I see lots of recipes that are very specific about which salt is to be used.
My pantry has plain old salt and popcorn salt. Do any of you really think
that the others such as kosher, sea or Epson have a real advantage? Well.
Epson is good if you need to soak tired feet but what magic do the others
bring to the party? Polly

On 12/3/2013 11:33 AM, Polly Esther wrote:
> I see lots of recipes that are very specific about which salt is to be
> used. My pantry has plain old salt and popcorn salt. Do any of you
> really think that the others such as kosher, sea or Epson have a real
> advantage? Well. Epson is good if you need to soak tired feet but what
> magic do the others bring to the party? Polly

I sure as hell wouldn't cook with Epsom (spelling) salt. But it does
wonders for aches and pains.

For cooking I just use plain iodized salt. No special labels or fancy
pink or black sea salt. I can't understand people who spend tons of
money on salt crystals with obvious impurities. Just my two cents.

Jill

On 2013-12-03 11:41 AM, jmcquown wrote:
> On 12/3/2013 11:33 AM, Polly Esther wrote:
>> I see lots of recipes that are very specific about which salt is to be
>> used. My pantry has plain old salt and popcorn salt. Do any of you
>> really think that the others such as kosher, sea or Epson have a real
>> advantage? Well. Epson is good if you need to soak tired feet but what
>> magic do the others bring to the party? Polly
>
> I sure as hell wouldn't cook with Epsom (spelling) salt. But it does
> wonders for aches and pains.
>
> For cooking I just use plain iodized salt. No special labels or fancy
> pink or black sea salt. I can't understand people who spend tons of
> money on salt crystals with obvious impurities. Just my two cents.
>
I use sea salt. I keep thinking that maybe I should use iodized more
often to help prevent goiter. Other than that slight taste of iodine in
table salt, I have to say that I don't think I can distinguish the
supposed nuances in some of the fancy salts.

"jmcquown" > wrote in message
...
> On 12/3/2013 11:33 AM, Polly Esther wrote:
>> I see lots of recipes that are very specific about which salt is to be
>> used. My pantry has plain old salt and popcorn salt. Do any of you
>> really think that the others such as kosher, sea or Epson have a real
>> advantage? Well. Epson is good if you need to soak tired feet but what
>> magic do the others bring to the party? Polly
>
> I sure as hell wouldn't cook with Epsom (spelling) salt. But it does
> wonders for aches and pains.
>
> For cooking I just use plain iodized salt. No special labels or fancy
> pink or black sea salt. I can't understand people who spend tons of money
> on salt crystals with obvious impurities. Just my two cents.

.... and mine

--
http://www.helpforheroes.org.uk/shop/

"Dave Smith" > wrote in message
...
> On 2013-12-03 11:41 AM, jmcquown wrote:
>> On 12/3/2013 11:33 AM, Polly Esther wrote:
>>> I see lots of recipes that are very specific about which salt is to be
>>> used. My pantry has plain old salt and popcorn salt. Do any of you
>>> really think that the others such as kosher, sea or Epson have a real
>>> advantage? Well. Epson is good if you need to soak tired feet but what
>>> magic do the others bring to the party? Polly
>>
>> I sure as hell wouldn't cook with Epsom (spelling) salt. But it does
>> wonders for aches and pains.
>>
>> For cooking I just use plain iodized salt. No special labels or fancy
>> pink or black sea salt. I can't understand people who spend tons of
>> money on salt crystals with obvious impurities. Just my two cents.
>>
> I use sea salt. I keep thinking that maybe I should use iodized more often
> to help prevent goiter. Other than that slight taste of iodine in table
> salt, I have to say that I don't think I can distinguish the supposed
> nuances in some of the fancy salts.
>

I imagine you get enough iodine elsewhere.

In article >,
says...
>
> I see lots of recipes that are very specific about which salt is to be used.
> My pantry has plain old salt and popcorn salt. Do any of you really think
> that the others such as kosher, sea or Epson have a real advantage? Well.
> Epson is good if you need to soak tired feet but what magic do the others
> bring to the party? Polly

Graham's recipe for tourtiere specified celery salt. For years I made
it with ordinary salt and a bit of chopped celery and it was great;
until my DIL took me to fabulous deli and spice shop in their village
and I found celery salt. yay.

tourtiere with celery salt is even better.

Epsom salts are great for a hot soak but I wouldn't cook with it.

Janet UK

Polly Esther wrote:
> I see lots of recipes that are very specific about which salt is to
> be used. My pantry has plain old salt and popcorn salt. Do any of you
> really think that the others such as kosher, sea or Epson have a real
> advantage? Well. Epson is good if you need to soak tired feet but
> what magic do the others bring to the party? Polly

Your mileage may vary. Sea salt and kosher salt are what we use here,
and it's sea salt for just about everything.

http://www.mayoclinic.com/health/sea-salt/AN01142

is but one bit of reading you can do on the subject. We think sea salt
tastes better which is why we use it.

-S-

On 2013-12-03 12:08 PM, Steve Freides wrote:
> Polly Esther wrote:
>> I see lots of recipes that are very specific about which salt is to
>> be used. My pantry has plain old salt and popcorn salt. Do any of you
>> really think that the others such as kosher, sea or Epson have a real
>> advantage? Well. Epson is good if you need to soak tired feet but
>> what magic do the others bring to the party? Polly
>
> Your mileage may vary. Sea salt and kosher salt are what we use here,
> and it's sea salt for just about everything.
>
> http://www.mayoclinic.com/health/sea-salt/AN01142
>
> is but one bit of reading you can do on the subject. We think sea salt
> tastes better which is why we use it.
>

My ex SiL the health food Nazi insisted that sea salt was healthier..
She claimed that if had a saltier taste. It did no good to explain to
her that the table salt we get is from old dried up oceans and the same
basic chemicals as "sea salt". She switched to table salt (which is all
iodized here) when her daughter developed a goiter.

"Polly Esther" > wrote in message
...
>I see lots of recipes that are very specific about which salt is to be
>used. My pantry has plain old salt and popcorn salt. Do any of you really
>think that the others such as kosher, sea or Epson have a real advantage?
>Well. Epson is good if you need to soak tired feet but what magic do the
>others bring to the party? Polly
>
A local bakery makes an excellent French-style sourdough (pain au levain)
and uses sea salt. Once, when eating a slice of this bread, I bit on a
pebble!!!!!!!
When I showed them this, they immediately tracked it down to the sea salt
they use.
Graham

On Tue, 3 Dec 2013 10:33:39 -0600, "Polly Esther"
> wrote:

>I see lots of recipes that are very specific about which salt is to be used.
>My pantry has plain old salt and popcorn salt. Do any of you really think
>that the others such as kosher, sea or Epson have a real advantage? Well.
>Epson is good if you need to soak tired feet but what magic do the others
>bring to the party? Polly
If you are following a recipe that requires kosher salt and you use
regular table salt you are way over-salting the dish. The two salts
do not measure the same due to grain size.
Janet US

"Dave Smith" > wrote in message
...
> On 2013-12-03 12:08 PM, Steve Freides wrote:
>> Polly Esther wrote:
>>> I see lots of recipes that are very specific about which salt is to
>>> be used. My pantry has plain old salt and popcorn salt. Do any of you
>>> really think that the others such as kosher, sea or Epson have a real
>>> advantage? Well. Epson is good if you need to soak tired feet but
>>> what magic do the others bring to the party? Polly
>>
>> Your mileage may vary. Sea salt and kosher salt are what we use here,
>> and it's sea salt for just about everything.
>>
>> http://www.mayoclinic.com/health/sea-salt/AN01142
>>
>> is but one bit of reading you can do on the subject. We think sea salt
>> tastes better which is why we use it.
>>
>
> My ex SiL the health food Nazi insisted that sea salt was healthier.. She
> claimed that if had a saltier taste. It did no good to explain to her that
> the table salt we get is from old dried up oceans and the same basic
> chemicals as "sea salt".

But Dave, Himalayan pink salt has spiritual qualities{;-) It spirits extra
money from your pocket.
Graham

On 12/3/2013 12:30 PM, graham wrote:
> "Dave Smith" > wrote in message
> ...
>> On 2013-12-03 12:08 PM, Steve Freides wrote:
>>> Polly Esther wrote:
>>>> I see lots of recipes that are very specific about which salt is to
>>>> be used. My pantry has plain old salt and popcorn salt. Do any of you
>>>> really think that the others such as kosher, sea or Epson have a real
>>>> advantage? Well. Epson is good if you need to soak tired feet but
>>>> what magic do the others bring to the party? Polly
>>>
>>> Your mileage may vary. Sea salt and kosher salt are what we use here,
>>> and it's sea salt for just about everything.
>>>
>>> http://www.mayoclinic.com/health/sea-salt/AN01142
>>>
>>> is but one bit of reading you can do on the subject. We think sea salt
>>> tastes better which is why we use it.
>>>
>>
>> My ex SiL the health food Nazi insisted that sea salt was healthier.. She
>> claimed that if had a saltier taste. It did no good to explain to her that
>> the table salt we get is from old dried up oceans and the same basic
>> chemicals as "sea salt".
>
> But Dave, Himalayan pink salt has spiritual qualities{;-) It spirits extra
> money from your pocket.
> Graham
>
ROFL!!! Must buy that fancy schmantzy salt because it's special.
Highly spiritual salt.

Jill

In article >,
Polly Esther > wrote:
>I see lots of recipes that are very specific about which salt is to be used.
>My pantry has plain old salt and popcorn salt. Do any of you really think
>that the others such as kosher, sea or Epson have a real advantage? Well.
>Epson is good if you need to soak tired feet but what magic do the others
>bring to the party? Polly
>

Epsom salts have a real advantage if irregularity is a problem...

For salting at the table, I find that the crystal size and shape
have an effect. We've got some Cyprus flake salt whose crystals
are really large and flat. We've got a cheap McCormick salt mill
that puts out giant, crunchy, square crystals. As a stocking stuffer,
I got DH a small jar of black salt, but that's just for the novelty
value. I'll know after Christmas if there's anything to it, compared
to the white Cyprus salt (the black salt has flat crystals). He
has some of that orange Hawaiian salt, mixed with (IIRC)
Baleine sea salt, in a salt mill. I'm not impressed by it.

Cooks Illustrated prefers kosher salt for salting meat before
cooking; it doesn't dissolve as readily at room temperature as
table salt.

For salting when cooking, provided the same mass of salt is used,
I don't see any difference between kosher and regular table salt.
It just dissolves in anyway.

Cindy Hamilton
--

graham wrote:
> "Dave Smith" > wrote in message
> ...
>> On 2013-12-03 12:08 PM, Steve Freides wrote:
>>> Polly Esther wrote:
>>>> I see lots of recipes that are very specific about which salt is to
>>>> be used. My pantry has plain old salt and popcorn salt. Do any of
>>>> you really think that the others such as kosher, sea or Epson have
>>>> a real advantage? Well. Epson is good if you need to soak tired
>>>> feet but what magic do the others bring to the party? Polly
>>>
>>> Your mileage may vary. Sea salt and kosher salt are what we use
>>> here, and it's sea salt for just about everything.
>>>
>>> http://www.mayoclinic.com/health/sea-salt/AN01142
>>>
>>> is but one bit of reading you can do on the subject. We think sea
>>> salt tastes better which is why we use it.
>>>
>>
>> My ex SiL the health food Nazi insisted that sea salt was
>> healthier.. She claimed that if had a saltier taste. It did no good
>> to explain to her that the table salt we get is from old dried up
>> oceans and the same basic chemicals as "sea salt".
>
> But Dave, Himalayan pink salt has spiritual qualities{;-) It spirits
> extra money from your pocket.
> Graham

We buy ours at TJ - it's not expensive.

Different strokes ...

-S-

On 12/3/2013 11:33 AM, Polly Esther wrote:
> I see lots of recipes that are very specific about which salt is to be
> used. My pantry has plain old salt and popcorn salt. Do any of you
> really think that the others such as kosher, sea or Epson have a real
> advantage? Well. Epson is good if you need to soak tired feet but what
> magic do the others bring to the party? Polly


From my experience:

Salt is salt, but there can be some different characteristics in eating.

Iodized salt by itself can have a mineral taste that is not noticed on
most foods. It is not as good for picking or where a salty solution is
used as it can get cloudy.

Kosher salt is so named because it is used for koshering meats. It is
a flake rather than granule and help draw the blood out. Ounce for
ounce in a pot of stew, it is still just salt. If is "fluffier" than
table salt so tablespoon for tablespoon, there is less salt.

I've tried a course finishing salt and a red Hawaiian salt. Some salts
also have minerals that allegedly give them a different flavor. I've
not detected the difference. What you do get is a crunch from a
different texture. Any course salt will give the same effect though it
does not have to be grey or pink or from some exotic land. It all came
from the sea at some point, even the stuff mined in Michigan.

On our table we have a salt grinder with sea salt. The advantage we see
is that it comes out more coarse and gives a bit more mouth feel so you
can use less for the same salt experience. YMMV.

Our cooking salt of choice is kosher. We keep it in a dish and is easy
to put a pinch on something as needed. Other methods and salt will do
the same, it comes down to personal preference.

As I said, I've tried some of the expensive salts when I saw them in
small quantities so as not to wast a lot of money. It was a waste of
lesser money though but I'm willing to experiment for a few dollars..

On Tue, 03 Dec 2013 18:01:04 GMT, (Cindy Hamilton)
wrote:
snip
>
>Cooks Illustrated prefers kosher salt for salting meat before
>cooking; it doesn't dissolve as readily at room temperature as
>table salt.
>
snip.
>
>Cindy Hamilton

I forgot about that. Kosher salt doesn't dissolve as readily in cold
liquids.
Janet US

On 12/3/2013 6:33 AM, Polly Esther wrote:
> I see lots of recipes that are very specific about which salt is to be
> used. My pantry has plain old salt and popcorn salt. Do any of you
> really think that the others such as kosher, sea or Epson have a real
> advantage? Well. Epson is good if you need to soak tired feet but what
> magic do the others bring to the party? Polly

A flaked salt at the table will dissolve faster on food. The problem is
that nobody uses flaked salt at the table. We use course salt mixed with
Hawaiian red clay on grilled steaks and smoked meats for the opposite
reason. The salt crystals retains it's structure after the meat is done
and gives a crunch to the steak. It's super bitchin!

Coarse salt is starting to be used in candies and cookies for the same
reason. It's getting to be popular stuff.

I use a big chunk of mineral salts as body deodorant. It's completely
odorless and is quite effective. It's dirt cheap too since I've used the
same rock for years. My ASD son loves the stuff since it has no smell.

"graham" > wrote in message
...
>
> "Polly Esther" > wrote in message
> ...
>>I see lots of recipes that are very specific about which salt is to be
>>used. My pantry has plain old salt and popcorn salt. Do any of you really
>>think that the others such as kosher, sea or Epson have a real advantage?
>>Well. Epson is good if you need to soak tired feet but what magic do the
>>others bring to the party? Polly
>>
> A local bakery makes an excellent French-style sourdough (pain au levain)
> and uses sea salt. Once, when eating a slice of this bread, I bit on a
> pebble!!!!!!!
> When I showed them this, they immediately tracked it down to the sea salt
> they use.

Ugh! A few weeks ago I bit down on a nut and cracked a tooth!! Really we
don't need to do that!!!!


--
http://www.helpforheroes.org.uk/shop/

On Tuesday, December 3, 2013 12:28:52 PM UTC-5, Janet Bostwick wrote:
>
> If you are following a recipe that requires kosher salt and you use
> regular table salt you are way over-salting the dish. The two salts
> do not measure the same due to grain size.
>
> Janet US

Grain size makes a big difference, especially to
perceived taste. A greater volume is required
with large grains for the same "saltiness". I've
also tasted different salts and the specialist
salts are perceived to taste better.

When cooking I use iodized table salt as the
grain size is irrelevant and I want the iodine.
At the table I use sea salt in a grinder for the
texture.

http://www.richardfisher.com

On 12/3/2013 2:12 PM, Sqwertz wrote:

>>
>> I forgot about that. Kosher salt doesn't dissolve as readily in cold
>> liquids.
>
> I'm not sure what the benefit of either is. If you're salting meat
> before cooking then you WANT it to dissolve. And I'm not sure what
> the benefit is of having salt suspended in liquids for an extra 15
> seconds.
>
> -sw
>

Koshering. Nothing to do with seasoning.

"Ed Pawlowski" > wrote in message
...
> On 12/3/2013 2:12 PM, Sqwertz wrote:
>
>>>
>>> I forgot about that. Kosher salt doesn't dissolve as readily in cold
>>> liquids.
>>
>> I'm not sure what the benefit of either is. If you're salting meat
>> before cooking then you WANT it to dissolve. And I'm not sure what
>> the benefit is of having salt suspended in liquids for an extra 15
>> seconds.
>>
>> -sw
>>
>
> Koshering. Nothing to do with seasoning.

kosher salt is most often used not for koshering.

On Tue, 3 Dec 2013 12:08:34 -0500, "Steve Freides" >
wrote:

> Polly Esther wrote:
> > I see lots of recipes that are very specific about which salt is to
> > be used. My pantry has plain old salt and popcorn salt. Do any of you
> > really think that the others such as kosher, sea or Epson have a real
> > advantage? Well. Epson is good if you need to soak tired feet but
> > what magic do the others bring to the party? Polly
>
> Your mileage may vary. Sea salt and kosher salt are what we use here,
> and it's sea salt for just about everything.
>
> http://www.mayoclinic.com/health/sea-salt/AN01142
>
> is but one bit of reading you can do on the subject. We think sea salt
> tastes better which is why we use it.
>

I use kosher for just about everything. I have a few fancy salts that
I really can't tell the difference between after they're incorporated
in a dish and Maldon salt because it looks so pretty on caramel. I
also think Real Salt from Utah (American pink salt) is the saltiest
salt I've ever tasted, but I don't use it.

--
Food is an important part of a balanced diet.

On Tue, 3 Dec 2013 13:01:41 -0500, "Steve Freides" >
wrote:

> We buy ours at TJ - it's not expensive.
>
Agree and it comes in a refillable grinder for under $2.

--
Food is an important part of a balanced diet.

On Tue, 03 Dec 2013 14:40:14 -0500, Ed Pawlowski > wrote:

>On 12/3/2013 2:12 PM, Sqwertz wrote:
>
>>>
>>> I forgot about that. Kosher salt doesn't dissolve as readily in cold
>>> liquids.
>>
>> I'm not sure what the benefit of either is. If you're salting meat
>> before cooking then you WANT it to dissolve. And I'm not sure what
>> the benefit is of having salt suspended in liquids for an extra 15
>> seconds.
>>
>> -sw
>>
>
>Koshering. Nothing to do with seasoning.

Kashering.

I use only kosher salt for cooking, I measure with my hand.
At table I use ordinary table salt or kosher salt depending on the
food. I don't use sea salt, that's for folks who don't mind ingesting
used condoms, used tampons, and various excrements.

On Tue, 03 Dec 2013 10:28:52 -0700, Janet Bostwick
> wrote:

> On Tue, 3 Dec 2013 10:33:39 -0600, "Polly Esther"
> > wrote:
>
> >I see lots of recipes that are very specific about which salt is to be used.
> >My pantry has plain old salt and popcorn salt. Do any of you really think
> >that the others such as kosher, sea or Epson have a real advantage? Well.
> >Epson is good if you need to soak tired feet but what magic do the others
> >bring to the party? Polly
> If you are following a recipe that requires kosher salt and you use
> regular table salt you are way over-salting the dish. The two salts
> do not measure the same due to grain size.
> Janet US

The different brands of Kosher salt are formed differently too. One
is coarser than the other. Mine (Diamond) is quite fine, similar to
table salt - DD's (Morton's) has much larger granules.

--
Food is an important part of a balanced diet.

On 12/3/2013 3:19 PM, Pico Rico wrote:
> "Ed Pawlowski" > wrote in message
> ...
>> On 12/3/2013 2:12 PM, Sqwertz wrote:
>>
>>>>
>>>> I forgot about that. Kosher salt doesn't dissolve as readily in cold
>>>> liquids.
>>>
>>> I'm not sure what the benefit of either is. If you're salting meat
>>> before cooking then you WANT it to dissolve. And I'm not sure what
>>> the benefit is of having salt suspended in liquids for an extra 15
>>> seconds.
>>>
>>> -sw
>>>
>>
>> Koshering. Nothing to do with seasoning.
>
> kosher salt is most often used not for koshering.
>
>
So? That is what it was made for and why it is what it is and the way
it dissolves.

On 12/3/2013 7:30 AM, graham wrote:
>
> But Dave, Himalayan pink salt has spiritual qualities{;-) It spirits extra
> money from your pocket.
> Graham
>
>
The Force is strong in that salt. Our pink salt had insoluble
particulate matter i.e., sand which would put fractures in tooth enamel
- not good.

It's very cool to use 100 million year old fossil sea water for cooking
but the price of cool was too high. If I was smart, I would have
dissolved the salt in water and used it as liquid salt but I'm not, so
the salt went in the dumper.

On Tue, 3 Dec 2013 13:12:22 -0600, Sqwertz >
wrote:

>On Tue, 03 Dec 2013 11:40:26 -0700, Janet Bostwick wrote:
>
>> On Tue, 03 Dec 2013 18:01:04 GMT, (Cindy Hamilton)
>> wrote:
>> snip
>>>
>>>Cooks Illustrated prefers kosher salt for salting meat before
>>>cooking; it doesn't dissolve as readily at room temperature as
>>>table salt.
>>>
>> snip.
>>>
>>>Cindy Hamilton
>>
>> I forgot about that. Kosher salt doesn't dissolve as readily in cold
>> liquids.
>
>I'm not sure what the benefit of either is. If you're salting meat
>before cooking then you WANT it to dissolve. And I'm not sure what
>the benefit is of having salt suspended in liquids for an extra 15
>seconds.
>
>-sw

I always use it for salting meat. It works fine there. I don't think
it dissolves easily in a cold brine. I just remember Alton Brown
saying it doesn't dissolve well in cold.
Janet US

"dsi1" > wrote in message
...
> On 12/3/2013 7:30 AM, graham wrote:
>>
>> But Dave, Himalayan pink salt has spiritual qualities{;-) It spirits
>> extra
>> money from your pocket.
>> Graham
>>
>>
> The Force is strong in that salt. Our pink salt had insoluble particulate
> matter i.e., sand which would put fractures in tooth enamel - not good.
>
> It's very cool to use 100 million year old fossil sea water for cooking
> but the price of cool was too high. If I was smart, I would have dissolved
> the salt in water and used it as liquid salt but I'm not, so the salt went
> in the dumper.
>
Actually, that Himalayan pink salt is closer to 800 million years old.
Graham

On 12/3/2013 4:21 PM, Janet Bostwick wrote:
> On Tue, 3 Dec 2013 13:12:22 -0600, Sqwertz >
> wrote:
>
>> On Tue, 03 Dec 2013 11:40:26 -0700, Janet Bostwick wrote:
>>
>>> On Tue, 03 Dec 2013 18:01:04 GMT, (Cindy Hamilton)
>>> wrote:
>>> snip
>>>>
>>>> Cooks Illustrated prefers kosher salt for salting meat before
>>>> cooking; it doesn't dissolve as readily at room temperature as
>>>> table salt.
>>>>
>>> snip.
>>>>
>>>> Cindy Hamilton
>>>
>>> I forgot about that. Kosher salt doesn't dissolve as readily in cold
>>> liquids.
>>
>> I'm not sure what the benefit of either is. If you're salting meat
>> before cooking then you WANT it to dissolve. And I'm not sure what
>> the benefit is of having salt suspended in liquids for an extra 15
>> seconds.
>>
>> -sw
>
> I always use it for salting meat. It works fine there. I don't think
> it dissolves easily in a cold brine. I just remember Alton Brown
> saying it doesn't dissolve well in cold.
> Janet US
>
I generally use plain old iodized salt. For roasting salmon, I use a bed
of kosher salt and I sprinkle kosher salt on them before grilling
vegetables. Anything else, if other than plain "salt" is called for in a
recipe, it's only worth noticing if you want to match the amount wanted
in the recipe. I don't use salts colored by muddy salt beds; they look
interesting but I never have detected much taste.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

In article >,
dsi1 > wrote:
>On 12/3/2013 7:30 AM, graham wrote:
>>
>> But Dave, Himalayan pink salt has spiritual qualities{;-) It spirits extra
>> money from your pocket.
>> Graham
>>
>>
>The Force is strong in that salt. Our pink salt had insoluble
>particulate matter i.e., sand which would put fractures in tooth enamel
>- not good.
>
>It's very cool to use 100 million year old fossil sea water for cooking
>but the price of cool was too high. If I was smart, I would have
>dissolved the salt in water and used it as liquid salt but I'm not, so
>the salt went in the dumper.

Shoot, the fossil sea water under Detroit is 400 million years old.
It doesn't get much less glamorous than Detroit.

Cindy Hamilton
--

jmcquown > wrote in
:

> For cooking I just use plain iodized salt. No special labels
> or fancy pink or black sea salt. I can't understand people
> who spend tons of money on salt crystals with obvious
> impurities. Just my two cents.

NaCl is NaCl, no matter what colour it is.

--
Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

Dead on, IMO, in every respect.

-- Larry

On 12/3/13 1:15 PM, Ed Pawlowski wrote:
>
> From my experience:
>
> Salt is salt, but there can be some different characteristics in eating.
>
> Iodized salt by itself can have a mineral taste that is not noticed on
> most foods. It is not as good for picking or where a salty solution is
> used as it can get cloudy.
>
> Kosher salt is so named because it is used for koshering meats. It is
> a flake rather than granule and help draw the blood out. Ounce for
> ounce in a pot of stew, it is still just salt. If is "fluffier" than
> table salt so tablespoon for tablespoon, there is less salt.
>
> I've tried a course finishing salt and a red Hawaiian salt. Some salts
> also have minerals that allegedly give them a different flavor. I've
> not detected the difference. What you do get is a crunch from a
> different texture. Any course salt will give the same effect though it
> does not have to be grey or pink or from some exotic land. It all came
> from the sea at some point, even the stuff mined in Michigan.
>
> On our table we have a salt grinder with sea salt. The advantage we see
> is that it comes out more coarse and gives a bit more mouth feel so you
> can use less for the same salt experience. YMMV.
>
> Our cooking salt of choice is kosher. We keep it in a dish and is easy
> to put a pinch on something as needed. Other methods and salt will do
> the same, it comes down to personal preference.
>
> As I said, I've tried some of the expensive salts when I saw them in
> small quantities so as not to wast a lot of money. It was a waste of
> lesser money though but I'm willing to experiment for a few dollars..

"Michel Boucher" > wrote in message
...
> jmcquown > wrote in
> :
>
>> For cooking I just use plain iodized salt. No special labels
>> or fancy pink or black sea salt. I can't understand people
>> who spend tons of money on salt crystals with obvious
>> impurities. Just my two cents.
>
> NaCl is NaCl, no matter what colour it is.
>

yes, but NaCl combined with different trace compounds . . .

On 12/3/2013 12:12 PM, Sqwertz wrote:
> If you're salting meat
> before cooking then you WANT it to dissolve.

Not necessarily.

On 12/3/2013 12:18 PM, Sqwertz wrote:
> BTW, am I the only one who doesn't get 4 out of 5 of Cindy's posts?


Must be some kind of diabolical dwarf filter in effect...

On 12/3/2013 4:52 PM, Cindy Hamilton wrote:
> In article >,
> dsi1 > wrote:
>> On 12/3/2013 7:30 AM, graham wrote:
>>>
>>> But Dave, Himalayan pink salt has spiritual qualities{;-) It spirits extra
>>> money from your pocket.
>>> Graham
>>>
>>>
>> The Force is strong in that salt. Our pink salt had insoluble
>> particulate matter i.e., sand which would put fractures in tooth enamel
>> - not good.
>>
>> It's very cool to use 100 million year old fossil sea water for cooking
>> but the price of cool was too high. If I was smart, I would have
>> dissolved the salt in water and used it as liquid salt but I'm not, so
>> the salt went in the dumper.
>
> Shoot, the fossil sea water under Detroit is 400 million years old.
> It doesn't get much less glamorous than Detroit.
>
> Cindy Hamilton
>
<giggling> Sorry, that struck me as very funny!

Jill

On 12/3/2013 11:45 AM, graham wrote:
> "dsi1" > wrote in message
> ...
>> On 12/3/2013 7:30 AM, graham wrote:
>>>
>>> But Dave, Himalayan pink salt has spiritual qualities{;-) It spirits
>>> extra
>>> money from your pocket.
>>> Graham
>>>
>>>
>> The Force is strong in that salt. Our pink salt had insoluble particulate
>> matter i.e., sand which would put fractures in tooth enamel - not good.
>>
>> It's very cool to use 100 million year old fossil sea water for cooking
>> but the price of cool was too high. If I was smart, I would have dissolved
>> the salt in water and used it as liquid salt but I'm not, so the salt went
>> in the dumper.
>>
> Actually, that Himalayan pink salt is closer to 800 million years old.
> Graham
>
>

Right you are!

On Tuesday, December 3, 2013 11:52:06 AM UTC-10, Cindy Hamilton wrote:
> In article >,
>
> dsi1 > wrote:
>
> >On 12/3/2013 7:30 AM, graham wrote:
>
> >>
>
> >> But Dave, Himalayan pink salt has spiritual qualities{;-) It spirits extra
>
> >> money from your pocket.
>
> >> Graham
>
> >>
>
> >>
>
> >The Force is strong in that salt. Our pink salt had insoluble
>
> >particulate matter i.e., sand which would put fractures in tooth enamel
>
> >- not good.
>
> >
>
> >It's very cool to use 100 million year old fossil sea water for cooking
>
> >but the price of cool was too high. If I was smart, I would have
>
> >dissolved the salt in water and used it as liquid salt but I'm not, so
>
> >the salt went in the dumper.
>
>
>
> Shoot, the fossil sea water under Detroit is 400 million years old.
>
> It doesn't get much less glamorous than Detroit.
>
>
>
> Cindy Hamilton
>
> --

Detroit fossil salt is actually better than Himalayan fossil salt because it's fresher. It has a pull date of Dec/1000000013.

"dsi1" > wrote in message
...
> On Tuesday, December 3, 2013 11:52:06 AM UTC-10, Cindy Hamilton wrote:
>> In article >,
>>
>> dsi1 > wrote:
>>
>> >On 12/3/2013 7:30 AM, graham wrote:
>>
>> >>
>>
>> >> But Dave, Himalayan pink salt has spiritual qualities{;-) It spirits
>> >> extra
>>
>> >> money from your pocket.
>>
>> >> Graham
>>
>> >>
>>
>> >>
>>
>> >The Force is strong in that salt. Our pink salt had insoluble
>>
>> >particulate matter i.e., sand which would put fractures in tooth enamel
>>
>> >- not good.
>>
>> >
>>
>> >It's very cool to use 100 million year old fossil sea water for cooking
>>
>> >but the price of cool was too high. If I was smart, I would have
>>
>> >dissolved the salt in water and used it as liquid salt but I'm not, so
>>
>> >the salt went in the dumper.
>>
>>
>>
>> Shoot, the fossil sea water under Detroit is 400 million years old.
>>
>> It doesn't get much less glamorous than Detroit.
>>
>>
>>
>> Cindy Hamilton
>>
>> --
>
> Detroit fossil salt is actually better than Himalayan fossil salt because
> it's fresher. It has a pull date of Dec/1000000013.

I prefer the Detroit ice salt drainage, as it include more of those "trace
minerals".