I bought some of this awhile back. I've been using it on steak and everyone
loves the stuff. The problem? I used it all up. My jar says $8.99 as the
price but I know I paid less for it. I think it was a clearance item that I
added to an order, perhaps from Sur La Table? Can't remember. At any rate,
they have none now.

I did find the maker's website. They are selling it for $9.95. I do want
some more but don't want to pay that much. Anyone seen it elsewhere online
for less? Thanks!

http://www.chefsalt.com/shop/index.p...roducts_ id=4

On 2/18/2018 10:56 AM, Sqwertz wrote:
> On Sat, 17 Feb 2018 21:41:05 -0800, Julie Bove wrote:
>
>> I bought some of this awhile back. I've been using it on steak and everyone
>> loves the stuff. The problem? I used it all up. My jar says $8.99 as the
>> price but I know I paid less for it. I think it was a clearance item that I
>> added to an order, perhaps from Sur La Table? Can't remember. At any rate,
>> they have none now.
>>
>> I did find the maker's website. They are selling it for $9.95. I do want
>> some more but don't want to pay that much. Anyone seen it elsewhere online
>> for less? Thanks!
>>
>> http://www.chefsalt.com/shop/index.p...roducts_ id=4
>
> With all the online shopping you do, you should easily be able to
> search the web for anyplace that has it cheaper without having to
> enlist some gullible schmuck here to do it for you.
>
From her citation, it's prepared in "porcelain-lined salt evaporation
pans on islands off the coast of Lyon, France." Oh, woo hoo. It's
french salt.

Further:

"the rugged jumbled salt crystals look pristine and transparent. They
pick up their characteristic grey opacity when clay scraped off the
floor of the evaporation pans mixes with the salt during raking. The
crystalline character of Noirmoutier is raucous and chaotic and nearly
saturated with sea water. Perfect for keeping steaks and chops moist and
juicy."

So, it's basically expensive, dirty imported salt. Not impressed.

Jill

On 2018-02-18 9:19 AM, jmcquown wrote:
> On 2/18/2018 10:56 AM, Sqwertz wrote:
>> On Sat, 17 Feb 2018 21:41:05 -0800, Julie Bove wrote:
>>
>>> I bought some of this awhile back. I've been using it on steak and
>>> everyone
>>> loves the stuff. The problem? I used it all up. My jar says $8.99 as the
>>> price but I know I paid less for it. I think it was a clearance item
>>> that I
>>> added to an order, perhaps from Sur La Table? Can't remember. At any
>>> rate,
>>> they have none now.
>>>
>>> I did find the maker's website. They are selling it for $9.95. I do want
>>> some more but don't want to pay that much. Anyone seen it elsewhere
>>> online
>>> for less? Thanks!
>>>
>>> http://www.chefsalt.com/shop/index.p...roducts_ id=4
>>>
>>
>> With all the online shopping you do, you should easily be able to
>> search the web for anyplace that has it cheaper without having to
>> enlist some gullible schmuck here to do it for you.
>>
> From her citation, it's prepared in "porcelain-lined salt evaporation
> pans on islands off the coast of Lyon, France."Â* Oh, woo hoo.Â* It's
> french salt.
>
> Further:
>
> "the rugged jumbled salt crystals look pristine and transparent. They
> pick up their characteristic grey opacity when clay scraped off the
> floor of the evaporation pans mixes with the salt during raking. The
> crystalline character of Noirmoutier is raucous and chaotic and nearly
> saturated with sea water. Perfect for keeping steaks and chops moist and
> juicy."
>
> So, it's basically expensive, dirty imported salt.Â* Not impressed.
>
But Jill, it has spiritual properties:-)
Graham

On Sun, 18 Feb 2018 12:30:55 -0700, graham > wrote:

>On 2018-02-18 9:19 AM, jmcquown wrote:
>>>
>> From her citation, it's prepared in "porcelain-lined salt evaporation
>> pans on islands off the coast of Lyon, France."* Oh, woo hoo.* It's
>> french salt.
>>
>> Further:
>>
>> "the rugged jumbled salt crystals look pristine and transparent. They
>> pick up their characteristic grey opacity when clay scraped off the
>> floor of the evaporation pans mixes with the salt during raking. The
>> crystalline character of Noirmoutier is raucous and chaotic and nearly
>> saturated with sea water. Perfect for keeping steaks and chops moist and
>> juicy."
>>
>> So, it's basically expensive, dirty imported salt.* Not impressed.
>>
>But Jill, it has spiritual properties:-)

And marketing properties.

"Sqwertz" > wrote in message
...
> On Sat, 17 Feb 2018 21:41:05 -0800, Julie Bove wrote:
>
>> I bought some of this awhile back. I've been using it on steak and
>> everyone
>> loves the stuff. The problem? I used it all up. My jar says $8.99 as the
>> price but I know I paid less for it. I think it was a clearance item that
>> I
>> added to an order, perhaps from Sur La Table? Can't remember. At any
>> rate,
>> they have none now.
>>
>> I did find the maker's website. They are selling it for $9.95. I do want
>> some more but don't want to pay that much. Anyone seen it elsewhere
>> online
>> for less? Thanks!
>>
>> http://www.chefsalt.com/shop/index.p...roducts_ id=4
>
> With all the online shopping you do, you should easily be able to
> search the web for anyplace that has it cheaper without having to
> enlist some gullible schmuck here to do it for you.
>
> Or did you want everybone to tell you you're an idiot for being on a
> very limited budget and buying seasoned salt for $55/lb?

I only found it at one other place and it was even more expensive. I don't
need anyone to search. Just wondered if they had seen it. Surely I am not
the only one who uses it?

"jmcquown" > wrote in message
...
> On 2/18/2018 10:56 AM, Sqwertz wrote:
>> On Sat, 17 Feb 2018 21:41:05 -0800, Julie Bove wrote:
>>
>>> I bought some of this awhile back. I've been using it on steak and
>>> everyone
>>> loves the stuff. The problem? I used it all up. My jar says $8.99 as the
>>> price but I know I paid less for it. I think it was a clearance item
>>> that I
>>> added to an order, perhaps from Sur La Table? Can't remember. At any
>>> rate,
>>> they have none now.
>>>
>>> I did find the maker's website. They are selling it for $9.95. I do want
>>> some more but don't want to pay that much. Anyone seen it elsewhere
>>> online
>>> for less? Thanks!
>>>
>>> http://www.chefsalt.com/shop/index.p...roducts_ id=4
>>
>> With all the online shopping you do, you should easily be able to
>> search the web for anyplace that has it cheaper without having to
>> enlist some gullible schmuck here to do it for you.
>>
> From her citation, it's prepared in "porcelain-lined salt evaporation pans
> on islands off the coast of Lyon, France." Oh, woo hoo. It's french
> salt.
>
> Further:
>
> "the rugged jumbled salt crystals look pristine and transparent. They pick
> up their characteristic grey opacity when clay scraped off the floor of
> the evaporation pans mixes with the salt during raking. The crystalline
> character of Noirmoutier is raucous and chaotic and nearly saturated with
> sea water. Perfect for keeping steaks and chops moist and juicy."
>
> So, it's basically expensive, dirty imported salt. Not impressed.

It's mixed with other ingredients.

"l not -l" > wrote in message
...
>
> On 18-Feb-2018, jmcquown > wrote:
>
>> On 2/18/2018 10:56 AM, Sqwertz wrote:
>> > On Sat, 17 Feb 2018 21:41:05 -0800, Julie Bove wrote:
>> >
>> >> I bought some of this awhile back. I've been using it on
>> >> steak and everyone
>> >> loves the stuff. The problem? I used it all up. My jar says
>> >> $8.99 as the
>> >> price but I know I paid less for it. I think it was a
>> >> clearance item that I
>> >> added to an order, perhaps from Sur La Table? Can't
>> >> remember. At any rate,
>> >> they have none now.
>> >>
>> >> I did find the maker's website. They are selling it for
>> >> $9.95. I do want
>> >> some more but don't want to pay that much. Anyone seen it
>> >> elsewhere online
>> >> for less? Thanks!
>> >>
>> >> http://www.chefsalt.com/shop/index.p...roducts_ id=4
>> >
>> > With all the online shopping you do, you should easily be
>> > able to
>> > search the web for anyplace that has it cheaper without
>> > having to
>> > enlist some gullible schmuck here to do it for you.
>> >
>> From her citation, it's prepared in "porcelain-lined salt
>> evaporation
>> pans on islands off the coast of Lyon, France." Oh, woo hoo.
>> It's
>> french salt.
>>
>> Further:
>>
>> "the rugged jumbled salt crystals look pristine and
>> transparent. They
>> pick up their characteristic grey opacity when clay scraped off
>> the
>> floor of the evaporation pans mixes with the salt during
>> raking. The
>> crystalline character of Noirmoutier is raucous and chaotic and
>> nearly
>> saturated with sea water. Perfect for keeping steaks and chops
>> moist and
>> juicy."
>>
>> So, it's basically expensive, dirty imported salt. Not
>> impressed.
>>
>> Jill
> Sounds like expensive rock salt. For a buck a pound, she could
> pick up rock salt and fput it in a salt grinder to save big $$$
> for dirty salt.

She didn't post the whole thing. There are seasonings mixed in.

On Sunday, February 18, 2018 at 3:46:21 PM UTC-5, Julie Bove wrote:
> "Sqwertz" > wrote in message
> ...
> > On Sat, 17 Feb 2018 21:41:05 -0800, Julie Bove wrote:
> >
> >> I bought some of this awhile back. I've been using it on steak and
> >> everyone
> >> loves the stuff. The problem? I used it all up. My jar says $8.99 as the
> >> price but I know I paid less for it. I think it was a clearance item that
> >> I
> >> added to an order, perhaps from Sur La Table? Can't remember. At any
> >> rate,
> >> they have none now.
> >>
> >> I did find the maker's website. They are selling it for $9.95. I do want
> >> some more but don't want to pay that much. Anyone seen it elsewhere
> >> online
> >> for less? Thanks!
> >>
> >> http://www.chefsalt.com/shop/index.p...roducts_ id=4
> >
> > With all the online shopping you do, you should easily be able to
> > search the web for anyplace that has it cheaper without having to
> > enlist some gullible schmuck here to do it for you.
> >
> > Or did you want everybone to tell you you're an idiot for being on a
> > very limited budget and buying seasoned salt for $55/lb?
>
> I only found it at one other place and it was even more expensive. I don't
> need anyone to search. Just wondered if they had seen it. Surely I am not
> the only one who uses it?

You might be. I use Morton iodized salt or Morton kosher salt, depending
on the application.

Cindy Hamilton

On Sun, 18 Feb 2018 14:24:12 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, February 18, 2018 at 3:46:21 PM UTC-5, Julie Bove wrote:

>> I only found it at one other place and it was even more expensive. I don't
>> need anyone to search. Just wondered if they had seen it. Surely I am not
>> the only one who uses it?
>
>You might be. I use Morton iodized salt or Morton kosher salt, depending
>on the application.

I go to the supermarket and ask them if they sell salt. Then I use
what they give me. I think it's called Salt.

On 2/18/2018 4:24 PM, Cindy Hamilton wrote:
> On Sunday, February 18, 2018 at 3:46:21 PM UTC-5, Julie Bove wrote:
>> "Sqwertz" > wrote in message
>> ...
>>> On Sat, 17 Feb 2018 21:41:05 -0800, Julie Bove wrote:
>>>
>>>> I bought some of this awhile back. I've been using it on steak and
>>>> everyone
>>>> loves the stuff. The problem? I used it all up. My jar says $8.99 as the
>>>> price but I know I paid less for it. I think it was a clearance item that
>>>> I
>>>> added to an order, perhaps from Sur La Table? Can't remember. At any
>>>> rate,
>>>> they have none now.
>>>>
>>>> I did find the maker's website. They are selling it for $9.95. I do want
>>>> some more but don't want to pay that much. Anyone seen it elsewhere
>>>> online
>>>> for less? Thanks!
>>>>
>>>> http://www.chefsalt.com/shop/index.p...roducts_ id=4
>>>
>>> With all the online shopping you do, you should easily be able to
>>> search the web for anyplace that has it cheaper without having to
>>> enlist some gullible schmuck here to do it for you.
>>>
>>> Or did you want everybone to tell you you're an idiot for being on a
>>> very limited budget and buying seasoned salt for $55/lb?
>>
>> I only found it at one other place and it was even more expensive. I don't
>> need anyone to search. Just wondered if they had seen it. Surely I am not
>> the only one who uses it?
>
> You might be. I use Morton iodized salt or Morton kosher salt, depending
> on the application.
>
> Cindy Hamilton
>
While I agree that in general all salt tastes the same, I was gifted
with some sel gris/grey sea salt a few years ago and it was different
from the table and other sea salts I usually use. Hard to explain but
softer and with more flavor than other salts. I have treasured it and
use it sparingly and will definitely replace it when it is gone even
though it is expensive.

If it is the dirt that gives it that extra special flavor that is ok by me.

On Mon, 19 Feb 2018 06:53:26 +1100, Bruce >
wrote:

>On Sun, 18 Feb 2018 12:30:55 -0700, graham > wrote:
>
>>On 2018-02-18 9:19 AM, jmcquown wrote:
>>>>
>>> From her citation, it's prepared in "porcelain-lined salt evaporation
>>> pans on islands off the coast of Lyon, France."* Oh, woo hoo.* It's
>>> french salt.
>>>
>>> Further:
>>>
>>> "the rugged jumbled salt crystals look pristine and transparent. They
>>> pick up their characteristic grey opacity when clay scraped off the
>>> floor of the evaporation pans mixes with the salt during raking. The
>>> crystalline character of Noirmoutier is raucous and chaotic and nearly
>>> saturated with sea water. Perfect for keeping steaks and chops moist and
>>> juicy."
>>>
>>> So, it's basically expensive, dirty imported salt.* Not impressed.
>>>
>>But Jill, it has spiritual properties:-)
>
>And marketing properties.

PT Barnum...

On Sun, 18 Feb 2018 12:46:14 -0800, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Sat, 17 Feb 2018 21:41:05 -0800, Julie Bove wrote:
>>
>>> I bought some of this awhile back. I've been using it on steak and
>>> everyone
>>> loves the stuff. The problem? I used it all up. My jar says $8.99 as the
>>> price but I know I paid less for it. I think it was a clearance item that
>>> I
>>> added to an order, perhaps from Sur La Table? Can't remember. At any
>>> rate,
>>> they have none now.
>>>
>>> I did find the maker's website. They are selling it for $9.95. I do want
>>> some more but don't want to pay that much. Anyone seen it elsewhere
>>> online
>>> for less? Thanks!
>>>
>>> http://www.chefsalt.com/shop/index.p...roducts_ id=4
>>
>> With all the online shopping you do, you should easily be able to
>> search the web for anyplace that has it cheaper without having to
>> enlist some gullible schmuck here to do it for you.
>>
>> Or did you want everybone to tell you you're an idiot for being on a
>> very limited budget and buying seasoned salt for $55/lb?
>
>I only found it at one other place and it was even more expensive. I don't
>need anyone to search. Just wondered if they had seen it. Surely I am not
>the only one who uses it?


WOW!! "7 salt', a mixture from around the world, and ONLY $11 for
half a pound! www.chefsalt.com


For people with more MONEY than sense.


..

On Sun, 18 Feb 2018 12:47:32 -0800, "Julie Bove"
> wrote:

>
>"l not -l" > wrote in message
...
>>
>> On 18-Feb-2018, jmcquown > wrote:
>>
>>> On 2/18/2018 10:56 AM, Sqwertz wrote:
>>> > On Sat, 17 Feb 2018 21:41:05 -0800, Julie Bove wrote:
>>> >
>>> >> I bought some of this awhile back. I've been using it on
>>> >> steak and everyone
>>> >> loves the stuff. The problem? I used it all up. My jar says
>>> >> $8.99 as the
>>> >> price but I know I paid less for it. I think it was a
>>> >> clearance item that I
>>> >> added to an order, perhaps from Sur La Table? Can't
>>> >> remember. At any rate,
>>> >> they have none now.
>>> >>
>>> >> I did find the maker's website. They are selling it for
>>> >> $9.95. I do want
>>> >> some more but don't want to pay that much. Anyone seen it
>>> >> elsewhere online
>>> >> for less? Thanks!
>>> >>
>>> >> http://www.chefsalt.com/shop/index.p...roducts_ id=4
>>> >
>>> > With all the online shopping you do, you should easily be
>>> > able to
>>> > search the web for anyplace that has it cheaper without
>>> > having to
>>> > enlist some gullible schmuck here to do it for you.
>>> >
>>> From her citation, it's prepared in "porcelain-lined salt
>>> evaporation
>>> pans on islands off the coast of Lyon, France." Oh, woo hoo.
>>> It's
>>> french salt.
>>>
>>> Further:
>>>
>>> "the rugged jumbled salt crystals look pristine and
>>> transparent. They
>>> pick up their characteristic grey opacity when clay scraped off
>>> the
>>> floor of the evaporation pans mixes with the salt during
>>> raking. The
>>> crystalline character of Noirmoutier is raucous and chaotic and
>>> nearly
>>> saturated with sea water. Perfect for keeping steaks and chops
>>> moist and
>>> juicy."
>>>
>>> So, it's basically expensive, dirty imported salt. Not
>>> impressed.
>>>
>>> Jill
>> Sounds like expensive rock salt. For a buck a pound, she could
>> pick up rock salt and fput it in a salt grinder to save big $$$
>> for dirty salt.
>
>She didn't post the whole thing. There are seasonings mixed in.

Yeah, like porcelain, because we all KNOW how good and necessary
THAT is to good health!

On 2/18/2018 5:56 PM, Bruce wrote:
> On Sun, 18 Feb 2018 14:24:12 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Sunday, February 18, 2018 at 3:46:21 PM UTC-5, Julie Bove wrote:
>
>>> I only found it at one other place and it was even more expensive. I don't
>>> need anyone to search. Just wondered if they had seen it. Surely I am not
>>> the only one who uses it?
>>
>> You might be. I use Morton iodized salt or Morton kosher salt, depending
>> on the application.
>
> I go to the supermarket and ask them if they sell salt. Then I use
> what they give me. I think it's called Salt.
>

There really is a difference in the eating with some salts. A lot of it
is the crunch factor when biting the food. I have an overpriced
finishing salt that I put on steaks or chops for that reason. In a
soup, it is a waste.

> wrote in message
...
> On Sun, 18 Feb 2018 12:47:32 -0800, "Julie Bove"
> > wrote:
>
>>
>>"l not -l" > wrote in message
...
>>>
>>> On 18-Feb-2018, jmcquown > wrote:
>>>
>>>> On 2/18/2018 10:56 AM, Sqwertz wrote:
>>>> > On Sat, 17 Feb 2018 21:41:05 -0800, Julie Bove wrote:
>>>> >
>>>> >> I bought some of this awhile back. I've been using it on
>>>> >> steak and everyone
>>>> >> loves the stuff. The problem? I used it all up. My jar says
>>>> >> $8.99 as the
>>>> >> price but I know I paid less for it. I think it was a
>>>> >> clearance item that I
>>>> >> added to an order, perhaps from Sur La Table? Can't
>>>> >> remember. At any rate,
>>>> >> they have none now.
>>>> >>
>>>> >> I did find the maker's website. They are selling it for
>>>> >> $9.95. I do want
>>>> >> some more but don't want to pay that much. Anyone seen it
>>>> >> elsewhere online
>>>> >> for less? Thanks!
>>>> >>
>>>> >> http://www.chefsalt.com/shop/index.p...roducts_ id=4
>>>> >
>>>> > With all the online shopping you do, you should easily be
>>>> > able to
>>>> > search the web for anyplace that has it cheaper without
>>>> > having to
>>>> > enlist some gullible schmuck here to do it for you.
>>>> >
>>>> From her citation, it's prepared in "porcelain-lined salt
>>>> evaporation
>>>> pans on islands off the coast of Lyon, France." Oh, woo hoo.
>>>> It's
>>>> french salt.
>>>>
>>>> Further:
>>>>
>>>> "the rugged jumbled salt crystals look pristine and
>>>> transparent. They
>>>> pick up their characteristic grey opacity when clay scraped off
>>>> the
>>>> floor of the evaporation pans mixes with the salt during
>>>> raking. The
>>>> crystalline character of Noirmoutier is raucous and chaotic and
>>>> nearly
>>>> saturated with sea water. Perfect for keeping steaks and chops
>>>> moist and
>>>> juicy."
>>>>
>>>> So, it's basically expensive, dirty imported salt. Not
>>>> impressed.
>>>>
>>>> Jill
>>> Sounds like expensive rock salt. For a buck a pound, she could
>>> pick up rock salt and fput it in a salt grinder to save big $$$
>>> for dirty salt.
>>
>>She didn't post the whole thing. There are seasonings mixed in.
>
> Yeah, like porcelain, because we all KNOW how good and necessary
> THAT is to good health!

What? No. Lemme look it up again.

Description
A great steak deserves a great salt. Here you get two: moist, crunchy, sel
gris from the French island of Noirmoutier, and Kala Namak, a nose-tingling
black salt mined from volcanic mineral deposits in India. Add a pinch of
coarse sugar for balance and cracked coriander for allure. This ragged yet
cosmopolitan blend towers atop steaks and chops, elevates a meatloaf, and
recalibrates your chili.

Ingredients
Sel gris de I'lle de Noirmoutier is formed in porcelain-lined salt
evaporation pans on islands off the coast of Lyon, France. Before
harvesting, the rugged jumbled salt crystals look pristine and transparent.
They pick up their characteristic grey opacity when clay scraped off the
floor of the evaporation pans mixes with the salt during raking. The
crystalline character of Noirmoutier is raucous and chaotic and nearly
saturated with sea water. Perfect for keeping steaks and chops moist and
juicy.

Kala Namak rock salt, the ancient Indian black salt with reputed medicinal
properties is melted with spices over wood fires resulting in a salt that is
rich in iron (giving it an amethyst sheen) and a mild but meaty sulfuric
aroma.

Ancho Chiles are dried red poblano chile peppers. They are aromatic, fruity
like dried raisins, and relatively mild (only 1250 to 2500 Scoville units, a
measure of the heat-producing oil in hot chiles).

Coriander Seeds are the pale brown and perfectly round seeds produced by the
same plant that gives us fresh cilantro leaves. When cracked, the delicate
seeds release aromas of lemon and sage.

Thyme leaves appear small gray-green and indistinctive, but don't let that
fool you. Their warm, refreshing flavor permeates everything they touch
thanks to thymol, the volatile oil that defines this soothing herb.

Tellicherry Peppercorns are the highest grade of pepper grown on Mount
Tellicherry in the Malabar region of southern India. Tellicherry are given
extra time to ripen on the tree, giving them more pungent oils than other
peppercorns.

Turbinado sugar, barely refined raw cane sugar, is burnished with molasses
and naturally crystallized, rather than granulated like more processed
sugars.

Onion and Garlic quality changes from season to season and crop to crop, but
once the bulbs are dried into flakes their sweet earthy flavor and pungency
is set. We use garlic and onion flakes that are flash-dried to capture those
flavors before they oxidize.

"Bruce" > wrote in message
...
> On Sun, 18 Feb 2018 14:24:12 -0800 (PST), Cindy Hamilton
> > wrote:
>
>>On Sunday, February 18, 2018 at 3:46:21 PM UTC-5, Julie Bove wrote:
>
>>> I only found it at one other place and it was even more expensive. I
>>> don't
>>> need anyone to search. Just wondered if they had seen it. Surely I am
>>> not
>>> the only one who uses it?
>>
>>You might be. I use Morton iodized salt or Morton kosher salt, depending
>>on the application.
>
> I go to the supermarket and ask them if they sell salt. Then I use
> what they give me. I think it's called Salt.

I use the brand "Real Salt" for most things. I have the regular and kosher.
Rarely use the kosher.

I do keep ordinary cheap salt. Mainly used for cleaning things, to gargle
with or to do a nasal douche if needed. Never for eating.

"Ed Pawlowski" > wrote in message
...
> On 2/18/2018 5:56 PM, Bruce wrote:
>> On Sun, 18 Feb 2018 14:24:12 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Sunday, February 18, 2018 at 3:46:21 PM UTC-5, Julie Bove wrote:
>>
>>>> I only found it at one other place and it was even more expensive. I
>>>> don't
>>>> need anyone to search. Just wondered if they had seen it. Surely I am
>>>> not
>>>> the only one who uses it?
>>>
>>> You might be. I use Morton iodized salt or Morton kosher salt,
>>> depending
>>> on the application.
>>
>> I go to the supermarket and ask them if they sell salt. Then I use
>> what they give me. I think it's called Salt.
>>
>
> There really is a difference in the eating with some salts. A lot of it
> is the crunch factor when biting the food. I have an overpriced finishing
> salt that I put on steaks or chops for that reason. In a soup, it is a
> waste.

Where did you get that? Sounds like what I need, minus the seasonings. I
could always make my own. I think this is what makes the steak so appealing.

"dejamos" > wrote in message
news
> On 2/18/2018 4:24 PM, Cindy Hamilton wrote:
>> On Sunday, February 18, 2018 at 3:46:21 PM UTC-5, Julie Bove wrote:
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Sat, 17 Feb 2018 21:41:05 -0800, Julie Bove wrote:
>>>>
>>>>> I bought some of this awhile back. I've been using it on steak and
>>>>> everyone
>>>>> loves the stuff. The problem? I used it all up. My jar says $8.99 as
>>>>> the
>>>>> price but I know I paid less for it. I think it was a clearance item
>>>>> that
>>>>> I
>>>>> added to an order, perhaps from Sur La Table? Can't remember. At any
>>>>> rate,
>>>>> they have none now.
>>>>>
>>>>> I did find the maker's website. They are selling it for $9.95. I do
>>>>> want
>>>>> some more but don't want to pay that much. Anyone seen it elsewhere
>>>>> online
>>>>> for less? Thanks!
>>>>>
>>>>> http://www.chefsalt.com/shop/index.p...roducts_ id=4
>>>>
>>>> With all the online shopping you do, you should easily be able to
>>>> search the web for anyplace that has it cheaper without having to
>>>> enlist some gullible schmuck here to do it for you.
>>>>
>>>> Or did you want everybone to tell you you're an idiot for being on a
>>>> very limited budget and buying seasoned salt for $55/lb?
>>>
>>> I only found it at one other place and it was even more expensive. I
>>> don't
>>> need anyone to search. Just wondered if they had seen it. Surely I am
>>> not
>>> the only one who uses it?
>>
>> You might be. I use Morton iodized salt or Morton kosher salt, depending
>> on the application.
>>
>> Cindy Hamilton
>>
> While I agree that in general all salt tastes the same, I was gifted with
> some sel gris/grey sea salt a few years ago and it was different from the
> table and other sea salts I usually use. Hard to explain but softer and
> with more flavor than other salts. I have treasured it and use it
> sparingly and will definitely replace it when it is gone even though it is
> expensive.
>
> If it is the dirt that gives it that extra special flavor that is ok by
> me.

That kind of salt is super expensive. I never tried it although it was
highly recommended for raw vegan dishes.

> wrote in message
...
> On Sun, 18 Feb 2018 12:46:14 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Sqwertz" > wrote in message
...
>>> On Sat, 17 Feb 2018 21:41:05 -0800, Julie Bove wrote:
>>>
>>>> I bought some of this awhile back. I've been using it on steak and
>>>> everyone
>>>> loves the stuff. The problem? I used it all up. My jar says $8.99 as
>>>> the
>>>> price but I know I paid less for it. I think it was a clearance item
>>>> that
>>>> I
>>>> added to an order, perhaps from Sur La Table? Can't remember. At any
>>>> rate,
>>>> they have none now.
>>>>
>>>> I did find the maker's website. They are selling it for $9.95. I do
>>>> want
>>>> some more but don't want to pay that much. Anyone seen it elsewhere
>>>> online
>>>> for less? Thanks!
>>>>
>>>> http://www.chefsalt.com/shop/index.p...roducts_ id=4
>>>
>>> With all the online shopping you do, you should easily be able to
>>> search the web for anyplace that has it cheaper without having to
>>> enlist some gullible schmuck here to do it for you.
>>>
>>> Or did you want everybone to tell you you're an idiot for being on a
>>> very limited budget and buying seasoned salt for $55/lb?
>>
>>I only found it at one other place and it was even more expensive. I
>>don't
>>need anyone to search. Just wondered if they had seen it. Surely I am not
>>the only one who uses it?
>
>
> WOW!! "7 salt', a mixture from around the world, and ONLY $11 for
> half a pound! www.chefsalt.com
>
>
> For people with more MONEY than sense.

Oh wow! I didn't even notice the shipping rate. I hope I can find this stuff
in some store. Otherwise I shall be making my own approximation of it.

On Sun, 18 Feb 2018 21:05:45 -0500, Ed Pawlowski > wrote:

>On 2/18/2018 5:56 PM, Bruce wrote:
>> On Sun, 18 Feb 2018 14:24:12 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> You might be. I use Morton iodized salt or Morton kosher salt, depending
>>> on the application.
>>
>> I go to the supermarket and ask them if they sell salt. Then I use
>> what they give me. I think it's called Salt.
>>
>
>There really is a difference in the eating with some salts. A lot of it
>is the crunch factor when biting the food. I have an overpriced
>finishing salt that I put on steaks or chops for that reason. In a
>soup, it is a waste.

Yes, I believe the crunch/texture thing, but not the flavour thing.

On 2/18/2018 9:12 PM, Julie Bove wrote:
>
> "Ed Pawlowski" > wrote in message

>> There really is a difference in the eating with some salts.Â* A lot of
>> it is the crunch factor when biting the food.Â* I have an overpriced
>> finishing salt that I put on steaks or chops for that reason.Â* In a
>> soup, it is a waste.
>
> Where did you get that? Sounds like what I need, minus the seasonings. I
> could always make my own. I think this is what makes the steak so
> appealing.

Don't recall where, but Amazon has a lot of finishing salts. Probably
one you'd like.

On 2/18/2018 10:00 PM, Bruce wrote:
> On Sun, 18 Feb 2018 21:05:45 -0500, Ed Pawlowski > wrote:
>
>> On 2/18/2018 5:56 PM, Bruce wrote:
>>> On Sun, 18 Feb 2018 14:24:12 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> You might be. I use Morton iodized salt or Morton kosher salt, depending
>>>> on the application.
>>>
>>> I go to the supermarket and ask them if they sell salt. Then I use
>>> what they give me. I think it's called Salt.
>>>
>>
>> There really is a difference in the eating with some salts. A lot of it
>> is the crunch factor when biting the food. I have an overpriced
>> finishing salt that I put on steaks or chops for that reason. In a
>> soup, it is a waste.
>
> Yes, I believe the crunch/texture thing, but not the flavour thing.
>

It changes the eating experience one bite at a time. If you've not
tried it, don't ridicule those that have.

On Sun, 18 Feb 2018 22:54:15 -0500, Ed Pawlowski > wrote:

>On 2/18/2018 10:00 PM, Bruce wrote:
>> On Sun, 18 Feb 2018 21:05:45 -0500, Ed Pawlowski > wrote:
>>
>>> On 2/18/2018 5:56 PM, Bruce wrote:
>>>> On Sun, 18 Feb 2018 14:24:12 -0800 (PST), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> You might be. I use Morton iodized salt or Morton kosher salt, depending
>>>>> on the application.
>>>>
>>>> I go to the supermarket and ask them if they sell salt. Then I use
>>>> what they give me. I think it's called Salt.
>>>>
>>>
>>> There really is a difference in the eating with some salts. A lot of it
>>> is the crunch factor when biting the food. I have an overpriced
>>> finishing salt that I put on steaks or chops for that reason. In a
>>> soup, it is a waste.
>>
>> Yes, I believe the crunch/texture thing, but not the flavour thing.
>>
>
>It changes the eating experience one bite at a time. If you've not
>tried it, don't ridicule those that have.

And don't you pretend to know what I have and haven't tried. Your turn
again.

Sqwertz wrote:
> On Sun, 18 Feb 2018 18:11:42 -0800, Julie Bove wrote:
>
>> I use the brand "Real Salt" for most things. I have the regular and kosher.
>> Rarely use the kosher.
>
> What a deal. Only $8/lb. I think I get mine for $.55/lb.
>
> For somebody's who on a fixed income and limited budget, you have some
> extravagant shopping choices.
>
>> I do keep ordinary cheap salt. Mainly used for cleaning things, to gargle
>> with or to do a nasal douche if needed. Never for eating.
>
> Heaven forbid you would use the pedestrian salt that 99.99% of people
> use for cooking most often.
>
> -sw
>

That cheap salt is only good for douching

On Sunday, February 18, 2018 at 4:15:38 PM UTC-10, Julie Bove wrote:
>
> Oh wow! I didn't even notice the shipping rate. I hope I can find this stuff
> in some store. Otherwise I shall be making my own approximation of it.

You might try checking out a Korean store in your area. Those guys will typically have a bunch of different salts. I have some nice coarse sea salt and flavored salt. It will probably be the best deal you'll find around.

On Sun, 18 Feb 2018 22:31:30 -0600, Hank Rogers >
wrote:

>Sqwertz wrote:
>> On Sun, 18 Feb 2018 18:11:42 -0800, Julie Bove wrote:
>>
>>> I use the brand "Real Salt" for most things. I have the regular and kosher.
>>> Rarely use the kosher.
>>
>> What a deal. Only $8/lb. I think I get mine for $.55/lb.
>>
>> For somebody's who on a fixed income and limited budget, you have some
>> extravagant shopping choices.
>>
>>> I do keep ordinary cheap salt. Mainly used for cleaning things, to gargle
>>> with or to do a nasal douche if needed. Never for eating.
>>
>> Heaven forbid you would use the pedestrian salt that 99.99% of people
>> use for cooking most often.
>>
>> -sw
>>
>
>That cheap salt is only good for douching

Salt is salt except if you're a douche.

On Sun, 18 Feb 2018 20:47:37 -0800 (PST), dsi1 >
wrote:

>On Sunday, February 18, 2018 at 4:15:38 PM UTC-10, Julie Bove wrote:
>>
>> Oh wow! I didn't even notice the shipping rate. I hope I can find this stuff
>> in some store. Otherwise I shall be making my own approximation of it.
>
>You might try checking out a Korean store in your area. Those guys will typically have a bunch of different salts. I have some nice coarse sea salt and flavored salt. It will probably be the best deal you'll find around.

Uh oh, you said "Korean".

"Sqwertz" > wrote in message
...
> On Sun, 18 Feb 2018 18:11:42 -0800, Julie Bove wrote:
>
>> I use the brand "Real Salt" for most things. I have the regular and
>> kosher.
>> Rarely use the kosher.
>
> What a deal. Only $8/lb. I think I get mine for $.55/lb.
>
> For somebody's who on a fixed income and limited budget, you have some
> extravagant shopping choices.

What makes you think I'm on a fixed income and limited budget?
>
>> I do keep ordinary cheap salt. Mainly used for cleaning things, to gargle
>> with or to do a nasal douche if needed. Never for eating.
>
> Heaven forbid you would use the pedestrian salt that 99.99% of people
> use for cooking most often.

I highly doubt that you have given the correct percentage.

"Ed Pawlowski" > wrote in message
...
> On 2/18/2018 9:12 PM, Julie Bove wrote:
>>
>> "Ed Pawlowski" > wrote in message
>
>>> There really is a difference in the eating with some salts. A lot of it
>>> is the crunch factor when biting the food. I have an overpriced
>>> finishing salt that I put on steaks or chops for that reason. In a soup,
>>> it is a waste.
>>
>> Where did you get that? Sounds like what I need, minus the seasonings. I
>> could always make my own. I think this is what makes the steak so
>> appealing.
>
> Don't recall where, but Amazon has a lot of finishing salts. Probably one
> you'd like.

Thanks! I will look there.

"dsi1" > wrote in message
...
> On Sunday, February 18, 2018 at 4:15:38 PM UTC-10, Julie Bove wrote:
>>
>> Oh wow! I didn't even notice the shipping rate. I hope I can find this
>> stuff
>> in some store. Otherwise I shall be making my own approximation of it.
>
> You might try checking out a Korean store in your area. Those guys will
> typically have a bunch of different salts. I have some nice coarse sea
> salt and flavored salt. It will probably be the best deal you'll find
> around.

Ah! Thanks!

On Mon, 19 Feb 2018 00:05:13 -0600, Sqwertz >
wrote:

>On Sun, 18 Feb 2018 21:40:07 -0800, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 18 Feb 2018 18:11:42 -0800, Julie Bove wrote:
>>>
>>>> I use the brand "Real Salt" for most things. I have the regular and
>>>> kosher.
>>>> Rarely use the kosher.
>>>
>>> What a deal. Only $8/lb. I think I get mine for $.55/lb.
>>>
>>> For somebody's who on a fixed income and limited budget, you have some
>>> extravagant shopping choices.
>>
>> What makes you think I'm on a fixed income and limited budget?
>
>Because that's what you said when you got divorced. And it's still
>true today. It's not like you have a high paying job or hit it big in
>alimony, and while still having to support your daughter.
>
>>> Heaven forbid you would use the pedestrian salt that 99.99% of people
>>> use for cooking most often.
>>
>> I highly doubt that you have given the correct percentage.
>
>It's probably more. No manufacturers, restaurants, or home cooks use
>fancy salt in their cooking. Finishing dishes, a very small
>percentage. But nobody in their right mind uses fancy salts for
>cooking like you do. That's just plain ****ing stupid.
>
>-sw

Salt is what spice companys use to dilute and add weight to their
spice blends. There are dozens and dozens of seasoned salts on the
market and anyone with a brain can prepare their own. And the only
reason sea salts taste differently is due to the sea schmutz
(polution) where harvested. In fact all salt is sea salt only
intelligent people use purified salt. Anyone who wants crunchy salt
can buy pretzel salt.
https://www.amazon.com/s/?ie=UTF8&ke...l_7406lpry3m_e

On 2/18/2018 11:07 PM, Bruce wrote:
> On Sun, 18 Feb 2018 22:54:15 -0500, Ed Pawlowski > wrote:
>
>> On 2/18/2018 10:00 PM, Bruce wrote:
>>> On Sun, 18 Feb 2018 21:05:45 -0500, Ed Pawlowski > wrote:
>>>
>>>> On 2/18/2018 5:56 PM, Bruce wrote:
>>>>> On Sun, 18 Feb 2018 14:24:12 -0800 (PST), Cindy Hamilton
>>>>> > wrote:
>>>>>
>>>>>> You might be. I use Morton iodized salt or Morton kosher salt, depending
>>>>>> on the application.
>>>>>
>>>>> I go to the supermarket and ask them if they sell salt. Then I use
>>>>> what they give me. I think it's called Salt.
>>>>>
>>>>
>>>> There really is a difference in the eating with some salts. A lot of it
>>>> is the crunch factor when biting the food. I have an overpriced
>>>> finishing salt that I put on steaks or chops for that reason. In a
>>>> soup, it is a waste.
>>>
>>> Yes, I believe the crunch/texture thing, but not the flavour thing.
>>>
>>
>> It changes the eating experience one bite at a time. If you've not
>> tried it, don't ridicule those that have.
>
> And don't you pretend to know what I have and haven't tried. Your turn
> again.
>

No. I don't know (or care) what you've tried, but you still had to get a
snarky comment in anyway. Not just you, it comes up every time salt is
mentioned, a few better than the rest of us have to give the "salt is
salt" comment.

On Mon, 19 Feb 2018 12:48:20 -0500, Ed Pawlowski > wrote:

>On 2/18/2018 11:07 PM, Bruce wrote:
>> On Sun, 18 Feb 2018 22:54:15 -0500, Ed Pawlowski > wrote:
>>
>>> On 2/18/2018 10:00 PM, Bruce wrote:
>>>> On Sun, 18 Feb 2018 21:05:45 -0500, Ed Pawlowski > wrote:
>>>>
>>>>> There really is a difference in the eating with some salts. A lot of it
>>>>> is the crunch factor when biting the food. I have an overpriced
>>>>> finishing salt that I put on steaks or chops for that reason. In a
>>>>> soup, it is a waste.
>>>>
>>>> Yes, I believe the crunch/texture thing, but not the flavour thing.
>>>>
>>>
>>> It changes the eating experience one bite at a time. If you've not
>>> tried it, don't ridicule those that have.
>>
>> And don't you pretend to know what I have and haven't tried. Your turn
>> again.
>>
>
>No. I don't know (or care) what you've tried, but you still had to get a
>snarky comment in anyway. Not just you, it comes up every time salt is
>mentioned, a few better than the rest of us have to give the "salt is
>salt" comment.

If salt is a sensitive subject to you, I'll try and treat it more
respectfully.

On 2/19/2018 12:51 PM, Bruce wrote:
> On Mon, 19 Feb 2018 12:48:20 -0500, Ed Pawlowski > wrote:
>
>> On 2/18/2018 11:07 PM, Bruce wrote:
>>> On Sun, 18 Feb 2018 22:54:15 -0500, Ed Pawlowski > wrote:
>>>
>>>> On 2/18/2018 10:00 PM, Bruce wrote:
>>>>> On Sun, 18 Feb 2018 21:05:45 -0500, Ed Pawlowski > wrote:
>>>>>
>>>>>> There really is a difference in the eating with some salts. A lot of it
>>>>>> is the crunch factor when biting the food. I have an overpriced
>>>>>> finishing salt that I put on steaks or chops for that reason. In a
>>>>>> soup, it is a waste.
>>>>>
>>>>> Yes, I believe the crunch/texture thing, but not the flavour thing.
>>>>>
>>>>
>>>> It changes the eating experience one bite at a time. If you've not
>>>> tried it, don't ridicule those that have.
>>>
>>> And don't you pretend to know what I have and haven't tried. Your turn
>>> again.
>>>
>>
>> No. I don't know (or care) what you've tried, but you still had to get a
>> snarky comment in anyway. Not just you, it comes up every time salt is
>> mentioned, a few better than the rest of us have to give the "salt is
>> salt" comment.
>
> If salt is a sensitive subject to you, I'll try and treat it more
> respectfully.
>

Not salt, people. There are a handful of people that take very possible
chance to ridicule others, call them names, and other juvenile antics.
Not a funny off and comment, real digs to a person especially Julie.

Sure, we all make typos or misunderstood comments that are worth a
chuckle, like Terry and the stream running through the house. The
personal ridicule is , or should be, abhorred.

On Mon, 19 Feb 2018 12:57:42 -0500, Ed Pawlowski > wrote:

>On 2/19/2018 12:51 PM, Bruce wrote:
>> On Mon, 19 Feb 2018 12:48:20 -0500, Ed Pawlowski > wrote:
>>
>>> On 2/18/2018 11:07 PM, Bruce wrote:
>>>> On Sun, 18 Feb 2018 22:54:15 -0500, Ed Pawlowski > wrote:
>>>>
>>>>> It changes the eating experience one bite at a time. If you've not
>>>>> tried it, don't ridicule those that have.
>>>>
>>>> And don't you pretend to know what I have and haven't tried. Your turn
>>>> again.
>>>>
>>>
>>> No. I don't know (or care) what you've tried, but you still had to get a
>>> snarky comment in anyway. Not just you, it comes up every time salt is
>>> mentioned, a few better than the rest of us have to give the "salt is
>>> salt" comment.
>>
>> If salt is a sensitive subject to you, I'll try and treat it more
>> respectfully.
>>
>
>Not salt, people. There are a handful of people that take very possible
>chance to ridicule others, call them names, and other juvenile antics.
>Not a funny off and comment, real digs to a person especially Julie.
>
>Sure, we all make typos or misunderstood comments that are worth a
>chuckle, like Terry and the stream running through the house. The
>personal ridicule is , or should be, abhorred.

Am I ridiculing anybody when I say that flavourwise salt is salt? I'm
right or I'm wrong or I'm in between. Either way, no biggie as far as
I can see.

On Sunday, February 18, 2018 at 5:54:17 PM UTC-10, Ed Pawlowski wrote:
>
> It changes the eating experience one bite at a time. If you've not
> tried it, don't ridicule those that have.

That's how we used to eat our steaks - seasoned with coarse Hawaiian salt that had some red clay mixed in. I still do that sometimes.

The Hawaiians and Japanese consider salt to be a purifying agent. When thrown about, it can ward of evil spirits and when sprinkled in front of doors can keep bad spirits from entering an abode.

The package on the Hawaiian red salt we used for steaks would say "Not intended for human consumption." That puzzled me. My guess is that we were using salt intended for ceremonial purposes to season our steaks. Perhaps alaea salt was never meant to be eaten. OTOH, warding off evil spirits from a piece of meat seems like a pretty good idea.

https://www.youtube.com/watch?v=LoJE3xxBSJ8

I used it maybe 4 times on
"Sqwertz" > wrote in message
...
> On Sun, 18 Feb 2018 21:40:07 -0800, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 18 Feb 2018 18:11:42 -0800, Julie Bove wrote:
>>>
>>>> I use the brand "Real Salt" for most things. I have the regular and
>>>> kosher.
>>>> Rarely use the kosher.
>>>
>>> What a deal. Only $8/lb. I think I get mine for $.55/lb.
>>>
>>> For somebody's who on a fixed income and limited budget, you have some
>>> extravagant shopping choices.
>>
>> What makes you think I'm on a fixed income and limited budget?
>
> Because that's what you said when you got divorced. And it's still
> true today. It's not like you have a high paying job or hit it big in
> alimony, and while still having to support your daughter.
>
>>> Heaven forbid you would use the pedestrian salt that 99.99% of people
>>> use for cooking most often.
>>
>> I highly doubt that you have given the correct percentage.
>
> It's probably more. No manufacturers, restaurants, or home cooks use
> fancy salt in their cooking. Finishing dishes, a very small
> percentage. But nobody in their right mind uses fancy salts for
> cooking like you do. That's just plain ****ing stupid.

I used it maybe four times on steak.

"Sqwertz" > wrote in message
...
> On Mon, 19 Feb 2018 14:26:44 -0800, Julie Bove wrote:
>
>> I used it maybe 4 times on
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 18 Feb 2018 21:40:07 -0800, Julie Bove wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Sun, 18 Feb 2018 18:11:42 -0800, Julie Bove wrote:
>>>>>
>>>>>> I use the brand "Real Salt" for most things. I have the regular and
>>>>>> kosher.
>>>>>> Rarely use the kosher.
>>>>>
>>>>> What a deal. Only $8/lb. I think I get mine for $.55/lb.
>>>>>
>>>>> For somebody's who on a fixed income and limited budget, you have some
>>>>> extravagant shopping choices.
>>>>
>>>> What makes you think I'm on a fixed income and limited budget?
>>>
>>> Because that's what you said when you got divorced. And it's still
>>> true today. It's not like you have a high paying job or hit it big in
>>> alimony, and while still having to support your daughter.
>>>
>>>>> Heaven forbid you would use the pedestrian salt that 99.99% of people
>>>>> use for cooking most often.
>>>>
>>>> I highly doubt that you have given the correct percentage.
>>>
>>> It's probably more. No manufacturers, restaurants, or home cooks use
>>> fancy salt in their cooking. Finishing dishes, a very small
>>> percentage. But nobody in their right mind uses fancy salts for
>>> cooking like you do. That's just plain ****ing stupid.
>>
>> I used it maybe four times on steak.
>
> And you some other fancy bullshit salt for cooking.

Real salt. One package lasts me a very long time. And stuff like this often
comes to me for free. The health food store that is no longer there used to
give it out for Christmas.