Really, really good and pretty simple to make. It called for frozen green peas
or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
Dried herbs are stronger than fresh and I believe I could have gotten away with
just 3/4 teaspoon.

It also called for 2 teaspoons of kosher salt but that is something I do not
stock. I used a slightly rounded teaspoon of regular salt it was the perfect
amount; not lacking salt nor too salty.

A store bought crust topped this pie because I am lazy.

On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:

>
>Really, really good and pretty simple to make. It called for frozen green peas
>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>Dried herbs are stronger than fresh and I believe I could have gotten away with
>just 3/4 teaspoon.
>
>It also called for 2 teaspoons of kosher salt but that is something I do not
>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>amount; not lacking salt nor too salty.
>
>A store bought crust topped this pie because I am lazy.


kosher salt is salt by another name, you would never tell the
difference in a dish, it is basically a marketing scheme. Edible salt
is sodium chloride. That means sea salt, table salt, kosher salt, ALL
salt. The only salt that may have a slightly different flavor is
iodized salt.

Bummer I guess no one read my other post.

--

____/~~~sine qua non~~~\____

On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:

>On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:
>
>>
>>Really, really good and pretty simple to make. It called for frozen green peas
>>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>>Dried herbs are stronger than fresh and I believe I could have gotten away with
>>just 3/4 teaspoon.
>>
>>It also called for 2 teaspoons of kosher salt but that is something I do not
>>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>>amount; not lacking salt nor too salty.
>>
>>A store bought crust topped this pie because I am lazy.
>
>
>kosher salt is salt by another name, you would never tell the
>difference in a dish, it is basically a marketing scheme. Edible salt
>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>salt. The only salt that may have a slightly different flavor is
>iodized salt.
>
>Bummer I guess no one read my other post.

Whether you can taste the difference or not . . .
Kosher salt is larger grained than ordinary table salt and weighs far
less for an equal volume of table salt. So substituting one for the
other means you need to make adjustment in amounts.

On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:

>
>Really, really good and pretty simple to make. It called for frozen green peas
>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>Dried herbs are stronger than fresh and I believe I could have gotten away with
>just 3/4 teaspoon.
>
>It also called for 2 teaspoons of kosher salt but that is something I do not
>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>amount; not lacking salt nor too salty.
>
>A store bought crust topped this pie because I am lazy.

sounds good, Joan. I'm happy you are pleased with the Foodi.
Janet US

On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
wrote:

>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>
>>On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:
>>
>>>
>>>Really, really good and pretty simple to make. It called for frozen green peas
>>>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>>>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>>>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>>>Dried herbs are stronger than fresh and I believe I could have gotten away with
>>>just 3/4 teaspoon.
>>>
>>>It also called for 2 teaspoons of kosher salt but that is something I do not
>>>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>>>amount; not lacking salt nor too salty.
>>>
>>>A store bought crust topped this pie because I am lazy.
>>
>>
>>kosher salt is salt by another name, you would never tell the
>>difference in a dish, it is basically a marketing scheme. Edible salt
>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>salt. The only salt that may have a slightly different flavor is
>>iodized salt.
>>
>>Bummer I guess no one read my other post.
>
>Whether you can taste the difference or not . . .
>Kosher salt is larger grained than ordinary table salt and weighs far
>less for an equal volume of table salt. So substituting one for the
>other means you need to make adjustment in amounts.


so basically what you are saying is it is coarse sea salt?

except kosher salt may contain additional chemicals. That is not
something I would want in my salt. If the recipe calls for kosher salt
just use coarse sea salt....

Kosher salt is sodium chloride without iodine but may contain
anticaking agents

Sea salt is by far the most natural and best tasting salt because it
contains no added chemicals

--

____/~~~sine qua non~~~\____

On Thu, 21 Feb 2019 18:04:59 -0700, U.S. Janet B. >
wrote:

>On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:
>
>>
>>Really, really good and pretty simple to make. It called for frozen green peas
>>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>>Dried herbs are stronger than fresh and I believe I could have gotten away with
>>just 3/4 teaspoon.
>>
>>It also called for 2 teaspoons of kosher salt but that is something I do not
>>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>>amount; not lacking salt nor too salty.
>>
>>A store bought crust topped this pie because I am lazy.
>
>sounds good, Joan. I'm happy you are pleased with the Foodi.
>Janet US

I could not get into using a pressure cooker, the cooking options are
too limited, I much prefer an airfryer.

--

____/~~~sine qua non~~~\____

On Thu, 21 Feb 2019 19:18:53 -0600,
wrote:

>On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
>wrote:
>
>>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>>
>>>kosher salt is salt by another name, you would never tell the
>>>difference in a dish, it is basically a marketing scheme. Edible salt
>>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>>salt. The only salt that may have a slightly different flavor is
>>>iodized salt.
>>>
>>>Bummer I guess no one read my other post.
>>
>>Whether you can taste the difference or not . . .
>>Kosher salt is larger grained than ordinary table salt and weighs far
>>less for an equal volume of table salt. So substituting one for the
>>other means you need to make adjustment in amounts.
>
>
>so basically what you are saying is it is coarse sea salt?
>
>except kosher salt may contain additional chemicals. That is not
>something I would want in my salt. If the recipe calls for kosher salt
>just use coarse sea salt....
>
>Kosher salt is sodium chloride without iodine but may contain
>anticaking agents
>
>Sea salt is by far the most natural and best tasting salt because it
>contains no added chemicals

Kroger Salt, Coarse, Kosher
Ingredients: salt.

Diamond Crystal Kosher Salt
Ingredients: salt.

Morton Coarse Kosher Salt
Ingredients: Salt, Yellow Prussiate of Soda (Anti-Caking Agent).

Redmond Real Salt, Kosher Salt
Ingredients: Ancient Sea Salt.

<http://www.fooducate.com/app#!page=search&term=kosher+salt>

So, only 1 out of these 4 contains anti-caking agent and 1 even
contains ancient salt. I guess that salt was already around when Moses
parted the seas!

On Thursday, February 21, 2019 at 7:05:06 PM UTC-6, U.S. Janet B. wrote:
>
> On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> > wrote:
>
> >
> >Really, really good and pretty simple to make.
>
> sounds good, Joan. I'm happy you are pleased with the Foodi.
> Janet US
>
I'm quite pleased with it as non only is it a pressure cooker, it will steam,
bake, broil, and air fry.

On Thursday, February 21, 2019 at 7:20:51 PM UTC-6, wrote:
>
> I could not get into using a pressure cooker, the cooking options are
> too limited, I much prefer an airfryer.
>
This will appliance will air fry as well as bake, broil, and steam as well as pressure cook.

On 2/21/2019 8:35 PM, Bruce wrote:

>
> Kroger Salt, Coarse, Kosher
> Ingredients: salt.
>
> Diamond Crystal Kosher Salt
> Ingredients: salt.
>
> Morton Coarse Kosher Salt
> Ingredients: Salt, Yellow Prussiate of Soda (Anti-Caking Agent).
>
> Redmond Real Salt, Kosher Salt
> Ingredients: Ancient Sea Salt.
>
> <http://www.fooducate.com/app#!page=search&term=kosher+salt>
>
> So, only 1 out of these 4 contains anti-caking agent and 1 even
> contains ancient salt. I guess that salt was already around when Moses
> parted the seas!
>

Why do you think he parted the sea? It was part of the salt collection
process. Grab a shovel and follow me.

On Fri, 22 Feb 2019 12:35:13 +1100, Bruce >
wrote:

>On Thu, 21 Feb 2019 19:18:53 -0600,
wrote:
>
>>On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>>>
>>>>kosher salt is salt by another name, you would never tell the
>>>>difference in a dish, it is basically a marketing scheme. Edible salt
>>>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>>>salt. The only salt that may have a slightly different flavor is
>>>>iodized salt.
>>>>
>>>>Bummer I guess no one read my other post.
>>>
>>>Whether you can taste the difference or not . . .
>>>Kosher salt is larger grained than ordinary table salt and weighs far
>>>less for an equal volume of table salt. So substituting one for the
>>>other means you need to make adjustment in amounts.
>>
>>
>>so basically what you are saying is it is coarse sea salt?
>>
>>except kosher salt may contain additional chemicals. That is not
>>something I would want in my salt. If the recipe calls for kosher salt
>>just use coarse sea salt....
>>
>>Kosher salt is sodium chloride without iodine but may contain
>>anticaking agents
>>
>>Sea salt is by far the most natural and best tasting salt because it
>>contains no added chemicals
>
>Kroger Salt, Coarse, Kosher
>Ingredients: salt.
>
>Diamond Crystal Kosher Salt
>Ingredients: salt.
>
>Morton Coarse Kosher Salt
>Ingredients: Salt, Yellow Prussiate of Soda (Anti-Caking Agent).
>
>Redmond Real Salt, Kosher Salt
>Ingredients: Ancient Sea Salt.
>
><http://www.fooducate.com/app#!page=search&term=kosher+salt>
>
>So, only 1 out of these 4 contains anti-caking agent and 1 even
>contains ancient salt. I guess that salt was already around when Moses
>parted the seas!


LOL yeah but moses never existed.....

--

____/~~~sine qua non~~~\____

On Thu, 21 Feb 2019 17:44:11 -0800 (PST), "
> wrote:

>On Thursday, February 21, 2019 at 7:20:51 PM UTC-6, wrote:
>>
>> I could not get into using a pressure cooker, the cooking options are
>> too limited, I much prefer an airfryer.
>>
>This will appliance will air fry as well as bake, broil, and steam as well as pressure cook.

how can a sealed appliance airfry?

--

____/~~~sine qua non~~~\____

On Thursday, February 21, 2019 at 8:23:33 PM UTC-6, wrote:
>
> On Thu, 21 Feb 2019 17:44:11 -0800 (PST), "
> > wrote:
>
> >On Thursday, February 21, 2019 at 7:20:51 PM UTC-6, wrote:
> >>
> >> I could not get into using a pressure cooker, the cooking options are
> >> too limited, I much prefer an airfryer.
> >>
> >This will appliance will air fry as well as bake, broil, and steam as well as pressure cook.
>
> how can a sealed appliance airfry?
>
When it's used as an air fryer, baker, broiler, steamer, or slower cooker it
is not sealed like a pressure cooker. It has two different lids that enable
it to be a multi-use appliance.

On Thursday, February 21, 2019 at 8:23:33 PM UTC-6, wrote:
>
> how can a sealed appliance airfry?
>
https://www.youtube.com/watch?v=_D_U_gpgBDs

On Thu, 21 Feb 2019 19:18:53 -0600,
wrote:

>On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
>wrote:
>
>>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>>
>>>On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:
>>>
>>>>
>>>>Really, really good and pretty simple to make. It called for frozen green peas
>>>>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>>>>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>>>>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>>>>Dried herbs are stronger than fresh and I believe I could have gotten away with
>>>>just 3/4 teaspoon.
>>>>
>>>>It also called for 2 teaspoons of kosher salt but that is something I do not
>>>>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>>>>amount; not lacking salt nor too salty.
>>>>
>>>>A store bought crust topped this pie because I am lazy.
>>>
>>>
>>>kosher salt is salt by another name, you would never tell the
>>>difference in a dish, it is basically a marketing scheme. Edible salt
>>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>>salt. The only salt that may have a slightly different flavor is
>>>iodized salt.
>>>
>>>Bummer I guess no one read my other post.
>>
>>Whether you can taste the difference or not . . .
>>Kosher salt is larger grained than ordinary table salt and weighs far
>>less for an equal volume of table salt. So substituting one for the
>>other means you need to make adjustment in amounts.
>
>
>so basically what you are saying is it is coarse sea salt?
>
>except kosher salt may contain additional chemicals. That is not
>something I would want in my salt. If the recipe calls for kosher salt
>just use coarse sea salt....
>
>Kosher salt is sodium chloride without iodine but may contain
>anticaking agents
>
>Sea salt is by far the most natural and best tasting salt because it
>contains no added chemicals

Let me clarify. Kosher salt is a flake. I believe it has been
through an evaporative process. To my knowledge there are no
additives. I was pointing out that there is a difference when
substituting kosher vs. table salt and vice versa because of weight
and size which you should note since you say you are an experienced
cook to avoid making serious errors. However. Talking about
additives. Sea salt comes from the sea shore and whatever washed up
with it. It would be better to look up ingredients and know what is
in them rather than off the cuff speculation. You are speculating
that iodized salt is the only salt that might taste different.

On Thu, 21 Feb 2019 20:23:29 -0600,
wrote:

>On Thu, 21 Feb 2019 17:44:11 -0800 (PST), "
> wrote:
>
>>On Thursday, February 21, 2019 at 7:20:51 PM UTC-6, wrote:
>>>
>>> I could not get into using a pressure cooker, the cooking options are
>>> too limited, I much prefer an airfryer.
>>>
>>This will appliance will air fry as well as bake, broil, and steam as well as pressure cook.
>
>how can a sealed appliance airfry?

The safest thing to do before you reply or say anything is to educate
yourself first. Google is your friend

On Thu, 21 Feb 2019 21:20:36 -0500, Ed Pawlowski > wrote:

>On 2/21/2019 8:35 PM, Bruce wrote:
>
>>
>> Kroger Salt, Coarse, Kosher
>> Ingredients: salt.
>>
>> Diamond Crystal Kosher Salt
>> Ingredients: salt.
>>
>> Morton Coarse Kosher Salt
>> Ingredients: Salt, Yellow Prussiate of Soda (Anti-Caking Agent).
>>
>> Redmond Real Salt, Kosher Salt
>> Ingredients: Ancient Sea Salt.
>>
>> <http://www.fooducate.com/app#!page=search&term=kosher+salt>
>>
>> So, only 1 out of these 4 contains anti-caking agent and 1 even
>> contains ancient salt. I guess that salt was already around when Moses
>> parted the seas!
>>
>
>Why do you think he parted the sea? It was part of the salt collection
>process. Grab a shovel and follow me.

He was a smart fella.

On Thu, 21 Feb 2019 19:06:04 -0800 (PST), "
> wrote:

>On Thursday, February 21, 2019 at 8:23:33 PM UTC-6, wrote:
>>
>> On Thu, 21 Feb 2019 17:44:11 -0800 (PST), "
>> > wrote:
>>
>> >On Thursday, February 21, 2019 at 7:20:51 PM UTC-6, wrote:
>> >>
>> >> I could not get into using a pressure cooker, the cooking options are
>> >> too limited, I much prefer an airfryer.
>> >>
>> >This will appliance will air fry as well as bake, broil, and steam as well as pressure cook.
>>
>> how can a sealed appliance airfry?
>>
>When it's used as an air fryer, baker, broiler, steamer, or slower cooker it
>is not sealed like a pressure cooker. It has two different lids that enable
>it to be a multi-use appliance.


oh wow that sounds awesome... will it also dehydrate food?

I have been getting into dehydration in the last few days well week or
so. I love dehydrated apples, strawberries, and pineapple is just the
best. I have not dehydrated vegetables yet and any information that
anyone may have would be appreciated about veggies and dehydration
although I have done palazzo peppers but those were pretty easy.

--

____/~~~sine qua non~~~\____

On Thu, 21 Feb 2019 19:09:48 -0800 (PST), "
> wrote:

>On Thursday, February 21, 2019 at 8:23:33 PM UTC-6, wrote:
>>
>> how can a sealed appliance airfry?
>>
>https://www.youtube.com/watch?v=_D_U_gpgBDs


Wow thanks that was a very informative video. It did answer my
previous question though about dehydration. Thanks!!

--

____/~~~sine qua non~~~\____

On 2019-02-22 7:38 a.m., Cindy Hamilton wrote:
>
> All salt is sea salt. The only difference is when it was evaporated
> (now or a million years ago), how much dirt and fish crap has been
> removed, and crystal size.



My health food nazi sister in law used to swear that sea salt is saltier
tasting than table salt. While there is a very slight taste of iodine in
table salt (all"table salt" in Canada is iodized), salt is salt. Most of
the salt we get here is mined from old dried up sea beds.

On Friday, February 22, 2019 at 10:52:56 AM UTC-5, Dave Smith wrote:
> On 2019-02-22 10:42 a.m., Cindy Hamilton wrote:
> > On Friday, February 22, 2019 at 10:34:23 AM UTC-5, Dave Smith wrote:
> >> On 2019-02-22 7:38 a.m., Cindy Hamilton wrote:
> >>>
> >>> All salt is sea salt. The only difference is when it was evaporated
> >>> (now or a million years ago), how much dirt and fish crap has been
> >>> removed, and crystal size.
> >>
> >>
> >>
> >> My health food nazi sister in law used to swear that sea salt is saltier
> >> tasting than table salt. While there is a very slight taste of iodine in
> >> table salt (all"table salt" in Canada is iodized), salt is salt. Most of
> >> the salt we get here is mined from old dried up sea beds.
> >
> > If she uses coarse sea salt, it might give a saltier impact in the mouth.
> > But, yes. Salt is salt.
>
> Yes. I agree. I also like to use a coarser salt on foods to get that
> bite and feel, especially on meats.
>
>
> > I like iodized salt. Un-iodized doesn't taste quite right to me.
>
> I prefer not to use iodized salt most of the time. We do have it on hand
> and use it some of the time because I am not confident about getting
> enough iodine in my diet. FWIW, when my niece was young she suffered
> from a goiter. That was when her food nazi mother had to face the fact
> that there was a good reason to iodize salt.

Then again, I like chlorinated water. At least, the chlorinated water
from Detroit. Toledo has pretty tasty water, too. Probably better than
Detroit's.

Cindy Hamilton

On 2/21/2019 6:42 PM, wrote:

> I'm quite pleased with it as non only is it a pressure cooker, it will steam,
> bake, broil, and air fry.

jes gotta put up with that irremovable lid and the "non-stick" parts.

nb

Dave Smith wrote:
>
> My health food nazi sister in law used to swear that sea salt is saltier
> tasting than table salt.

IMO, that's just a difference of where her sea salt was from.

Case in point....If someone evaporated ocean water here in
virginia beach to make salt, boy would that be full of crap
coming out of the Chesapeake Bay and it's entire contributing
watershed. Ocean water here is watered down somewhat.

Go 150 or so miles south to Cape Hatteras, NC and the water is
much more pure and most definitely has a higher salt content as
it's not watered down from fresher water from the Cheasapeake Bay
watershed.


> While there is a very slight taste of iodine in
> table salt (all"table salt" in Canada is iodized), salt is salt. Most of
> the salt we get here is mined from old dried up sea beds.

I don't think that "most" of your salt is mined from old sea
beds. I think *all* salt, is from either old sea beds or from
modern evaporation methods. Therefor, all salt is sea salt.

Cindy Hamilton wrote:
>
> I like iodized salt. Un-iodized doesn't taste quite right to me.

I buy both. I know people need a certain amount of iodine added
but assume it doesn't have to be all that.
Each time I fill my salt shakers, I switch from one to the other.
I really have never tasted a difference though. oh well

On Fri, 22 Feb 2019 08:01:09 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, February 22, 2019 at 10:52:56 AM UTC-5, Dave Smith wrote:
>> On 2019-02-22 10:42 a.m., Cindy Hamilton wrote:
>> > On Friday, February 22, 2019 at 10:34:23 AM UTC-5, Dave Smith wrote:
>> >> On 2019-02-22 7:38 a.m., Cindy Hamilton wrote:
>> >>>
>> >>> All salt is sea salt. The only difference is when it was evaporated
>> >>> (now or a million years ago), how much dirt and fish crap has been
>> >>> removed, and crystal size.
>> >>
>> >>
>> >>
>> >> My health food nazi sister in law used to swear that sea salt is saltier
>> >> tasting than table salt. While there is a very slight taste of iodine in
>> >> table salt (all"table salt" in Canada is iodized), salt is salt. Most of
>> >> the salt we get here is mined from old dried up sea beds.
>> >
>> > If she uses coarse sea salt, it might give a saltier impact in the mouth.
>> > But, yes. Salt is salt.
>>
>> Yes. I agree. I also like to use a coarser salt on foods to get that
>> bite and feel, especially on meats.
>>
>>
>> > I like iodized salt. Un-iodized doesn't taste quite right to me.
>>
>> I prefer not to use iodized salt most of the time. We do have it on hand
>> and use it some of the time because I am not confident about getting
>> enough iodine in my diet. FWIW, when my niece was young she suffered
>> from a goiter. That was when her food nazi mother had to face the fact
>> that there was a good reason to iodize salt.
>
>Then again, I like chlorinated water. At least, the chlorinated water
>from Detroit. Toledo has pretty tasty water, too. Probably better than
>Detroit's.
>
>Cindy Hamilton

ya know since you mentioned chlorinated water I just wanted to say
that chlorinated water can make a DAMN good cup of coffee. I have no
idea why but it does. That is if your coffee comes from a decant bean.
That instant crap will taste like shit, and that mass produced coffee
like foldgers will taste like crap.

Now I am from far down south and all of the city water comes from
numerous wells and has no chlorine and is often regarded as the best
tasting water. But it just does not make as good a cup of coffee as
the chlorinated water

--

____/~~~sine qua non~~~\____

On Fri, 22 Feb 2019 12:32:51 -0500, Gary > wrote:

>Dave Smith wrote:
>>
>> My health food nazi sister in law used to swear that sea salt is saltier
>> tasting than table salt.
>
>IMO, that's just a difference of where her sea salt was from.
>
>Case in point....If someone evaporated ocean water here in
>virginia beach to make salt, boy would that be full of crap
>coming out of the Chesapeake Bay and it's entire contributing
>watershed. Ocean water here is watered down somewhat.
>
>Go 150 or so miles south to Cape Hatteras, NC and the water is
>much more pure and most definitely has a higher salt content as
>it's not watered down from fresher water from the Cheasapeake Bay
>watershed.
>

From what I understand they go pretty far off of the he coast to
collect the water then eventually drain them into pools on the ground
where they eventually evaporate away and just leave all the salt where
it is collected, packaged, and sent to the idiots who buy it<which
includes me>
>
>> While there is a very slight taste of iodine in
>> table salt (all"table salt" in Canada is iodized), salt is salt. Most of
>> the salt we get here is mined from old dried up sea beds.
>
>I don't think that "most" of your salt is mined from old sea
>beds. I think *all* salt, is from either old sea beds or from
>modern evaporation methods.

>Therefor, all salt is sea salt.
(on this planet anyway)

--

____/~~~sine qua non~~~\____

On Friday, February 22, 2019 at 6:24:32 AM UTC-6, wrote:
>
> will it also dehydrate food?
>
Some of the models do, mine does.

On Friday, February 22, 2019 at 11:27:16 AM UTC-6, notbob wrote:
>
> On 2/21/2019 6:42 PM, wrote:
>
> > I'm quite pleased with it as non only is it a pressure cooker, it will steam,
> > bake, broil, and air fry.
>
> jes gotta put up with that irremovable lid and the "non-stick" parts.
>
> nb
>
I really find it no problem as I thought it might be annoying when not in use,
but I pay it no attention. The inner pot is the only part that is non-stick
and it should be treated just like a Teflon pan. Again, no problem.

On Friday, February 22, 2019 at 11:40:16 AM UTC-10, Ed Pawlowski wrote:

> Popcorn salt is a finer grind, kosher salt is a different grind. Salt
> companies us the old term of kosher salt to differentiate. You have the
> hangup of assigning religious rites to it.
>
> The term goes back to about 1920 when salt companies used the term to
> sell the salt to Jewish immigrants. It is really marketing, not
> religion. Perhaps you should petition Morton and Diamond to change the
> name.

We like to use Hawaiian salt mixed with red clay to season steaks. It's a salt that's tossed about in Hawaiian ceremonies to ward off evil spirits. Your salt might be kosher but our salt is the real deal holy salt.

On Fri, 22 Feb 2019 14:04:58 -0800 (PST), "
> wrote:

>On Friday, February 22, 2019 at 6:24:32 AM UTC-6, wrote:
>>
>> will it also dehydrate food?
>>
>Some of the models do, mine does.

Not the ninja, from what I saw it only air frys between the temps of
300 and 400 you can not dehydrate at those temps

--

____/~~~sine qua non~~~\____

"U.S. Janet B." > wrote in message
...
> On Thu, 21 Feb 2019 19:18:53 -0600,
> wrote:
>
>>On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>>>
>>>>On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:
>>>>
>>>>>
>>>>>Really, really good and pretty simple to make. It called for frozen
>>>>>green peas
>>>>>or any other vegetable of your choice. I chose a cup of frozen cubed
>>>>>hash browns
>>>>>as my addition. It also called for a teaspoon and a half of chopped
>>>>>fresh thyme,
>>>>>but all I had was McCormick's dried thyme and I used a slightly rounded
>>>>>teaspoon.
>>>>>Dried herbs are stronger than fresh and I believe I could have gotten
>>>>>away with
>>>>>just 3/4 teaspoon.
>>>>>
>>>>>It also called for 2 teaspoons of kosher salt but that is something I
>>>>>do not
>>>>>stock. I used a slightly rounded teaspoon of regular salt it was the
>>>>>perfect
>>>>>amount; not lacking salt nor too salty.
>>>>>
>>>>>A store bought crust topped this pie because I am lazy.
>>>>
>>>>
>>>>kosher salt is salt by another name, you would never tell the
>>>>difference in a dish, it is basically a marketing scheme. Edible salt
>>>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>>>salt. The only salt that may have a slightly different flavor is
>>>>iodized salt.
>>>>
>>>>Bummer I guess no one read my other post.
>>>
>>>Whether you can taste the difference or not . . .
>>>Kosher salt is larger grained than ordinary table salt and weighs far
>>>less for an equal volume of table salt. So substituting one for the
>>>other means you need to make adjustment in amounts.
>>
>>
>>so basically what you are saying is it is coarse sea salt?
>>
>>except kosher salt may contain additional chemicals. That is not
>>something I would want in my salt. If the recipe calls for kosher salt
>>just use coarse sea salt....
>>
>>Kosher salt is sodium chloride without iodine but may contain
>>anticaking agents
>>
>>Sea salt is by far the most natural and best tasting salt because it
>>contains no added chemicals
>
> Let me clarify. Kosher salt is a flake. I believe it has been
> through an evaporative process. To my knowledge there are no
> additives. I was pointing out that there is a difference when
> substituting kosher vs. table salt and vice versa because of weight
> and size which you should note since you say you are an experienced
> cook to avoid making serious errors. However. Talking about
> additives. Sea salt comes from the sea shore and whatever washed up
> with it. It would be better to look up ingredients and know what is
> in them rather than off the cuff speculation. You are speculating
> that iodized salt is the only salt that might taste different.

I thought that was always the case. So imagine my surprise when I got this
salt from Amazon!

https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1

Gotta watch the wording. It is sea salt that is certified kosher but it is
not what we think of as kosher salt.

On Fri, 22 Feb 2019 15:16:23 -0800, "Julie Bove"
> wrote:

>
>"U.S. Janet B." > wrote in message
.. .
>> On Thu, 21 Feb 2019 19:18:53 -0600,
>> wrote:
>>
>>>On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
>>>wrote:
>>>
>>>>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>>>>
>>>>>On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:
>>>>>
>>>>>>
>>>>>>Really, really good and pretty simple to make. It called for frozen
>>>>>>green peas
>>>>>>or any other vegetable of your choice. I chose a cup of frozen cubed
>>>>>>hash browns
>>>>>>as my addition. It also called for a teaspoon and a half of chopped
>>>>>>fresh thyme,
>>>>>>but all I had was McCormick's dried thyme and I used a slightly rounded
>>>>>>teaspoon.
>>>>>>Dried herbs are stronger than fresh and I believe I could have gotten
>>>>>>away with
>>>>>>just 3/4 teaspoon.
>>>>>>
>>>>>>It also called for 2 teaspoons of kosher salt but that is something I
>>>>>>do not
>>>>>>stock. I used a slightly rounded teaspoon of regular salt it was the
>>>>>>perfect
>>>>>>amount; not lacking salt nor too salty.
>>>>>>
>>>>>>A store bought crust topped this pie because I am lazy.
>>>>>
>>>>>
>>>>>kosher salt is salt by another name, you would never tell the
>>>>>difference in a dish, it is basically a marketing scheme. Edible salt
>>>>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>>>>salt. The only salt that may have a slightly different flavor is
>>>>>iodized salt.
>>>>>
>>>>>Bummer I guess no one read my other post.
>>>>
>>>>Whether you can taste the difference or not . . .
>>>>Kosher salt is larger grained than ordinary table salt and weighs far
>>>>less for an equal volume of table salt. So substituting one for the
>>>>other means you need to make adjustment in amounts.
>>>
>>>
>>>so basically what you are saying is it is coarse sea salt?
>>>
>>>except kosher salt may contain additional chemicals. That is not
>>>something I would want in my salt. If the recipe calls for kosher salt
>>>just use coarse sea salt....
>>>
>>>Kosher salt is sodium chloride without iodine but may contain
>>>anticaking agents
>>>
>>>Sea salt is by far the most natural and best tasting salt because it
>>>contains no added chemicals
>>
>> Let me clarify. Kosher salt is a flake. I believe it has been
>> through an evaporative process. To my knowledge there are no
>> additives. I was pointing out that there is a difference when
>> substituting kosher vs. table salt and vice versa because of weight
>> and size which you should note since you say you are an experienced
>> cook to avoid making serious errors. However. Talking about
>> additives. Sea salt comes from the sea shore and whatever washed up
>> with it. It would be better to look up ingredients and know what is
>> in them rather than off the cuff speculation. You are speculating
>> that iodized salt is the only salt that might taste different.
>
>I thought that was always the case. So imagine my surprise when I got this
>salt from Amazon!
>
>https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1
>
>Gotta watch the wording. It is sea salt that is certified kosher but it is
>not what we think of as kosher salt.

Ahh so maybe you can understand what I meant in my last post

--

____/~~~sine qua non~~~\____

On 2/22/2019 6:33 PM, wrote:
> On Fri, 22 Feb 2019 15:17:40 -0800, "Julie Bove"
> > wrote:

>>
>> I don't think Kosher salt has to do with religion. It's larger pieces of
>> salt.
>
>
> That is like saying that the christian religion is not 100 % based on
> the rape of a 12 year old girl that later marries a 90 year old man.
>
> Thing is the christian religion is totally based on that fairy tale..
>
> Kosher is a jewish thing .. and just because it does not or may not
> carry that meaning now does not mean that it was always like that. All
> christians support the rapeing of 14 year old girls just like those
> that use kosher salt support jewish morons.... if an idea or product
> is made for one specific reason then it carries that meaning with it
> forever.
>

Wow, you really are ****ed up about religion. I bet we hear about you
on the new some night.

On Fri, 22 Feb 2019 18:51:01 -0500, Ed Pawlowski > wrote:

>On 2/22/2019 6:33 PM, wrote:
>> On Fri, 22 Feb 2019 15:17:40 -0800, "Julie Bove"
>> > wrote:
>
>>>
>>> I don't think Kosher salt has to do with religion. It's larger pieces of
>>> salt.
>>
>>
>> That is like saying that the christian religion is not 100 % based on
>> the rape of a 12 year old girl that later marries a 90 year old man.
>>
>> Thing is the christian religion is totally based on that fairy tale..
>>
>> Kosher is a jewish thing .. and just because it does not or may not
>> carry that meaning now does not mean that it was always like that. All
>> christians support the rapeing of 14 year old girls just like those
>> that use kosher salt support jewish morons.... if an idea or product
>> is made for one specific reason then it carries that meaning with it
>> forever.
>>
>
>Wow, you really are ****ed up about religion. I bet we hear about you
>on the new some night.

dude, tell me where I am incorrect....

Just because I am about 150 years ahead of you and most of the world
does not mean I am wrong in any way...

--

____/~~~sine qua non~~~\____

On Friday, February 22, 2019 at 4:47:39 PM UTC-6, wrote:
>
> On Fri, 22 Feb 2019 14:04:58 -0800 (PST), "
> > wrote:
>
> >On Friday, February 22, 2019 at 6:24:32 AM UTC-6, wrote:
> >>
> >> will it also dehydrate food?
> >>
> >Some of the models do, mine does.
>
> Not the ninja, from what I saw it only air frys between the temps of
> 300 and 400 you can not dehydrate at those temps
>
>
When the dehydrate function is selected the temperature of the pot drops as low
as 150°. It all depends on what function you are using that what your temper-
ature range will be.

On 2019-02-21 6:35 p.m., Bruce wrote:

>
> Morton Coarse Kosher Salt
> Ingredients: Salt, Yellow Prussiate of Soda AKA Sodium ferrocyanide, which wouldn't look so good on an ingredients list, despite being safe (until you add a bit of acid).

On 2/22/2019 7:08 PM, wrote:
> On Fri, 22 Feb 2019 18:51:01 -0500, Ed Pawlowski > wrote:
>
>> On 2/22/2019 6:33 PM, wrote:
>>> On Fri, 22 Feb 2019 15:17:40 -0800, "Julie Bove"
>>> > wrote:
>>
>>>>
>>>> I don't think Kosher salt has to do with religion. It's larger pieces of
>>>> salt.
>>>
>>>
>>> That is like saying that the christian religion is not 100 % based on
>>> the rape of a 12 year old girl that later marries a 90 year old man.
>>>
>>> Thing is the christian religion is totally based on that fairy tale..
>>>
>>> Kosher is a jewish thing .. and just because it does not or may not
>>> carry that meaning now does not mean that it was always like that. All
>>> christians support the rapeing of 14 year old girls just like those
>>> that use kosher salt support jewish morons.... if an idea or product
>>> is made for one specific reason then it carries that meaning with it
>>> forever.
>>>
>>
>> Wow, you really are ****ed up about religion. I bet we hear about you
>> on the new some night.
>
> dude, tell me where I am incorrect....
>
> Just because I am about 150 years ahead of you and most of the world
> does not mean I am wrong in any way...
>
> --
>
> ____/~~~sine qua non~~~\____
>
Not a question of right or wrong, it is a question of what you do about
it.

On Friday, February 22, 2019 at 1:16:41 PM UTC-10, Julie Bove wrote:
>
> I thought that was always the case. So imagine my surprise when I got this
> salt from Amazon!
>
> https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1
>
> Gotta watch the wording. It is sea salt that is certified kosher but it is
> not what we think of as kosher salt.

You might want to check out a Korean store if you're interested in salt. They have a wide variety of salts. Mostly sea salts. They have some very fine salts and flaky salts and granular salts. The Korean course sea salt differs from Hawaiian salt in that it's crumbly while Hawaiian salt are crystals of salt. The best Korean salt has MSG mixed in. It will greatly improve your dishes.

On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:

> Bummer I guess no one read my other post.

They probably saw your posting name and automatically killfiled you.
I know I'll never take you seriously after reading your name and
your "Lentil thin cake sandwiches" recipe.

Some people find Christ as their Savior, and some find that Gluten
is their Satan. I think they're both full of shit. But if it makes
them happy, then that's good. Just don't come knocking on my door
promoting either of them.

ObFood: Dinner was 1/4lb Chilli Dogs with Wolf brand Hot Dog Sauce,
shredded cheddar, chopped onion, and jalapeno mustard. Wolf Hot Dog
Sauce is some nasty-ass shit.

-sw

On 2/22/2019 3:11 PM, wrote:

it should be treated just like a Teflon pan.

What!? Thrown out?

I jes tossed my only "non-stick" pan after watching a documentary on
"Teflon". It was called "The Devil We Know" and it's about all the ppl
that have suffered due to Teflon manufacturing.

If it kills birds, what's it doing to you?

nb