Ran across this idea for red potatoes yesterday and it looks pretty good.
Can't believe I didn't think of it myself.

I think I'm going to try them tonight with a big ass steak and some fresh
Dungeness crab.

http://thepioneerwoman.com/cooking/2...-hot-potatoes/

Hasta,
Curt Nelson

Curt Nelson wrote:
>
> Ran across this idea for red potatoes yesterday and it looks pretty good.
> Can't believe I didn't think of it myself.
>
> I think I'm going to try them tonight with a big ass steak and some fresh
> Dungeness crab.
>
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
> Hasta,
> Curt Nelson

Why don't you post the recipe instead of spamming for that site?

Curt wrote on Sat, 8 Nov 2008 09:52:53 -0800:

> I think I'm going to try them tonight with a big ass steak and
> some fresh Dungeness crab.

> http://thepioneerwoman.com/cooking/2...-hot-potatoes/

They look interesting but how many pictures do people need? The
rationale for *kosher* salt is dubious (as usual).

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton"
> Curt wrote on Sat, 8 Nov 2008 09:52:53 -0800:
>
>> I think I'm going to try them tonight with a big ass steak and
>> some fresh Dungeness crab.
>
>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
> They look interesting but how many pictures do people need? The rationale
> for *kosher* salt is dubious (as usual).

That is a very well-known and successful blog which has led the author to
paid work in the food world. She specializes in step by step. You may not
need it, but I certainly hear that a loty of young people coming up haven't
got a clue what cookery words mean nor what things are supposed to look
like. I presume the blog is written for them.

Giusi wrote on Sat, 8 Nov 2008 19:17:18 +0100:

> "James Silverton"
>> Curt wrote on Sat, 8 Nov 2008 09:52:53 -0800:
>>
>>> I think I'm going to try them tonight with a big ass steak
>>> and some fresh Dungeness crab.
>>
>>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>
>> They look interesting but how many pictures do people need?
>> The rationale for *kosher* salt is dubious (as usual).

> .....
That is a very well-known and successful blog which has led the author
to
paid work in the food world. She specializes in step by step. You may
not
need it, but I certainly hear that a loty of young people coming up
haven't
got a clue what cookery words mean nor what things are supposed to look
like. I presume the blog is written for them.
> ....

You made me go thro' the whole thing (damnit!) and the only technicality
was a "potato masher". I don't have one anyway but, as you say, the
explanations must be useful :-)
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Curt Nelson" > wrote in message
...
> Ran across this idea for red potatoes yesterday and it looks pretty good.
> Can't believe I didn't think of it myself.
>
> I think I'm going to try them tonight with a big ass steak and some fresh
> Dungeness crab.
>
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>

They look GREAT. I am going to try them this week!

Pete C. wrote:
> Curt Nelson wrote:
>> Ran across this idea for red potatoes yesterday and it looks pretty good.
>> Can't believe I didn't think of it myself.
>>
>> I think I'm going to try them tonight with a big ass steak and some fresh
>> Dungeness crab.
>>
>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>
>> Hasta,
>> Curt Nelson
>
> Why don't you post the recipe instead of spamming for that site?


As an avid rfc reader, I'm always happy to see new recipe sites.
Why aren't you?

BTW, Curt, the recipe sounds terrific.

gloria p

"Gloria P" <
> Pete C. wrote:
>> Curt Nelson wrote:
>>> Ran across this idea for red potatoes yesterday and it looks pretty
>>> good.
>>> Can't believe I didn't think of it myself.
http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>
>> Why don't you post the recipe instead of spamming for that site?

Just steal someone else's work and publish it off her site? Nice.

> As an avid rfc reader, I'm always happy to see new recipe sites.
> Why aren't you?
>
> BTW, Curt, the recipe sounds terrific.
>
> gloria p

It is good. Some British friends here make potatoes that way.

Gloria P wrote:
>
> Pete C. wrote:
> > Curt Nelson wrote:
> >> Ran across this idea for red potatoes yesterday and it looks pretty good.
> >> Can't believe I didn't think of it myself.
> >>
> >> I think I'm going to try them tonight with a big ass steak and some fresh
> >> Dungeness crab.
> >>
> >> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
> >>
> >> Hasta,
> >> Curt Nelson
> >
> > Why don't you post the recipe instead of spamming for that site?
>
> As an avid rfc reader, I'm always happy to see new recipe sites.
> Why aren't you?

Because it's not a recipe site.

cybercat wrote on Sat, 8 Nov 2008 13:26:02 -0500:


> "Curt Nelson" > wrote in message
> ...
>> Ran across this idea for red potatoes yesterday and it looks pretty
>> good. Can't believe I didn't think of it myself.
>>
>> I think I'm going to try them tonight with a big ass steak
>> and some fresh Dungeness crab.
>>
>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>

I did not intend to be over cynical about the web site and, as an
apology, may I point out that there is a "printable recipe" option that
is only one page. Mind you, it's carefully protected from copying as
text so I won't include it.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Pete C." > wrote in message
ster.com...
>
> Curt Nelson wrote:
>>
>> Ran across this idea for red potatoes yesterday and it looks pretty good.
>> Can't believe I didn't think of it myself.
>>
>> I think I'm going to try them tonight with a big ass steak and some fresh
>> Dungeness crab.
>>
>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>
>> Hasta,
>> Curt Nelson
>
> Why don't you post the recipe instead of spamming for that site?


**** you, Pete C.

I've been posting on this group for about ten years and I've never spammed
once.

The reason I posted a link was because the photos are incredible and if I
posted binaries to this group, I would've caught hell.

So blow me.

"Gloria P" > wrote in message
...
> Pete C. wrote:
>> Curt Nelson wrote:
>>> Ran across this idea for red potatoes yesterday and it looks pretty
>>> good.
>>> Can't believe I didn't think of it myself.
>>>
>>> I think I'm going to try them tonight with a big ass steak and some
>>> fresh
>>> Dungeness crab.
>>>
>>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>>
>>> Hasta,
>>> Curt Nelson
>>
>> Why don't you post the recipe instead of spamming for that site?
>
>
> As an avid rfc reader, I'm always happy to see new recipe sites.
> Why aren't you?
>
> BTW, Curt, the recipe sounds terrific.
>
> gloria p

It is! And if you don't have a potato masher a large fork will do.

Felice

On Sat, 8 Nov 2008 11:02:22 -0800, "Curt Nelson" >
wrote:

>
>"Pete C." > wrote in message
nster.com...
>>
>> Curt Nelson wrote:
>>>
>>> Ran across this idea for red potatoes yesterday and it looks pretty good.
>>> Can't believe I didn't think of it myself.
>>>
>>> I think I'm going to try them tonight with a big ass steak and some fresh
>>> Dungeness crab.
>>>
>>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>>
>>> Hasta,
>>> Curt Nelson
>>
>> Why don't you post the recipe instead of spamming for that site?
>
>
>**** you, Pete C.
>
>I've been posting on this group for about ten years and I've never spammed
>once.
>
>The reason I posted a link was because the photos are incredible and if I
>posted binaries to this group, I would've caught hell.
>
>So blow me.
>

I would have posted the both website address and the recipe text. In
any case, I've added the site to my bookmarks list of "cooking blogs".
Thanks for the pointer.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article .com>,
"Pete C." > wrote:

> Curt Nelson wrote:
> >
> > Ran across this idea for red potatoes yesterday and it looks pretty good.
> > Can't believe I didn't think of it myself.
> >
> > I think I'm going to try them tonight with a big ass steak and some fresh
> > Dungeness crab.
> >
> > http://thepioneerwoman.com/cooking/2...-hot-potatoes/
> >
> > Hasta,
> > Curt Nelson
>
> Why don't you post the recipe instead of spamming for that site?

For me, it's a judgement call as to whether to post the recipe or the
URL. There are a number of factors. If it's short and simple, I tend
to post. If it's long, and especially if there are pictures, then I
post the URL. If I like the web page, I post the URL. If there are too
many copyright notices, I post the URL.

--
Dan Abel
Petaluma, California USA

"Curt Nelson" wrote:
>
> I think I'm going to try them tonight
> with a big ass steak.


Big Ass steak... wouldn't that be Michelle Obama steak? hehe

In article >,
"Giusi" > wrote:

> "Gloria P" <
> > Pete C. wrote:
> >> Curt Nelson wrote:
> >>> Ran across this idea for red potatoes yesterday and it looks pretty
> >>> good.
> >>> Can't believe I didn't think of it myself.
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
> >>
> >> Why don't you post the recipe instead of spamming for that site?
>
> Just steal someone else's work and publish it off her site? Nice.

Unless I'm already sure that the web site author has stolen the recipe
without attribution, I almost *always* post the URL followed by the
recipe, if I post the recipe.

> > As an avid rfc reader, I'm always happy to see new recipe sites.
> > Why aren't you?
> >
> > BTW, Curt, the recipe sounds terrific.
> >
> > gloria p
>
> It is good. Some British friends here make potatoes that way.

Since I seldom follow recipes, I would be tempted to crosshatch the
potatoes with a knife instead of using the masher. If they didn't
spread out, perhaps a little pressure with a large spoon would create
those delicious looking nooks and crannies. Besides, it just seems so
inhumane to take a masher to those innocent looking spuds!

--
Dan Abel
Petaluma, California USA

In article .com>,
"Pete C." > wrote:

> Gloria P wrote:
> >
> > Pete C. wrote:
> > > Curt Nelson wrote:

> > >> http://thepioneerwoman.com/cooking/2...-hot-potatoes/

> > > Why don't you post the recipe instead of spamming for that site?
> >
> > As an avid rfc reader, I'm always happy to see new recipe sites.
> > Why aren't you?
>
> Because it's not a recipe site.

Looks like more of a recipe site than *this* place! :-)

It's true that it is part of a larger site that isn't recipes, but
nobody forces you to read the rest.

--
Dan Abel
Petaluma, California USA

In article >,
"James Silverton" > wrote:

> Curt wrote on Sat, 8 Nov 2008 09:52:53 -0800:
>
> > I think I'm going to try them tonight with a big ass steak and
> > some fresh Dungeness crab.
>
> > http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
> They look interesting but how many pictures do people need? The
> rationale for *kosher* salt is dubious (as usual).

Just to make you mad, I'm going to put kosher salt on my shopping list.
Maybe I'll even buy some! If there really is a texture difference, this
would seem to be the recipe for that. As far as other uses, if you use
one kind of salt for a reason, might as well use it for everything.
That way you only have one kind of salt to store, buy, measure and use.

--
Dan Abel
Petaluma, California USA

In article >,
"Curt Nelson" > wrote:

> Ran across this idea for red potatoes yesterday and it looks pretty good.
> Can't believe I didn't think of it myself.
>
> I think I'm going to try them tonight with a big ass steak and some fresh
> Dungeness crab.
>
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
> Hasta,
> Curt Nelson

Spuds do look tasty, but dungeness crab is frequently a stand-alone meal
for me along with maybe a simple salad. ;-d

It'd go well with steak tho'.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Curt Nelson" > wrote in message
...
> Ran across this idea for red potatoes yesterday and it looks pretty good.

Here's another version from Michael Chiarello--fried not roasted.

Ken Kozak



Potatoes "Da Delfina"
Recipe courtesy Michael Chiarello






Recipe Summary


Prep Time: 10 minutes

Cook Time: 30 minutes



Yield: 4 servings







1 1/2 pounds (about 16) small "creamer" potatoes, preferably Yukon
gold
Peanut oil
Sea salt, preferably gray salt, and freshly ground black pepper
1/4 cup chopped fresh Italian flat-leaf parsley
2 teaspoons grated lemon zest
1/4 cup extra-virgin olive oil
1/4 cup chopped garlic



Put the potatoes in a large pot of cold, well salted water to cover.
Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes.
Drain the potatoes. When they are cool enough to handle, hold 1 between your
hands as if you were clapping and press gently with the heel of 1 hand. You
want to smash the potato to about a 1/2-inch thickness while keeping it in 1
piece. The skin will split, but the potato should not fall apart. Repeat
with the remaining potatoes. You can prepare the potatoes to this point
several hours ahead.

Pour 1/2-inch of peanut oil in the large skillet and heat over
moderately high heat.

When the oil begins to smoke, carefully put the smashed potatoes in
the oil and cook on both sides until crisp and well browned, 8 to 10
minutes. With a slotted spoon, transfer to paper towels to drain. Season
with salt and pepper.

While the potatoes cook, combine the parsley and lemon zest in a
serving bowl. Heat the olive oil in a small skillet over moderately high
heat. Add the garlic and saute until lightly browned. With a slotted spoon,
transfer the garlic to the bowl with the parsley-lemon mixture.

When the potatoes are ready, add them to the garlic mixture and toss
gently. Serve immediately. Save the leftover garlic oil and use it to dress
a salad or vegetables the following day.


Episode#: MO1A02

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

"Curt Nelson" > wrote in message
...
> Ran across this idea for red potatoes yesterday and it looks pretty good.
> Can't believe I didn't think of it myself.
>
> I think I'm going to try them tonight with a big ass steak and some fresh
> Dungeness crab.
>
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>


Bet ya Yukon gold's would be smashing that way.

Paul

"Dan Abel" > wrote in message
...
> In article >,
> "James Silverton" > wrote:
>
>> Curt wrote on Sat, 8 Nov 2008 09:52:53 -0800:
>>
>> > I think I'm going to try them tonight with a big ass steak and
>> > some fresh Dungeness crab.
>>
>> > http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>
>> They look interesting but how many pictures do people need? The
>> rationale for *kosher* salt is dubious (as usual).
>
> Just to make you mad, I'm going to put kosher salt on my shopping list.
> Maybe I'll even buy some! If there really is a texture difference, this
> would seem to be the recipe for that. As far as other uses, if you use
> one kind of salt for a reason, might as well use it for everything.
> That way you only have one kind of salt to store, buy, measure and use.
>

It is all about the taste. Some people, not all, can distinguish the
flavors of salt. I am one of the ones who can. Kosher salt has a very
mellow bite as opposed to table salt which can be very acrid and metallic.
Kosher salt is very versatile when you want a salt that does not melt into
your food such as when making a crust. Sea salt is the best IMO but I'd not
use it for boiling simply due to the cost. I have several sea salts from
all over the world and they all taste different. Hawaii sea salt is much
more to my liking than Indian ocean salt which is veyr pungent and
overpowering.

Paul

Paul wrote on Sat, 8 Nov 2008 13:26:18 -0800:


> "Dan Abel" > wrote in message
> ...
>> In article >,
>> "James Silverton" > wrote:
>>
>>> Curt wrote on Sat, 8 Nov 2008 09:52:53 -0800:
>>>
>> >> I think I'm going to try them tonight with a big ass steak
>> >> and some fresh Dungeness crab.
>>>
>> >> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>>
>>> They look interesting but how many pictures do people need? The
>>> rationale for *kosher* salt is dubious (as usual).
>>
>> Just to make you mad, I'm going to put kosher salt on my
>> shopping list. Maybe I'll even buy some! If there really is a
>> texture difference, this would seem to be the recipe for
>> that. As far as other uses, if you use one kind of salt for a
>> reason, might as well use it for everything. That way you
>> only have one kind of salt to store, buy, measure and use.
>>
> It is all about the taste. Some people, not all, can
> distinguish the flavors of salt. I am one of the ones who
> can. Kosher salt has a very mellow bite as opposed to table
> salt which can be very acrid and metallic. Kosher salt is very
> versatile when you want a salt that does not melt into your
> food such as when making a crust. Sea salt is the best IMO
> but I'd not use it for boiling simply due to the cost. I have
> several sea salts from all over the world and they all taste
> different. Hawaii sea salt is much more to my liking than
> Indian ocean salt which is veyr pungent and overpowering.

Sorry, but I think you are imagining things. Kosher salt comes in large
lumps for kosherizing (removal of blood), but is still NaCl. I use
kosher salt for things like Saumon A l'Unilateral because of its texture
not its taste. Sea salts taste different because of different
contaminants. If you like them, so be it!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> Paul wrote on Sat, 8 Nov 2008 13:26:18 -0800:
>
>
>> "Dan Abel" > wrote in message
>> ...
>>> In article >,
>>> "James Silverton" > wrote:
>>>
>>>> Curt wrote on Sat, 8 Nov 2008 09:52:53 -0800:
>>>>
>>> >> I think I'm going to try them tonight with a big ass steak
>>> >> and some fresh Dungeness crab.
>>>>
>>> >> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>>>
>>>> They look interesting but how many pictures do people need? The
>>>> rationale for *kosher* salt is dubious (as usual).
>>>
>>> Just to make you mad, I'm going to put kosher salt on my
>>> shopping list. Maybe I'll even buy some! If there really is a texture
>>> difference, this would seem to be the recipe for
>>> that. As far as other uses, if you use one kind of salt for a reason,
>>> might as well use it for everything. That way you
>>> only have one kind of salt to store, buy, measure and use.
>>>
>> It is all about the taste. Some people, not all, can
>> distinguish the flavors of salt. I am one of the ones who
>> can. Kosher salt has a very mellow bite as opposed to table
>> salt which can be very acrid and metallic. Kosher salt is very
>> versatile when you want a salt that does not melt into your
>> food such as when making a crust. Sea salt is the best IMO
>> but I'd not use it for boiling simply due to the cost. I have
>> several sea salts from all over the world and they all taste
>> different. Hawaii sea salt is much more to my liking than
>> Indian ocean salt which is veyr pungent and overpowering.
>
> Sorry, but I think you are imagining things. Kosher salt comes in large
> lumps for kosherizing (removal of blood), but is still NaCl. I use kosher
> salt for things like Saumon A l'Unilateral because of its texture not its
> taste. Sea salts taste different because of different contaminants. If you
> like them, so be it!

Nope, not imagining a thing. Table salt is often mixed with aluminum oxide
to prevent clumping and other chemicals to make it whiter. Some people have
more taste receptors than others. Simple as that. Some people think all
wine tastes alike. They're wrong of course. And all salt does not taste
the same. NaCl is but one salt, ocean water is made up of many salts or
"contaminants" as you'd call them.

Paul

Paul wrote on Sat, 8 Nov 2008 15:48:56 -0800:


> "James Silverton" > wrote in
> message ...
>> Paul wrote on Sat, 8 Nov 2008 13:26:18 -0800:
>>
>>> "Dan Abel" > wrote in message
>>> ...
>>>> In article >,
>>>> "James Silverton" > wrote:
>>>>
>>>>> Curt wrote on Sat, 8 Nov 2008 09:52:53 -0800:
>>>>>
>>> >>> I think I'm going to try them tonight with a big ass
>>> >>> steak and some fresh Dungeness crab.
>>>>>
>>> >>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>>>>
>>>>> They look interesting but how many pictures do people
>>>>> need? The rationale for *kosher* salt is dubious (as
>>>>> usual).
>>>>
>>>> Just to make you mad, I'm going to put kosher salt on my
>>>> shopping list. Maybe I'll even buy some! If there really
>>>> is a texture difference, this would seem to be the recipe
>>>> for that. As far as other uses, if you use one kind of
>>>> salt for a reason, might as well use it for everything.
>>>> That way you only have one kind of salt to store, buy,
>>>> measure and use.
>>>>
>>> It is all about the taste. Some people, not all, can
>>> distinguish the flavors of salt. I am one of the ones who
>>> can. Kosher salt has a very mellow bite as opposed to table
>>> salt which can be very acrid and metallic. Kosher salt is
>>> very versatile when you want a salt that does not melt into your
>>> food such as when making a crust. Sea salt is the best
>>> IMO but I'd not use it for boiling simply due to the cost. I have
>>> several sea salts from all over the world and they
>>> all taste different. Hawaii sea salt is much more to my
>>> liking than Indian ocean salt which is veyr pungent and
>>> overpowering.
>>
>> Sorry, but I think you are imagining things. Kosher salt
>> comes in large lumps for kosherizing (removal of blood), but is still
>> NaCl. I use kosher salt for things like Saumon A
>> l'Unilateral because of its texture not its taste. Sea salts taste
>> different because of different contaminants. If you
>> like them, so be it!

> Nope, not imagining a thing. Table salt is often mixed with
> aluminum oxide to prevent clumping and other chemicals to make
> it whiter. Some people have more taste receptors than others.
> Simple as that. Some people think all wine tastes alike. They're
> wrong of course. And all salt does not taste the
> same. NaCl is but one salt, ocean water is made up of many
> salts or "contaminants" as you'd call them.

Salt from the sea is at least 99% NaCl. As obtained in places lke
Hawaii, there is a little mud and decomposed seaweed that may change the
taste and color a bit. Kosher salt is *not* pure NaCl. I have a package
of Mortons' certified kosher salt in front of me that is indicated to
contain sodium prussate to allow free flowing. I'm no expert on the
bible but I don't recall coming across prussate there.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> Paul wrote on Sat, 8 Nov 2008 15:48:56 -0800:
>
>
>> "James Silverton" > wrote in
>> message ...
>>> Paul wrote on Sat, 8 Nov 2008 13:26:18 -0800:
>>>
>>>> "Dan Abel" > wrote in message
>>>> ...
>>>>> In article >,
>>>>> "James Silverton" > wrote:
>>>>>
>>>>>> Curt wrote on Sat, 8 Nov 2008 09:52:53 -0800:
>>>>>>
>>>> >>> I think I'm going to try them tonight with a big ass
>>>> >>> steak and some fresh Dungeness crab.
>>>>>>
>>>> >>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>>>>>
>>>>>> They look interesting but how many pictures do people
>>>>>> need? The rationale for *kosher* salt is dubious (as
>>>>>> usual).
>>>>>
>>>>> Just to make you mad, I'm going to put kosher salt on my
>>>>> shopping list. Maybe I'll even buy some! If there really
>>>>> is a texture difference, this would seem to be the recipe
>>>>> for that. As far as other uses, if you use one kind of
>>>>> salt for a reason, might as well use it for everything.
>>>>> That way you only have one kind of salt to store, buy,
>>>>> measure and use.
>>>>>
>>>> It is all about the taste. Some people, not all, can
>>>> distinguish the flavors of salt. I am one of the ones who
>>>> can. Kosher salt has a very mellow bite as opposed to table
>>>> salt which can be very acrid and metallic. Kosher salt is
>>>> very versatile when you want a salt that does not melt into your food
>>>> such as when making a crust. Sea salt is the best
>>>> IMO but I'd not use it for boiling simply due to the cost. I have
>>>> several sea salts from all over the world and they
>>>> all taste different. Hawaii sea salt is much more to my
>>>> liking than Indian ocean salt which is veyr pungent and
>>>> overpowering.
>>>
>>> Sorry, but I think you are imagining things. Kosher salt
>>> comes in large lumps for kosherizing (removal of blood), but is still
>>> NaCl. I use kosher salt for things like Saumon A
>>> l'Unilateral because of its texture not its taste. Sea salts taste
>>> different because of different contaminants. If you
>>> like them, so be it!
>
>> Nope, not imagining a thing. Table salt is often mixed with
>> aluminum oxide to prevent clumping and other chemicals to make
>> it whiter. Some people have more taste receptors than others.
>> Simple as that. Some people think all wine tastes alike. They're wrong
>> of course. And all salt does not taste the
>> same. NaCl is but one salt, ocean water is made up of many
>> salts or "contaminants" as you'd call them.
>
> Salt from the sea is at least 99% NaCl. As obtained in places lke Hawaii,
> there is a little mud and decomposed seaweed that may change the taste and
> color a bit. Kosher salt is *not* pure NaCl. I have a package of Mortons'
> certified kosher salt in front of me that is indicated to contain sodium
> prussate to allow free flowing. I'm no expert on the bible but I don't
> recall coming across prussate there.

You won't find much mention of kosher anything in the bible. Ocean salts
have a great many trace elements. All of them affect the flavor. Kosher
salt is about as close to pure a I think you can get without mining it
yourself. Alton Brown did a whole show on salts.

http://www.star-k.org/kashrus/kk-palate-s&p.htm

"Other ingredients, such as calcium silicate or yellow prussate of soda, are
added to table salt to ensure that it pours even in humid conditions and
poses no kashrus concerns. Certain salts used in industrial applications,
such as glycerated salts contain glycerin. Other large crystal salts may
contain polysorbates. These industrial salts do indeed pose kashrus
concerns. Sea salt contains numerous trace minerals found in seawater, and
tends to impart a slightly different flavor due to these elements. From a
kashrus perspective, however, they are not significant. "

So the key here is if it is from animal origin it is not kosher. Yellow
prussate is a natural compound known today as sodium ferrocyanide

Paul

"Curt Nelson" > wrote in message
...
> Ran across this idea for red potatoes yesterday and it looks pretty good.
> Can't believe I didn't think of it myself.
>
> I think I'm going to try them tonight with a big ass steak and some fresh
> Dungeness crab.
>
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/

Thanks for posting this, Curt. I'm always on the lookout for new ways to
prepare potatoes. They look yummy! And so simple to prepare, too.

Mary

Paul wrote on Sat, 8 Nov 2008 18:17:05 -0800:



> So the key here is if it is from animal origin it is not
> kosher. Yellow prussate is a natural compound known today as sodium
> ferrocyanide

The box of Mortons' kosher salt used the term "prussate" so the word is
still in use. I neither know nor care what are the kasrut (?) rules. .I
just maintain that, apart from texture, "kosher salt" is an affectation
unless you have religious reasons for using it, tho' possibly kosher
salt is nearly as pure NaCl as you can buy in a supermarket. The only
use I find for kosher salt is that its texture is suitable for cooking
salmon filets on it.

Sodium silicate and alumina are both inorganic and have no taste to
normal people. I'd imagine that potassium iodide would be inorganic too
and I *can* smell added iodide in commercial salt but I approve of it
and it does not bother me. It's not worth arguing about expensive
fashionable exotic salts. IMHO, to compare them with wines is
ridiculous.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton <not.jim.silverton.at.verizon.not> wrote:

>The box of Mortons' kosher salt used the term "prussate" so the word is
>still in use. I neither know nor care what are the kasrut (?) rules. .I
>just maintain that, apart from texture, "kosher salt" is an affectation
>unless you have religious reasons for using it, tho' possibly kosher
>salt is nearly as pure NaCl as you can buy in a supermarket. The only
>use I find for kosher salt is that its texture is suitable for cooking
>salmon filets on it.

Almost invariably in recipes people use the phrase kosher salt as a
synonym for coarse salt. If you wanted to kosher, say, a chicken
sure you'd use coarse salt, so you can brush it off afterwards.
So that is what the phrase has come to mean.

There is a movement which believes this terminology is inaccurate,
and would prefer "koshering salt", but they are not gaining much
traction at least in the U.S.

Steve

"James Silverton" > wrote in message
...
> Paul wrote on Sat, 8 Nov 2008 18:17:05 -0800:
>
>
>
>> So the key here is if it is from animal origin it is not
>> kosher. Yellow prussate is a natural compound known today as sodium
>> ferrocyanide
>
> The box of Mortons' kosher salt used the term "prussate" so the word is
> still in use. I neither know nor care what are the kasrut (?) rules. .I
> just maintain that, apart from texture, "kosher salt" is an affectation
> unless you have religious reasons for using it, tho' possibly kosher salt
> is nearly as pure NaCl as you can buy in a supermarket. The only use I
> find for kosher salt is that its texture is suitable for cooking salmon
> filets on it.

Well then you just can't taste the difference. No biggie. I can. So can
some other people. It tastes better than ordinary table salt. Much
smoother and more mellow. That is all I am saying.

>
> Sodium silicate and alumina are both inorganic and have no taste to
> normal people. I'd imagine that potassium iodide would be inorganic too
> and I *can* smell added iodide in commercial salt but I approve of it and
> it does not bother me. It's not worth arguing about expensive fashionable
> exotic salts. IMHO, to compare them with wines is ridiculous.

Nobody compared salt to wine, I compared the ability to differentiate
flavors. You added the inference to reinforce your weak opinion. I could
have said diet soft drinks - sacharin verus Splenda. And I can taste the
iodine in some brands. I use it because I know it is an important element.
I love my collection of sea salts. It was a Christmas present from a foodie
who also tastes the difference.

Paul

"Steve Pope" > wrote in message
> Almost invariably in recipes people use the phrase kosher salt as a
> synonym for coarse salt. If you wanted to kosher, say, a chicken
> sure you'd use coarse salt, so you can brush it off afterwards.
> So that is what the phrase has come to mean.
>
> There is a movement which believes this terminology is inaccurate,
> and would prefer "koshering salt", but they are not gaining much
> traction at least in the U.S.
>
> Steve

It was designed for koshering. All salt can qualify as kosher but the
"kosher salt" is a flake rather than a granule as it works best on pulling
the blood from the meat it is spread on. The fact that many people like the
texture or mouth feel is secondary to the original purpose. Coarse salt is
actually a different style but I'm not going to stand in the salt aisle as
the supermarket to educate people on technicalities. .

"James Silverton" > wrote in message
>
> The box of Mortons' kosher salt used the term "prussate" so the word is
> still in use. I neither know nor care what are the kasrut (?) rules. .I
> just maintain that, apart from texture, "kosher salt" is an affectation
> unless you have religious reasons for using it, tho' possibly kosher salt
> is nearly as pure NaCl as you can buy in a supermarket. The only use I
> find for kosher salt is that its texture is suitable for cooking salmon
> filets on it.

If I add salt to a big ot of sauce, I can't tell the difference. When I
salt something like fried potaties, there is a definite difference to me.
Part of the experience is the texture, art is the flavor. I can taste the
iodine in regular salt that way. Not strong, but it is there. We use
little salt so maybe I can detect the difference more for that reason.



>
> Sodium silicate and alumina are both inorganic and have no taste to
> normal people. I'd imagine that potassium iodide would be inorganic too
> and I *can* smell added iodide in commercial salt but I approve of it and
> it does not bother me. It's not worth arguing about expensive fashionable
> exotic salts. IMHO, to compare them with wines is ridiculous.

Given the talk about fancy salt, I took a chance and bought one. It was a
$12.99 jar on sale for $4.99. It is supposed to be used as a finishing salt
and yes, it is coarse. It does have a different feel as you bite, but I've
only used it once so far so I cant tell if the flavor is much different. On
home fries, it was not a huge difference but I'm going to be open minded and
try it on other foods. Would I pay the list price? No. Given the
opportunity to taste other salts I'd certainly give them a try, but I can
bring myself to spend $15+ for a small jar of salt. Not yet, anyway.

Ed Pawlowski > wrote:

>"Steve Pope" > wrote in message

>> Almost invariably in recipes people use the phrase kosher salt as a
>> synonym for coarse salt. If you wanted to kosher, say, a chicken
>> sure you'd use coarse salt, so you can brush it off afterwards.
>> So that is what the phrase has come to mean.

>> There is a movement which believes this terminology is inaccurate,
>> and would prefer "koshering salt", but they are not gaining much
>> traction at least in the U.S.

>It was designed for koshering. All salt can qualify as kosher but the
>"kosher salt" is a flake rather than a granule as it works best on pulling
>the blood from the meat it is spread on. The fact that many people like the
>texture or mouth feel is secondary to the original purpose. Coarse salt is
>actually a different style but I'm not going to stand in the salt aisle as
>the supermarket to educate people on technicalities. .

Thanks, I was vaguely aware of the flake vs. coarse difference,
but I didn't realize kosher(ing) salt was considered flake.

I'm thinking "finishing salts" are also flake, but I'm just going
on appearance there.

Steve

In article >,
"Paul M. Cook" > wrote:

> Nobody compared salt to wine, I compared the ability to differentiate
> flavors. You added the inference to reinforce your weak opinion. I could
> have said diet soft drinks - sacharin verus Splenda. And I can taste the
> iodine in some brands. I use it because I know it is an important element.
> I love my collection of sea salts. It was a Christmas present from a foodie
> who also tastes the difference.
>
> Paul

There are several people on this list that think anyone that enjoys
gourmet sea salts are nuts as they cannot taste the subtle flavor
differences. We've had threads on this before.

Peter Lucas and I have actually exchanged salts as gifts. I love my
"Real Salt" brand of sea salt so sent him some and he sent me some
Maldon in exchange. It has a slightly sweeter, sharper flavor to me.

I've seen the Himalayan pink salt at a local store but have not tried it
yet.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"Ed Pawlowski" > wrote:

> We use
> little salt so maybe I can detect the difference more for that reason.

That might be a factor. I don't use a lot of salt either and cannot
stand many commercially prepared foods as they tend to be horribly
oversalted.

I've recently started running into that with cheeses too lately. :-(
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sat, 8 Nov 2008 09:52:53 -0800, Curt Nelson wrote:

> Ran across this idea for red potatoes yesterday and it looks pretty good.
> Can't believe I didn't think of it myself.
>
> I think I'm going to try them tonight with a big ass steak and some fresh
> Dungeness crab.
>
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
> Hasta,
> Curt Nelson

they do look good.

your pal,
blake

On Sat, 08 Nov 2008 12:43:52 -0800, Dan Abel wrote:

> In article >,
> "James Silverton" > wrote:
>
>> Curt wrote on Sat, 8 Nov 2008 09:52:53 -0800:
>>
>>> I think I'm going to try them tonight with a big ass steak and
>>> some fresh Dungeness crab.
>>
>>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>
>> They look interesting but how many pictures do people need? The
>> rationale for *kosher* salt is dubious (as usual).
>
> Just to make you mad, I'm going to put kosher salt on my shopping list.
> Maybe I'll even buy some! If there really is a texture difference, this
> would seem to be the recipe for that. As far as other uses, if you use
> one kind of salt for a reason, might as well use it for everything.
> That way you only have one kind of salt to store, buy, measure and use.

it can be handy if for some reason you want salt without iodine. also
easier to salt the rim of a glass for a margarita.

but what the hell - unlike most things, it's cheap and lasts forever.

your pal,
blake

On Sun, 09 Nov 2008 02:01:03 GMT, James Silverton wrote:
>
> Salt from the sea is at least 99% NaCl. As obtained in places lke
> Hawaii, there is a little mud and decomposed seaweed that may change the
> taste and color a bit. Kosher salt is *not* pure NaCl. I have a package
> of Mortons' certified kosher salt in front of me that is indicated to
> contain sodium prussate to allow free flowing. I'm no expert on the
> bible but I don't recall coming across prussate there.

i think it's mentioned in Revelation.

your pal,
john

On Sun, 9 Nov 2008 05:19:22 +0000 (UTC), Steve Pope wrote:

> James Silverton <not.jim.silverton.at.verizon.not> wrote:
>
>>The box of Mortons' kosher salt used the term "prussate" so the word is
>>still in use. I neither know nor care what are the kasrut (?) rules. .I
>>just maintain that, apart from texture, "kosher salt" is an affectation
>>unless you have religious reasons for using it, tho' possibly kosher
>>salt is nearly as pure NaCl as you can buy in a supermarket. The only
>>use I find for kosher salt is that its texture is suitable for cooking
>>salmon filets on it.
>
> Almost invariably in recipes people use the phrase kosher salt as a
> synonym for coarse salt. If you wanted to kosher, say, a chicken
> sure you'd use coarse salt, so you can brush it off afterwards.
> So that is what the phrase has come to mean.
>
> There is a movement which believes this terminology is inaccurate,
> and would prefer "koshering salt", but they are not gaining much
> traction at least in the U.S.
>
> Steve

there's always a 'movement,' isn't there?

your pal,
blake

On Sat, 8 Nov 2008 12:21:54 -0800 (PST), Sheldon wrote:

> "Curt Nelson" wrote:
>>
>> I think I'm going to try them tonight
>> with a big ass steak.
>
>
> Big Ass steak... wouldn't that be Michelle Obama steak? hehe

ten to one your ass is bigger than hers. probably twice as big.

blake