When I Rains, It Pours...Morton Salt

I notice that the trail of salt she's leaving has diminished over time while the intensity of the rain has increased.

This is proof that the Illuminati is responsible for changing weather patterns by salting the clouds.
 

RedRibbons said:
Thanks Phil, I didn't know that. I think I need to spend a little more and buy the Morton's salt, as the cheaper brands have gotten hard in my house.
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In all honesty, at least for me, when I bought the generic brands they ended up clumping. When I bought Morton's it didn't. Could just be coincidence, but I've experimented over the years (I'm a nerd, if you couldn't tell ;) )
 
Yeah, sea salt here also. I haven't cooked with salt or used a salt shaker on my food for years. On the other hand Mr. O has a habit of grabbing the salt shaker and pouring it on before he even tastes the food. We get more than enough sodium in the foods we eat and don't need the assist of a salt shaker. I wish food processers wouldn't load so much salt in foods. Once you quit cooking with salt or using the shaker, most processed foods are so salty you can't eat them.
 
Ozarkgal said:
Yeah, sea salt here also. I haven't cooked with salt or used a salt shaker on my food for years. On the other hand Mr. O has a habit of grabbing the salt shaker and pouring it on before he even tastes the food. We get more than enough sodium in the foods we eat and don't need the assist of a salt shaker. I wish food processers wouldn't load so much salt in foods. Once you quit cooking with salt or using the shaker, most processed foods are so salty you can't eat them.
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That's interesting, because I was raised in a household that went through pounds of salt a week, both in cooking and in applying to the cooked food. Like Mr. O we would do the "long pour" on pretty much everything except ice cream.

When I first started martial arts training and eating healthier I cut way back on my salt intake. As you said, food suddenly tasted VERY salty. It took a while to get used to it, but I haven't touched a salt shaker since '72 and I don't miss it.

Unfortunately the foods I eat still have a ton of salt in them ... :(
 
Sea salt in our house too, although I prefer regular salt. I was working in a grocery store in 1956 and remember stocking the shelves with the containers shown. Use to price it at 19 cents each.
Ever notice some restaurants put rice in their salt shakers. I guess it keeps the salt from lumping. Also, if you get your cell or iPod wet, put it in a bag of rice overnight. It draws out the moisture and with lots of luck, it may work.
OK, Trivia hour over with.....:yeahright:
 
Rice was always put in our saltshakers for as long as I remember. Not only keeps the salt running but rattles when it needs a refill.:)

I use Herbamare sea salt for some things, not for cooking, plain will do for that, but on a salad, or chicken, it's blissful. It has fine ground herbs in it as the name suggests. Pricey, but worth it.
 
I use Maldon Sea Salt very nice flavour, and with the humidity here i have to buy salt grinders that have ceramic grinders as the metal ones corrode, all the good salt shakers are no good near the beach i have discovered so when i use normal salt i use Tupperware ones where you twist the top to open it and twist to shut, works well got them off Ebay.:bowknot:
 
Ozarkgal said:
Yeah, sea salt here also. I haven't cooked with salt or used a salt shaker on my food for years. On the other hand Mr. O has a habit of grabbing the salt shaker and pouring it on before he even tastes the food. We get more than enough sodium in the foods we eat and don't need the assist of a salt shaker. I wish food processers wouldn't load so much salt in foods. Once you quit cooking with salt or using the shaker, most processed foods are so salty you can't eat them.
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We don't use a lot of salt, and whenever we got out to eat we are drinking water by the gallons, ok maybe not that much, later on because of all the sodium in the food.

We watch a lot of cooking shows and we are aghast at the amount of salt some of the chef's put into their food, a little bit by their standards is a shit load by ours.
 
You are right there OH i was watching a cooking show last week and the chef put 2 teaspoons of salt in the recipe he was making, i was nearly sick.
We have a reality show here My Kitchen Rules , the chefs are always going off at the contestants because there isn't enough salt in the food, i figure if you don't salt things or just put a small amount it suits most, at least they can add some if needed 'cause once it's in there it's not coming out.
 
I admit to using too much salt but since reading this, am determined to cut down. A lot of the time, I'll use a salt free spice mixture when cooking and it makes the absence of salt bearable.

Still have to have salt on most foods once cooked though. Why is sea salt better than normal salt?
 
Jillaroo said:
You are right there OH i was watching a cooking show last week and the chef put 2 teaspoons of salt in the recipe he was making, i was nearly sick.
We have a reality show here My Kitchen Rules , the chefs are always going off at the contestants because there isn't enough salt in the food, i figure if you don't salt things or just put a small amount it suits most, at least they can add some if needed 'cause once it's in there it's not coming out.
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I'm a make up your own recipe kind of a cook most of the time and I have found anytime I/we try a new recipe and I follow it to the letter, we can hardly eat whatever it is because of the salt. So of course I do adjust that now because I have ruined a few too many dishes by following their directions, for our taste anyway.

I need to know why sea salt is better too ?
 

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