Re: [CH]+[GENERAL]+[RECIPE]+[GARDENING]+[SORT OF ON TOPIC]+[HISTORY
Luke Speer (lukasz@midcoast.com.au)
Thu, 20 Apr 2000 01:04:27 +1000
Hi Tara,
Salt:
It's a marvelous thing, It both preserves and destroys.
Without it we would have no Tabasco or for that matter most other hot
sauces to fall back on when fresh Chiles are not available.[on topic]
phew..
Part of the city of Detroit Michigan is built over a Salt mine.
Normal humans need between 1.1 -3.3 grams of salt a day, but most of us
in the developed countries consume up to 10 times that.
There is enough salt in the oceans to cover the whole earth 14 inches
deep.
Which leads to an interesting question. Where did salt come from?, The
Land or the Ocean ????
The above sitems are sourced from "Much depends on Dinner" an
interesting book, no cover left so no more info can be offered..You
should be able to find a copy in the Uni Library...
Actually you will find that most Professional Chefs will use a pinch of
Salt.
What they all call a pinch is actually about half a cup, They grab the
Salt between their thumb and 3-4 fingers. What they use is cooking Salt
which is quite coarse and sort of sticks together. I used to use rock
Salt for several years in similiar quantities to yours for cooking
Pasta,
[got a 50lb bag from a lady whose number finally came up for a Kidney
transplant and gave the Dialysis Machine back]..
btw, I didn't consume it all myself, although one of my neighbours used
to get a rather sick lawn everytime it rained at night for about a
year... <g>
Feud what Steenking feud ??
Luke in Oz