dad had a goiter removed before I was born (1939)
and had to take pills the rest of his life. Iodized salt pretty much did
away with the goiter condition for those who didn't live along a
sal****er coast. Sal****er fish generally have enough iodine in them
that it prevented goiters. I use iodized salt for the table for the kids
and grands, use pickling salt, iodine free, for everything else. Much
cheaper than kosher salt or sea salt and does the same job. Maybe my
taste buds aren't sensitive enough to tast the difference in salts, who
knows.

George

blake murphy > wrote:
>in any case, i'm not sure my palate is so exquisitely sensitive that i
>could tell the difference between iodized and non-iodized. and i'm
>staying out of the whole 'sea salt' thing.

Funny thing is, I bet you *can* tell they're different.

Salt hits some pretty specific receptors, and anything else
in the mixture will hit others. If those others aren't
being activated at all, then they are, then they arent,
etc., your brain's going to know.

>i do think it's a good thing you don't see many goiters flapping
>around of late.

I bet they're blue.

Polarhound wrote:
> Tonto Goldstein wrote:
>> Adam Funk wrote:
>>> On 2007-07-04, Sheldon wrote:
>>>
>>>> Not used to be... rock salt IS sea salt.... all mined salt is sea
>>>> salt, just that the liquid portion of that sea said bye bye. Th
>>>> eportion mined for rock salt is from around the edges and contains lot
>>>> of debris, like stones. Mined salt to become table salt is turned
>>>> back into a sea by disolving it by pumping water down into the mine,
>>>> then the slurry is brought up and purified. Some table salt is made
>>>> directly from the oceans, purified via solar evaporation.
>>>>
>>>> Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
>>>> harvested sea salt, it has not been purified, except that they try to
>>>> pull out all the floatsom/jetsom; turds, tampons, and condoms.
>>>
>>> OK, but the rock salt includes *prehistoric* turds.
>>
>>
>> There's a Flintstones joek in here, trying to get out.
>>
>>
>
> It just did:
>
> http://englishrussia.com/?p=763#more-763


In EnglishRussia, canned herring eat you! (?)


--

Now with even more of the same as before!