On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
wrote:

>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>
>>On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:
>>
>>>
>>>Really, really good and pretty simple to make. It called for frozen green peas
>>>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>>>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>>>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>>>Dried herbs are stronger than fresh and I believe I could have gotten away with
>>>just 3/4 teaspoon.
>>>
>>>It also called for 2 teaspoons of kosher salt but that is something I do not
>>>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>>>amount; not lacking salt nor too salty.
>>>
>>>A store bought crust topped this pie because I am lazy.
>>
>>
>>kosher salt is salt by another name, you would never tell the
>>difference in a dish, it is basically a marketing scheme. Edible salt
>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>salt. The only salt that may have a slightly different flavor is
>>iodized salt.
>>
>>Bummer I guess no one read my other post.
>
>Whether you can taste the difference or not . . .
>Kosher salt is larger grained than ordinary table salt and weighs far
>less for an equal volume of table salt. So substituting one for the
>other means you need to make adjustment in amounts.


so basically what you are saying is it is coarse sea salt?

except kosher salt may contain additional chemicals. That is not
something I would want in my salt. If the recipe calls for kosher salt
just use coarse sea salt....

Kosher salt is sodium chloride without iodine but may contain
anticaking agents

Sea salt is by far the most natural and best tasting salt because it
contains no added chemicals

--

____/~~~sine qua non~~~\____