Text 9235, 96 rader
Skriven 2014-01-27 20:10:34 av Ruth Haffly (1:396/45.28)
   Kommentar till text 9226 av Dave Drum (72904.cooking)
Ärende: Posole                                                   [1]
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Hi Dave,

RH> RH> out/way back on salt. Found out it didn't affect it one way or
RH> RH> t'other so went back to saltines with salted tops, salted corn
RH> RH> chips, etc but in small to moderate amounts.

 DD> Salt does have a way of bringing out the flavours - which is why it is
 DD> so popular. And so easy to over-do. Like MSG in many Oriental venues.

I know, I try to stay on the light side when using it. Today for supper
I made beef & barley soup--had no seasoning other than a couple of
onions and what was in the Better Than Bullion beef base I used--about 2
tsp for 2 quarts of water. We added some mixed vegetables to the left
overs--got 3 quarts for the freezer and a couple of cups for the fridge.


RH>  DD> Most of the salt I get is on popcorn (I'm sort-of an addict)
RH>  DD> made with

RH> We don't do too much popcorn since Steve has corn tolerance
RH> problems. May try increasing the amount of B vitamins he takes for a
RH> few days, then offer him corn, followed by more B vitamins and see
RH> how he reacts.

 DD> Don't be too disappointed when it doesn't work. That seems a lot of
 DD> effort for little reward unless he has a really HUGE Jones for some
 DD> corn.

It was a wild thought, not to be carried out in all probability. He had
some corn in a home made (not by me) soup yesterday with no ill effects
yet (some 30 hours later). I'm hoping he won't have any problems this
time.


RH>  DD> my Orville Stir-Popper. And, at that, it's Morton's Lite Salt
RH>  DD> (50% kcl) both because I need the potassium and because I have
RH>  DD> it on hand in a convenient dispenser can.

RH> I keep some of that on hand (for the potassium) and use it quite
RH> frequently. I also have Morton's sea salt and Hawaiian Ono
RH> Seasoning, which is mostly salt, on hand so I can pick whichever I
RH> want. We also have a salt grinder for a finer grind sodium only (no
RH> potassium) salt.

 DD> All salt is sea salt. Really. Even the stuff they mine in the Detroit,
 DD> Michigan salt mines is from evaporated sea water (from a looooooong
 DD> time ago).

Some lake salt too, unless you're considering them vestigial remnents of
seas. (G) Also, salt caves over in Germany/Austria--we toured one when
we were stationed in Germany.

RH>  DD> - is that it smells like soap and nothing else. I have never
RH>  DD> cared to smell like a perfumery coming out of the shower.

RH> Your choice. They do make unscented ones; one I use a lot is the
RH> Whole Foods 365 brand. Used with a scented shampoo I don't get
RH> conflicting smells. (G) I also like, but find them harder to find,
RH> the all in one shampoo and body washes tho I have used the former
RH> for the latter at times.

 DD> The one time I was more-or-less forced to use a body wash (I was a
 DD> guest and that's what was available) I hopped back into the shower to
 DD> rinse my hide again, thinking the odd skin-feel was because I had not
 DD> rinsed off the wash sufficiently. Apparently there was some sort of
 DD> lotion or something in with the soap.

And from then on, you made sure you packed your own soap. (G)


RH> RH> up for us. It's hard to find good lard these days but I guess
RH> RH> it's out there--got some sources to check out now.

RH>  DD> One big advantage of cooking with lard is that pork fat
RH>  DD> contains no trans fats.

RH> I know, and that's why I want to find a good source of it.

 DD> There is a good article on rendering your own at:

 DD> http://www.davidlister.com/?p=1326

I know how to do it; it's just a matter of getting the lard so I can do
so.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)