Author Topic: My new discovery  (Read 1113 times)

Offline weazletoe

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My new discovery
« on: January 17, 2011, 08:13:55 PM »
Kosher salt. Good lord I LOVE this stuff!!! Why didI just now find it? I takes just so little, and makes the food pop in a way regular table salt doesn't, without being "salty". I just LOVE this stuff!!!!
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Offline maxieboy

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Re: My new discovery
« Reply #1 on: January 17, 2011, 08:46:44 PM »
But, but...

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Offline Mark G

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Re: My new discovery
« Reply #2 on: January 17, 2011, 08:52:39 PM »
It's fine... kosher salt brings out the bacon in bacon salt.
Mark Gres

Offline euge

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Re: My new discovery
« Reply #3 on: January 17, 2011, 09:50:30 PM »
Hmmm. I just use the salt for the water softener. Very coarse but that's what a mortar and pestle is for.

Probably not kosher or halal.  Better than Morton's.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline corkybstewart

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Re: My new discovery
« Reply #4 on: January 17, 2011, 10:10:09 PM »
Hmmm. I just use the salt for the water softener. Very coarse but that's what a mortar and pestle is for.

Probably not kosher or halal.  Better than Morton's.
I use potassium salt for my softener, better for the appliances, pets, houseplants etc.  A friend of mine worked in the processing plant at one of our local salt mines.  He worked in the softener salt plant and he claimed there was other stuff besides NaCl in the finished product.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline capozzoli

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Re: My new discovery
« Reply #5 on: January 17, 2011, 10:12:05 PM »
I moved up to sea salt. I get it from the Koreans for less than kosher salt. But I guess that isnt kosher either.
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Offline weazletoe

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Re: My new discovery
« Reply #6 on: January 17, 2011, 10:22:13 PM »
Do you like the flavor of sea salt better than kosher? If you told me a year ago that there was that big a difference in the taste of your foods, based on the salt you used, I would have never believed it.
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Offline capozzoli

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Re: My new discovery
« Reply #7 on: January 17, 2011, 10:31:08 PM »
I think I told you like two years ago. You didnt believe me.  ;D

Sea salt is better I think. I still use kosher salt too.

Try to find a Korean store. They have lots of good stuff for cheap.
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Offline phillamb168

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Re: My new discovery
« Reply #8 on: January 18, 2011, 02:03:10 AM »
Fleur de Sel de Guérande is pretty cheap around here so we use that almost exclusively. You should head to your local Whole Foods and take a look at the different giant jugs of salt they have (typically near the cheese section). These are all FINISHING salts, mind you, which means they should be sprinkled on food after plating to bring a nice flavor/texture combination. Punatic probably has access to some great pink salt (Alaea, http://en.wikipedia.org/wiki/Alaea_salt) and if you've got a smoker you can make your own smoked salt (http://en.wikipedia.org/wiki/Smoked_salt).

Salt is a wonderful thing!
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Offline theoman

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Re: My new discovery
« Reply #9 on: January 18, 2011, 02:48:45 AM »
Salt rocks!

Sorry. Couldn't help myself.

Offline tumarkin

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Re: My new discovery
« Reply #10 on: January 18, 2011, 04:43:55 AM »
Salt rocks!

Rock Salt!

sorry, don't know where that came from
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Offline phillamb168

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Re: My new discovery
« Reply #11 on: January 18, 2011, 07:03:21 AM »
Salt rocks!

Rock Salt!

sorry, don't know where that came from

Rock lobstah?
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Offline nicneufeld

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Re: My new discovery
« Reply #12 on: January 18, 2011, 07:35:31 AM »
Call me a pessimist, or a dull-tongued philistine, or even Rock Hudson if you must, but while I like coarse salt, I am skeptical of it actually tasting different in many applications.  I think it gets sensed slightly differently when still in coarse form, ie., finishing salt or crusting on a grilled item, but in items where it dissolves, I bet careful taste testing with a neutral proctor would not show a significant difference from cheap, plain salt, if there were any other flavors whatsoever.  I would always use coarse salt when grilling, I think on a steak, you want those large crystals of sodiumy goodness.  I have some cretian smoked salt flakes that are interesting, but kinda funky tasting.  I'd rather just use plain salt and add my own hickory smoke the old fashioned way!

Of course cap is into grilling with only salt as a flavoring agent, so in that case, use the best salt you have! 

http://stuffwhitepeoplelike.com/2009/01/04/119-sea-salt/

Oh, and bacon salt is nasty.  Nasty crap.  Like ground up expired Bacos diluted with salt. 

Offline weazletoe

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Offline euge

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Re: My new discovery
« Reply #14 on: January 18, 2011, 11:00:22 AM »
Flavored specialty salts for seasoning cooked foods and plain salt- coarse or otherwise for cooking. That's how I was advised. That's how I roll.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman