YOU GUYS ARE SWAMPING ME

Discussion in 'General Discussion' started by susieqz, Jan 29, 2015.

  1. susieqz

    susieqz Smoking Fanatic

    IN SALT.

    this is getting out of hand.

     I have iodized salt because i'm in an iodine deficient area. and, of course, i have popcorn salt, because fine grind is a must for popcorn n fries.

    then, to brine, i had to get canning salt. no prob, sometimes i make pickles.

    but to cure ham i had to get a lifetime supply of pink salt, for the few tablespoons i need.

    then i hear i gotta have course salt, so i rush out n get that. i admit, when you smoke yams n toss them in olive oil those big crystals are really good, but still...

    just as well i'm not a yuppie. if i had to have exotic sea salt mined in the himalayas by buddist monks n transported  by yaks thru howling blizzards,

    my cabinet would fall off the wall.
     
  2. timberjet

    timberjet Master of the Pit

    I swear by that Himalayan sea salt suze. Love the stuff
     
  3. susieqz

    susieqz Smoking Fanatic

    please explain that to me timber.

    all salt is sea salt so i haven't tried ''sea'' salt.
     
  4. timberjet

    timberjet Master of the Pit

    Well, here is what it says on the back of the bag.

    Nature's healthiest salt.

    Delicious tasting and rich in minerals. This is the purest salt in the world. Free of bleaches, preservatives and chemical additives. It has more than 84 minerals and trace elements. This gourmet grade salt adds a burst of flavorful energy to all your cooking.

    My take is that it just tastes better.
     
  5. welshrarebit

    welshrarebit Master of the Pit

    What? You don't have any ala'e salt!!! Hawaiian sea salt with clay added for flavor... It's the best for eating poi and lau laus!!!
     
  6. susieqz

    susieqz Smoking Fanatic

    does it really taste better? is it something you can define or explain?

    i mean, all salt has minerals n trace elements. it would be super expensive to remove them.

    by the way, i was just trying to inject a little humor here. i'm sure not interested in offending you.
     
  7. I hear you Suzie! I have about 15 different types of salt too. The worst part is I'm trying to cut some salt from my diet.
     
  8. timberjet

    timberjet Master of the Pit

    I was not in the least bit offended. I just like to try and use stuff that is unprocessed if at all possible. Pretty hard to do these days though. I think it is just silly to commercially clean all of the minerals out of the salt, dry at 1200 degrees, and then bleach the salt. This stuff is just hand washed and chopped up. It looks different than any salt I have ever seen before too. It is pink. It just may be a mind trick that I think it tastes better but who knows. I also try to use real flour if I can afford it at the time, real cheese etc..... I am not a yuppie either. Maybe I am just weird.
     
  9. susieqz

    susieqz Smoking Fanatic

    not weird. the less processing the better.

    um, what is real flour? i pay lots to have king arthur shipped in but that's just for taste. costs twice as much as store brands here.

    if you like unprocessed, try steal cut oats.  extra work but completely different from regular oatmeal. yum.
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    And if you plan on cooking Dungeness crab you reLly are going to need good old Pacific Ocean sea water. Using that that kosher stuff mixed with tap water just won't do. Oh yeah my Lobster fisherman buddy swears that you have to use only sea water from Rockport Mass for boiling Lobsta.
     
  11. susieqz

    susieqz Smoking Fanatic

    sailor, i knew it. come here complaining about too many kinds of salt n i hear i need more, plus seawater flown in.
     
  12. welshrarebit

    welshrarebit Master of the Pit

    You'll need Hawaiian salt to turn this:

    [​IMG]

    Into this:

    [​IMG]

    Poke for dinner tonite! ;)




    Sent from my iPhone using Tapatalk
     
  13. susieqz

    susieqz Smoking Fanatic

    you are making that up. i don't think there are salt deposits on hawaii.
     
  14. timberjet

    timberjet Master of the Pit

    I live smack dab in the middle of wheat country. Just down the road in Dayton Wa. there is a small flour mill. Just crushed grain, no bleaching or processing. King Arthur semolina is real good too. I don't like oatmeal but maybe I would if I tried that stuff.
     
  15. susieqz

    susieqz Smoking Fanatic

    timber, i bet you would. it takes lots more cooking tho. that's why they cook n roll oats to make a fast but bland product.

    steal cut or whole oat groats are amazing

    everything in this country gives up flavor to get speed.

    with veggies n fruit, we give up flavor to get shipability.
     
  16. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Susie, you're correct that any mined salt is "sea" salt from some kind of fossilized sea or lake, from sometime in the last few million years. And it isn't pure salt; it's also a mix of whatever additional minerals happened to wash into that prehistoric body of water.
     
  17. timberjet

    timberjet Master of the Pit

    I should probably just google this but is that like seviche?
     
  18. susieqz

    susieqz Smoking Fanatic

    thanks, blue. that's always been my understanding.
     
  19. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Avery Island of Tabasco fame is a "salt dome" where a thick layer of ancient sea salt deposits is lighter than the rock overlaying it, so over a very long time it sort of blobs up like something in a lava lamp.

    Granite can do that on a larger scale - Google batholith
     
  20. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Not a salt snob, but I only use sea salt for all of my non cure recipes at home. I do still have some kosher salt, but most likely will not replace it. Work we use only kosher or sea salt in the kitchen, still have traditional table salt for guest, less lumping.

    As mentioned earlier all salts will have their own mineral deposits in them. That is what gives them their unique tastes. Some are very noticeable and others are not. I find the more natural the salt, the less you have to use in a recipe. I have had the opportunity to try many diffrent salts on someone elses dime, for home I stick with just a couple. But if you ever can try different verities without much impact to the pocket, I say go for it. Nothing like using local products to make traditional dishes. Hawaiian sea salt for poke is the only way to go. The Queen of England endorses Maldon Salt, flaked sea salt, I must say I really like it too. Himalayan salt I prefer to use as a finishing salt or to cook on when in block form.. My wife hates truffle infused sea salt, I like it if used in small amounts to finish a dish.

    It goes on and on and on........
     

Share This Page