In article >,
Sqwertz > wrote:

> On Sun, 20 Sep 2009 08:58:24 -0700, Dan Abel wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> Evaporation ponds are much less labor-intensive (and "Greener" since
> >> that's the new buzz word for the upcoming decade), but take a lot
> >> longer to harvest and do not have perpetual output.
> >
> > The SF Bay evaporation ponds have virtually perpetual output as the Bay
> > is connected to the Pacific Ocean, which is fairly big, and is connected
> > to all the other oceans. We aren't going to run out of salt in my area.
>
> I didn't mean perpetual in that way. I meant "constantly". I
> should have said "year round", or something. You probably should
> have figured that out by the context.

If I was smarter, maybe I would have, but I really thought you meant
that certain small bodies of salt water would eventually run out. My
bad. It's certainly true about not every body of water supporting
evaporation year round. It rains on the SF Bay, especially during the
winter.

--
Dan Abel
Petaluma, California USA

"Sqwertz" > wrote in message
...
> On Sun, 20 Sep 2009 12:48:56 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> "Culinarily-speaking (that would be us), sea salt is obtained by
>>> deliberately evaporating seawater. Table salt is mined from the
>>> earth."
>>
>> And I bet you think all salts taste alike.
>
> Sheesh. What does that have to do with the conversation at hand?
> You're just falling all over yourself trying to "get me" at anything
> you can. What else you got in that grab bag of yours?

Oh I dunno, I'm sure you'll inspire me yet again.

> But to answer your question: Not at all. Garlic salt, seasoned
> salt, smoked salt, chlorides, sulfates, chromates, permanganates -
> they all taste quite different.


Hmmmm, let me get this straight. If you mix dried garlic with salt it
tastes different? Is that what you are trying to instruct everyone about,
oh learned one? I wait with baited breath another of your astute
observations.

Paul

On Sep 19, 9:53*am, "Gregory Morrow"
> wrote:
> So Campell's has a new "low - salt" ad shtick, they had full page ads in the
> local Wednesday food sections in the Chicago papers, maybe you've seen
> similar where you are. *And I picked up a can of their tomato soup last
> night at the store, the label sez:
>
> "The famous taste...and less salt! *The soup with the famous taste you know
> and love is healthy, because Campbell adds a naturally flavorful sea salt
> that helps us use less salt..."
>
> DUH

Yeah, they spend less money on salt, then try to make it sound like
their crappy soup is healthy......DUH indeed!

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


> oh learned one? I wait with baited breath another of your astute
> observations.

Sorry. I don't like spelling flames, but this is a pet peeve, and I've
seen it one too many times on this group. From my dictionary:

bated |?b?tid|
adjective (in phrase with bated breath)
in great suspense; very anxiously or excitedly : he waited for a reply
to his offer with bated breath.
ORIGIN late 16th cent.: from the past participle of obsolete bate
[restrain,] from abate .
USAGE The spelling baited breath instead of bated breath is a common
mistake that, in addition to perpetuating a cliché, evokes a distasteful
image. Before using the expression bated breath, think of the verb |
abate, as in | the winds abated, not fish bait.

--
Dan Abel
Petaluma, California USA

In article >,
Omelet > wrote:

> In article >,
> "Ed Pawlowski" > wrote:
>
> > "Dan Abel" > wrote in message
> > > Back before we were married, about 40 years ago, my wife lived in the
> > > dormitories while we went to college. There was a "french" salad
> > > dressing that she liked. She asked the kitchen for the recipe, and they
> > > gave it to her. It used tomato soup. We used to make it, but haven't
> > > for a long time, and I had forgotten about it until I read the above.
> > > It was pretty good, better than the bottled stuff you buy.
> > >
> >
> > I happen to like ketchup and mayo. You can squeeze some lemon juice into
> > it
> > also.
>
> Ketchup and mayo are yummy together. Excellent in Deviled eggs.

For the World's Best Deviled Eggs (tm), you have to use Durkee's Famous
Sauce.

Isaac

On Sun, 20 Sep 2009 18:41:25 -0700, Paul M. Cook wrote:

> Hmmmm, let me get this straight. If you mix dried garlic with salt it
> tastes different? Is that what you are trying to instruct everyone about,
> oh learned one?

Spiteful, jealous, *and* humor and sarcasm impaired. You have all
the makings of a serial killer.


> I wait with baited breath another of your astute observations.

You been eating worms again?

-sw

On Sep 21, 1:19*am, Sqwertz > wrote:
> On Sun, 20 Sep 2009 18:41:25 -0700, Paul M. Cook wrote:
> > I wait with baited breath another of your astute observations.
>
> You been eating worms again?

LOL!!!

In article ]>,
isw > wrote:

> > Ketchup and mayo are yummy together. Excellent in Deviled eggs.
>
> For the World's Best Deviled Eggs (tm), you have to use Durkee's Famous
> Sauce.
>
> Isaac

I'd never heard of that stuff and had to google it. What does it taste
like? If it's sweet, forget it.

Altho' my friend Lyn' makes the most wonderful deviled eggs out of
Miracle Whip, Mustard, egg yolks and topped with paprika...

Normally I totally avoid Miracle whip and other sweet dressings.

I may eventually change my mind tho' after that delightful sweet
Raspberry vinaigrette I had at the banquet a bit ago! It was the gods
and obviously made with Raspberry jam. I suspect a berry vinegar could
be used to thin out jam for the same effect. I've not experimented yet
and cannot find the Sysco clone recipe for it. :-( Balsamic might work
too.

I called the Hotel kitchen to see if I could get the recipe and they
told me it was a Sysco pre-made product.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Sqwertz" > wrote in message
...
> On Sun, 20 Sep 2009 10:19:12 +1200, Miche wrote:
>
>> Here's one.
>>
>> http://maps.google.com/maps?f=q&sour...=lake+grassmer
>> e+new+zealand&sll=-43.061583,171.774588&sspn=0.025178,0.055575&ie=UTF 8&t=
>> h&z=14&iwloc=A
>>
>> The salt is evaporated in open ponds and then refined in a nearby
>> factory.
>
> Almost all refined salt comes from mines, not ponds. A sea salt
> refinery only removes certain impurities, unlike mined salt which is
> purer.
>
> -sw

Mines that used to be seawater.

On Sep 20, 10:57*pm, Dan Abel > wrote:
> In article >,
> *"Paul M. Cook" > wrote:
>
> > oh learned one? *I wait with baited breath another of your astute
> > observations.
>
> Sorry. *I don't like spelling flames, but this is a pet peeve, and I've
> seen it one too many times on this group. *From my dictionary:

Maybe he's been eating sushi. That could give him baited breath.

Cindy Hamilton

"isw" > wrote in message
]...
> In article >,
> "jmcquown" > wrote:
>
>> "Ms P" > wrote in message
>> ...
>> >
>> > "Dan Abel" > wrote in message
>> > ...
>> >> In article >,
>> >> notbob > wrote:
>> >>
>> >>> On 2009-09-19, Gregory Morrow >
>> >>> wrote:
>> >>>
>> >>> > "The famous taste...and less salt! The soup with the famous taste
>> >>> > you
>> >>> > know
>> >>> > and love is healthy, because Campbell adds a naturally flavorful
>> >>> > sea
>> >>> > salt
>> >>> > that helps us use less salt..."
>> >>>
>> >>> Campbell's has degraded the quality of their soups so much, the only
>> >>> "taste" they had left WAS the salt. BTW, all salt is sea salt.
>> >>
>> >> I might argue the last sentence. My definition of "sea salt" is
>> >> unrefined salt made from sea water. Refined salt has had all trace of
>> >> its sea origin removed.
>> >>
>> >> --
>> >> Dan Abel
>> >> Petaluma, California USA
>> >>
>> >
>> > I've never heard of or seen a salt refinery. Where might they be?
>> >
>> > Ms P
>>
>> Lousiana. At least before Hurricane Katrina in 2004.
>
> And Syracuse, NY. and Kansas; probably Texas...
>
> I think that a lot of "salt mine" salt is so pure that it doesn't need
> much done to it.
>
> ISaac



http://en.wikipedia.org/wiki/Avery_Island,_Louisiana

Salt domes/salt mines. Pure, mined salt.

The impure salt crystals are rock salt used for putting around ice cream
makers to make the contents freeze. Or for scattering on frozen sidewalks
in the winter to melt ice and snow.

Jill
Jill

In article >,
Omelet > wrote:

> I may eventually change my mind tho' after that delightful sweet
> Raspberry vinaigrette I had at the banquet a bit ago! It was the gods
> and obviously made with Raspberry jam. I suspect a berry vinegar could
> be used to thin out jam for the same effect. I've not experimented yet
> and cannot find the Sysco clone recipe for it. :-( Balsamic might work
> too.

If you just want some, I would try any grocery store. A place like
Trader Joes might be more likely.

Here's about 30 of them:

http://www.amazon.com/s/ref=nb_ss?ur...eld-keywords=R
aspberry+vinaigrette&x=11&y=25

Most are *way* too much (generally a case).

--
Dan Abel
Petaluma, California USA

In article
>,
Dan Abel > wrote:

> In article >,
> Omelet > wrote:
>
> > I may eventually change my mind tho' after that delightful sweet
> > Raspberry vinaigrette I had at the banquet a bit ago! It was the gods
> > and obviously made with Raspberry jam. I suspect a berry vinegar could
> > be used to thin out jam for the same effect. I've not experimented yet
> > and cannot find the Sysco clone recipe for it. :-( Balsamic might work
> > too.
>
> If you just want some, I would try any grocery store. A place like
> Trader Joes might be more likely.
>
> Here's about 30 of them:
>
> http://www.amazon.com/s/ref=nb_ss?ur...eld-keywords=R
> aspberry+vinaigrette&x=11&y=25
>
> Most are *way* too much (generally a case).

Thanks Dan. :-)
Thing is, I want to be able to make it myself to control what is in it,
and tweak it to taste. Plus I have some of Barb S's jams (Melbas
Jammin') to use for that and meat glazes.

While herestuff is good straight up, I have to be conservative with the
sugar in my diet... And there are more uses for jams than just putting
them on bread and pancakes. <g>

A lot of it went (and is going in to) gift baskets.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Omelet > wrote:

> In article ]>,
> isw > wrote:
>
> > > Ketchup and mayo are yummy together. Excellent in Deviled eggs.
> >
> > For the World's Best Deviled Eggs (tm), you have to use Durkee's Famous
> > Sauce.
> >
> > Isaac
>
> I'd never heard of that stuff and had to google it. What does it taste
> like? If it's sweet, forget it.

Absolutely not sweet. It's a sharp, eggy, mustardy-mayonnaise -- sort
of. I like it spread on a cracker with some good cheddar.

Isaac

In article ]>,
isw > wrote:

> In article >,
> Omelet > wrote:
>
> > In article ]>,
> > isw > wrote:
> >
> > > > Ketchup and mayo are yummy together. Excellent in Deviled eggs.
> > >
> > > For the World's Best Deviled Eggs (tm), you have to use Durkee's Famous
> > > Sauce.
> > >
> > > Isaac
> >
> > I'd never heard of that stuff and had to google it. What does it taste
> > like? If it's sweet, forget it.
>
> Absolutely not sweet. It's a sharp, eggy, mustardy-mayonnaise -- sort
> of. I like it spread on a cracker with some good cheddar.
>
> Isaac

Fascinating...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Dan Abel wrote:
> In article >,
> Omelet > wrote:
>
>> I may eventually change my mind tho' after that delightful sweet
>> Raspberry vinaigrette I had at the banquet a bit ago! It was the gods
>> and obviously made with Raspberry jam. I suspect a berry vinegar could
>> be used to thin out jam for the same effect. I've not experimented yet
>> and cannot find the Sysco clone recipe for it. :-( Balsamic might work
>> too.
>


Ken's has a nice bottled raspberry-pecan vinaigrette.

Penzey's sells something called "Raspberry Enlightenment" which
they say is useful in many different kinds of recipes. It might
work with oil, vinegr and a little honey or agave syrup.

gloria p