Salt Stuff

On Wed, 20 Apr 2011 19:04:46 +0000 (UTC), Doug Freyburger wrote:


I used to have a book of electron microscope images. I think the
images are pretty damn cool. It showed everyday objects such as a
strand of facial hair cut with a regular razor, and another cut with a
electric razor. I've used a regular razor ever since.

Nowadays there are plenty of images out there on Google images. Such
as this tiny little toilet discovered in an IC. AKA "The Bit Bucket".

http://www.tokyomango.com/tokyo_mango/2007/09/miniscule-toile.html

-sw
 
On 19-Apr-2011, Gz wrote:


It would be by volumn, but not by weight. Sea salt generally has larger
crystals then table salt. At least the Alessi and Reese that I have do.

--
Brick(Too soon old and too late smart)
 
On Sun, 24 Apr 2011 08:17:15 -0700 (PDT), Jerry Avins
wrote:


I'd call it a translation problem as in ESL.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On 20-Apr-2011, "Ed Pawlowski" wrote:


You guys ought to love this one:

Berkley & Jensen
Iodized Salt

Ingrediets:
Salt
Sodium Silicoaluminate
Dextrose
Potassium Iodide
Sodium Bicarbonate

--
Brick(You'd think it should cost more)
 
spamtrap1888 wrote:

Quoting from Beef,_Veal_and_Lamb_Operations_ 4th edition
(University of Chicago, 1954), pages 69 and 70.

"Contrary to popular belief, both the fore quarter and
hind quarter of meat animals (except pork) are eligible
for consumption by the Jewish trade, if properly
handled by the kosher retailer. The requirement of the
religious law is that all veins must be removed before
delivery of meat to the consumer. For this reason,
the Jewish trade confines itself to the fore quarter,
from which the veins may be easily and quickly removed
with a minimum amount of mutilation of the meat."

"There is no objection on the part of the Jewish trade
to the hind quarter carcass cuts, such as loins and
rounds, if they are handled in accordance with the
religious requirements that the blood veins be removed.
The veins in these parts are very small and their
complete removal necessitates such mutilation of these
parts as to practically destroy their identity. For
this reason, the demand in this country is confined
to the fore quarter, which can be bought at lower
prices and from which the veins can be removed with
a minimum amount of mutilation."
 
On 19-Apr-2011, Chemo the Clown wrote:


You're likely comparing iodized salt with plain salt. I usually buy
only non-iodized aalt, but it's hard to find around here. Morton's
makes both, buy my local stores don't carry both. Sea salt is almost
never iodized. Iodine has a very distinctive taste and that's why I
don't use it. If my doctor ever tells me I need iodine, I'll take a
supplement.

--
Brick(Too soon old and too late smart)
 
On Apr 25, 1:41?pm, Sqwertz wrote:

Allow me, here's a list you can use to mix and match with:

Putrid
pretentious
pathetic ( you got that one)
putrescence
pompous

"Pathetic pretentiousness" does it for me.

The wife picked up 4-6 bags of maybe 10g each of an assortment of
these things. She's yet to figure out how to use them. The two that
are handy are labeled "Lemon Twist Salt" and "Himalayan Pink", there's
another with black pepper (maybe she actually used that one).

At least they won't go bad.

Will put some of the lemon stuff on the next chicken if I can be
bothered to remember. What the hell.
 
On 19-Apr-2011, "Pico Rico" wrote:


If you think that is bad, you need to try the air in my neighborhood.

--
Brick(Too soon old and too late smart)
 
"James Silverton" wrote in message
news:[email protected]...

I do buy Morton or store brand salt. I use it for cleaning, gargling or if
necessary, nasal irrigation. To put on or in my food I usually use Real
Salt. I also have some grey sea salt that I used when I was on the raw
vegan diet and I have some pink Himilayan salt that I have yet to use for
anything. Real Salt also makes kosher salt.
 
On Apr 24, 11:10?am, "Nunya Bidnits" wrote:

Marty argues that Morton's Refined Sea Salt, code # 1120 is the
"terrible" stuff Chemo referred to, not the ubiquitous stuff in the
blue cylinder.

Kind of a stretch if you ask me.
 
Re: [email protected]

Jerry Avins wrote:


Didn't read the thread or the Webster's definition upthread, didya.

You might want to be more careful with terms like illiterate because
literate folks might be offended. You've said you're an engineer so I'll
give you the benefit and guess you understand the word in a fairly narrow
technical way. But just because a word is used a certain way technically
does not negate it's wider common and accepted definitions.

MartyB
 
"James Silverton" wrote

It is a bit subjective. In theory, you are correct, but in practice, there
can be differences. It is not the taste that changes, but how we perceive
the taste from our sensory perception. The size and shape of the crystal
can make a difference in perception when it hits the mouth.
 
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