Seeing threads on both reminded me of a way of roasting potatoes. Cut a
slot in 2" - 2.5" potatoes and insert a bay leaf by gently squeezing the
tater to open it slightly. Toss with olive oil and sprinkle with a
little Maldon salt and then roast them.
Obiously, you and your guests don't eat the leaf.

On Sun, 17 Apr 2016 15:39:03 -0600, graham > wrote:

>Seeing threads on both reminded me of a way of roasting potatoes. Cut a
>slot in 2" - 2.5" potatoes and insert a bay leaf by gently squeezing the
>tater to open it slightly. Toss with olive oil and sprinkle with a
>little Maldon salt and then roast them.
>Obiously, you and your guests don't eat the leaf.

Great idea Graham. I'll try it, thanks.

On 4/17/2016 4:25 PM, Je�us wrote:
>> Obiously, you and your guests don't eat the leaf.
> Great idea Graham. I'll try it, thanks.

I think you should eat the leaf, and I mean really EAT IT!

"graham" > wrote in message
...
> Seeing threads on both reminded me of a way of roasting potatoes. Cut a
> slot in 2" - 2.5" potatoes and insert a bay leaf by gently squeezing the
> tater to open it slightly. Toss with olive oil and sprinkle with a little
> Maldon salt and then roast them.
> Obiously, you and your guests don't eat the leaf.

no kidding. I knew a guy who died that way. true story.

note: whenever someone says "true story", it means they are lying.

graham wrote in rec.food.cooking:

> Seeing threads on both reminded me of a way of roasting potatoes. Cut
> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
> squeezing the tater to open it slightly. Toss with olive oil and
> sprinkle with a little Maldon salt and then roast them. Obiously,
> you and your guests don't eat the leaf.

Would Maldon salt be the same OZ sea salt Peter sent me? I have a
little left.



--

On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:

> graham wrote in rec.food.cooking:
>
> > Seeing threads on both reminded me of a way of roasting potatoes. Cut
> > a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
> > squeezing the tater to open it slightly. Toss with olive oil and
> > sprinkle with a little Maldon salt and then roast them. Obiously,
> > you and your guests don't eat the leaf.
>
> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
> little left.

Maldon is French, artificially dried seawater - expensive due to PR
advertising.

What you have is this.

Australia
Murray River. Mine salt, solar evaporated. Big, pink pyramid crystals.
Made from underground brine from Murray Darling Basin. Light texture,
sharp and lasting taste.

If you want to replace it and can live without the pink color, try the
Cypriot salt that Trader Joe's sells. It's also solar evaporated.

Cyprus
Pyramid flakes. Seawater, sun-dried. Crunchy but dissolve very fast;
delicate structure.

--

sf

On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:

>graham wrote in rec.food.cooking:
>
>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>> squeezing the tater to open it slightly. Toss with olive oil and
>> sprinkle with a little Maldon salt and then roast them. Obiously,
>> you and your guests don't eat the leaf.
>
>Would Maldon salt be the same OZ sea salt Peter sent me? I have a
>little left.

Maldon salt, eh? I missed that. I wonder if it has any spiritual
qualities?

On Mon, 18 Apr 2016 12:44:27 +1000, Bruce > wrote:

>On Sun, 17 Apr 2016 19:38:32 -0700, sf > wrote:
>
>>On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
>>
>>> graham wrote in rec.food.cooking:
>>>
>>> > Seeing threads on both reminded me of a way of roasting potatoes. Cut
>>> > a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>>> > squeezing the tater to open it slightly. Toss with olive oil and
>>> > sprinkle with a little Maldon salt and then roast them. Obiously,
>>> > you and your guests don't eat the leaf.
>>>
>>> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
>>> little left.
>>
>>Maldon is French, artificially dried seawater - expensive due to PR
>>advertising.
>>
>>What you have is this.
>>
>>Australia
>>Murray River. Mine salt, solar evaporated. Big, pink pyramid crystals.
>>Made from underground brine from Murray Darling Basin. Light texture,
>>sharp and lasting taste.
>>
>>If you want to replace it and can live without the pink color, try the
>>Cypriot salt that Trader Joe's sells. It's also solar evaporated.
>>
>>Cyprus
>>Pyramid flakes. Seawater, sun-dried. Crunchy but dissolve very fast;
>>delicate structure.
>
>I wonder if anyone could distinguish the type of salt used in a dish
>in a blind taste test. A lot of it is marketing and ******ism.

A lot of it is, but not all. It would really depend what you're using
the salt with. With something like poached eggs, you should be able to
taste any real difference.

On 4/17/2016 8:38 PM, sf wrote:

> Maldon is French, artificially dried seawater - expensive due to PR
> advertising.
>
> What you have is this.
>
> Australia
> Murray River. Mine salt, solar evaporated. Big, pink pyramid crystals.
> Made from underground brine from Murray Darling Basin. Light texture,
> sharp and lasting taste.
>
> If you want to replace it and can live without the pink color, try the
> Cypriot salt that Trader Joe's sells. It's also solar evaporated.
>
> Cyprus
> Pyramid flakes. Seawater, sun-dried. Crunchy but dissolve very fast;
> delicate structure.
>

Nicely explained!

On 17/04/2016 8:38 PM, sf wrote:
> On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
>
>> graham wrote in rec.food.cooking:
>>
>>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
>>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>>> squeezing the tater to open it slightly. Toss with olive oil and
>>> sprinkle with a little Maldon salt and then roast them. Obiously,
>>> you and your guests don't eat the leaf.
>>
>> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
>> little left.
>
> Maldon is French, artificially dried seawater - expensive due to PR
> advertising.
>
Maldon is ENGLISH, from Maldon in Essex, N.E. of London.
Graham

On 17/04/2016 9:16 PM, Je�us wrote:
> On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
>
>> graham wrote in rec.food.cooking:
>>
>>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
>>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>>> squeezing the tater to open it slightly. Toss with olive oil and
>>> sprinkle with a little Maldon salt and then roast them. Obiously,
>>> you and your guests don't eat the leaf.
>>
>> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
>> little left.
>
> Maldon salt, eh? I missed that. I wonder if it has any spiritual
> qualities?
>
Yes! Try some and you'll never vote for Australia becoming a republic:-)

On 17/04/2016 8:06 PM, cshenk wrote:
> graham wrote in rec.food.cooking:
>
>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>> squeezing the tater to open it slightly. Toss with olive oil and
>> sprinkle with a little Maldon salt and then roast them. Obiously,
>> you and your guests don't eat the leaf.
>
> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
> little left.
>
>
>
I don't know. Maldon consists of large flakes of NaCl. You could
therefore use any for the flavour, but not the look.

On Sun, 17 Apr 2016 22:06:22 -0600, graham > wrote:

>On 17/04/2016 9:16 PM, Je?us wrote:
>> On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
>>
>>> graham wrote in rec.food.cooking:
>>>
>>>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
>>>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>>>> squeezing the tater to open it slightly. Toss with olive oil and
>>>> sprinkle with a little Maldon salt and then roast them. Obiously,
>>>> you and your guests don't eat the leaf.
>>>
>>> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
>>> little left.
>>
>> Maldon salt, eh? I missed that. I wonder if it has any spiritual
>> qualities?
>>
>Yes! Try some and you'll never vote for Australia becoming a republic:-)

The Queen needs to decree that all Australians eat Maldon salt then!

On Mon, 18 Apr 2016 13:25:15 +1000, Bruce > wrote:

>On Mon, 18 Apr 2016 13:18:22 +1000, Jeßus > wrote:
>
>>On Mon, 18 Apr 2016 12:44:27 +1000, Bruce > wrote:
>>
>>>On Sun, 17 Apr 2016 19:38:32 -0700, sf > wrote:
>>>
>>>>On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
>>>>
>>>>> graham wrote in rec.food.cooking:
>>>>>
>>>>> > Seeing threads on both reminded me of a way of roasting potatoes. Cut
>>>>> > a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>>>>> > squeezing the tater to open it slightly. Toss with olive oil and
>>>>> > sprinkle with a little Maldon salt and then roast them. Obiously,
>>>>> > you and your guests don't eat the leaf.
>>>>>
>>>>> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
>>>>> little left.
>>>>
>>>>Maldon is French, artificially dried seawater - expensive due to PR
>>>>advertising.
>>>>
>>>>What you have is this.
>>>>
>>>>Australia
>>>>Murray River. Mine salt, solar evaporated. Big, pink pyramid crystals.
>>>>Made from underground brine from Murray Darling Basin. Light texture,
>>>>sharp and lasting taste.
>>>>
>>>>If you want to replace it and can live without the pink color, try the
>>>>Cypriot salt that Trader Joe's sells. It's also solar evaporated.
>>>>
>>>>Cyprus
>>>>Pyramid flakes. Seawater, sun-dried. Crunchy but dissolve very fast;
>>>>delicate structure.
>>>
>>>I wonder if anyone could distinguish the type of salt used in a dish
>>>in a blind taste test. A lot of it is marketing and ******ism.
>>
>>A lot of it is, but not all. It would really depend what you're using
>>the salt with. With something like poached eggs, you should be able to
>>taste any real difference.
>
>Yes, I guess it depends what you use it for. If you put it in an oven
>dish or a stew, it won't matter very much.

I know I can definitely taste the Himalayan pink salt flakes on my
poached eggs, different to plain salt. In a stew - no chance, so may
as well use ordinary salt for that.

On 17/04/2016 10:11 PM, Je�us wrote:
> On Sun, 17 Apr 2016 22:06:22 -0600, graham > wrote:
>
>> On 17/04/2016 9:16 PM, Je?us wrote:
>>> On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
>>>
>>>> graham wrote in rec.food.cooking:
>>>>
>>>>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
>>>>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>>>>> squeezing the tater to open it slightly. Toss with olive oil and
>>>>> sprinkle with a little Maldon salt and then roast them. Obiously,
>>>>> you and your guests don't eat the leaf.
>>>>
>>>> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
>>>> little left.
>>>
>>> Maldon salt, eh? I missed that. I wonder if it has any spiritual
>>> qualities?
>>>
>> Yes! Try some and you'll never vote for Australia becoming a republic:-)
>
> The Queen needs to decree that all Australians eat Maldon salt then!
>
While standing to attention!

On 4/17/2016 10:17 PM, graham wrote:
>> The Queen needs to decree that all Australians eat Maldon salt then!
>>
> While standing to attention!

GAG!

You servile brit-pawn.

On Mon, 18 Apr 2016 12:44:27 +1000, Bruce > wrote:

> On Sun, 17 Apr 2016 19:38:32 -0700, sf > wrote:
>
> >On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
> >
> >> graham wrote in rec.food.cooking:
> >>
> >> > Seeing threads on both reminded me of a way of roasting potatoes. Cut
> >> > a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
> >> > squeezing the tater to open it slightly. Toss with olive oil and
> >> > sprinkle with a little Maldon salt and then roast them. Obiously,
> >> > you and your guests don't eat the leaf.
> >>
> >> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
> >> little left.
> >
> >Maldon is French, artificially dried seawater - expensive due to PR
> >advertising.
> >
> >What you have is this.
> >
> >Australia
> >Murray River. Mine salt, solar evaporated. Big, pink pyramid crystals.
> >Made from underground brine from Murray Darling Basin. Light texture,
> >sharp and lasting taste.
> >
> >If you want to replace it and can live without the pink color, try the
> >Cypriot salt that Trader Joe's sells. It's also solar evaporated.
> >
> >Cyprus
> >Pyramid flakes. Seawater, sun-dried. Crunchy but dissolve very fast;
> >delicate structure.
>
> I wonder if anyone could distinguish the type of salt used in a dish
> in a blind taste test. A lot of it is marketing and ******ism.

Marketing is the word that escaped me. Thanks.

Pyramid salt is a finishing salt and used for decorative purposes.
Use it in any recipe that calls for flaked salt or Maldon.

--

sf

On Monday, 18 April 2016 03:38:24 UTC+1, sf wrote:
> On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
>
> > graham wrote in rec.food.cooking:
> >
> > > Seeing threads on both reminded me of a way of roasting potatoes. Cut
> > > a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
> > > squeezing the tater to open it slightly. Toss with olive oil and
> > > sprinkle with a little Maldon salt and then roast them. Obiously,
> > > you and your guests don't eat the leaf.
> >
> > Would Maldon salt be the same OZ sea salt Peter sent me? I have a
> > little left.
>
> Maldon is French, artificially dried seawater - expensive due to PR
> advertising.
>
>No it isn't, Maldon salt is British and there is nothing artificial about it.

http://www.maldonsalt.co.uk/

Cherry

On Sun, 17 Apr 2016 22:17:16 -0600, graham > wrote:

>On 17/04/2016 10:11 PM, Je?us wrote:
>> On Sun, 17 Apr 2016 22:06:22 -0600, graham > wrote:
>>
>>> On 17/04/2016 9:16 PM, Je?us wrote:
>>>> On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
>>>>
>>>>> graham wrote in rec.food.cooking:
>>>>>
>>>>>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
>>>>>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>>>>>> squeezing the tater to open it slightly. Toss with olive oil and
>>>>>> sprinkle with a little Maldon salt and then roast them. Obiously,
>>>>>> you and your guests don't eat the leaf.
>>>>>
>>>>> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
>>>>> little left.
>>>>
>>>> Maldon salt, eh? I missed that. I wonder if it has any spiritual
>>>> qualities?
>>>>
>>> Yes! Try some and you'll never vote for Australia becoming a republic:-)
>>
>> The Queen needs to decree that all Australians eat Maldon salt then!
>>
>While standing to attention!

With a bg of corgis barking

In article >,
says...
>
> "graham" > wrote in message
> ...
> > Seeing threads on both reminded me of a way of roasting potatoes. Cut a
> > slot in 2" - 2.5" potatoes and insert a bay leaf by gently squeezing the
> > tater to open it slightly. Toss with olive oil and sprinkle with a little
> > Maldon salt and then roast them.
> > Obiously, you and your guests don't eat the leaf.
>
> no kidding. I knew a guy who died that way. true story.

Filthy global conspiracy revealed. The truth will out. For thousands
of years, millions have died from not eating bayleaves.

Janet UK

In article >, says...
>
> On 17/04/2016 8:38 PM, sf wrote:
> > On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
> >
> >> graham wrote in rec.food.cooking:
> >>
> >>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
> >>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
> >>> squeezing the tater to open it slightly. Toss with olive oil and
> >>> sprinkle with a little Maldon salt and then roast them. Obiously,
> >>> you and your guests don't eat the leaf.
> >>
> >> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
> >> little left.
> >
> > Maldon is French, artificially dried seawater - expensive due to PR
> > advertising.
> >
> Maldon is ENGLISH, from Maldon in Essex, N.E. of London.
> Graham

Mon dieu Gra'am, 'as noboddy told vou mal is a very bad French word?
Essex 'as too much sex to be in Angleterre.

Janet UK

Janet wrote:
>
> Filthy global conspiracy revealed. The truth will out. For thousands
> of years, millions have died from not eating bayleaves.

LOL!

I looked up bay leaves recently due to all the discussions. I'm like
sf...I've never noticed a difference if I used them or not. I did read
though that you can powder them but to be careful...if you add too
much, you will get a strong taste of eucalyptus or "Vicks Vapor Rub."

If that's true, it explains why recipes use whole leaves to just get a
hint of the flavor. If that's true I also wonder WHY people use this
heinous leaf in various dishes. Mild or not, I don't want the flavor
of Vicks Vapor Rub in my food.

On 4/17/2016 10:38 PM, sf wrote:
>
> Maldon is French, artificially dried seawater - expensive due to PR
> advertising.
>
Really? I thought Maldon salt was English.

On Mon, 18 Apr 2016 08:25:19 -0400, Gary > wrote:

>Janet wrote:
>>
>> Filthy global conspiracy revealed. The truth will out. For thousands
>> of years, millions have died from not eating bayleaves.
>
>LOL!
>
>I looked up bay leaves recently due to all the discussions. I'm like
>sf...I've never noticed a difference if I used them or not. I did read
>though that you can powder them but to be careful...if you add too
>much, you will get a strong taste of eucalyptus or "Vicks Vapor Rub."
>
>If that's true, it explains why recipes use whole leaves to just get a
>hint of the flavor. If that's true I also wonder WHY people use this
>heinous leaf in various dishes. Mild or not, I don't want the flavor
>of Vicks Vapor Rub in my food.

Many == most all? -- versions of commercial pickling spice contain
crumbled bay leaf. I wonder how many pickle eaters have died over the
centuries? And why hasn't out government done something about this
dangerous inclusion? There oughta be a law! Get my Congressman on
the phone!
Janet US

"Janet B" > wrote in message
...
> On Mon, 18 Apr 2016 08:25:19 -0400, Gary > wrote:
>
>>Janet wrote:
>>>
>>> Filthy global conspiracy revealed. The truth will out. For thousands
>>> of years, millions have died from not eating bayleaves.
>>
>>LOL!
>>
>>I looked up bay leaves recently due to all the discussions. I'm like
>>sf...I've never noticed a difference if I used them or not. I did read
>>though that you can powder them but to be careful...if you add too
>>much, you will get a strong taste of eucalyptus or "Vicks Vapor Rub."
>>
>>If that's true, it explains why recipes use whole leaves to just get a
>>hint of the flavor. If that's true I also wonder WHY people use this
>>heinous leaf in various dishes. Mild or not, I don't want the flavor
>>of Vicks Vapor Rub in my food.
>
> Many == most all? -- versions of commercial pickling spice contain
> crumbled bay leaf. I wonder how many pickle eaters have died over the
> centuries? And why hasn't out government done something about this
> dangerous inclusion? There oughta be a law! Get my Congressman on
> the phone!
> Janet US

I am sure they contain chemicals that, in ridiculously high quantities, will
cause cancer in cancer prone rat species.

And no doubt they somehow contribute to global warming/climate
change/mankind is evil in whatever it does.

On Sun, 17 Apr 2016 22:08:31 -0600, graham > wrote:

>On 17/04/2016 8:06 PM, cshenk wrote:
>> graham wrote in rec.food.cooking:
>>
>>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
>>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>>> squeezing the tater to open it slightly. Toss with olive oil and
>>> sprinkle with a little Maldon salt and then roast them. Obiously,
>>> you and your guests don't eat the leaf.
>>
>> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
>> little left.
>>
>>
>>
>I don't know. Maldon consists of large flakes of NaCl. You could
>therefore use any for the flavour, but not the look.

Wait for it . . . Julie will be along any minute with a definitive
Both-Hell answer.
Janet US

On 2016-04-18 10:21 AM, taxed and spent wrote:

> I am sure they contain chemicals that, in ridiculously high quantities, will
> cause cancer in cancer prone rat species.
>
> And no doubt they somehow contribute to global warming/climate
> change/mankind is evil in whatever it does.

I guess that you don't appreciate the value of testing toxicity in
ingredients and medications as some of us do. Look at the case of
Thalidomide. It was used in the 1950s and 60s for a variety of problems,
one of them being morning sickness. It was determined to be the cause
of thousands of babies being born will malformed or missing limbs. The
US FDA refused to allow it. While there were more than 10,000
Thalidomide babies born in the world, there were less than 2 dozen of
them in the US.

On 18/04/2016 8:37 AM, Dave Smith wrote:
> On 2016-04-18 10:21 AM, taxed and spent wrote:
>
>> I am sure they contain chemicals that, in ridiculously high
>> quantities, will
>> cause cancer in cancer prone rat species.
>>
>> And no doubt they somehow contribute to global warming/climate
>> change/mankind is evil in whatever it does.
>
> I guess that you don't appreciate the value of testing toxicity in
> ingredients and medications as some of us do. Look at the case of
> Thalidomide. It was used in the 1950s and 60s for a variety of problems,
> one of them being morning sickness. It was determined to be the cause
> of thousands of babies being born will malformed or missing limbs. The
> US FDA refused to allow it. While there were more than 10,000
> Thalidomide babies born in the world, there were less than 2 dozen of
> them in the US.
>
>
Note that it was a Canadian Dr working at the FDA who wouldn't allow it.
She died a few months ago.

On 18/04/2016 8:22 AM, Janet B wrote:
> On Sun, 17 Apr 2016 22:08:31 -0600, graham > wrote:
>
>> On 17/04/2016 8:06 PM, cshenk wrote:
>>> graham wrote in rec.food.cooking:
>>>
>>>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
>>>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>>>> squeezing the tater to open it slightly. Toss with olive oil and
>>>> sprinkle with a little Maldon salt and then roast them. Obiously,
>>>> you and your guests don't eat the leaf.
>>>
>>> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
>>> little left.
>>>
>>>
>>>
>> I don't know. Maldon consists of large flakes of NaCl. You could
>> therefore use any for the flavour, but not the look.
>
> Wait for it . . . Julie will be along any minute with a definitive
> Both-Hell answer.
> Janet US
>
:-) However, I can't be bothered to read her posts. Life is too short as
it is!!
Graham

On 4/17/2016 11:18 PM, Je�us wrote:

>>
>> I wonder if anyone could distinguish the type of salt used in a dish
>> in a blind taste test. A lot of it is marketing and ******ism.
>
> A lot of it is, but not all. It would really depend what you're using
> the salt with. With something like poached eggs, you should be able to
> taste any real difference.
>

Taste wise, it is t he ot her mineral s included that can make a
difference. My limited experience is that the texture and mouth feel
are different. More crunch and a burst of salty flavor. At the
ridiculous price of some salts I'm not inclined to try them unless I
could get a small sample first.

On 4/18/2016 4:47 AM, wrote:
>> While standing to attention!
> With a bg of corgis barking

Hump my arse, Lucrezia!

Do it NOW!

On 4/17/2016 11:16 PM, Je�us wrote:
> On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
>
>> graham wrote in rec.food.cooking:
>>
>>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
>>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>>> squeezing the tater to open it slightly. Toss with olive oil and
>>> sprinkle with a little Maldon salt and then roast them. Obiously,
>>> you and your guests don't eat the leaf.
>>
>> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
>> little left.
>
> Maldon salt, eh? I missed that. I wonder if it has any spiritual
> qualities?
>

I used Karl Maldon salt and my nose swelled.

On 4/18/2016 5:11 AM, Janet wrote:

> Filthy global conspiracy revealed. The truth will out.


I have your home telly number, may I share?

On 4/18/2016 5:21 AM, Janet wrote:
> Essex 'as too much sex to be in Angleterre.


Does your dog hump you face to face?

On 4/18/2016 7:46 AM, Janet wrote:
> Some Americans don't know the difference.


Some Unfree Kingom ****s stink like Durian.

On 4/18/2016 8:44 AM, graham wrote:
> Note that it was a Canadian Dr


Canucklehead drunkard?

Ayup.

On 4/18/2016 8:47 AM, graham wrote:
> Life is too short as it is!!
> Graham


For you, not nearly short enough.

On 4/18/2016 11:18 AM, Ed Pawlowski wrote:
> On 4/17/2016 11:16 PM, Je�us wrote:
>> On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
>>
>>> graham wrote in rec.food.cooking:
>>>
>>>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
>>>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>>>> squeezing the tater to open it slightly. Toss with olive oil and
>>>> sprinkle with a little Maldon salt and then roast them. Obiously,
>>>> you and your guests don't eat the leaf.
>>>
>>> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
>>> little left.
>>
>> Maldon salt, eh? I missed that. I wonder if it has any spiritual
>> qualities?
>>
>
> I used Karl Maldon salt and my nose swelled.
>
LOLOL!!!!

On 4/17/2016 11:01 PM, Bruce wrote:
> That makes sense.

....even if I don't...

On 4/17/2016 9:25 PM, Bruce wrote:
> Yes, I guess it depends what you use it for.

I prefer a dildo rammed hard up my auzzie arse.