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Salt Stuff On Apr 25, 7:14?pm, "Ed Pawlowski" wrote: How does one slaughter venison, or is butchering it appropriately acceptable and the terms used here interchangably (have to imagine so) ? And nothing about poultry?
Salt Stuff
Salt Stuff On Apr 24, 5:32?am, "Ed Pawlowski" wrote: I believe that by now all the salt flats in the SFBA are no longer active. Though the ponds are still there. There's been a reclamation project funded by bonds to buy back the various salt ponds and (lots of acreage) and return them to natural wetlands. Which will probably take a good part of a century to do, what with the contentrated metals and all in them. Used to have an office I'd commute to a few times a week that took me across the Dunbarton bridge where there were ponds on both the west and east side. It was interesting to watch the "salt collection season" unfold. Especially when the captured waters turned colors. Basically what they'd do is capture the bay water with the outermost ponds, and then move the water towards shore as it became more concentrated. Only took three different ponds/stages I think.
Salt Stuff On Apr 22, 11:23?pm, Sqwertz wrote: I trust the Mayo Clinic's web site for medical and general health information. They may not be right about everything, but unlike sites like WebMD, they have no ax to grind. Here's their take: http://www.mayoclinic.com/health/sea-salt/AN01142. Here's my summary: If you prefer the flavor and don't mind paying for it, go for it. If you think it's worth a premium for health reasons, you've been misled. Jerry -- Engineering is the art of making what you want from things you can get.
Salt Stuff On Apr 19, 6:46?pm, Chemo the Clown wrote: So, the link goes to a nuritional comparison of salts. Exactly how much salt would you have to consume to make the trace minerals in sea salt nutritionally significant? Oh, and look. The author of the article has a Doctor of Musical Arts from the University of Illinois. That certainly makes her an authority on both nutrition and cooking. You really need to learn to vet your sources. I like the iodine tang of iodized salt. To me, salt doesn't taste right without it Cindy Hamlton.
Salt Stuff On Fri, 29 Apr 2011 19:35:41 -0400, Cheryl wrote: Anatomy 101
Salt Stuff On 4/25/2011 10:14 PM, Ed Pawlowski wrote: How do you recognize the sciatic nerve and veins in butchered meat? I never thought about this before.
Salt Stuff On Tue, 26 Apr 2011 09:38:10 -0400, James Silverton wrote: Uh, raw? $3-$4.50 pound is the going rate for "natural", "everything-free", "air-chilled" chickens. -sw
Salt Stuff On Tue, 26 Apr 2011 13:18:13 GMT, Brick wrote: I have a magic garage even more sophisticated than Kent's garage. -sw
Salt Stuff On Tue, 26 Apr 2011 18:12:42 -0700, David Harmon wrote: _My_ point? I don't see how you got that. Not only are you humor impaired, but now you're putting words into my tongue-in-cheek mouth. There are many more personalities here than in cooking-chat. Your high-brow style won't work on very many people here. -sw
Salt Stuff On Mon, 25 Apr 2011 20:34:02 -0700 (PDT), Jerry Avins wrote: Don't try and talk down to me with your newly learned Internet assisted, second-hand knowledge and insinuations. I use the muriatic acid for flavor. I'm making the garage-equivalent of sea salt in an enameled cast iron claw-footed bathtub that I used to use for making cheese. The flavor of this salt can't be beat. With the right marketing, I could probably sell it $250 for eight-ball. Much more profitable than cheese, and this stuff is legal unlike the bathtub cheese. If I want table salt, I'll go to the store and buy a round (1-pound?) container for $.38. Hill Country fare brand. Morton's is over $.50). -sw
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