On Tue, 18 Mar 2008 19:21:42 -0400, Kenneth
wrote:

On Tue, 18 Mar 2008 18:41:50 -0400, Boron Elgar
wrote:

On Tue, 18 Mar 2008 16:35:55 -0400, Kenneth
wrote:

On Tue, 18 Mar 2008 13:55:25 -0400, Boron Elgar
wrote:

Kosher salt may have a chemical agent in it to help it flow.

Hi Boron,

In what sense do you mean "may?"

Do you mean that it is "allowed" to, or "sometimes has" such
an additive?

I ask because I check the labels and buy only the Kosher
salt that shows only "Salt" as its contents.

All the best,

It depends on who makes it. Kosher salt is titled that way because it
is used for koshering meat. Morton's has sodium ferrocyanide as an
anti-caking agent. Diamond Crystal doesn't

Boron

Hi Boron,

That's why I'm a Diamond Crystal man...

(I've been trying to cut back on my ferrocyanide compounds.)

All the best,


I am a big believer in iodized salt. I have known 2 people who
developed goiters that could have been easily prevented with iodized
salt.

Now, I also have non-iodized salt in the house, but that is for nasal
lavage.

And I have various sea salts, too, mostly obtained through free or
very cheap means. There are slightly different flavors/accents among
them, based on mineral content and crystal size and grinder used. I do
not use them for health reasons, but do so on taste or for the
specific foods they might be sprinkled on. They can add a deliberately
salty taste or a sparkly look. Recipes get plain old iodized table
salt.

Boron

Kenneth wrote:
On Tue, 18 Mar 2008 13:55:25 -0400, Boron Elgar
wrote:

Kosher salt may have a chemical agent in it to help it flow.

Hi Boron,

In what sense do you mean "may?"

Do you mean that it is "allowed" to, or "sometimes has" such
an additive?

I ask because I check the labels and buy only the Kosher
salt that shows only "Salt" as its contents.

No need to capitalize "kosher." All salt, per se, is kosher. Kosher
salt is a misnomer because the large crystals are used to adsorb blood
from meat, therefore koshering it. These days, most kosher butchers
perform that last step of preparation and it's not done at home as much.

B/

Dusty da baker wrote:
G'day "Trix" & all;

that it is in lots of products in the grocery stores...at least it
is in the U.S.. I am sure I get plenty of regular table salt when
I eat at restaurants. When I have a choice at home I choose to use
the more naturals salts. I used kosher salt for many years before
switching to

Likewise. I liked the flavor better without the iodine. It seemed
"brighter".

Well, that's the point of all these "gourmet" (actually the term is
"epicurean" since "gourmet" is widely misused) salts. People say they
can taste the "nuances" as if salt were wine.

Then again, some people have taste buds that even dogs can't hear.

B/

Dick Adams wrote:

In the U.S., kids are taught in the 9th grade that potassium iodide is added
to most table salt as a public-health measure to avoid goiter, a thyroid
condition attributable to nutritional iodine deficiency.
--
Dicky



I guess being in the cold war era and all, my science teacher implied
that it was a good idea to have enough iodine in your system to have the
thyroid working properly so it doesn't actively seek out more which was
a bonus to the health issue the additive was first used for. I never
thought otherwise.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

Mike Romain wrote in
ng.com:

Dick Adams wrote:

In the U.S., kids are taught in the 9th grade that
potassium iodide is added to most table salt as a
public-health measure to avoid goiter, a thyroid condition
attributable to nutritional iodine deficiency. --
Dicky



I guess being in the cold war era and all, my science
teacher implied that it was a good idea to have enough
iodine in your system to have the thyroid working properly
so it doesn't actively seek out more which was a bonus to
the health issue the additive was first used for. I never
thought otherwise.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com


Since I've been around for a goodly number of years, as a
kid, I can remember seeing the bulging throats of women that
had goiter. This before iodized salt became common. It has
been many years since I have see anyone with a goiter.

It appears that the addition was successful.

Hello Kenneth & all

"Kenneth" wrote in message
...
On Tue, 18 Mar 2008 13:26:28 -0700, "Dusty da baker"
wrote:

They all came from the sea at one time
or the other...with local, seasonal, millennial, or climatic driven
variations being the only distinctions.

Hi Dusty,

Would I be incorrect to suggest that "sea salt" also has the
remnants of, say, the past ten thousand years of human
dumping, while mined salt does not?
No, you would be quite correct. But, although correct, the amount of such
"contamination" is pretty infinitesimal. Not that I'm recommending it, mind
you, only that it's not the 'problem' it's so often made out to be.

Fortunately for us, there is a rather large "dilution factor" at
work...(:-o)!


L8r all,
Dusty
....

"Brian Mailman" wrote in message
...
....
Likewise. I liked the flavor better without the iodine. It seemed
"brighter".

Well, that's the point of all these "gourmet" (actually the term is
"epicurean" since "gourmet" is widely misused) salts. People say they can
taste the "nuances" as if salt were wine.
I don't know, Brian. As a long time wine, beer, and coffee taster (albeit
still only semi-pro...(:-o)!), I can taste a lot of things to nuances most
can't (or don't).

I can taste the difference between regular, iodized table salt and the
Kosher salt, only because the taste (by nose?) of the iodine is so intense.
But I'll be darned it I've ever been able to taste the differences between
that and any of the other salts. At least on me, they'd be wasted.

As another poster has already posited, mostly those kinds of salts are sold
to appeal to the vanity of the buyers. They think they're getting something
better, rarer, that cut above...kinda like some folks have to have the
biggest mixer or most accurate scale...(:-o)!
ducking and running for cover...

Then again, some people have taste buds that even dogs can't hear.
Love that line! Thanks!

L8r all,
Dusty -- near Lake Stevens, Wa. today...
....

Since this thread has taken on a broad spectrum of subjects now less related to French
Baguettes I will address two posts with different subjects by different posters using
the same thread:

Dusty da baker said:

The only thing that can be stored in a human "fat cell" is a molecule of sugar.

This is quite wrong. If this were the case it would be called a sugar cell. It is not.
Fat cells are composed of adipose tissue that is composed of proportions of
monounsaturated and saturated fatty acids stearic acid lipoprotein and triglycerides
all of which have very long chain molecules. Removing these cells require complex
activities with enzymes and associated co-activators that are hormone sensitive. There
is glucose in the presence of adipose tissue that is associated with the endogenous
cannabinoid system of glucose uptake but it cannot be stated glucose [a saccharide] is
the only thing stored in a 'fat cell'.

Avoid radio talk show style half and whole untruths meant to empower the ignorant.

The removal of adipose tissue, a constant topic in the western world, is given
treatise in that timely tome of 1857 by Edmund Randolph Peaslee wherein he states [on
page 808] sic Emaćiation may be induced by a prolonged discharge of any fluid
containing a considerable proportion of fat. Hence profuse suppuration or hemorrhage,
or excessive sexual indulgence, produces leanness, since pus, blood, and semen are
rich in fat.

Kenneth says:

Would I be incorrect to suggest that [etc]

I've tried the mined salt and perhaps it may avoid air and water pollution of recent
[synthetic chemical compounds] history but it contains a generous amount of nature's
diversity not related to salt. If you're not convinced of this take a half teaspoon of
a popular type of this salt, "Real Salt" and dissolve it in a wine glass of hot water.
At the bottom you will notice a lot of 'salt' that doesn't dissolve, this is the
insoluble parts of mined salt. I would add that these adulterants make up a percentage
of the weight you're paying for.

I prefer the salt from sea water evaporated from clay lined ponds on the ÃŽle de
Noirmoutier:

http://en.aquasel.fr/

The clay adds mineral content not associated with the sea like iodine plus the sodium
levels of this salt are lower than refined salt that may also contain anti-caking
agents. If you think all salt taste the same it doesn't. For me the flavor and 'feel'
of this particular salt is nonpareil, your journey's end in the quest for salt.

--
CK

On Wed, 19 Mar 2008 15:18:09 -0500, Charlie Kroeger
wrote:

Kenneth says:

Would I be incorrect to suggest that [etc]

I've tried the mined salt and perhaps it may avoid air and water pollution of recent
[synthetic chemical compounds] history but it contains a generous amount of nature's
diversity not related to salt. If you're not convinced of this take a half teaspoon of
a popular type of this salt, "Real Salt" and dissolve it in a wine glass of hot water.
At the bottom you will notice a lot of 'salt' that doesn't dissolve, this is the
insoluble parts of mined salt. I would add that these adulterants make up a percentage
of the weight you're paying for.

I prefer the salt from sea water evaporated from clay lined ponds on the Île de
Noirmoutier:

http://en.aquasel.fr/

The clay adds mineral content not associated with the sea like iodine plus the sodium
levels of this salt are lower than refined salt that may also contain anti-caking
agents. If you think all salt taste the same it doesn't. For me the flavor and 'feel'
of this particular salt is nonpareil, your journey's end in the quest for salt.

Hi Charlie,

I did not write "Would I be incorrect to suggest that [etc]"
g

I wrote "Would I be incorrect to suggest that "sea salt"
also has the remnants of, say, the past ten thousand years
of human dumping, while mined salt does not?"

and until informed otherwise, will probably stick with that
understanding of the sea salt thing, though, of course, the
dilution comments Dusty offered are absolutely true.

Also. you and I would prefer to use salt that does not have,
for example, "anti-caking" agents. That's why I find it best
to simply read the label.

Diamond Crystal's label reads: "Salt."

Please understand that I have no objection whatever to you,
or anyone else, enjoying sea-salt.

Though I do find humorous the oft repeated health claims
made for it.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"Dusty da baker" wrote in message ...

I can taste the difference between regular, iodized table salt and the
Kosher salt, only because the taste (by nose?) of the iodine is so intense.
But I'll be darned it I've ever been able to taste the differences between
that and any of the other salts. At least on me, they'd be wasted.

Cripes, you must have a mouth for taste like a dog's nose for smell.

Can you taste the chlorine in table salt (sodium chloride)?

What is the taste of potassium iodide?

(Actually, that is a rhetorical question. (Move over, Kenneth!))

Did anybody out there actually learn any science in whatever school
they may have drifted through?

"Charlie Kroeger" wrote in message ...

[ ... ]
I prefer the salt from sea water evaporated from clay lined ponds on the Île de
Noirmoutier ... For me the flavor and 'feel' of this particular salt is nonpareil, your
journey's end in the quest for salt.

Nonpareil??!!

Yer shittin' us, right?

--
Dicky

Nonpareil??!!

Yer shittin' us, right?

--
Dicky

Did you go to Texas A&M Dicky?

--
CK

"Charlie Kroeger" wrote:
Did you go to Texas A&M Dicky?
No, why would I want to go there?
What/who is Texas A&M Dicky anyway?

No, why would I want to go there?
What/who is Texas A&M Dicky anyway?

The reason I ask was that I noticed people who used that expression had all gone to
Texas A&M..Interesting you've never heard of it. To answer your question:

Yer shittin' us, right?

no Dicky I shit you not.

--
CK

I admit to being one of those who is attracted my what I perceive to
be the better or best of whatever...but I usually have to settle for
lots less or we'd go broke.

Lots of things matter to me that probably shouldn't.

I try to achieve the best I can at some things I do too...lately it's
been the challenge to pull a better shot of espresso on our new to us
La Pavoni Pro lever machine...and get the crust slashes to look like
vince's...once achieved, I imagine I'll move onto something else.




Lucy

Dusty da baker wrote:
"Brian Mailman" wrote in message
... ....

I can taste the difference between regular, iodized table salt and
the Kosher salt, only because the taste (by nose?) of the iodine is
so intense. But I'll be darned it I've ever been able to taste the
differences between that and any of the other salts. At least on me,
they'd be wasted.

As another poster has already posited, mostly those kinds of salts
are sold to appeal to the vanity of the buyers. They think they're
getting something better, rarer, that cut above...

It's a kind of snottery.... to prove somehow one is of a higher class
because he: 1) knows of such ingredients; and 2) knows how to obtain them.

Usually, those kind of people, however, don't know how to use them
effectively. As a example, there's no reason to spend upwards of
$50-$70 a pound for Wagyu filet (aka "kobe beef"), if someone is going
to give it the same treatment they would, say, even a prime quality
porterhouse.

B/