Salt Stuff

[Gabe H]

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

[BlueDevilDude]

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

[ThisSickBoii]

On Tue, 26 Apr 2011 13:18:13 GMT, Brick wrote:


I have a magic garage even more sophisticated than Kent's garage.

-sw

[24 weeks w/ a boy! <3]

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

[Develone]

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.

[missmelissa80]

On Fri, 29 Apr 2011 19:35:41 -0400, Cheryl
wrote:


Anatomy 101

[wheeitsme]

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.

[YaRi]

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.

[evilcandyfloss]

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.

[charece]

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?