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.

Thank you in advance ...

On Feb 6, 12:03 pm, " > 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.

A tv chef this morning put sugar into her food processor to make it
finer grain. Perhaps the same would work for sea salt.

What does salt have to do with fried rice? -aem

On Feb 6, 1:20*pm, aem > wrote:
>
> What does salt have to do with fried rice? * * -aem
>
I don't know what the standard recipe for fried rice calls for, but I
use soy sauce very lightly just enough to give it flavor and a streak
of color, and salt it to taste. Any other ideas?

" wrote:
>
> On Feb 6, 1:20 pm, aem > wrote:
> >
> > What does salt have to do with fried rice? -aem
> >
> I don't know what the standard recipe for fried rice calls for, but I
> use soy sauce very lightly just enough to give it flavor and a streak
> of color, and salt it to taste. Any other ideas?

Yeah. Just use more soy sauce.

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.
>
> Thank you in advance ...

Yes, there is.

You're welcome.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Dave Bugg 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.
>>
>> Thank you in advance ...
>
> Yes, there is.
>
> You're welcome.

Oops, got distracted.

Place salt on a baking sheet. Use a the bottom of a metal bowl to grind the
salt.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

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.
>
> Thank you in advance ...

Just toss it in a blender for a few seconds. Easy.

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

" 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.
>
> Thank you in advance ...

Mortar and pestle.

How much is a pound of fine-grain salt these days?
Not more than 50 cents, right?

On Feb 6, 3:33*pm, Mark Thorson > 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.
>
> > Thank you in advance ...
>
> Mortar and pestle.
>
> How much is a pound of fine-grain salt these days?
> Not more than 50 cents, right?

The 1.5 pound containers cost about $2, as opposed to 39 cents for a
2# container of regular. I use very fine ground on my table:
http://www.diamondcrystalsalt.com/Cu...-Nut-Salt.aspx

--Bryan

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.
>
> Thank you in advance ...

If you want to make something finer there are many ways to do it--my Dad,
who learned to cook in the Pacific during WWII, used to wrap whatever it was
in a towel and pound on it with a hammer. A coffee grinder (the little
whirlygig kind) does fine as a spice grinder. A mortar and pestle will do
the job. Or a food processor or a blender (glass jar only--spices will do a
number on a plastic jar as I found out the hard way).

That said, why would you want to make fried rice with sea salt? Soy sauce
is a standard component and it is generally adequately salty.

Fried rice isn't rocket science you know--throw some leftover rice and more
or less pea-sized chunks of anything else that you like that's fryable in a
hot skillet with some oil and stir until it's all hot and anything that
needs to be cooked through is cooked, stir in an egg or two at the end if
you like, and you're done. Forget the fancy recipes and learn to do it by
the seat of your pants and you'll enjoy it more. Ordinary table salt works
fine if you need it, but soy sauce generally puts as much salt into it as I
want.

"J. Clarke" 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.
> >
> > Thank you in advance ...
>
> If you want to make something finer there are many ways to do it--my Dad,
> who learned to cook in the Pacific during WWII, used to wrap whatever it was
> in a towel and pound on it with a hammer. A coffee grinder (the little
> whirlygig kind) does fine as a spice grinder. A mortar and pestle will do
> the job. Or a food processor or a blender (glass jar only--spices will do a
> number on a plastic jar as I found out the hard way).
>
> That said, why would you want to make fried rice with sea salt? Soy sauce
> is a standard component and it is generally adequately salty.

The main complaint my Chinese friends have about Westerners attempting
Chinese cooking is the *overuse* of soy sauce. Fried rice (or noodles)
shouldn't be brown. Use a *little* soy and finish the salting with salt.
The OP is trying to do the correct thing.


> Fried rice isn't rocket science you know--throw some leftover rice and more
> or less pea-sized chunks of anything else that you like that's fryable in a
> hot skillet with some oil and stir until it's all hot and anything that
> needs to be cooked through is cooked, stir in an egg or two at the end if
> you like, and you're done. Forget the fancy recipes and learn to do it by
> the seat of your pants and you'll enjoy it more. Ordinary table salt works
> fine if you need it, but soy sauce generally puts as much salt into it as I
> want.

Then you might be using too much soy sauce

Arri London wrote:
> "J. Clarke" 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.
>>>
>>> Thank you in advance ...
>>
>> If you want to make something finer there are many ways to do it--my
>> Dad, who learned to cook in the Pacific during WWII, used to wrap
>> whatever it was in a towel and pound on it with a hammer. A coffee
>> grinder (the little whirlygig kind) does fine as a spice grinder. A
>> mortar and pestle will do the job. Or a food processor or a blender
>> (glass jar only--spices will do a number on a plastic jar as I found
>> out the hard way).
>>
>> That said, why would you want to make fried rice with sea salt? Soy
>> sauce is a standard component and it is generally adequately salty.
>
> The main complaint my Chinese friends have about Westerners attempting
> Chinese cooking is the *overuse* of soy sauce. Fried rice (or noodles)
> shouldn't be brown. Use a *little* soy and finish the salting with
> salt. The OP is trying to do the correct thing.
>
>
>> Fried rice isn't rocket science you know--throw some leftover rice
>> and more or less pea-sized chunks of anything else that you like
>> that's fryable in a hot skillet with some oil and stir until it's
>> all hot and anything that needs to be cooked through is cooked, stir
>> in an egg or two at the end if you like, and you're done. Forget
>> the fancy recipes and learn to do it by the seat of your pants and
>> you'll enjoy it more. Ordinary table salt works fine if you need
>> it, but soy sauce generally puts as much salt into it as I want.
>
> Then you might be using too much soy sauce

You're putting far too much effort into some theoretical "correctness".
Fried rice is a bunch of leftovers thrown into a wok.

"J. Clarke" wrote:
>
> Arri London wrote:
> > "J. Clarke" 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.
> >>>
> >>> Thank you in advance ...
> >>
> >> If you want to make something finer there are many ways to do it--my
> >> Dad, who learned to cook in the Pacific during WWII, used to wrap
> >> whatever it was in a towel and pound on it with a hammer. A coffee
> >> grinder (the little whirlygig kind) does fine as a spice grinder. A
> >> mortar and pestle will do the job. Or a food processor or a blender
> >> (glass jar only--spices will do a number on a plastic jar as I found
> >> out the hard way).
> >>
> >> That said, why would you want to make fried rice with sea salt? Soy
> >> sauce is a standard component and it is generally adequately salty.
> >
> > The main complaint my Chinese friends have about Westerners attempting
> > Chinese cooking is the *overuse* of soy sauce. Fried rice (or noodles)
> > shouldn't be brown. Use a *little* soy and finish the salting with
> > salt. The OP is trying to do the correct thing.
> >
> >
> >> Fried rice isn't rocket science you know--throw some leftover rice
> >> and more or less pea-sized chunks of anything else that you like
> >> that's fryable in a hot skillet with some oil and stir until it's
> >> all hot and anything that needs to be cooked through is cooked, stir
> >> in an egg or two at the end if you like, and you're done. Forget
> >> the fancy recipes and learn to do it by the seat of your pants and
> >> you'll enjoy it more. Ordinary table salt works fine if you need
> >> it, but soy sauce generally puts as much salt into it as I want.
> >
> > Then you might be using too much soy sauce
>
> You're putting far too much effort into some theoretical "correctness".
> Fried rice is a bunch of leftovers thrown into a wok.

I'm not putting any effort into this at all. But the overuse of soy
sauce by Westerners does tend to ruin a lot of otherwise good
Chinese-type dishes.

Arri London wrote:
> "J. Clarke" wrote:
>>
>> Arri London wrote:
>>> "J. Clarke" 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.
>>>>>
>>>>> Thank you in advance ...
>>>>
>>>> If you want to make something finer there are many ways to do
>>>> it--my Dad, who learned to cook in the Pacific during WWII, used
>>>> to wrap whatever it was in a towel and pound on it with a hammer.
>>>> A coffee grinder (the little whirlygig kind) does fine as a spice
>>>> grinder. A mortar and pestle will do the job. Or a food
>>>> processor or a blender (glass jar only--spices will do a number on
>>>> a plastic jar as I found out the hard way).
>>>>
>>>> That said, why would you want to make fried rice with sea salt?
>>>> Soy sauce is a standard component and it is generally adequately
>>>> salty.
>>>
>>> The main complaint my Chinese friends have about Westerners
>>> attempting Chinese cooking is the *overuse* of soy sauce. Fried
>>> rice (or noodles) shouldn't be brown. Use a *little* soy and finish
>>> the salting with salt. The OP is trying to do the correct thing.
>>>
>>>
>>>> Fried rice isn't rocket science you know--throw some leftover rice
>>>> and more or less pea-sized chunks of anything else that you like
>>>> that's fryable in a hot skillet with some oil and stir until it's
>>>> all hot and anything that needs to be cooked through is cooked,
>>>> stir in an egg or two at the end if you like, and you're done.
>>>> Forget the fancy recipes and learn to do it by the seat of your
>>>> pants and you'll enjoy it more. Ordinary table salt works fine if
>>>> you need it, but soy sauce generally puts as much salt into it as
>>>> I want.
>>>
>>> Then you might be using too much soy sauce
>>
>> You're putting far too much effort into some theoretical
>> "correctness". Fried rice is a bunch of leftovers thrown into a wok.
>
> I'm not putting any effort into this at all. But the overuse of soy
> sauce by Westerners does tend to ruin a lot of otherwise good
> Chinese-type dishes.

For certain values of "ruin".

In any case, the rice should start out properly salted.

On Sun, 07 Feb 2010 19:17:36 -0700, Arri London wrote:

> "J. Clarke" 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.
>>>
>>> Thank you in advance ...
>>
>> If you want to make something finer there are many ways to do it--my Dad,
>> who learned to cook in the Pacific during WWII, used to wrap whatever it was
>> in a towel and pound on it with a hammer. A coffee grinder (the little
>> whirlygig kind) does fine as a spice grinder. A mortar and pestle will do
>> the job. Or a food processor or a blender (glass jar only--spices will do a
>> number on a plastic jar as I found out the hard way).
>>
>> That said, why would you want to make fried rice with sea salt? Soy sauce
>> is a standard component and it is generally adequately salty.
>
> The main complaint my Chinese friends have about Westerners attempting
> Chinese cooking is the *overuse* of soy sauce. Fried rice (or noodles)
> shouldn't be brown. Use a *little* soy and finish the salting with salt.
> The OP is trying to do the correct thing.
>

i've never read or heard any chinese cooks saying such a thing (using salt
to finish, not overuse of soy). a small amount of salt, usually at the
beginning of the cooking process or (rarely) in the marinade, sure.

your pal,
blake

blake murphy wrote:
>
> On Sun, 07 Feb 2010 19:17:36 -0700, Arri London wrote:
>
> > "J. Clarke" 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.
> >>>
> >>> Thank you in advance ...
> >>
> >> If you want to make something finer there are many ways to do it--my Dad,
> >> who learned to cook in the Pacific during WWII, used to wrap whatever it was
> >> in a towel and pound on it with a hammer. A coffee grinder (the little
> >> whirlygig kind) does fine as a spice grinder. A mortar and pestle will do
> >> the job. Or a food processor or a blender (glass jar only--spices will do a
> >> number on a plastic jar as I found out the hard way).
> >>
> >> That said, why would you want to make fried rice with sea salt? Soy sauce
> >> is a standard component and it is generally adequately salty.
> >
> > The main complaint my Chinese friends have about Westerners attempting
> > Chinese cooking is the *overuse* of soy sauce. Fried rice (or noodles)
> > shouldn't be brown. Use a *little* soy and finish the salting with salt.
> > The OP is trying to do the correct thing.
> >
>
> i've never read or heard any chinese cooks saying such a thing (using salt
> to finish, not overuse of soy). a small amount of salt, usually at the
> beginning of the cooking process or (rarely) in the marinade, sure.
>
> your pal,
> blake


Your experience of Chinese cooks is different than mine, as always

In article
>,
" > 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.
>
> Thank you in advance ...

Why not use regular salt for your fried rice? I seriously doubt you will
taste any difference between regular table salt and finely ground sea
salt in your fried rcie.

Stan Horwitz wrote:

> In article
> >,
> " > 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.
>>
>> Thank you in advance ...
>
> Why not use regular salt for your fried rice? I seriously doubt you
> will taste any difference between regular table salt and finely
> ground sea salt in your fried rcie.


Yup...and only fools buy "sea salt" anyways...in fact the term "sea salt" is
ridiculous as *all* salt is "sea salt", it's one of those silly terms a la'
"shrimp scampi".


--
Best
Greg

"Gregory Morrow" > wrote in message
m...
| Stan Horwitz wrote:
|
| > In article
| > >,
| > " > 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.
| >>
| >> Thank you in advance ...
| >
| > Why not use regular salt for your fried rice? I seriously doubt you
| > will taste any difference between regular table salt and finely
| > ground sea salt in your fried rcie.
|
|
| Yup...and only fools buy "sea salt" anyways...in fact the term "sea salt" is
| ridiculous as *all* salt is "sea salt", it's one of those silly terms a la'
| "shrimp scampi".

Yeah. You'd better send an email out to Mayo Clinic correcting their
website. It's www.mayoclinic.com and just give them your credentials
and ask them to correct the article.:
http://www.mayoclinic.com/health/sea-salt/AN01142

"Sea salt is produced through evaporation of seawater..."
"Table salt is mined from underground salt deposits..."

pavane

pavane wrote:
>
> | > Why not use regular salt for your fried rice? I seriously doubt you
> | > will taste any difference between regular table salt and finely
> | > ground sea salt in your fried rcie.
> |
> |
> | Yup...and only fools buy "sea salt" anyways...in fact the term "sea salt" is
> | ridiculous as *all* salt is "sea salt", it's one of those silly terms a la'
> | "shrimp scampi".
>
> Yeah. You'd better send an email out to Mayo Clinic correcting their
> website. It's www.mayoclinic.com and just give them your credentials
> and ask them to correct the article.:
> http://www.mayoclinic.com/health/sea-salt/AN01142
>
> "Sea salt is produced through evaporation of seawater..."
> "Table salt is mined from underground salt deposits..."

There was a little more to that article. It said that sea salt is less
refined and has trace elements. It also said that table salt has
additives to prevent clumping. It also often has iodine added. FWIW, in
Canada, all table salt is iodized.

If you have salt water tropical fish you cannot used iodized salt. The
iodine will kill them.

It should be noted that the salt deposits that are mined are from
ancient oceans that dried up. It will seem that, since all ocean water
has basically the same elements dissolved in them, that salt deposits
would have those same elements in them. Some people can taste the
iodine in table salt.

"Dave Smith" > wrote in message
...
> pavane wrote:
>>
>> | > Why not use regular salt for your fried rice? I seriously doubt you
>> | > will taste any difference between regular table salt and finely
>> | > ground sea salt in your fried rcie.
>> |
>> |
>> | Yup...and only fools buy "sea salt" anyways...in fact the term "sea
>> salt" is
>> | ridiculous as *all* salt is "sea salt", it's one of those silly terms a
>> la'
>> | "shrimp scampi".
>>
>> Yeah. You'd better send an email out to Mayo Clinic correcting their
>> website. It's www.mayoclinic.com and just give them your credentials
>> and ask them to correct the article.:
>> http://www.mayoclinic.com/health/sea-salt/AN01142
>>
>> "Sea salt is produced through evaporation of seawater..."
>> "Table salt is mined from underground salt deposits..."
>
> There was a little more to that article. It said that sea salt is less
> refined and has trace elements. It also said that table salt has additives
> to prevent clumping. It also often has iodine added. FWIW, in Canada, all
> table salt is iodized.
>
IIRC in the UK as well to prevent goitre.
Graham

On Feb 6, 2:47*pm, Stan Horwitz > wrote:
>
> Why not use regular salt for your fried rice? I seriously doubt you will
> taste any difference between regular table salt and finely ground sea
> salt in your fried rice.
>
I read on the internet that the processing methods of the table salt
(mined salt) strips away the ingredients that balance the effect of
sodium on your body, whereas they are present in the sea salt. The
author states that even though the amount of those balancing
ingredients are very small, they have a measurable effect on your
body, and further suggests to switch sea salt for table salt for a
week if in doubt. So, this is the second day and the second meal.

<williammaw wrote
Stan Horwitz wrote:

>> Why not use regular salt for your fried rice? I seriously doubt you will
>> taste any difference between regular table salt and finely ground sea
>> salt in your fried rice.

> I read on the internet that the processing methods of the table salt
> (mined salt) strips away the ingredients that balance the effect of
> sodium on your body, whereas they are present in the sea salt. The
> author states that even though the amount of those balancing
> ingredients are very small, they have a measurable effect on your
> body, and further suggests to switch sea salt for table salt for a
> week if in doubt. So, this is the second day and the second meal.

Grin, William you can find anything on the internet. That doesn't mean it's
true. You'd actually get more of those trace elements by eating a wider
variety of foods. The 'feel better after a week' catch is a placebo effect.
If you 'believe it's true' then you'll convince yourself it's doing
something for you.

I don't have anything against sea salt. I use it in some things here when
the grain size and texture differences make it preferrable. Like, I often
make breadsticks and pretzels. Sea salt makes a nice salty addition to the
exterior with the larger granules just 'right' whereas regular table salt is
too finely ground. It's easier to find the larger granules in sea salt types
than anything else at least locally, so I use that.

If grinding it down a bit and using it to cook with makes you happy, then
enjoy it!

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.
>
> Thank you in advance ...



With a mortar and pestle? Spice or coffee grinder?
Placed in a ziplock sandwich bag and run over with a rolling pin?

gloria p

> wrote in message
...
> 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.
>
> Thank you in advance ...

Use dark soy sauce. It's mostly salt.

Paul

"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.

"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

"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

On Sat, 6 Feb 2010 21:13:01 -0500, pavane wrote:

> "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

oh for god's sake. genuine msg allergies are actually pretty rare. from
Journal of Nutrition. 2000;130:1058S-1062S:

Monosodium glutamate (MSG) has a long history of use in foods as a flavor
enhancer. In the United States, the Food and Drug Administration has
classified MSG as generally recognized as safe (GRAS). Nevertheless, there
is an ongoing debate exists concerning whether MSG causes any of the
alleged reactions. A complex of symptoms after ingestion of a Chinese meal
was first described in 1968. MSG was suggested to trigger these symptoms,
which were referred to collectively as Chinese Restaurant Syndrome.
Numerous reports, most of them anecdotal, were published after the original
observation. Since then, clinical studies have been performed by many
groups, with varying degrees of rigor in experimental design ranging from
uncontrolled open challenges to double-blind, placebo controlled (DBPC)
studies. Challenges in subjects who reported adverse reactions to MSG have
included relatively few subjects and have failed to show significant
reactions to MSG. Results of surveys and of clinical challenges with MSG in
the general population reveal no evidence of untoward effects. We recently
conducted a multicenter DBPC challenge study in 130 subjects (the largest
to date) to analyze the response of subjects who report symptoms from
ingesting MSG. The results suggest that large doses of MSG given without
food may elicit more symptoms than a placebo in individuals who believe
that they react adversely to MSG. However, the frequency of the responses
was low and the responses reported were inconsistent and were not
reproducible. The responses were not observed when MSG was given with food.

<http://jn.nutrition.org/cgi/content/full/130/4/1058S>

if you want to poison people, more efficacious methods exist.

your pal,
blake

"blake murphy" > wrote in message
.. .
|
| oh for god's sake. genuine msg allergies are actually pretty rare. from
| Journal of Nutrition. 2000;130:1058S-1062S:
|
| Monosodium glutamate (MSG) has a long history of use in foods as a flavor
| enhancer. In the United States, the Food and Drug Administration has
| classified MSG as generally recognized as safe (GRAS). Nevertheless, there
| is an ongoing debate exists concerning whether MSG causes any of the
| alleged reactions. A complex of symptoms after ingestion of a Chinese meal
| was first described in 1968. MSG was suggested to trigger these symptoms,
| which were referred to collectively as Chinese Restaurant Syndrome.
| Numerous reports, most of them anecdotal, were published after the original
| observation. Since then, clinical studies have been performed by many
| groups, with varying degrees of rigor in experimental design ranging from
| uncontrolled open challenges to double-blind, placebo controlled (DBPC)
| studies. Challenges in subjects who reported adverse reactions to MSG have
| included relatively few subjects and have failed to show significant
| reactions to MSG. Results of surveys and of clinical challenges with MSG in
| the general population reveal no evidence of untoward effects. We recently
| conducted a multicenter DBPC challenge study in 130 subjects (the largest
| to date) to analyze the response of subjects who report symptoms from
| ingesting MSG. The results suggest that large doses of MSG given without
| food may elicit more symptoms than a placebo in individuals who believe
| that they react adversely to MSG. However, the frequency of the responses
| was low and the responses reported were inconsistent and were not
| reproducible. The responses were not observed when MSG was given with food.
|
| <http://jn.nutrition.org/cgi/content/full/130/4/1058S>
|
| if you want to poison people, more efficacious methods exist.
|
| your pal,
| blake

Stu wrote:

> On Sun, 7 Feb 2010 12:14:54 -0500, blake murphy
> > wrote:
>
> > oh for god's sake. genuine msg allergies are actually pretty rare.

>
> Not if you have one

How's that?



Brian

--
Day 370 of the "no grouchy usenet posts" project

On Sun, 07 Feb 2010 12:46:40 -0600, Stu wrote:

> On Sun, 7 Feb 2010 12:14:54 -0500, blake murphy
> > wrote:
>
>>oh for god's sake. genuine msg allergies are actually pretty rare. from
>>Journal of Nutrition. 2000;130:1058S-1062S:
>
> Not if you have one

well, remember that pavane said:

> 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.

i don't think m.s.g. is killing even the people who are sensitive to it.

your pal,
blake

"pavane" wrote
> "brooklyn1" wrote

> | 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.

You must be MSG sensitive eh? Sheldon and I aren't. He's right that a pinch
of MSG can work wonders. It also due to it's natural flavor shift, tends to
make it easy to use less salt in a dish. Yes, it has sodium but at a
smaller percentage than table salt.

cshenk wrote:

> You must be MSG sensitive eh? Sheldon and I aren't. He's right that a
> pinch of MSG can work wonders. It also due to it's natural flavor
> shift, tends to make it easy to use less salt in a dish. Yes, it has
> sodium but at a smaller percentage than table salt.


I must be MSG sensitive too. That stuff does nasty things to me. Many
years ago I was working with a crew of guys who all loved Chinese food,
so we used to go to a local Chinese restaurant once or twice a week. We
discovered another one nearby that had a Thursday night special, a combo
plate for $4.25. There was a race to get back to our facility and a line
up of 4 guys desperate to use the toilet.

"Paul M. Cook" > wrote in message ...
|
| > wrote in message
| ...
| > 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.
| >
| > Thank you in advance ...
|
| Use dark soy sauce. It's mostly salt.

Speaking of which have you tried the new Tabasco Soy Sauce?
Wow and wow! Great flavor and quite a kick behind it, simply
perfect for Bloody Marys.

pavane

On Sat, 6 Feb 2010 12:03:31 -0800 (PST), 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.
>
> Thank you in advance ...

Buy a fine grind sea salt. I buy this:

http://www.saltworks.us/shop/product.asp?idProduct=63

Cost Plus World Market also has a similar house brand from Spain.

-sw

On Sat, 6 Feb 2010 23:56:04 -0600, Sqwertz wrote:

> On Sat, 6 Feb 2010 12:03:31 -0800 (PST), 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.
>>
>> Thank you in advance ...
>
> Buy a fine grind sea salt. I buy this:
>
> http://www.saltworks.us/shop/product.asp?idProduct=63
>
> Cost Plus World Market also has a similar house brand from Spain.
>
> -sw

i thought a lot of the appeal of sea salt was from the texture. from your
site:

La Baleine is a naturally evaporated sea salt from France. These crystals
crunch satisfyingly between your teeth and dissolves quickly. It is
available in "gros" (coarse for grinding) or "fin" (fine for shaking out of
a shaker).

i would think this disappears with a fine grind.

your pal,
blake

In article >,
Sqwertz > wrote:

> On Sat, 6 Feb 2010 12:03:31 -0800 (PST), 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.
> >
> > Thank you in advance ...
>
> Buy a fine grind sea salt. I buy this:
>
> http://www.saltworks.us/shop/product.asp?idProduct=63
>
> Cost Plus World Market also has a similar house brand from Spain.
>
> -sw

I just buy Morton Sea Salt from the grocery store. It's right next to
the regular salt and is already fine granulated.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Sun, 07 Feb 2010 13:06:04 -0600, Omelet wrote:

> In article >,
> Sqwertz > wrote:
>
>> Buy a fine grind sea salt. I buy this:
>>
>> http://www.saltworks.us/shop/product.asp?idProduct=63
>>
>> Cost Plus World Market also has a similar house brand from Spain.
>
> I just buy Morton Sea Salt from the grocery store. It's right next to
> the regular salt and is already fine granulated.

I'd never seen Morton Sea Salt, but I would bet it's what Cost Plus
is selling under it's own brand name.

http://mortonsalt.com/products/foodsalts/Sea_Salt.htm

Same container. Same exact size/weight. Twice the price.

-sw

In article
>,
" > 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.
>
> Thank you in advance ...

I've used a mortar and pestle to do this sometimes.
I have a marble one in the pantry. I also use it to grind spice seeds
such as celery seed.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe: