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


--
Best
Greg

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.

nb

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.
>


Yeah, I guess Campbell's is late gettin' on that "sea salt" fad, lol...

Whatever happened to that particular fad, one wonders? A coupla years ago
stores used to have displays of fancy $$$ French "sel"...haven't seen that
lately.

I'll pick up a can of the tomato soup if it's cheap because I use it in a
salad dressing recipe (from the old George Diamond's steak house here in
Chicago, it was their "house" dressing).
Otherwise tomato sauce will do...

Canned soups in general are pretty lame, I generally just make my own, that
way I can control the SALT content...

:-)


--
Best
Greg

"Gregory Morrow" > wrote in message
m...
> 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
>
>
> --
> Best
> Greg


Harvard Marketing MBA's et al who have no respect for the public - another
round of Murphy's Law.

Look at ad campaigns and sell stock SHORT. (joke)

Dimitri

On Sep 19, 10:04*am, 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.

Degraded from what? They're no worse than they used to be. You've
just gotten more selective. Removing trans fat is good, and if you
miss the MSG or salt, you can easily add your own.
>
> nb

--Bryan

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

"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

In article >,
"Ms P" > wrote:

> "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?

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.

Miche

--
Electricians do it in three phases

"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.

Jill

On Sat, 19 Sep 2009 19:20:30 -0400, "jmcquown" >
wrote:

>"Ms P" > wrote in message
...
>>
>> I've never heard of or seen a salt refinery. Where might they be?
>>
>> Ms P
>
>Lousiana. At least before Hurricane Katrina in 2004.
>
We have them on San Francisco Bay
http://virtualglobetrotting.com/map/...iew/?service=0
http://farm3.static.flickr.com/2198/...b9c8013c22.jpg
http://www.flickr.com/photos/westernlight/2367316051/
http://www.flickr.com/photos/kevincollins/89606882/




--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 19 Sep 2009 15:04:33 GMT, notbob wrote:

> BTW, all salt is sea salt.

Culinarily-speaking (that would be us), sea salt is obtained by
deliberately evaporating seawater. Table salt is mined from the
earth.

-sw

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

"Sqwertz" > wrote in message
>
> Almost all refined salt comes from mines, not ponds. A sea salt
> refinery only removes certain impurities, unlike mined salt which is
> purer.
>
> -sw

To clarify, mined salt is purer after processing. Before that, it may
contain lots of stuff that is with the deposits.

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

In article >,
Sqwertz > wrote:

> 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.

http://www.teara.govt.nz/en/salt/3

Miche

--
Electricians do it in three phases

In article
>,
Bobo Bonobo® > wrote:

> On Sep 19, 10:04*am, 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.
>
> Degraded from what? They're no worse than they used to be.

Tried their Cream of Mushroom lately? Compared to even a few years ago,
yeah; a *lot* worse.

Isaac

In article >,
Sqwertz > wrote:

> 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.

http://en.wikipedia.org/wiki/Salt_production

That's what Wiki says, also. I guess I thought more came from the sea
because there are major plants that produce (or at least used to
produce) a lot of salt from evaporation of sea water and then refining
it, not far from me (in the San Francisco Bay.

--
Dan Abel
Petaluma, California USA

In article > ,
"Gregory Morrow" > wrote:

> 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.
> >
>
>
> Yeah, I guess Campbell's is late gettin' on that "sea salt" fad, lol...
>
> Whatever happened to that particular fad, one wonders? A coupla years ago
> stores used to have displays of fancy $$$ French "sel"...haven't seen that
> lately.
>
> I'll pick up a can of the tomato soup if it's cheap because I use it in a
> salad dressing recipe (from the old George Diamond's steak house here in
> Chicago, it was their "house" dressing).

Haven't heard that name in a loooong time. I had some memorable dinners
there in the late '60's and early '70's when I occasionally went to
Chicago on business.

Tell me more about the tomato soup "house dressing".

Isaac

On Sat, 19 Sep 2009 21:50:55 -0500, Sqwertz >
wrote:

>On Sat, 19 Sep 2009 15:04:33 GMT, notbob wrote:
>
>> BTW, all salt is sea salt.
>
>Culinarily-speaking (that would be us), sea salt is obtained by
>deliberately evaporating seawater. Table salt is mined from the
>earth.
>
>

Actually that's not true. Sea salt is salt skimmed from the sea, it's
loaded with impurities like lead, cadmium, mercury, etc. Table salt
can just as easily be mined as evaporated (solar salt). Mined salt is
made into a slurry and evaporated too, otherwise it would be "sea
salt", too impure for human consumption. No one should ingest "sea
salt" without first discussing it with their medical professional...
"sea salt" is the most impure substance on the planet that people
ingest... really should require a medical doctor's Rx, actually should
be a controlled substance.

On Sat, 19 Sep 2009 23:12:10 -0400, Ed Pawlowski wrote:

> "Sqwertz" > wrote in message
>>
>> Almost all refined salt comes from mines, not ponds. A sea salt
>> refinery only removes certain impurities, unlike mined salt which is
>> purer.
>
> To clarify, mined salt is purer after processing.

Yes, that was badly worded. Mined salt, turned into table salt, is
purer after the refining process.

-sw

On Sun, 20 Sep 2009 15:26:07 +1200, Miche wrote:

> In article >,
> Sqwertz > wrote:
>
>> Almost all refined salt comes from mines, not ponds. A sea salt
>> refinery only removes certain impurities, unlike mined salt which is
>> purer.
>
> http://www.teara.govt.nz/en/salt/3

<yawn>

Is this little NZ toilet bowl supplying more than half the world's
salt?

-sw

On Sat, 19 Sep 2009 20:30:45 -0700, Dan Abel wrote:

> In article >,
> Sqwertz > wrote:
>
>> 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.
>
> http://en.wikipedia.org/wiki/Salt_production
>
> That's what Wiki says, also.

I didn't need to read Wiki. I just guessed


> I guess I thought more came from the sea
> because there are major plants that produce (or at least used to
> produce) a lot of salt from evaporation of sea water and then refining
> it, not far from me (in the San Francisco Bay.

There are thousands of salt mines throughout the world. There's one
mine in Texas that has the ability to support the entire United
States salt demand for a few hundred years. They just can't mine it
fast enough.

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.

-sw

In article >,
Sqwertz > wrote:

> On Sun, 20 Sep 2009 15:26:07 +1200, Miche wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> Almost all refined salt comes from mines, not ponds. A sea salt
> >> refinery only removes certain impurities, unlike mined salt which is
> >> purer.
> >
> > http://www.teara.govt.nz/en/salt/3
>
> <yawn>
>
> Is this little NZ toilet bowl supplying more than half the world's
> salt?

Does it matter? Why make blanket statements if you can't back them up?

Miche

--
Electricians do it in three phases

In article ]>,
isw > wrote:

> In article > ,
> "Gregory Morrow" > wrote:
>
> > 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.
> > >
> >
> >
> > Yeah, I guess Campbell's is late gettin' on that "sea salt" fad, lol...
> >
> > Whatever happened to that particular fad, one wonders? A coupla years ago
> > stores used to have displays of fancy $$$ French "sel"...haven't seen that
> > lately.
> >
> > I'll pick up a can of the tomato soup if it's cheap because I use it in a
> > salad dressing recipe (from the old George Diamond's steak house here in
> > Chicago, it was their "house" dressing).
>
> Haven't heard that name in a loooong time. I had some memorable dinners
> there in the late '60's and early '70's when I occasionally went to
> Chicago on business.
>
> Tell me more about the tomato soup "house dressing".

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.

--
Dan Abel
Petaluma, California USA

On Sun, 20 Sep 2009 03:34:34 GMT, brooklyn1 wrote:

> On Sat, 19 Sep 2009 21:50:55 -0500, Sqwertz >
> wrote:
>
>>On Sat, 19 Sep 2009 15:04:33 GMT, notbob wrote:
>>
>>> BTW, all salt is sea salt.
>>
>>Culinarily-speaking (that would be us), sea salt is obtained by
>>deliberately evaporating seawater. Table salt is mined from the
>>earth.
>
> Actually that's not true.

Yes it is.

> Table salt can just as easily be mined as evaporated (solar salt).

That's true, but it doesn't make what I said wrong.

If you want to only consider the generic Morton table salt, most of
it is neither mined nor evaporated. It's leftovers from the
production of bleach and lye manufacturing (using water from the
Great Lakes). Morton's "dirty" little secret.

Morton gets salt from hundreds of sources (of which only a small
fraction is used for culinary purposes). That one just happens to
be convenient to their packaging facilities.

-sw

>>> I'll pick up a can of the tomato soup if it's cheap because I use it in
>>> a salad dressing recipe (from the old George Diamond's steak house here
>>> in Chicago, it was their "house" dressing).
>>
>> Haven't heard that name in a loooong time. I had some memorable dinners
>> there in the late '60's and early '70's when I occasionally went to
>> Chicago on business.
>>
>> Tell me more about the tomato soup "house dressing".
>
> 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 think Greg was referring to Dorothy Lynch salad dressing. Recipes for it
abound on the web. I've posted about it here before; in particular, I
questioned the astonishingly-high amount of sugar in a recipe for it.

http://groups.google.com/group/rec.f...b6379aeec73a8d

Bob

"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.

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.
--
Peace! Om

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


Subscribe:

In article >,
Sqwertz > wrote:

> On Sat, 19 Sep 2009 20:30:45 -0700, Dan Abel wrote:

> > I guess I thought more came from the sea
> > because there are major plants that produce (or at least used to
> > produce) a lot of salt from evaporation of sea water and then refining
> > it, not far from me (in the San Francisco Bay.
>
> There are thousands of salt mines throughout the world. There's one
> mine in Texas that has the ability to support the entire United
> States salt demand for a few hundred years. They just can't mine it
> fast enough.
>
> 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.

Evaporation ponds located on landlocked seas may be another matter,
although some of those seas are pretty big.

I thought it was interesting that there is no development on the shores
of the Great Salt Lake in Utah (which has no outlet) because the
shoreline varies as much as 20 miles due to changes in rainfall. That's
one *big* lake, and it is much saltier than the ocean.

--
Dan Abel
Petaluma, California USA

"Sqwertz" > wrote in message
...
> On Sat, 19 Sep 2009 23:12:10 -0400, Ed Pawlowski wrote:
>
>> "Sqwertz" > wrote in message
>>>
>>> Almost all refined salt comes from mines, not ponds. A sea salt
>>> refinery only removes certain impurities, unlike mined salt which is
>>> purer.
>>
>> To clarify, mined salt is purer after processing.
>
> Yes, that was badly worded. Mined salt, turned into table salt, is
> purer after the refining process.
>

Mined salts are sea salts. They were deposited when seas dried up millions
of years ago. That they were not in liquid form recently does not change
the fact that they are indeed sea salts.

Paul

On Sun, 20 Sep 2009 11:07:33 -0700, Paul M. Cook wrote:

> "Sqwertz" > wrote in message
> ...
>> On Sat, 19 Sep 2009 23:12:10 -0400, Ed Pawlowski wrote:
>>
>>> "Sqwertz" > wrote in message
>>>>
>>>> Almost all refined salt comes from mines, not ponds. A sea salt
>>>> refinery only removes certain impurities, unlike mined salt which is
>>>> purer.
>>>
>>> To clarify, mined salt is purer after processing.
>>
>> Yes, that was badly worded. Mined salt, turned into table salt, is
>> purer after the refining process.
>>
>
> Mined salts are sea salts. They were deposited when seas dried up millions
> of years ago. That they were not in liquid form recently does not change
> the fact that they are indeed sea salts.

Yeah, yeah, yeah. We've heard this anal spiel million and one times
now (It's kinda like saying "humans are fish"). Which brings us
back to my original statement for those hare-brained folks that
weren't listening (that's you, Paul):

"Culinarily-speaking (that would be us), sea salt is obtained by
deliberately evaporating seawater. Table salt is mined from the
earth."

-sw

On Sun, 20 Sep 2009 16:25:29 +1200, Miche wrote:

> In article >,
> Sqwertz > wrote:
>
>> On Sun, 20 Sep 2009 15:26:07 +1200, Miche wrote:
>>
>>> In article >,
>>> Sqwertz > wrote:
>>>
>>>> Almost all refined salt comes from mines, not ponds. A sea salt
>>>> refinery only removes certain impurities, unlike mined salt which is
>>>> purer.
>>>
>>> http://www.teara.govt.nz/en/salt/3
>>
>> <yawn>
>>
>> Is this little NZ toilet bowl supplying more than half the world's
>> salt?
>
> Does it matter? Why make blanket statements if you can't back them up?

Flailing there a bit, aren't you?

Why quote one little Podunk salt pond as evidence to the contrary?
My claims have already been verified by other posters. You're free
to post *definitive* proof otherwise. And please use something
other than a small pigmy cesspool used to manufacture industrial
salts.

-sw

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.

Unlike mined salt, you can't just go down to the salt flats and buy
scrape up a bunch of muddy salt any time you need it.

-sw

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 came into this rather late. Pardon me
if this point was already made by other posters.
Dried seawater is not pure sodium chloride salt.
It has potassium chloride and other salts which
give it a subtle unpleasant metallic taste.

I suppose in some contexts potassium might be a
desirable note -- in which case you can achieve
that note more cleanly and controllably by
using Morton salt substitute, which is pure
potassium chloride (it might have a tiny amount of
an anti-caking "when it rains, it pours" additive).

Hawaiian sea salt also has fine particles of
lava rock in it. It's collected from traditional
indigenous seawater drying operations on Kauai.
I can't say it has any advantage in flavor.

It's easy to make pure (or nearly so) sodium
chloride in seawater drying operations.
Even a primitive set-up can separate potassium
and other salts from sodium chloride.
"Natural" sea salt can be anything from dried
seawater with its full range of various salts
to nearly pure sodium chloride.

"Sqwertz" > wrote in message
...
> On Sun, 20 Sep 2009 11:07:33 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sat, 19 Sep 2009 23:12:10 -0400, Ed Pawlowski wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>>>
>>>>> Almost all refined salt comes from mines, not ponds. A sea salt
>>>>> refinery only removes certain impurities, unlike mined salt which is
>>>>> purer.
>>>>
>>>> To clarify, mined salt is purer after processing.
>>>
>>> Yes, that was badly worded. Mined salt, turned into table salt, is
>>> purer after the refining process.
>>>
>>
>> Mined salts are sea salts. They were deposited when seas dried up
>> millions
>> of years ago. That they were not in liquid form recently does not change
>> the fact that they are indeed sea salts.
>
> Yeah, yeah, yeah. We've heard this anal spiel million and one times
> now (It's kinda like saying "humans are fish"). Which brings us
> back to my original statement for those hare-brained folks that
> weren't listening (that's you, Paul):
>
> "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.

Paul

"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?
>

Japan operates several in Mexico. They spread out over thousands of acres.
They're actually very controversial as they are environmentally destructive
and the salt business in Mexico has ruined local economies and fisheries.
Mitsubishi is the main company destroying the major whale calving lagoons in
Southern Mexico with its salt factories and drying fields.

Paul

Bob Terwilliger wrote:

>>>> I'll pick up a can of the tomato soup if it's cheap because I use
>>>> it in a salad dressing recipe (from the old George Diamond's steak
>>>> house here in Chicago, it was their "house" dressing).
>>>
>>> Haven't heard that name in a loooong time. I had some memorable
>>> dinners there in the late '60's and early '70's when I occasionally
>>> went to Chicago on business.
>>>
>>> Tell me more about the tomato soup "house dressing".
>>
>> 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 think Greg was referring to Dorothy Lynch salad dressing. Recipes
> for it abound on the web. I've posted about it here before; in
> particular, I questioned the astonishingly-high amount of sugar in a
> recipe for it.
>
>
http://groups.google.com/group/rec.f...b6379aeec73a8d
>


Yup, that's it...'cept I don't add sugar.

IIRC Lawry's house dressing is similar.


--
Best
Greg

isw wrote:

> In article > ,
> "Gregory Morrow" > wrote:
>
>> 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.
>>>
>>
>>
>> Yeah, I guess Campbell's is late gettin' on that "sea salt" fad,
>> lol...
>>
>> Whatever happened to that particular fad, one wonders? A coupla
>> years ago stores used to have displays of fancy $$$ French
>> "sel"...haven't seen that lately.
>>
>> I'll pick up a can of the tomato soup if it's cheap because I use it
>> in a salad dressing recipe (from the old George Diamond's steak
>> house here in Chicago, it was their "house" dressing).
>
> Haven't heard that name in a loooong time. I had some memorable
> dinners there in the late '60's and early '70's when I occasionally
> went to Chicago on business.


It was *the* Chicago steakhouse back in the day, real fancy - shmancy. It
was on S. Wabash, IIRC it closed about 15 - 20 years ago, by the end it had
become a sad shadow of it's former self...

That whole area of S. Wabash under the L at the time had a slightly honky -
tonk atmosphere with a real urban character, now it's all gentrified. :-(

Another famous steak place was the Stockyard Inn - that's when Chicago still
had *stockyards*, lol...

There was also the famous "Ronny's", where the hoi - polloi could get a
cheap steak dinner in a cafeteria setting. It was in a Germanic - style
building that had once been the "Old Heidelberg" restaurant. Ronny's is not
in that location anymore, I think they are still extant, but in another
location.

These places were all before the rise of joints like Morton's, Ruth's Chris,
etc...

[BTW, I'm not *that* old, I've just read a lot of Chicago restaurant
history, lol. But I did eat at the Stockyard Inn with my dad when I was a
kid, we were attending the 1967 Chicago Auto Show...)


> Tell me more about the tomato soup "house dressing".


It's basically a vinaigrette with tomato soup added...Bob T. posted a link
above.


--
Best
Greg

"Paul M. Cook" > wrote in message
>
> And I bet you think all salts taste alike.
>

They would if it was pure salt. The various impurities is what makes them
different.

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?

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

-sw