Anyone know anything about sea salt?
My brother, Salvelinas Fontinalis, is a mushroom hound. He chases down morels and other tasty treats in our forests, and apparently hasn't managed to poison himself yet. During his mushroom hound research, he came across some descriptions of certain special fancy-pants sea salts, which he likened, suspiciously, to the descriptions on single malt scotch bottles. I suggested that should he want a single-malt tester, I would happily test a bottle of 16 yr Lagavulin.
Are any of you sea salt lovers? If so, do you have some at home or can you get hold of some? Salvelinas is looking for answers to the following questions:
a)what it looks like
b)what it tastes like
c)if the package fully disclosed what they want you to eat
d)what it costs
e)if you sprinkle a bit on some scrambled eggs can you tell the
difference between the fancy sea salt and ordinary table salt?
That's right friends, my brother the trout wants you to test sea salt for him and give him the straight goods. Is it better, or just different?
If you can help him out, please comment away.
10 comments:
http://whatscookingamerica.net/Information/Salt.htm
Here you go!
I just read about this in a women's magazine while at the hairdresser's on Friday. I think (not sure) that it was in the most recent Chatelaine. Was unaware until I read that article how many different kinds of sea salt there are.
http://www.zibb.com/all/theme/p/Sea+Salt/Toronto,+Ontario
Here's some advice on where to find it/them in the Toronto area.
have you personally tried different varieties?
Ah yes, sea salt. We always use sea salt - not the extremely "fancy" kind (which I have had a hankering to try) - but sturdy, reasonably priced sea salt. I have tried about three brands out of the health food store, with varying colors from supposedly different areas of the world. They do have (to me) subtle different tastes, but not enough to think I would need this one or that one for any certain dish.
Generally, I think any of it I tasted tastes much better than Morton's - however they didn't have iodine, and I sadly haven't done any research to find out how important that is.
Soon I am going to order some of that gray and pink sea salt and have myself a real git-down salt lickin' time.
Without iodine, you get hypothyroid. (When children lack the element it can cause mental retardation. That was the reason that table salt was iodized since most diets are not rich in kelp)
Some chemical elements are our friends. Not all. But some.
Someone brought me some sea salt 'hand picked' by Roberto, who's signature appeared on the package. Too twee for words.
I noticed a slight taste difference, but the real difference is mostly aesthetic, those nice chunky irregular crystals look more sincere than all that regular sandy salt that doesn't cost as much.
Yes I am cynical. But mostly because it isn't a miracle maker like butter.
Believe it or not, most table salt contains sugar. (Go check your label now). I prefer the taste of sea salt, but I am not sure why. As for mushrooms, I can take them or leave them.
I don't know if I can do a taste test for you. We've only eaten sea salt for a long time now. I do find a little goes a long way in bringing out flavours. The "regular" table salt I've tried I just find...well...too salty and find that it doesn't "season" as well as sea salt.
db insists on Italian sea salt, saying that it's quality is superior (he is, of course, Italian so take that with a grain of salt). I've seen many other varieties (especially living on the West Coast), but haven't tried anything else. Maybe I will now.
I'll second sp's description. It is actually less salty tasting. (Now I'll go check my labels for sugar content.)
Do people actually use other kinds of salt?
I hope not that crap in grocery stores with iodine? Table salt has iodine...and has to add sugar in ordr to keep the salt from yellowing from the iodine.
The broken record says go organic!!!!
Throw your table salt in the garbage where it belongs!
I haven't eaten regular salt since I was a little kid.
L.M. I stopped because of the bloody iodine added to manufactured table salts and general grocery store salts. You're right that most people eat complete crap so someone decided to add iodine to table salt...I believe it is probably a synthetic source of iodine most of the time...but I am not sure...
Iodine is found in Kelp and seaweed. I eat a lot of seaweed so I don't worry about being low on iodine...I can't imagine life without eating seaweed or sea salt...
Iodine is also in REAL food...you know not all that starch crap...
REAL food like spinach, asparagus, mozzerela cheese, dulse, mushrooms, garlic, eggs, yogurt, strawberries, swiss chard, summer squash...all are great sources of iodine.
I don't know if sea salt tastes better officially...but I think it does...and I like all grades all kinds of formats and crystals of salt.
I've preached against iodized grocery store salt for decades...not cool...I believe sea salt tastes better...I think it does, I could actually eat it plain ha ha! But that wasn't why I don't eat "table salt"..I didn't like the sugar or iodine added to most table salts.
In everyday use we have a bottle of Whole Foods organic mediteranean sea salt fine crystals and thicker crystals.
A terrific book is called SALT: A WORLD HISTORY
here:
http://www.amazon.com/Salt-World-History-Mark-Kurlansky/dp/0802713734
We have some swanky salt from Australia. I discovered it in our pantry today. It is slightly orangy in colour. The crystals are fairly sharp and not uniform. It seems not as harsh as iodized table salt. I guess I would characterize it as more delicate.
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