Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
In article >, Ken Knecht
> wrote: > Every year in monsoon season in AZ I have salt that won't shake. > I have to keep the shaker in the refrigerator to make it work. Is > there anything I can put in the shaker with the salt to absorb > the moisture? > > TIA Raw rice. Several grains. -- -Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab. |
|
|||
|
|||
In article >, "kilikini"
> wrote: > Here in Hawaii we have humidity year round. All the restaurants use a > little bit of ice in their shakers. It works! > kili I'll bet it doesn't. "-) -- -Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab. |
|
|||
|
|||
In article >, "kilikini"
> wrote: > Here in Hawaii we have humidity year round. All the restaurants use a > little bit of ice in their shakers. It works! > kili I'll bet it doesn't. "-) -- -Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab. |
|
|||
|
|||
In article >, "kilikini"
> wrote: > Here in Hawaii we have humidity year round. All the restaurants use a > little bit of ice in their shakers. It works! > kili I'll bet it doesn't. "-) -- -Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab. |
|
|||
|
|||
Steve Calvin wrote:
> Nevermind... after reflecting, I "assume" that "ice" was a typo and you > meant rice. LOL. You figured it out for me... I was like 'what the hell, ice?' ~john |
|
|||
|
|||
Dog3 wrote:
> "kilikini" > > : > >> >> "Steve Calvin" > wrote in message >> ... >>> kilikini wrote: >>> >>>> "Ken Knecht" > wrote in message >>>> ... >>>> >>>>> Every year in monsoon season in AZ I have salt that won't shake. >>>>> I have to keep the shaker in the refrigerator to make it work. Is >>>>> there anything I can put in the shaker with the salt to absorb >>>>> the moisture? >>>>> >>>>> TIA >>>>> >>>>> -- >>>>> Untie the two knots to email me >>>>> >>>>> "Madness is not a consequence of uncertainty, but of certainty." >>>>> Nietzche >>>>> >>>> >>>> >>>> Here in Hawaii we have humidity year round. All the restaurants use a >>>> little bit of ice in their shakers. It works! >>>> >>>> kili >>>> >>>> >>> I used to use rice before I had the central air/humidity control >>> system put in the house but how is adding frozen water going to solve >>> a problem caused by to high of a moisture content? >>> I can't figure that one out. >>> >>> ?? >>> >>> -- >>> Steve >> >> >> ROFL, shoots, Steve! I can't type. LOL. Thanks for pointing that out. >> >> kili >> >> >> > > I thought it was hilarious even though I figured it was a typo. > > Michael <- wondering if kili was into the wine before posting > Kili? Not wine...beer! BOB |
|
|||
|
|||
PENMART01 wrote:
>>>Well, you weren't quick enough, because I saw your apology immediately >> >>after I >> >>>sent my response to your post... sorry. >> >>Well, given that my original post was time stamped at 2:40PM and my >>"retraction" was time stamped at 2:45 and you're reply was time >>stamped at 2:54 I rather doubt the sincerity. But it really doesn't >>matter to me one way or the other. No apology necessary, but >>appreciated. I'll chock it up to slow proliferation of posts through >>the servers. > > > The time stamp means nothing... I could have replied to your post and then not > downloaded the next batch of posts until the next day... I would not have seen > your apology till then. But I was honest, I was busy replying to your post > (and I type slow too) and sent it before downloading the next batch perhaps 15 > minutes later, and that's the first I saw your apology. But that matters not, > because even had I seen your apology before sending my reply I still would have > sent it, on the general principle that I had already took the pains to type it > and because your apology didn't warrant my retraction, and that because you > initially took great pride in composing your funny littly story so as to WHAT story, this??? <My post> I used to use rice before I had the central air/humidity control system put in the house but how is adding frozen water going to solve a problem caused by to high of a moisture content? I can't figure that one out. </My post> Seems like a possible solution to me if I were living in Hawaii versus a "story". <shrug> > humiliate kili (your story was included with your previous post, go look). The > fact that you don't read well enough to have spotted her error as a typical > typo is no one elses responsibility. Perhaps in the future you'll be less avid > with your replys... take the time to carefully digest what's before you, and > stop checking the minutes. > Humiliate??? You're someone to discuss that with. As I've always said, go to the experts. ;-) I screwed up, shoot me. > >>Question though, why include the headers? Again, I really don't care >>I'm just curious. > > > I'm not sure what you mean. Here's the top of your reply to my post <Sheldons reply> Steve Calvin >Newsgroups: rec.food.cooking >Date: Fri, 10 Sep 2004 15:10:56 -0400 >Lines: 39 >Message-ID: > >References: > > >Mime-Version: 1.0 >Content-Type: text/plain; charset=us-ascii; format=flowed >Content-Transfer-Encoding: 7bit >X-Trace: news.uni-berlin.de >tRLcNwg+I2Fy0fVj74Kq6Q9+xn9SRDcRu29Wxju9N3DJPmahJ 6 >User-Agent: Mozilla/5.0 (Windows; U; Windows NT 5.1; en-US; rv:1.4) >Gecko/20030624 Netscape/7.1 (ax) >X-Accept-Language: en-us, en >In-Reply-To: > > > </Sheldons reply> I really don't want to get into it with you but I will if you want to. Seems to me as though you are the one who should read the entire thread before going off half cocked. BWAHHHAHHAHHHAHHAAA ;-) -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
|
|||
|
|||
PENMART01 wrote:
>>>Well, you weren't quick enough, because I saw your apology immediately >> >>after I >> >>>sent my response to your post... sorry. >> >>Well, given that my original post was time stamped at 2:40PM and my >>"retraction" was time stamped at 2:45 and you're reply was time >>stamped at 2:54 I rather doubt the sincerity. But it really doesn't >>matter to me one way or the other. No apology necessary, but >>appreciated. I'll chock it up to slow proliferation of posts through >>the servers. > > > The time stamp means nothing... I could have replied to your post and then not > downloaded the next batch of posts until the next day... I would not have seen > your apology till then. But I was honest, I was busy replying to your post > (and I type slow too) and sent it before downloading the next batch perhaps 15 > minutes later, and that's the first I saw your apology. But that matters not, > because even had I seen your apology before sending my reply I still would have > sent it, on the general principle that I had already took the pains to type it > and because your apology didn't warrant my retraction, and that because you > initially took great pride in composing your funny littly story so as to WHAT story, this??? <My post> I used to use rice before I had the central air/humidity control system put in the house but how is adding frozen water going to solve a problem caused by to high of a moisture content? I can't figure that one out. </My post> Seems like a possible solution to me if I were living in Hawaii versus a "story". <shrug> > humiliate kili (your story was included with your previous post, go look). The > fact that you don't read well enough to have spotted her error as a typical > typo is no one elses responsibility. Perhaps in the future you'll be less avid > with your replys... take the time to carefully digest what's before you, and > stop checking the minutes. > Humiliate??? You're someone to discuss that with. As I've always said, go to the experts. ;-) I screwed up, shoot me. > >>Question though, why include the headers? Again, I really don't care >>I'm just curious. > > > I'm not sure what you mean. Here's the top of your reply to my post <Sheldons reply> Steve Calvin >Newsgroups: rec.food.cooking >Date: Fri, 10 Sep 2004 15:10:56 -0400 >Lines: 39 >Message-ID: > >References: > > >Mime-Version: 1.0 >Content-Type: text/plain; charset=us-ascii; format=flowed >Content-Transfer-Encoding: 7bit >X-Trace: news.uni-berlin.de >tRLcNwg+I2Fy0fVj74Kq6Q9+xn9SRDcRu29Wxju9N3DJPmahJ 6 >User-Agent: Mozilla/5.0 (Windows; U; Windows NT 5.1; en-US; rv:1.4) >Gecko/20030624 Netscape/7.1 (ax) >X-Accept-Language: en-us, en >In-Reply-To: > > > </Sheldons reply> I really don't want to get into it with you but I will if you want to. Seems to me as though you are the one who should read the entire thread before going off half cocked. BWAHHHAHHAHHHAHHAAA ;-) -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
|
|||
|
|||
elaine wrote:
> > Is there anything I can put > > in the shaker with the salt to absorb > > the moisture? > > Rice Rice is almost pure carbs. What are you trying to do? Kill somebody? |
|
|||
|
|||
elaine wrote:
> > Is there anything I can put > > in the shaker with the salt to absorb > > the moisture? > > Rice Rice is almost pure carbs. What are you trying to do? Kill somebody? |
|
|||
|
|||
Mark Thorson > wrote in :
> elaine wrote: > >> > Is there anything I can put >> > in the shaker with the salt to absorb >> > the moisture? >> >> Rice > > Rice is almost pure carbs. > What are you trying to do? > Kill somebody? Every chance I get! I sneak rice into every dish I possibly can, just hoping someone will go into a carbvulsion. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
|
|||
|
|||
"Ken Knecht" > wrote in message ... > Every year in monsoon season in AZ I have salt that won't shake. > I have to keep the shaker in the refrigerator to make it work. Is > there anything I can put in the shaker with the salt to absorb > the moisture? I've used a pinto bean before and it worked fine. However, these days I use a sea salt grinder. I love it! Paul |
|
|||
|
|||
Steve Calvin wrote: > PENMART01 wrote: > > >>Steve Calvin writes: > >> > >>kilikini wrote: > >> > >> > >>>Here in Hawaii we have humidity year round. All the restaurants use a > >>>little bit of ice in their shakers. It works! > >>> > >>> > >> > >>I used to use rice before I had the central air/humidity control > >>system put in the house but how is adding frozen water going to solve > >>a problem caused by to high of a moisture content? > >> > >>I can't figure that one out. > > > > > > Kinda like how you typed "to high of"... except kili's " ice" is obviously a > > typo... and yours is obviously because you don't know better. hehe > > > > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > > ---= Move UNITED NATIONS To Paris =--- > > ********* > > "Life would be devoid of all meaning were it without tribulation." > > Sheldon > > ```````````` > > I never claimed that proper english was one of my strengths and also > took that post "back" about two minutes later... Heh...you have to admit that Sheldon "got" you, Steve - O...quit while yer still behind... -- Best Greg <chuckle/> |
|
|||
|
|||
"Ken Knecht" > wrote in message ... : Every year in monsoon season in AZ I have salt that won't shake. : I have to keep the shaker in the refrigerator to make it work. Is : there anything I can put in the shaker with the salt to absorb : the moisture? : : TIA : There are all sorts of additives that don't work in highly humid conditions in my experience. We found it so much simpler to get rid of the salt shaker. We use a dish and spoon, it never clogs and you can use any kind of salt you like. David |
|
|||
|
|||
"Ken Knecht" > wrote in message ... : Every year in monsoon season in AZ I have salt that won't shake. : I have to keep the shaker in the refrigerator to make it work. Is : there anything I can put in the shaker with the salt to absorb : the moisture? : : TIA : There are all sorts of additives that don't work in highly humid conditions in my experience. We found it so much simpler to get rid of the salt shaker. We use a dish and spoon, it never clogs and you can use any kind of salt you like. David |
|
|||
|
|||
>There are all sorts of additives that don't work in highly humid conditions
>in my experience. We found it so much simpler to get rid of the salt >shaker. We use a dish and spoon, it never clogs and you can use any kind of >salt you like. > >David In the tropics why bother with salt at all... just lean over your plate and let your salty sweat drip off your pointy beak. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
|
|||
|
|||
>There are all sorts of additives that don't work in highly humid conditions
>in my experience. We found it so much simpler to get rid of the salt >shaker. We use a dish and spoon, it never clogs and you can use any kind of >salt you like. > >David In the tropics why bother with salt at all... just lean over your plate and let your salty sweat drip off your pointy beak. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
|
|||
|
|||
Paul M. Cook=A9=AE wrote:
> "Ken Knecht" > wrote in message > ... >=20 >>Every year in monsoon season in AZ I have salt that won't shake. >>I have to keep the shaker in the refrigerator to make it work. Is >>there anything I can put in the shaker with the salt to absorb >>the moisture? >=20 >=20 >=20 > I've used a pinto bean before and it worked fine. However, these days = I use > a sea salt grinder. I love it! >=20 > Paul >=20 >=20 I use a salt grinder as well. A word of caution however. A "normal"=20 peppermill with metal insides will not work with salt, for too long=20 anyhow. The salt will corrode the metal over the course of time. Get=20 a mill that was made specifically for salt. --=20 Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
|
|||
|
|||
Paul M. Cook=A9=AE wrote:
> "Ken Knecht" > wrote in message > ... >=20 >>Every year in monsoon season in AZ I have salt that won't shake. >>I have to keep the shaker in the refrigerator to make it work. Is >>there anything I can put in the shaker with the salt to absorb >>the moisture? >=20 >=20 >=20 > I've used a pinto bean before and it worked fine. However, these days = I use > a sea salt grinder. I love it! >=20 > Paul >=20 >=20 I use a salt grinder as well. A word of caution however. A "normal"=20 peppermill with metal insides will not work with salt, for too long=20 anyhow. The salt will corrode the metal over the course of time. Get=20 a mill that was made specifically for salt. --=20 Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
|
|||
|
|||
Gregory Morrow wrote:
> > Heh...you have to admit that Sheldon "got" you, Steve - O...quit while yer > still behind... > Can't argue with ya Greg. I must point out however that "getting me" is not the accomplishment of a lifetime. ;-) -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
|
|||
|
|||
Gregory Morrow wrote:
> > Heh...you have to admit that Sheldon "got" you, Steve - O...quit while yer > still behind... > Can't argue with ya Greg. I must point out however that "getting me" is not the accomplishment of a lifetime. ;-) -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
|
|||
|
|||
In article >,
Steve Calvin > wrote: > Well, given that my original post was time stamped at 2:40PM and my > "retraction" was time stamped at 2:45 and you're reply was time > stamped at 2:54 I rather doubt the sincerity. But it really doesn't > matter to me one way or the other. No apology necessary, but > appreciated. I'll chock it up to slow proliferation of posts through > the servers. The time stamp is when it's sent to your news server. However, it may not reach other readers' news servers until much later--and the time differential isn't necessarily uniform for different posts by the same user. -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
|
|||
|
|||
In article >,
Steve Calvin > wrote: > Well, given that my original post was time stamped at 2:40PM and my > "retraction" was time stamped at 2:45 and you're reply was time > stamped at 2:54 I rather doubt the sincerity. But it really doesn't > matter to me one way or the other. No apology necessary, but > appreciated. I'll chock it up to slow proliferation of posts through > the servers. The time stamp is when it's sent to your news server. However, it may not reach other readers' news servers until much later--and the time differential isn't necessarily uniform for different posts by the same user. -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
|
|||
|
|||
In article >,
Steve Calvin > wrote: > I use a salt grinder as well. A word of caution however. A "normal" > peppermill with metal insides will not work with salt, for too long > anyhow. The salt will corrode the metal over the course of time. Get > a mill that was made specifically for salt. Do you use a salt grinder in order to break apart clumping salt? I've otherwise never understood why people use it--just-ground salt isn't fresher, like pepper would be. -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
|
|||
|
|||
In article >,
Steve Calvin > wrote: > I use a salt grinder as well. A word of caution however. A "normal" > peppermill with metal insides will not work with salt, for too long > anyhow. The salt will corrode the metal over the course of time. Get > a mill that was made specifically for salt. Do you use a salt grinder in order to break apart clumping salt? I've otherwise never understood why people use it--just-ground salt isn't fresher, like pepper would be. -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
|
|||
|
|||
|
|
|||
|
|||
|
|
|||
|
|||
|
|
|||
|
|||
Scott wrote:
> In article >, > Steve Calvin > wrote: > > >>Well, given that my original post was time stamped at 2:40PM and my >>"retraction" was time stamped at 2:45 and you're reply was time >>stamped at 2:54 I rather doubt the sincerity. But it really doesn't >>matter to me one way or the other. No apology necessary, but >>appreciated. I'll chock it up to slow proliferation of posts through >>the servers. > > > The time stamp is when it's sent to your news server. However, it may > not reach other readers' news servers until much later--and the time > differential isn't necessarily uniform for different posts by the same > user. > I believe that I said that. See the above sentance beginning with "I'll chock it up..." -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
|
|||
|
|||
Scott wrote:
> In article >, > Steve Calvin > wrote: > > >>Well, given that my original post was time stamped at 2:40PM and my >>"retraction" was time stamped at 2:45 and you're reply was time >>stamped at 2:54 I rather doubt the sincerity. But it really doesn't >>matter to me one way or the other. No apology necessary, but >>appreciated. I'll chock it up to slow proliferation of posts through >>the servers. > > > The time stamp is when it's sent to your news server. However, it may > not reach other readers' news servers until much later--and the time > differential isn't necessarily uniform for different posts by the same > user. > I believe that I said that. See the above sentance beginning with "I'll chock it up..." -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
|
|||
|
|||
Scott wrote:
> In article >, > Steve Calvin > wrote: > > >>Well, given that my original post was time stamped at 2:40PM and my >>"retraction" was time stamped at 2:45 and you're reply was time >>stamped at 2:54 I rather doubt the sincerity. But it really doesn't >>matter to me one way or the other. No apology necessary, but >>appreciated. I'll chock it up to slow proliferation of posts through >>the servers. > > > The time stamp is when it's sent to your news server. However, it may > not reach other readers' news servers until much later--and the time > differential isn't necessarily uniform for different posts by the same > user. > I believe that I said that. See the above sentance beginning with "I'll chock it up..." -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
|
|||
|
|||
Scott wrote:
> In article >, > Steve Calvin > wrote: > > >>I use a salt grinder as well. A word of caution however. A "normal" >>peppermill with metal insides will not work with salt, for too long >>anyhow. The salt will corrode the metal over the course of time. Get >>a mill that was made specifically for salt. > > > Do you use a salt grinder in order to break apart clumping salt? I've > otherwise never understood why people use it--just-ground salt isn't > fresher, like pepper would be. > No, coarse salt crystals are used in the grinders. They are one possible alternative to the standard table salt clumping issue. -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
|
|||
|
|||
Scott wrote:
> In article >, > Steve Calvin > wrote: > > >>I use a salt grinder as well. A word of caution however. A "normal" >>peppermill with metal insides will not work with salt, for too long >>anyhow. The salt will corrode the metal over the course of time. Get >>a mill that was made specifically for salt. > > > Do you use a salt grinder in order to break apart clumping salt? I've > otherwise never understood why people use it--just-ground salt isn't > fresher, like pepper would be. > No, coarse salt crystals are used in the grinders. They are one possible alternative to the standard table salt clumping issue. -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
|
|||
|
|||
Wayne > wrote in
: > Funny, I live in Apache Junction and have never had that > problem. > I use a swamp cooler. Makes the situation even worse. You may use A/C. -- Untie the two knots to email me "Madness is not a consequence of uncertainty, but of certainty." Nietzche |
|
|||
|
|||
Ken Knecht > wrote in
: > Wayne > wrote in > : > >> Funny, I live in Apache Junction and have never had that >> problem. >> > I use a swamp cooler. Makes the situation even worse. You may use > A/C. Well, yes, of course it would. And, yes, I do have a/c, although swamp coolers are a terrific option here in AZ. However, a neighbor of my grandmother in NE Mississippi was ill-advised to install a swamp cooler in an area of such high summer humidity. After two summers of use, their only option to rid their home of mold was removal and replacement of all the drywall. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
|
|||
|
|||
Ken Knecht > wrote in
: > Wayne > wrote in > : > >> Funny, I live in Apache Junction and have never had that >> problem. >> > I use a swamp cooler. Makes the situation even worse. You may use > A/C. Well, yes, of course it would. And, yes, I do have a/c, although swamp coolers are a terrific option here in AZ. However, a neighbor of my grandmother in NE Mississippi was ill-advised to install a swamp cooler in an area of such high summer humidity. After two summers of use, their only option to rid their home of mold was removal and replacement of all the drywall. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
|
|||
|
|||
Steve Calvin wrote: > Gregory Morrow wrote: > > > > > Heh...you have to admit that Sheldon "got" you, Steve - O...quit while yer > > still behind... > > > > Can't argue with ya Greg. I must point out however that "getting me" > is not the accomplishment of a lifetime. ;-) ;---) -- Best Greg |
|
|||
|
|||
Our pal Wayne > wrote:
> Mark Thorson > wrote in : > > > elaine wrote: > > > >> > Is there anything I can put > >> > in the shaker with the salt to absorb > >> > the moisture? > >> > >> Rice > > > > Rice is almost pure carbs. > > What are you trying to do? > > Kill somebody? > > Every chance I get! I sneak rice into every dish I possibly can, just > hoping someone will go into a carbvulsion. Heh! Good one, Wayne... :-) -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
|
|||
|
|||
Our pal Wayne > wrote:
> Mark Thorson > wrote in : > > > elaine wrote: > > > >> > Is there anything I can put > >> > in the shaker with the salt to absorb > >> > the moisture? > >> > >> Rice > > > > Rice is almost pure carbs. > > What are you trying to do? > > Kill somebody? > > Every chance I get! I sneak rice into every dish I possibly can, just > hoping someone will go into a carbvulsion. Heh! Good one, Wayne... :-) -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
|
|||
|
|||
"Ken Knecht" > wrote in message ... > Every year in monsoon season in AZ I have salt that won't shake. > I have to keep the shaker in the refrigerator to make it work. Is > there anything I can put in the shaker with the salt to absorb > the moisture? Put a wheat chex or two in your shaker : ) - Tess, who lives in the *capital* of hot and humid : ) |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Coolest salt shaker ever | General Cooking | |||
Shaker | General Cooking | |||
Icing sugar shaker | Cooking Equipment | |||
1940s BROWN DERBY Copper Salt Shaker, Hollywood, Calif. | Restaurants | |||
are shaker cups washed? | General |