Why do you want to put your wife in a salt container. Look at someplace
like Cost Plus for a sugar shaker or a parm. cheese shaker (cheap at a
restaurant supply house). Or use a salt pig or box. The Baker's
Catalogue has both, and beautiful, too.
HTH
blacksalt

Looking for an online source for a nice container my wife can put on the
counter or above the stove that stores the coarse salt she uses to cook
with. Thanks.

"kalanamak" > wrote in message
...

> Why do you want to put your wife in a salt container. Look at someplace
> like Cost Plus for a sugar shaker or a parm. cheese shaker (cheap at a
> restaurant supply house). Or use a salt pig or box. The Baker's
> Catalogue has both, and beautiful, too.
> HTH
> blacksalt


That "Rachel "Ray" on the Food Network, for example, has a cool one marked
"Salt".

DJ wrote:
> Looking for an online source for a nice container my wife can put on
> the counter or above the stove that stores the coarse salt she uses
> to cook with. Thanks.

I have a bunch of plastic rubbermaid containers with screw-on lids for
salt, sugar, flour, etc. Look in your stupidmarket, I'm sure you can
find something.

--
John Gaughan
http://www.johngaughan.net/

> "DJ" asked:
>
>Looking for an online source for a nice container my wife can put on the
>counter or above the stove that stores the coarse salt she uses to cook
>S<>with</S>.

Search <salt pig> @ www.pcd.com


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Sun, 11 Jan 2004 08:53:20 -0600, "DJ" > wrote:

>Looking for an online source for a nice container my wife can put on the
>counter or above the stove that stores the coarse salt she uses to cook
>with. Thanks.

I just got the best one from Alton Brown's site. It is $15.

http://www.altonbrown.com/pages/shop.html

Scroll down a little.

I love it 'cos it's got a hinge top so I can open it with one hand, and
sprinkle with the other.

--
Siobhan Perricone
The actions taken by the New Hampshire Episcopalians are an affront to
Christians everywhere. I am just thankful that the church's founder, Henry
VIII, and his wife Catherine of Aragon, his wife Anne Boleyn, his wife Jane
Seymour, his wife Anne of Cleves, his wife Catherine Howard and his wife
Catherine Parr are no longer here to suffer through this assault on our
"traditional Christian marriage."
- Owen Keavney

On Sun, 11 Jan 2004 08:53:20 -0600, "DJ" >
wrote:

>Looking for an online source for a nice container my wife can put on the
>counter or above the stove that stores the coarse salt she uses to cook
>with. Thanks.

http://www.altonbrown.com/pages/shop.html

On 11 Jan 2004 16:15:09 GMT, (PENMART01) wrote:

>> "DJ" asked:
>>
>>Looking for an online source for a nice container my wife can put on the
>>counter or above the stove that stores the coarse salt she uses to cook
>>S<>with</S>.
>
>Search <salt pig> @ www.pcd.com
>
>
>---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
>Sheldon
>````````````
>"Life would be devoid of all meaning were it without tribulation."
>
Look on "www.altonbrown.com.
Page is : http://www.altonbrown.com/pages/shop.html
Jerry

"DJ" > wrote in message
news
> Looking for an online source for a nice container my wife can put on the
> counter or above the stove that stores the coarse salt she uses to cook
> with. Thanks.
>
>

You don;'t need anything special - I recommend going to an antique or
"junque" shop and getting an old sugar bowl or some other attractive
bowl-shaped item.


--
Peter Aitken

Remove the crap from my email address before using.

> Jerry Wiseass Minasi blurted:
>
>penmart01 wrote:
>
>>> "DJ" asked:
>>>
>>>Looking for an online source for a nice container my wife can put on the
>>>counter or above the stove that stores the coarse salt she uses to cook
>>
>>Search <salt pig> @ www.pcd.com
>>
>Look on "www.altonbrown.com.

Look at:
http://www.mayo.com/corporate/our_prod_mayo.asp


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >,
"DJ" > wrote:

> Looking for an online source for a nice container my wife can put on the
> counter or above the stove that stores the coarse salt she uses to cook
> with. Thanks.

Someone has surely mentioned www.altonbrown.com. If you don't want to
pay for the cheese dish, though, just a simple glass bowl with a lid is
what I use. I got it at Linens-n-things for a few bucks.

/Brian

>From: "DJ"

>Looking for an online source for a nice container my wife can put on the
>counter or above the stove that stores the coarse salt she uses to cook
>with. Thanks.

Why online? Go to your local dollar store.I have 3 dollar containers,...all
china-like with lids, and I can swap them out for washing or decor
purposes.Also, any sugar bowl with a lid, with a wide enough opening to get
your "pinch" would work well too.
Gail~~~~~~~~~~
---
Please remember the needy... http://www.quickdonations.com
~~~ Artificial Intelligence is no match for natural stupidity ;o) ~~~

"DJ" > wrote in message
...
> "kalanamak" > wrote in message
> ...
>
> > Why do you want to put your wife in a salt container. Look at someplace
> > like Cost Plus for a sugar shaker or a parm. cheese shaker (cheap at a
> > restaurant supply house). Or use a salt pig or box. The Baker's
> > Catalogue has both, and beautiful, too.
> > HTH
> > blacksalt
>
>
> That "Rachel "Ray" on the Food Network, for example, has a cool one marked
> "Salt".
==
It sounds like you are looking for what is referred to as a "salt box." They
were very common
at the turn of the last century and are probably reproduced today. They are
usually porcelain
or lithographed tin and may be covered (hinged) or uncovered. They were
frequently hung
on the wall near the stove but some were made as shelf sitters. You can find
vintage/antique
salt boxes in antique stores or online at eBay.
==
>
>

"DJ" > wrote in message
news : Looking for an online source for a nice container my wife can
put on the
: counter or above the stove that stores the coarse salt she uses
to cook
: with. Thanks.
:
: =======

Your name isn't "Lot" is it?

Sorry. I couldn't resist.

Cyndi

> "Gini"
>
>It sounds like you are looking for what is referred to as a "salt box." They
>were very common
>at the turn of the last century and are probably reproduced today. They are
>usually porcelain
>or lithographed tin and may be covered (hinged) or uncovered. They were
>frequently hung
>on the wall near the stove but some were made as shelf sitters. You can find
>vintage/antique
>salt boxes in antique stores or online at eBay.

Actually "saltbox" is an architectural style (a frame dwelling with two stories
in front and one behind and a roof with a long rear slope) ... the salt
container you're thinking of is called a "saltcellar"... larger ones used in
the kitchen, smaller ones for table use... nowadays the saltcellar has evolved
such that it has a cap with holes.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

DJ wrote:

> Looking for an online source for a nice container my wife can put on the
> counter or above the stove that stores the coarse salt she uses to cook
> with. Thanks.

Do you need a special container for coarse salt? I jeep mine in a small
bowl on the counter beside the stove.

PENMART01 wrote:

>>"Gini"
>>
>>It sounds like you are looking for what is referred to as a "salt box." They
>>were very common
>>at the turn of the last century and are probably reproduced today. They are
>>usually porcelain
>>or lithographed tin and may be covered (hinged) or uncovered. They were
>>frequently hung
>>on the wall near the stove but some were made as shelf sitters. You can find
>>vintage/antique
>>salt boxes in antique stores or online at eBay.
>
>
> Actually "saltbox" is an architectural style (a frame dwelling with two stories
> in front and one behind and a roof with a long rear slope) ... the salt
> container you're thinking of is called a "saltcellar"... larger ones used in
> the kitchen, smaller ones for table use... nowadays the saltcellar has evolved
> such that it has a cap with holes.

Also salt pigs. . . Cute little open fronted ceramic pieces with a small
spoon.

Here's one source:

http://search.store.yahoo.com/cgi-bi...20pig&x=7&y=11

or use this:

http://tinyurl.com/39un7

Many other places carry these.


jim

>ThunderbirdNewbie echoed:
>
>PENMART01 wrote:
>
>>>"Gini"
>>>
>>>It sounds like you are looking for what is referred to as a "salt box."
>They
>>>were very common
>>>at the turn of the last century and are probably reproduced today. They are
>>>usually porcelain
>>>or lithographed tin and may be covered (hinged) or uncovered. They were
>>>frequently hung
>>>on the wall near the stove but some were made as shelf sitters. You can
>find
>>>vintage/antique
>>>salt boxes in antique stores or online at eBay.
>>
>>
>> Actually "saltbox" is an architectural style (a frame dwelling with two
>stories
>> in front and one behind and a roof with a long rear slope) ... the salt
>> container you're thinking of is called a "saltcellar"... larger ones used
>in
>> the kitchen, smaller ones for table use... nowadays the saltcellar has
>evolved
>> such that it has a cap with holes.
>
>Also salt pigs. . . Cute little open fronted ceramic pieces

Too late.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

DJ > wrote:
> Looking for an online source for a nice container my wife can put on the
> counter or above the stove that stores the coarse salt she uses to cook
> with. Thanks.

The box the salt comes in makes the best container, in my humble opinion.

wrote in :

> DJ > wrote:
>> Looking for an online source for a nice container my wife can put on the
>> counter or above the stove that stores the coarse salt she uses to cook
>> with. Thanks.
>
> The box the salt comes in makes the best container, in my humble opinion.
>
>

I buy my coarse salt in a 2 kilo bag. I use one of those lidded condiment
bowls to keep my cooking salt in. It has a hinged two part lid, with knobs
for easy opening. Being a little messy while cooking I think a water
resistant container you can close is a must to keep the salt in (keeps
errant water/grease away from the salt). Also the condiment bowl allows
easy access for getting a pinch or handful. I find I have better control
over amounts when I use my hands than when I pour or shake stuff in.
Another reason I use the condiment bowl is I had one down in the basement
collecting dust.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

> hahabogus lid says:

>
>I buy my coarse salt in a 2 kilo bag. I use one of those lidded condiment
>bowls to keep my cooking salt. in

I keep kosher salt in a 1 pint Hellmans mayo jar... it was free.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

try a sugar shaker.>

Looking for an online source for a nice container my wife can put on the
>> counter or above the stove that stores the coarse salt she uses to cook
>> with. Thanks.

On Sun, 11 Jan 2004, John Gaughan wrote:

> DJ wrote:
> > Looking for an online source for a nice container my wife can put on
> > the counter or above the stove that stores the coarse salt she uses
> > to cook with. Thanks.
>
> I have a bunch of plastic rubbermaid containers with screw-on lids for
> salt, sugar, flour, etc. Look in your stupidmarket, I'm sure you can
> find something.

I like coffeecans myself... but if you want something fancy... do
ityourself pottery works wonders...

Lena

PENMART01 wrote:

>>ThunderbirdNewbie echoed:
>>
>>PENMART01 wrote:
>>
>>
>>>>"Gini"
>>>>
>>>>It sounds like you are looking for what is referred to as a "salt box."
>>
>>They
>>
>>>>were very common
>>>>at the turn of the last century and are probably reproduced today. They are
>>>>usually porcelain
>>>>or lithographed tin and may be covered (hinged) or uncovered. They were
>>>>frequently hung
>>>>on the wall near the stove but some were made as shelf sitters. You can
>>
>>find
>>
>>>>vintage/antique
>>>>salt boxes in antique stores or online at eBay.
>>>
>>>
>>>Actually "saltbox" is an architectural style (a frame dwelling with two
>>
>>stories
>>
>>>in front and one behind and a roof with a long rear slope) ... the salt
>>>container you're thinking of is called a "saltcellar"... larger ones used
>>
>>in
>>
>>>the kitchen, smaller ones for table use... nowadays the saltcellar has
>>
>>evolved
>>
>>>such that it has a cap with holes.
>>
>>Also salt pigs. . . Cute little open fronted ceramic pieces
>
>
> Too late.
>
That's right. The salt pig was in the second house the wolf blew down,
wasn't he/it?


jim

I use a small open wooden bowl on a shelf near the counter/stove. Then you
can pick up a pinch and bam it, just like Emeril.

Chefs use coarse salt because it doesn't stick to their fingers.

Shaker? Never.


"Nancree" > wrote in message
...
> try a sugar shaker.>
>
> Looking for an online source for a nice container my wife can put on the
> >> counter or above the stove that stores the coarse salt she uses to cook
> >> with. Thanks.
>
>

"DJ" > wrote > That "Rachel "Ray" on the Food
Network, >for example, has a cool one marked
> "Salt".

She also has a sign on her stove that says STOVE. lol

Hark! I heard Siobhan Perricone > say:
> On Sun, 11 Jan 2004 08:53:20 -0600, "DJ" > wrote:

> >Looking for an online source for a nice container my wife can put on the
> >counter or above the stove that stores the coarse salt she uses to cook
> >with. Thanks.
>
> I just got the best one from Alton Brown's site. It is $15.
>
> http://www.altonbrown.com/pages/shop.html
>
> Scroll down a little.
>
> I love it 'cos it's got a hinge top so I can open it with one hand, and
> sprinkle with the other.

I love mine too, also got it from AB's site. It's a nice looking unit
as well...


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

"j.j." wrote:
>
> Hark! I heard Siobhan Perricone > say:

> > I love it 'cos it's got a hinge top so I can open it with one hand, and
> > sprinkle with the other.
>
> I love mine too, also got it from AB's site. It's a nice looking unit
> as well...

You really can't beat a nice looking unit.

nancy

>Nancy Young
>
>"j.j." wrote:
>>
>>Siobhan Perricone says:
>
>> > I love it 'cos it's got a hinge top so I can open it with one hand, and
>> > sprinkle with the other.
>>
>> I love mine too, also got it from AB's site. It's a nice looking unit
>> as well...
>
>You really can't beat a nice looking unit.

Yesh, but... does she have breasts?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Hark! I heard say:
> "j.j." wrote:
> >
> > Hark! I heard Siobhan Perricone > say:
>
> > > I love it 'cos it's got a hinge top so I can open it with one hand, and
> > > sprinkle with the other.
> >
> > I love mine too, also got it from AB's site. It's a nice looking unit
> > as well...
>
> You really can't beat a nice looking unit.

Damn straight! Heh...


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

On 13 Jan 2004 03:33:37 GMT, (PENMART01)
wrote:

> >Nancy Young
> >
> >You really can't beat a nice looking unit.
>
> Yesh, but... does she have breasts?
>

Can we be serious for a moment?

I've dicided, as a result of this thread, that I want to
keep my Kosher salt in a shaker, not a cellar (I'll use it
more).

What container do you suggest, oh great one of the internet
search?

<S>


Practice safe eating - always use condiments

On 12 Jan 2004 15:22:14 GMT, (Nancree)
wrote:

> try a sugar shaker.>
>
That's going in the right direction. Big openings for those
large flakes... but the overall area is too big (so you'd
get too much salt "in a shake"), IMO. Have you tried out
this theory?


Practice safe eating - always use condiments

On Mon, 12 Jan 2004 13:05:55 -0800, JimLane
> wrote:

> >>Also salt pigs. . . Cute little open fronted ceramic pieces
> >
> >
> > Too late.
> >
> That's right. The salt pig was in the second house the wolf blew down,
> wasn't he/it?
>

That was the "stick" pig.


Practice safe eating - always use condiments

> sf asks:
>
>I've dicided, as a result of this thread, that I want to
>keep my Kosher salt in a shaker, not a cellar (I'll use it
>more).
>
>What container do you suggest,

As stated in my previous post I use a [glass] 1 pint Hellman's mayo jar (of
late I have one with the blue plastic lid). I suppose you can drill a few
holes in the lid (experimenting with number and size) but I like that I can
seal my salt from humidity... and I never shake/pour salt directly (indicative
of a cooking novice), I pinch or pour some into my hand... far less chance of
over salting.

Most all my seasonings, spices, and herbs reside in a unique salvaged glass jar
sized appropriately to my usage, even though labeled makes distinguishing very
easy. I eliminated the [so unprofessional] matching spice rack type containers
long ago.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

I bought some kosher (David's) and it came in a neat plastic container with
a screw off top and sprinkler. Works for me, I just refill it.


--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

<>< ><>
www.peagramfamily.com
http://www.mompeagram.homestead.com/

http://www.mompeagram.homestead.com/..._WATCHERS.html

http://www.mompeagram.homestead.com/RECIPES.html



225/190/145





"sf" > wrote in message
...
> On Mon, 12 Jan 2004 13:05:55 -0800, JimLane
> > wrote:
>
> > >>Also salt pigs. . . Cute little open fronted ceramic pieces
> > >
> > >
> > > Too late.
> > >
> > That's right. The salt pig was in the second house the wolf blew down,
> > wasn't he/it?
> >
>
> That was the "stick" pig.
>
>
> Practice safe eating - always use condiments

On 14 Jan 2004 12:48:30 GMT, (PENMART01)
wrote:

> > sf asks:

> >What container do you suggest,
>
> As stated in my previous post I use a [glass] 1 pint Hellman's mayo jar (of
> late I have one with the blue plastic lid). I suppose you can drill a few
> holes in the lid (experimenting with number and size) but I like that I can
> seal my salt from humidity... and I never shake/pour salt directly (indicative
> of a cooking novice), I pinch or pour some into my hand... far less chance of
> over salting.

Who are you calling a novice? <G> I could call you a novice
because you need to touch it to tell. I can tell visually.



Practice safe eating - always use condiments

sf <icu2@pipeline dot com> wrote:
>I've dicided, as a result of this thread, that I want to
>keep my Kosher salt in a shaker, not a cellar (I'll use it
>more).

I keep mine in a cellar with a separate lid that's shaped
and painted like a 3-inch wheel of Parmigiano-Reggiano. I
got it at Sur La Table because their knockoff of Alton Brown's
salt cellar looked like a cheap piece of Sheldon. It was plugged
on the box as a parmesan cheese cellar, but, ****, who keeps
grated P-R lying around in a cellar? Don't make me laugh.

It's downright perfect as a salt-cellar though. Lift the lid,
grab a pinch, into the sauce. I even calibrated my pinches
using it.

one-finger: 1/3 tsp
two-finger: 1 tsp
three-finger: 1 tbs
four-finger: too much

Something about using more fingers lets you take a fatter
pinch as well as wider.

>What container do you suggest, oh great one of the internet
>search?

Sheldon keeps his hog's head in a pig's ass, so I think
his understanding of volume, capacity, and appropriate
usage are somewhat derated.

>Practice safe eating - always use condiments

I grilled a cheeseburger today. 80/20 g.b., a pinch of
salt and a few grinds of pepper per side, 2 minutes on
a covered 600F grill then flip and 2.5 minutes more,
placed between two slices of american-swiss process
cheese on a 1-minute grilled, sesame-seed potato bun,
with finely chopped onion, thinly sliced double-garlic
pickles*, French's yellow mustard and Heinz 57 ketchup,
and Ruffles(R) on the side. Paired with a recent vintage
Coors Original canned beer. Effing heaven.

--Blair
"Takes longer to write it than to cook
and eat it."

* - I buy the Claussen "Hearty Garlic" pickles, then
rough-chop a few cloves of fresh garlic and throw them
in while I finish the previous jar over a few weeks.
Makes the cukes spicy and beautiful. I slice these puppies
less than a millimeter thick across the grain and put 6
or so of them on a burger. I need something to do with
the pickled garlic, though.

sf > wrote in message >. ..
> On 12 Jan 2004 15:22:14 GMT, (Nancree)
> wrote:
>
> > try a sugar shaker.>
> >
> That's going in the right direction. Big openings for those
> large flakes... but the overall area is too big (so you'd
> get too much salt "in a shake"), IMO. Have you tried out
> this theory?
>
>
> Practice safe eating - always use condiments

Well, then how about a sugar caster? The dealies with one hole,
covered by a flip top. Doesn't keep out humidity, but would keep out
other contaminants. Not as easy as a pinch, I suppose. Plus, then we
could start a castor salt thread, to go with this old chestnut:

http://groups.google.com/groups?hl=e...TF-8%26hl%3Den

(Note - you may have to do some funky cutting and pasting to get the
entire link into your browser's address line.)

Greg Zywicki

sf > wrote:
> On 12 Jan 2004 15:22:14 GMT, (Nancree)
> wrote:

>> try a sugar shaker.>
>>
> That's going in the right direction. Big openings for those
> large flakes... but the overall area is too big (so you'd
> get too much salt "in a shake"), IMO. Have you tried out
> this theory?

You can always put some masking tape on the inside of the
sugar shaker to block some of the flow.

>Why don't you just put her in a pumpkin shell?

And then if he can't access her sugar shaker he can just bore a hole in a
pumpkin...



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."