Hello All!

Once in a while I get rather sceptical about recipes that specify
particular components.

A recent one has been Kosher salt that my own investigations suggest has
no *discernible* difference in taste from regular salt. Another one
surfaced recently with a recipe that specified the pale green cubanelle
peppers. I also tried it with ordinary green peppers and the only
difference was that the cubanelles cost three time as much.

There has also been an argument about pizza dough. The "what the
hell"/stir it up/ no sugar, method seems to work pretty well and the
only difference is that the dough could be a liitle less damp and need
more salt (I've tried it.)
--


James Silverton
Potomac, Maryland

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

"James Silverton" > wrote in message
...
> Hello All!
>
> Once in a while I get rather sceptical about recipes that specify
> particular components.
>
> A recent one has been Kosher salt that my own investigations suggest has
> no *discernible* difference in taste from regular salt. Another one
> surfaced recently with a recipe that specified the pale green cubanelle
> peppers. I also tried it with ordinary green peppers and the only
> difference was that the cubanelles cost three time as much.
>
> There has also been an argument about pizza dough. The "what the
> hell"/stir it up/ no sugar, method seems to work pretty well and the only
> difference is that the dough could be a liitle less damp and need more
> salt (I've tried it.)
> --
>
>
> James Silverton
> Potomac, Maryland


NaCl is NaCl and the parts per million will determine the saltiness of any
recipe. IMHO and only advantage to using a larger grain of salt is the
larger grains handle and can be spread more evenly.

Now if you want the dispersion to be more concentrated under particular
circumstances like the salt grains on a pretzel that's a different story.

Dimitri

Dimitri wrote:
>
>
> NaCl is NaCl and the parts per million will determine the saltiness of
> any recipe. IMHO and only advantage to using a larger grain of salt is
> the larger grains handle and can be spread more evenly.
>

One of my sisters in law was a health food fanatic. She always used to
claim that sea salt was better because it was saltier because it came
from the ocean. The salt we get here comes from salt mines, which were
deposits from and ocean that was here millions of hears ago.

Dave Smith wrote:

> Dimitri wrote:
> >
> >
> > NaCl is NaCl and the parts per million will determine the saltiness of
> > any recipe. IMHO and only advantage to using a larger grain of salt is
> > the larger grains handle and can be spread more evenly.
> >
>
> One of my sisters in law was a health food fanatic. She always used to
> claim that sea salt was better because it was saltier because it came
> from the ocean. The salt we get here comes from salt mines, which were
> deposits from and ocean that was here millions of hears ago.


Except for the size of the grain, "salt is salt is salt"...


--
Best
Greg

On Tue, 11 Nov 2008 19:35:09 -0600, "Gregory Morrow"
> wrote:


>Except for the size of the grain, "salt is salt is salt"...

Except for those salts that have additives to keep it from clumping.
Which excludes Kosher salt: it has no additives, and yes, the
difference can be tasted.

Christine

"Christine Dabney" > wrote in message
...
> On Tue, 11 Nov 2008 19:35:09 -0600, "Gregory Morrow"
> > wrote:
>
>
>>Except for the size of the grain, "salt is salt is salt"...
>
> Except for those salts that have additives to keep it from clumping.
> Which excludes Kosher salt: it has no additives, and yes, the
> difference can be tasted.
>

What about Iodine?

"Christine Dabney" > wrote in message
>
> Except for those salts that have additives to keep it from clumping.
> Which excludes Kosher salt: it has no additives, and yes, the
> difference can be tasted.
>
> Christine

Read the ingredients on the Morton kosher salt box. Diamond is only salt.

Christine Dabney wrote:
> "Gregory Morrow" wrote:
> >Except for the size of the grain, "salt is salt
> is salt"...
>
> Except for those salts that have additives to keep it from clumping.
> Which excludes Kosher salt: it has no additives, and yes, the
> difference can be tasted.



Some brands of "kosher salt" (all salt is kosher) do contain anti-
clumping compounds. The taste difference is attributed to that the
larger crystals linger longer on the tongue before they dissolve,
therefore the perceived taste is saltier.

The difference between table salt and sea salt is that table salt is
sea salt that has been purified (mined salt is sea salt from long ago
dried up seas). Sea salt contains whatever minerals/metals/organics
that were present in the particular body of water from where it was
taken. No one should use sea salt regularly without consulting their
phycision, there may be adverse interactions with certain drugs
(prescription and OTC), and pregnant women would typically be advised
not to partake at all. Sea salt is actually dirty filthy salt
(contains raw sewerage. bits of used condoms, heavy metals, etc. -
truth), why it costs so much more is idiotic... why people buy it is
even dumber... but then the majority are dumb and prefer to eat shit,
brined shit though it may be... anyone who prefers sea salt is the
epitome of a TIADer, who can make good money renting themselves out as
human bidets, licking out filthy dirty sweaty crotches.

On Tue, 11 Nov 2008 18:33:24 -0700, Christine Dabney wrote:

> On Tue, 11 Nov 2008 19:35:09 -0600, "Gregory Morrow"
> > wrote:
>
>
>>Except for the size of the grain, "salt is salt is salt"...
>
> Except for those salts that have additives to keep it from clumping.
> Which excludes Kosher salt: it has no additives, and yes, the
> difference can be tasted.
>
> Christine

my box of morton's kosher salt lists 'yellow prussiate of soda (anticaking
agent).' it's marked with the 'u' in a circle, so that doesn't
de-kosherize it.

i was surprised when i looked yesterday, because like you, i thought it was
salt only. no iodine, though

your pal,
blake

On Tue, 11 Nov 2008 18:33:24 -0700, Christine Dabney
> wrote:

>On Tue, 11 Nov 2008 19:35:09 -0600, "Gregory Morrow"
> wrote:
>
>
>>Except for the size of the grain, "salt is salt is salt"...
>
>Except for those salts that have additives to keep it from clumping.
>Which excludes Kosher salt: it has no additives, and yes, the
>difference can be tasted.
>
I can't tell the difference! Larger grains taste saltier (and they
should) because they're bigger - so there's more salt to taste.


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

Mae West

"Gregory Morrow" > wrote in message
m...
>
>
> Dave Smith wrote:
>
>> Dimitri wrote:
>> >
>> >
>> > NaCl is NaCl and the parts per million will determine the saltiness of
>> > any recipe. IMHO and only advantage to using a larger grain of salt is
>> > the larger grains handle and can be spread more evenly.
>> >
>>
>> One of my sisters in law was a health food fanatic. She always used to
>> claim that sea salt was better because it was saltier because it came
>> from the ocean. The salt we get here comes from salt mines, which were
>> deposits from and ocean that was here millions of hears ago.
>
>
> Except for the size of the grain, "salt is salt is salt"...
>
>
> --
> Best
> Greg


Tell your sister to have the PURE SEA SALT analyzed.
If a whale ****ed near the inlet there will be whale **** in her sea salt.

Salt is SALT

Dimitri

"Dimitri" > wrote in message
>>
>>
>> Except for the size of the grain, "salt is salt is salt"...
>>
>>
>> --
>> Best
>> Greg
>
>
> Tell your sister to have the PURE SEA SALT analyzed.
> If a whale ****ed near the inlet there will be whale **** in her sea salt.
>
> Salt is SALT
>
> Dimitri

Pure salt is pure salt. The exception is the salt with additives or other
minerals (as opposed to pure salt) that add taste to the salt.

Dave Smith wrote:

> Dimitri wrote:
> >
> >
> > NaCl is NaCl and the parts per million will determine the saltiness
> > of any recipe. IMHO and only advantage to using a larger grain of
> > salt is the larger grains handle and can be spread more evenly.
> >
>
> One of my sisters in law was a health food fanatic. She always used
> to claim that sea salt was better because it was saltier because it
> came from the ocean. The salt we get here comes from salt mines,
> which were deposits from and ocean that was here millions of hears
> ago.

But hers wasn't past its use-by date

--
Dan Goodman
..sig under reconstruction

On Wed, 12 Nov 2008 00:11:11 GMT, "James Silverton"
> wrote:

>Hello All!
>
>Once in a while I get rather sceptical about recipes that specify
>particular components.
>
<snip>
>
>There has also been an argument about pizza dough. The "what the
>hell"/stir it up/ no sugar, method seems to work pretty well and the
>only difference is that the dough could be a liitle less damp and need
>more salt (I've tried it.)

The reason sugar is called for is to feed the yeast when it proofs. A
little flour in the water works just fine. Those little yeasties just
like to eat.

As far as salt goes - I forgot salt when I made pizza last week.
Everything turned out fine except I thought the crust was a little
flat tasting. Hubby was the one who asked about salt. It's
surprising how little is needed to perk up flavor!


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

Mae West