"pavane" > wrote in message
...
>
> "brooklyn1" > wrote in message
> ...
> | "Paul M. Cook" wrote:
> | >
> | > wrote:
> | >>
> | >> Is there anyway to make the coarse sea salt into a finer grind
> without
> | >> using a grinder, which I don't have. I just tried making fried rice
> | >> with sea salt but it does not seem to dissolve well.
> |
> | I really don't see the point to sea salt for fried rice... but no salt
> | will dissolve in rice... and you don't need a salt grinder...
> | dissolve sea salt in water and then add the sea salt brine... probably
> | should have cooked the rice in water salted with sea salt.
> |
> | >Use dark soy sauce. It's mostly salt.
> |
> | Actually soy sauce is mostly water. But since soy sauce does contain
> | substantial salt I wouldn't add any salt to fried rice until after
> | adding the soy sauce and tasting, and then if it needed more salt I'd
> | I add a bit of msg.
> |
>
> Poison your acquaintances and destroy your friends. Nothing like
> good ole MSG to spark a lively conversation at wakes, funerals,
> and other obsequies. Invite your favorite allergist or bring a fresh
> bottle of Benadryl. Enjoy.
>
> pavane
>
>
Not everyone has an MSG sensitivity. I'm pretty sure I ate food containing
MSG all the time as a kid, well before anyone decided it was a bad thing.
My mother used Adolph's powdered "meat tenderizer" which surely contained
MSG with no ill affects. (Of course now it isn't made with MSG, but I
wonder when all these food sensitivities and allergies cropped up? Never
heard a thing about MSG or peanut allergies in the 50's and 60's.)

Jill