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

"Bigbazza" > wrote in message
...
> 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


It's the size of the salt flakes. Technically, all salt is "kosher".

Jill

"Bigbazza" > wrote in message
...
> 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

http://www.mortonsalt.com/ There is a conversion guide on the site also.

On May 3, 2:12*am, "jmcquown" > wrote:
> It's the size of the salt flakes. *Technically, all salt is "kosher".
>
> Jill

As I understand it, the salt itself isn't kosher. "Kosher" refers to
the fact that it is the kind of salt used in making kosher food. (But
this is coming from an Episcopalean, so you might take it with a grain
of...)

Leo

On Sun, 3 May 2009 02:12:04 -0400, "jmcquown" >
wrote:

> Technically, all salt is "kosher".


Your rabbi will disagree vehemently with that statement.

"Mr. Bill" > wrote in message
...
> On Sun, 3 May 2009 02:12:04 -0400, "jmcquown" >
> wrote:
>
>> Technically, all salt is "kosher".
>
>
> Your rabbi will disagree vehemently with that statement.
>

Since I don't have a Rabbi, I can't argue with your sentiment. I'm simply
regurgitating what Sheldon has stated here for years. Sue me

Jill

On Sun, 03 May 2009 08:36:52 -0400, Mr. Bill wrote:

> On Sun, 3 May 2009 02:12:04 -0400, "jmcquown" >
> wrote:
>
>> Technically, all salt is "kosher".
>
> Your rabbi will disagree vehemently with that statement.

it is parve, since it is neither meat nor dairy.

blake

"jmcquown" > wrote in message
...
> "Mr. Bill" > wrote in message
> ...
>> On Sun, 3 May 2009 02:12:04 -0400, "jmcquown" >
>> wrote:
>>
>>> Technically, all salt is "kosher".
>>
>>
>> Your rabbi will disagree vehemently with that statement.
>>
>
> Since I don't have a Rabbi, I can't argue with your sentiment. I'm simply
> regurgitating what Sheldon has stated here for years. Sue me
>
> Jill

I do know that all salt CAN be kosher. I'm not sure of the actual process to
be able to put that on the label. Maybe the Rabbi has to check out the
factory and collect his paycheck.

Kosher salt is actually Koshering salt used to make meats kosher by drawing
out the blood.

blake wrote on Sun, 03 May 2009 14:19:06 GMT:

>> On Sun, 3 May 2009 02:12:04 -0400, "jmcquown"
>> > wrote:
>>
>>> Technically, all salt is "kosher".
>>
>> Your rabbi will disagree vehemently with that statement.

> it is parve, since it is neither meat nor dairy.

I think "kosher salt" is really *kosherizing salt*, adapted to removing
blood from the surface of meat as Jewish Kasruth religious rules
require. I have heard people maintain that it is "pure" unadulterated
salt but Morton's Kosher salt has anticaking agents.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Bigbazza" > wrote in message
...
> 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


They have a Rabi reduce the size of the crystals.

Dimitri

"Ed Pawlowski" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> "Mr. Bill" > wrote in message
>> ...
>>> On Sun, 3 May 2009 02:12:04 -0400, "jmcquown" >
>>> wrote:
>>>
>>>> Technically, all salt is "kosher".
>>>
>>>
>>> Your rabbi will disagree vehemently with that statement.
>>>
>>
>> Since I don't have a Rabbi, I can't argue with your sentiment. I'm
>> simply regurgitating what Sheldon has stated here for years. Sue me
>>
>> Jill
>
> I do know that all salt CAN be kosher. I'm not sure of the actual process
> to be able to put that on the label. Maybe the Rabbi has to check out the
> factory and collect his paycheck.
>
> Kosher salt is actually Koshering salt used to make meats kosher by
> drawing out the blood.
>

But doesn't all salt draw out the blood? I'm pretty sure that's why
cookbooks tell you not to salt a hamburger or steak (for example) before
you've browned at least one side of it. Salt draws out the blood, e.g the
moisture.

Jill

jmcquown wrote on Sun, 3 May 2009 11:27:39 -0400:

> "Ed Pawlowski" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>> "Mr. Bill" > wrote in message
>>> ...
>>>> On Sun, 3 May 2009 02:12:04 -0400, "jmcquown"
>>>> > wrote:
>>>>
>>>>> Technically, all salt is "kosher".
>>>>
>>>> Your rabbi will disagree vehemently with that statement.
>>>>
>>> Since I don't have a Rabbi, I can't argue with your
>>> sentiment. I'm simply regurgitating what Sheldon has stated
>>> here for years. Sue me
>>>
>>> Jill
>>
>> I do know that all salt CAN be kosher. I'm not sure of the
>> actual process to be able to put that on the label. Maybe
>> the Rabbi has to check out the factory and collect his
>> paycheck.
>>
>> Kosher salt is actually Koshering salt used to make meats
>> kosher by drawing out the blood.
>>
> But doesn't all salt draw out the blood? I'm pretty sure
> that's why cookbooks tell you not to salt a hamburger or steak
> (for example) before you've browned at least one side of it. Salt
> draws out the blood, e.g the moisture.

I think the large grain size is supposed to be convenient for
kosherizing but I wouldn't know and have never tried either for that
purpose.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"jmcquown" > wrote in message
>>
>> Kosher salt is actually Koshering salt used to make meats kosher by
>> drawing out the blood.
>>
>
> But doesn't all salt draw out the blood? I'm pretty sure that's why
> cookbooks tell you not to salt a hamburger or steak (for example) before
> you've browned at least one side of it. Salt draws out the blood, e.g the
> moisture.
>
> Jill

Yes, but the flake of the koshering salt just works more efficiently than
the granule shape of table salt.

On Sun, 3 May 2009 15:36:28 +1000, "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

it's been blessed by the Rabbi if I'm not mistaken

Mr. Bill wrote:
> On Sun, 3 May 2009 02:12:04 -0400, "jmcquown" >
> wrote:
>
>> Technically, all salt is "kosher".
>
>
> Your rabbi will disagree vehemently with that statement.
>

Why?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Ed Pawlowski wrote:
> "jmcquown" > wrote in message
> ...
>> "Mr. Bill" > wrote in message
>> ...
>>> On Sun, 3 May 2009 02:12:04 -0400, "jmcquown" >
>>> wrote:
>>>
>>>> Technically, all salt is "kosher".
>>>
>>> Your rabbi will disagree vehemently with that statement.
>>>
>> Since I don't have a Rabbi, I can't argue with your sentiment. I'm simply
>> regurgitating what Sheldon has stated here for years. Sue me
>>
>> Jill
>
> I do know that all salt CAN be kosher. I'm not sure of the actual process to
> be able to put that on the label. Maybe the Rabbi has to check out the
> factory and collect his paycheck.

You're not wrong.
It's not necessary to have Kosher supervision for salt. Lots of Kosher
supervisors (they don not necessarily have to be rabbis) earn their
living by supervising products for Kashrut (being Kosher) so they talk
the manufacturers into hiring them to put their seal on boxes of salt.
Pure salt is always Kosher.

> Kosher salt is actually Koshering salt used to make meats kosher by drawing
> out the blood.

That's exactly what it is. It's a coarse-grained salt that is not that
easily absorbed into meat. It's purpose (in terms of "Kosher") is to
salt meat and poultry to draw the blood out of. Kosher dietary laws
require meat and poultry to be soaked then salted to make sure there is
no blood.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Dimitri wrote:
>
> "Bigbazza" > wrote in message
> ...
>> 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
>
>
> They have a Rabi reduce the size of the crystals.

<g>

When I was a kid the boxes read "coarse salt" (Heaven forbid an American
manufacturer should put an "ethnic" word in it's product name.) I don't
know when coarse salt became known as "Kosher salt" but it didn't used
to be called that.

We always used Diamond Crystal brand. The Morton's is new to me, but
it's all I can get here in way-the-heck-south Texas.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 03 May 2009 11:23:24 -0500, wrote:

>On Sun, 3 May 2009 15:36:28 +1000, "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
>
>it's been blessed by the Rabbi if I'm not mistaken

That's what "kosher" means - blessed by a rabbi and prepared according
to certain laws.

No impurities. Kosher salt is raw. The refining process of table salt
adds impurities; therefore, it cannot be kosher.

--
mad

On May 3, 1:29*pm, Mack A. Damia > wrote:
> On Sun, 03 May 2009 11:23:24 -0500, wrote:
> >On Sun, 3 May 2009 15:36:28 +1000, "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
>
> >it's been blessed by the Rabbi if I'm not mistaken
>
> That's what "kosher" means - blessed by a rabbi and prepared according
> to certain laws.
>
> No impurities. *Kosher salt is raw. The refining process of table salt
> adds impurities; therefore, it cannot be kosher.

Impurities like iodine! ;-)

I've heard that if you ever go to prison, to tell them that you keep
Kosher because you will eat better. Don't know if this is true, but
maybe. ;-)

John Kuthe...

Mack wrote on Sun, 03 May 2009 11:29:45 -0700:

>> On Sun, 3 May 2009 15:36:28 +1000, "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
>>
>> it's been blessed by the Rabbi if I'm not mistaken

> That's what "kosher" means - blessed by a rabbi and prepared
> according to certain laws.

> No impurities. Kosher salt is raw. The refining process of
> table salt adds impurities; therefore, it cannot be kosher.

But, as I have mentioned, Morton's Kosher Salt is *not* raw :-) It
contains "Yellow Prussiate of Soda (Anti-caking agent)" but is labelled
"Kosher for Passover" and has a Star of David with Hebrew writing on
it. Sodium ferrocyanide is a salt to a chemist but is not sodium
chloride.

I have two major uses for coarse Kosher salt: sprinkling on vegetables
before broiling and for roasting salmon on a bed of salt.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On May 3, 7:36*am, Mr. Bill > wrote:

> *Your rabbi will disagree vehemently with that statement. *

My rabbi won't. And she's also a very knowledgeable cook!
Lynn in Fargo

On May 3, 1:38*pm, John Kuthe > wrote:
> On May 3, 1:29*pm, Mack A. Damia > wrote:
>
>
>
> > On Sun, 03 May 2009 11:23:24 -0500, wrote:
> > >On Sun, 3 May 2009 15:36:28 +1000, "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
>
> > >it's been blessed by the Rabbi if I'm not mistaken
>
> > That's what "kosher" means - blessed by a rabbi and prepared according
> > to certain laws.
>
> > No impurities. *Kosher salt is raw. The refining process of table salt
> > adds impurities; therefore, it cannot be kosher.
>
> Impurities like iodine! ;-)
>
> I've heard that if you ever go to prison, to tell them that you keep
> Kosher because you will eat better. Don't know if this is true, but
> maybe. ;-)
>
> John Kuthe...

Right! and there are no actual Jewish prisoners. They're all goyim
pretending . . .
Lynn in Fargo
PS: The rabbi doesn't "bless" the meat/salt/aluminum foil/whatever is
being inspected.

"John Kuthe" > wrote in message
news:6cd3a0fa-68cf-4673-9d72-

I've heard that if you ever go to prison, to tell them that you keep
Kosher because you will eat better. Don't know if this is true, but
maybe. ;-)

John Kuthe...

You watched that episode of "Barney Miller" too, didn't you?

On Sun, 03 May 2009 18:43:01 GMT, "James Silverton"
> wrote:

> Mack wrote on Sun, 03 May 2009 11:29:45 -0700:
>
>>> On Sun, 3 May 2009 15:36:28 +1000, "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
>>>
>>> it's been blessed by the Rabbi if I'm not mistaken
>
>> That's what "kosher" means - blessed by a rabbi and prepared
>> according to certain laws.
>
>> No impurities. Kosher salt is raw. The refining process of
>> table salt adds impurities; therefore, it cannot be kosher.
>
>But, as I have mentioned, Morton's Kosher Salt is *not* raw :-) It
>contains "Yellow Prussiate of Soda (Anti-caking agent)" but is labelled
>"Kosher for Passover" and has a Star of David with Hebrew writing on
>it. Sodium ferrocyanide is a salt to a chemist but is not sodium
>chloride.
>
>I have two major uses for coarse Kosher salt: sprinkling on vegetables
>before broiling and for roasting salmon on a bed of salt.

Interesting. I didn't notice. What does the Hebrew Council think
about it?

Used to live in the Kensington area of Brooklyn surrounded by a
half-dozen good Jewish delis. Only one sold lamb at Passover, and I
could never undersatnd the reluctane of the others to prepare it.

I've used kosher salt making Tuscany Bruschetta and to melt ice in a
hurry. :-/
--
mad

Bubba wrote on Sun, 3 May 2009 14:55:39 -0400:

> I've heard that if you ever go to prison, to tell them that
> you keep Kosher because you will eat better. Don't know if
> this is true, but maybe. ;-)

> John Kuthe...

I wonder if Barney Madoff "keeps kosher" in prison?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Mack A. Damia" > wrote in message
> No impurities. Kosher salt is raw. The refining process of table salt
> adds impurities; therefore, it cannot be kosher.
>
> --
> mad

No true. What you call impurities, Morton's calls Ingredients. It is an
anti caking additive. Many kosher foods have more than one ingredient, thus
making them impure to your definition. Check the list on a box of Morton's
kosher salt.

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!

Kosher salt has sodium chloride in it. Commercially
produced salt has almost no sodium chloride in it.

Quoting from this web page:
http://www.shirleys-wellness-cafe.com/salt.htm

"The problem with salt is not the salt itself but the
condition of the salt we eat! Major producing
companies dry their salt in huge kilns with
temperatures reaching 1200 degrees F, changing
the salt's chemical structure, which in turn adversely
affects the human body. The facts are that in the
heating process of salt, the element sodium chloride
goes off into the air as a gas. What remains is
sodium hydroxate which is irritating to the system
and does not satisfy the body's hunger and need
for sodium chloride. Sodium chloride is one of the
12 daily essential minerals. In countries which do not
alter their salt supply, heart disease and arthritis are
so rare that many doctors have never seen a case.
Their salt is dried from the ocean by the sun."

Hope this helps! :-)

"James Silverton" > wrote in message
...
> blake wrote on Sun, 03 May 2009 14:19:06 GMT:
>
>>> On Sun, 3 May 2009 02:12:04 -0400, "jmcquown"
>>> > wrote:
>>>
>>>> Technically, all salt is "kosher".
>>>
>>> Your rabbi will disagree vehemently with that statement.
>
>> it is parve, since it is neither meat nor dairy.
>
> I think "kosher salt" is really *kosherizing salt*, adapted to removing
> blood from the surface of meat as Jewish Kasruth religious rules require.
> I have heard people maintain that it is "pure" unadulterated salt but
> Morton's Kosher salt has anticaking agents.
>
>

There's no "technically" about it, ALL salt is kosher.

>The correct term is "kashering", "koshering" is not a word, not unless you
>mean circumcision makes your pecker kosher.

All salt is kosher just like sea water is kosher, just like water out of the
tap is kosher, just like the air you breathe is kosher... none are foods...
all food contains salt but salt in of itself is not a food. The trick to
"kosher" is do not try to understand "kosher"... "kosher" has no basis in
science or even in reality, "kosher" is purely mystical... every single
person on the planet now or who has ever been has a different concept of
what "kosher" is to them. The entire Judaic concept is based on that no two
people ever agree totally on anything... as soon as one Jew finds another
Jew who is in total agreement on anything neither is any longer a Jew... the
more Jews are different the more they are the same. In Judaism there are no
facts, there are no absolutes, everything is questioned... sally forth and
learn... go know.

On Sun, 3 May 2009 15:05:10 -0400, "Ed Pawlowski" >
wrote:

>
>"Mack A. Damia" > wrote in message
>> No impurities. Kosher salt is raw. The refining process of table salt
>> adds impurities; therefore, it cannot be kosher.
>>
>> --
>> mad
>
>No true. What you call impurities, Morton's calls Ingredients. It is an
>anti caking additive. Many kosher foods have more than one ingredient, thus
>making them impure to your definition. Check the list on a box of Morton's
>kosher salt.

Who's Morton? I don't see the Book of Morton in the Old Testament.

That may be the contempory version, but 'kosher" is what I told you.

Blessed and prepared according to strict dietary laws. No mixing of
certain foods during preparation, etc.

I'm not Jewish, and I don't know the specific restrictions - I recall
something about milk and cloven hoofs. Maybe contemporary Jewish
culture has altered the customs and made them more liberal.

The question was about the difference between kosher salt and "normal"
table salt. If it's been processed, etc., regardless of what Mr.
Morton says, it's not kosher, according to the strict guidelines.
--
mad

"Mack A. Damia" wrote:
>
> The question was about the difference between kosher salt and "normal"
> table salt. If it's been processed, etc., regardless of what Mr.
> Morton says, it's not kosher, according to the strict guidelines.
> --
> mad ****ing imbecile

On Sun, 03 May 2009 21:02:40 GMT, "brooklyn1"
> wrote:

>
>"Mack A. Damia" wrote:
>>
>> The question was about the difference between kosher salt and "normal"
>> table salt. If it's been processed, etc., regardless of what Mr.
>> Morton says, it's not kosher, according to the strict guidelines.
>> --
>> mad ****ing imbecile

I yam.

What's your excuse?
--
mad

In article >,
Mack A. Damia > wrote:

> On Sun, 3 May 2009 15:05:10 -0400, "Ed Pawlowski" >
> wrote:
>
> >
> >"Mack A. Damia" > wrote in message
> >> No impurities. Kosher salt is raw. The refining process of table salt
> >> adds impurities; therefore, it cannot be kosher.

> >No true. What you call impurities, Morton's calls Ingredients. It is an
> >anti caking additive. Many kosher foods have more than one ingredient, thus
> >making them impure to your definition. Check the list on a box of Morton's
> >kosher salt.
>
> Who's Morton? I don't see the Book of Morton in the Old Testament.

And I don't remember seeing the Book of MAD, either.

> That may be the contempory version, but 'kosher" is what I told you.
>
> Blessed and prepared according to strict dietary laws. No mixing of
> certain foods during preparation, etc.
>
> I'm not Jewish, and I don't know the specific restrictions

We noticed that.

> The question was about the difference between kosher salt and "normal"
> table salt. If it's been processed, etc., regardless of what Mr.
> Morton says, it's not kosher, according to the strict guidelines.

The ones that you already admitted you don't know.

--
Dan Abel
Petaluma, California USA

Mack wrote on Sun, 03 May 2009 13:34:09 -0700:


> I'm not Jewish, and I don't know the specific restrictions - I
> recall something about milk and cloven hoofs. Maybe
> contemporary Jewish culture has altered the customs and made
> them more liberal.

>The question was about the difference between kosher salt and "normal"
>table salt. If it's been processed, etc., regardless of what Mr.
>Morton says, it's not kosher, according to the strict guidelines.

It's amusing to see people who proclaim their non-attachment lay down
the laws for those who do practice. It's not confined to Judaism; I've
heard people who don't seem to have heard of Vatican II telling
Catholics the rules about fasting. I guess Mel Gibson is now an expert
on the rules about divorce.

I think the symbol on a Morton's box is an official one and they could
be accused of fraud if they are using it improperly. They also have the
Orthodox Union Kosher seal: the letter U in a circle.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Mark Thorson" > wrote in message
> Kosher salt has sodium chloride in it. Commercially
> produced salt has almost no sodium chloride in it.
>
> Quoting from this web page:
> http://www.shirleys-wellness-cafe.com/salt.htm
>
> "What remains is
> sodium hydroxate which is irritating to the system
> and does not satisfy the body's hunger and need
> for sodium chloride.

A google search on sodium hydroxate comes up with only the same source as
quoted above. I'd like to see some other information as I don't know what
the "hydrate" is. Perhaps a chemist amongst us can shed some truth on this.

Seems that others question this too
http://newsgroups.derkeiler.com/Arch.../msg00718.html

On Sun, 03 May 2009 14:30:46 -0700, Dan Abel > wrote:

>In article >,
> Mack A. Damia > wrote:
>
>> On Sun, 3 May 2009 15:05:10 -0400, "Ed Pawlowski" >
>> wrote:
>>
>> >
>> >"Mack A. Damia" > wrote in message
>> >> No impurities. Kosher salt is raw. The refining process of table salt
>> >> adds impurities; therefore, it cannot be kosher.
>
>> >No true. What you call impurities, Morton's calls Ingredients. It is an
>> >anti caking additive. Many kosher foods have more than one ingredient, thus
>> >making them impure to your definition. Check the list on a box of Morton's
>> >kosher salt.
>>
>> Who's Morton? I don't see the Book of Morton in the Old Testament.
>
>And I don't remember seeing the Book of MAD, either.
>
>> That may be the contempory version, but 'kosher" is what I told you.
>>
>> Blessed and prepared according to strict dietary laws. No mixing of
>> certain foods during preparation, etc.
>>
>> I'm not Jewish, and I don't know the specific restrictions
>
>We noticed that.
>
>> The question was about the difference between kosher salt and "normal"
>> table salt. If it's been processed, etc., regardless of what Mr.
>> Morton says, it's not kosher, according to the strict guidelines.
>
>The ones that you already admitted you don't know.

You have a glib tongue.

What else does it do?
--
mad
Ensenada, BCN
Mexico

"Mack A. Damia" > wrote in message
>
> Who's Morton? I don't see the Book of Morton in the Old Testament.
>
> That may be the contempory version, but 'kosher" is what I told you.
>
> Blessed and prepared according to strict dietary laws. No mixing of
> certain foods during preparation, etc.
>
> I'm not Jewish, and I don't know the specific restrictions - I recall
> something about milk and cloven hoofs. Maybe contemporary Jewish
> culture has altered the customs and made them more liberal.
>
> The question was about the difference between kosher salt and "normal"
> table salt. If it's been processed, etc., regardless of what Mr.
> Morton says, it's not kosher, according to the strict guidelines.
> --
> mad


Good thing you are not Jewish, you'd starve. There is nothing impure about
table salt and no restrictions on mixing the ingredients of it. I'm not
Jewish either, but I've read quite a bit about it, dined in many kosher
restaurants, ate in kosher homes. Truth is, in the case of salt kosher is
irrelevant. It is a mineral.

On Sun, 03 May 2009 21:36:50 GMT, "James Silverton"
> wrote:

> Mack wrote on Sun, 03 May 2009 13:34:09 -0700:
>
>
>> I'm not Jewish, and I don't know the specific restrictions - I
>> recall something about milk and cloven hoofs. Maybe
>> contemporary Jewish culture has altered the customs and made
>> them more liberal.
>
>>The question was about the difference between kosher salt and "normal"
>>table salt. If it's been processed, etc., regardless of what Mr.
>>Morton says, it's not kosher, according to the strict guidelines.
>
>It's amusing to see people who proclaim their non-attachment lay down
>the laws for those who do practice. It's not confined to Judaism; I've
>heard people who don't seem to have heard of Vatican II telling
>Catholics the rules about fasting. I guess Mel Gibson is now an expert
>on the rules about divorce.
>
>I think the symbol on a Morton's box is an official one and they could
>be accused of fraud if they are using it improperly. They also have the
>Orthodox Union Kosher seal: the letter U in a circle.

Makes sense. I looked at the topic and only saw one post that
mentioned "blessing". I don't think I saw anything regarding strict
dietary laws, either.

Again, I'm no expert on Jewish law, but I know that kosher means to be
blessed and prepared according to certain dietary standards.

Non Jews can be experts in Jewish lore, too. One never knows. Over
the span of a lifetime and given enough intellectual curiosity and
personal experiences, one becomes an "expert" based on a combination
of factors - common sense and formal education as well as an open mind
that trains the personality and produces *reasonable* responses to
others in a sharing of knowledge and wisdom.
--
mad (edumacated)

On May 3, 3:34*pm, Mack A. Damia > wrote:
>
> I'm not Jewish, and I don't know the specific restrictions - I recall
> something about milk and cloven hoofs. *

"Thou shalt not seethe a kid in his mother's milk."

> --
> mad

--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

On Sun, 03 May 2009 12:09:30 -0700 in rec.food.cooking, Mark Thorson
> wrote,
>Kosher salt has sodium chloride in it. Commercially
>produced salt has almost no sodium chloride in it.

Wrong.

>Quoting from this web page:
>http://www.shirleys-wellness-cafe.com/salt.htm
>
>"The problem with salt is not the salt itself but the
>condition of the salt we eat! Major producing
>companies dry their salt in huge kilns with
>temperatures reaching 1200 degrees F, changing
>the salt's chemical structure, which in turn adversely
>affects the human body. The facts are that in the
>heating process of salt, the element sodium chloride
>goes off into the air as a gas. What remains is
>sodium hydroxate which is irritating to the system
>and does not satisfy the body's hunger and need
>for sodium chloride. Sodium chloride is one of the
>12 daily essential minerals. In countries which do not
>alter their salt supply, heart disease and arthritis are
>so rare that many doctors have never seen a case.
>Their salt is dried from the ocean by the sun."

Wrong from beginning to end.

On Sun, 3 May 2009 15:47:51 -0700 (PDT), Food Snob®
> wrote:

>On May 3, 3:34*pm, Mack A. Damia > wrote:
>>
>> I'm not Jewish, and I don't know the specific restrictions - I recall
>> something about milk and cloven hoofs. *
>
>"Thou shalt not seethe a kid in his mother's milk."
>
>> --
>> mad
>
>--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

I've been referring to the orthodox meaning of "kosher", but it turns
out that the name 'kosher salt is a misnomer. It ought to be called
"koshering salt" because it is raw salt without additives - but it
isn't necessarily blessed.

This seems to be a good explanation....

http://www.wisegeek.com/what-is-kosher-salt.htm
--
mad