On Mon, 4 May 2009 13:04:03 -0500, Gregory Morrow wrote:

> blake murphy wrote:
>
>> On Sun, 03 May 2009 18:46:34 -0700, Don Martinich wrote:
>>
>>> In article >,
>>> "Bigbazza" > wrote:
>>>
>>>> The only thing I can think that it must be like is a 'Flaky' salt..But
> to
>>>> buy salt flakes here is expensive.
>>>>
>>>> I see 'Kosher Salt' used in many cases in a lot of recipes, and used in
>>>> quantities as well!
>>>>
>>>> Bigbazza (Barry) Oz
>>>
>>> You just had to ask, didn't you? I think this is an annual event here on
>>> rfc and every year you get the same flood of confused and confusing
>>> answers.
>>>
>>> Simply put, there are two types of salt that are labeled Kosher:
>>>
>>> First- The salt can be coarse, similar to the salt used for drawing away
>>> blood during the Kosher slaughter of meat. It is not manufactured under
>>> rabbinical supervision. This product is freely labeled Kosher salt
>>>
>>> Second- The salt can be produced under the supervision of a rabbi
>>> according to the methods prescribed by the association providing the
>>> Kosher symbol. (For example the Union of Orthodox Congregations.) It
>>> doesn't have to be coarse. An example of this is Diamond Crystal
>>> Pickling and Canning Salt (A Cargill product). This salt is not coarse
>>> but has the same grain size as normal table salt. It also contains
>>> yellow prussiate of soda. The 3lb. package has the Union of Orthodox
>>> Congregations Kosher symbol and the letter "P" on both front and side of
>>> the package.
>>>
>>> I hope this clears things up-
>>>
>>> D.M.
>>
>> i have a question. is it safe for christians to eat? i'm afraid it will
>> cause me to grow horns on my head, like my pastor says the all jews have.
>>
>
> You go to one of them black churches down in SE, blake...???

don't put it on d.c. try further south, or in parts of the midwest.

blake