On Apr 14, 3:10*am, Gary > wrote:
> As people often forget what a brilliant chef he actually is, what
> meal/s (including any beverage/s you'd also choose) would you
> most like world renowned chef Gordon Ramsay to cook for you
> (if he had to) and please say why, for any separate meal named.

A simple salad with romaine and mixed heirloom tomatoes. Pan seared
sea scallops with butter and lots of fresh, halved lemons. A 2"
thick beef tenderloin, grilled rare. Two nice sized baked potatoes
with unlimited butter. A salt shaker with very finely ground
Himalayan salt. A pepper grinder with fresh tellicherry peppercorns.
The beverage, cold water. Dessert, I wouldn't save room for dessert.

--Bryan

"Bobo Bonobo®" > wrote in message
...

A salt shaker with very finely ground
Himalayan salt.
-------------------------------------------------

NaCl is NaCl is NaCl..........!

On Jun 9, 8:17*am, "graham" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ...
>
> *A salt shaker with very finely ground
> Himalayan salt.
> -------------------------------------------------
>
> NaCl is NaCl is NaCl..........!

It is, but Himalayan pink, French gray contain impurities.

--Bryan

graham wrote:
> "Bobo Bonobo®" > wrote in message
> ...
>
> A salt shaker with very finely ground
> Himalayan salt.
> -------------------------------------------------
>
> NaCl is NaCl is NaCl..........!
>
>
Actually Kosher salt is used at a differing level to most recipes.

http://www.foodnetwork.com/recipes-a...lts/index.html

Table salt's fine granules dissolve quickly, making it the preferred
salt of bakers. Sea salt and kosher salt possess larger, irregular
grains that add a delightful crunch and hit of briny flavor when
sprinkled on food at the last minute. Generally, savvy cooks prefer
kosher salt when cooking, since its coarse texture is easier to take a
pinch of when seasoning savory dishes.

Chemically there is little difference between kitchen salts. All are at
least 97 1/2 percent sodium chloride. But there are significant
differences in the provenance and processing of these salts.

Table salt is mined from underground salt deposits, and includes a small
portion of calcium silicate, an anti-caking agent added to prevent
clumping. It possesses very fine crystals and a sharp taste. Because of
its fine grain a single teaspoon of table salt contains more salt than a
tablespoon of kosher or sea salt.

Sea salt is harvested from evaporated seawater and receives little or no
processing, leaving intact the minerals from the water it came from.
These minerals flavor and color the salt slightly. However, because
these salts are usually expensive, it is worth keeping in mind that they
lose their unique flavor when cooked or dissolved.

Kosher salt takes its name from its use in the koshering process. It
contains no preservatives and can be derived from either seawater or
underground sources. Aside from being a great salt to keep within arm's
reach when you are cooking, it is particularly useful in preserving,
because its large crystals draw moisture out of meats and other foods
more effectively than other salts.