Sea salt should be full of plankton and other small bugs. Then again the Food and Drug administration has standards for amount of insect parts allowed in flour... Well, what did you expect? the little bugs are happily living in a wheat field, then whap! along comes the harvester- no time to run for it...
dfdye said:
I suppose MREs are some kind of packaged ready made meals suitable for just warming and eating? I would guess that to be a quite common trick both for militaries and some other people. It seems that already 50 years ago or so, it was not uncommon to heat cans of hot dogs on the car engine, but since then "the art of engine cooking" has advanced considerably. I have even read about somebody frying eggs on the engine while driving. Since he apparently just cracked the eggs on top of engine, I don't think it is very healthy to eat them. Most people at least seem to wrap their food into aluminimum foil or something similar.
Salary does derive from the Latin word for salt. Did you know that the prime targets for British raids during the American war of independance were the coastal salt works in Luisiana and New England? When you had no refrigeration or canning, salted meats were what kept an army on the move.
OK, we're getting somewhere (and who the *beep* cares where that is) - I LOVE a good OT scrap in a completely otherwise deidcated forum, btw...new here, but feeling at home already).As to linguistics: a gold coin being worth as much as a dose of salt, and enough salt worth enough to make cheap onions taste less like cardboard: maybe we bark up the same tree?
Pit
Pit
I have always been astounded by how many calories you can pack into those things. If you have ever eaten/witnessed one of them, the grease content is off scale. I guess you have to have it if you are in the middle of being active 18+ hours a day with full gear, but GOOD LORD!!!! They are not for the faint of stomach, that is for sure. (I think the Ethiopians would explode!!! Calorie over load!)SY said:
And the irony is that several mods are in the middle of it! 😀Pit Hinder said:
Anyway, back on the cooking tip (hate to break up the history lessions. . . . ) I typically have at least regular, kosher and sea salt in my cabinet. I use the Morton's for regular cooking duty, the sea salt for putting directly on finished food, and the kosher salt has a special little purpose: When I use garlic, I'll take a healthy pinch of kosher salt and put it on the cutting board beneath and on top of a clove of garlic and then grind the garlic with the side of a knife. The coarse salt gets more of the garlic open than either a garlic press or simply crushing the garlic.
I use the Kosher salt for other stuff too, but that is my favorite "use of salt in the kitchen" trick.
Pit Hinder said:
The german wikipedia gets us a bit closer:
http://de.wikipedia.org/wiki/Sold
They seem to agree with what I said, about the word originating from the latin coin solidus, paid to soldiers. It seems however, that the word sold was somewhat later used also for civilians salaries, then in the meaning of money for salt. (That is, if I understood the german correctly after a cursory reading.)
I always find etymology interesting. I suppose it's a good thing I only bother about it occasionally, when stumbling over some interesting word. There is a risk I would get stuck in etymology forever otherwise. 🙂
dfdye, there are good reasons that your procedure gives more garlic flavor and aroma. I do the same thing for some dishes (like caprese).
My cooking partner is a salt fiend; he must have at least 15 different kinds in a wide variety of colors, textures, and aromas.
If you can find Malden Fleur de Sel, try it for sprinkling on things- the flaky texture is very distinctive and pleasurable. A similar FdS is available from Penzey's (a great spice company!) online.
My cooking partner is a salt fiend; he must have at least 15 different kinds in a wide variety of colors, textures, and aromas.
If you can find Malden Fleur de Sel, try it for sprinkling on things- the flaky texture is very distinctive and pleasurable. A similar FdS is available from Penzey's (a great spice company!) online.
See, I NEVER would have found this in a 100 years. Thanks for the tip. My wife already thinks I am nuts for having 3 types. . . . I can't wait to hear what she says when this UPS shipment arrives.
She finally understands why we have several different bottles of olive oil, and why balsamic vinegar really is nowhere near white vinegar, and no you cannot substitute the latter for the former, so I guess now is the time for justifying the different salts in the cupboard. 😀
She finally understands why we have several different bottles of olive oil, and why balsamic vinegar really is nowhere near white vinegar, and no you cannot substitute the latter for the former, so I guess now is the time for justifying the different salts in the cupboard. 😀
Jacco,
I'm not allowed to comment on that, as I'm German (no Jew jokes allowed here)-but may I say I smell a whiff of the kind of dry humour that only Jews and South Africans (both being used to be underdogs to the rest of the world) were allowed, not long ago?
Good one, though.
Pit
I'm not allowed to comment on that, as I'm German (no Jew jokes allowed here)-but may I say I smell a whiff of the kind of dry humour that only Jews and South Africans (both being used to be underdogs to the rest of the world) were allowed, not long ago?
Good one, though.
Pit
Hint : Romans-Christmas-Jesus.
Us catholics have been eating the guy for 2000 years.
Gimme a break, and a pinch of salt
Great Hannibal thread though: the DIY guest you can eat
Us catholics have been eating the guy for 2000 years.
Gimme a break, and a pinch of salt
Great Hannibal thread though: the DIY guest you can eat
A priest is pulled over by a traffic cop. The cop asks, "have you been drinking?"
The priest responds, "No, officer, just water."
The cop says, "Well, I smell alcohol on your breath!"
The priest exclaims, "Oh, Lord, he's done it again!!!"
The priest responds, "No, officer, just water."
The cop says, "Well, I smell alcohol on your breath!"
The priest exclaims, "Oh, Lord, he's done it again!!!"
pinkmouse said:
Al,
don't tell people who collect snuff boxes - but some of them were made out of the salted beef English sailors had to eat. (Probably a good one for SY - will keep him vegetarian)
Bon appetit
Pit
Christer said:
The English version might be a bit easier for most here:
http://en.wikipedia.org/wiki/Salary
I was taught the salt etymology at school, however, there do seem to be two sides to the argument, but whaterver the derivation, it shows the importance of salt in past times.
Yup, me too! 🙂
Did you know that British soldiers in WWI were actually given caviar as a daily ration, it was known as fish jam, and universally despised. I have to say, I tried it once before I became veggie, and I have to agree with them!
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