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Corkey · 02-01-2010, 02:16 PM

About the salt, we use kosher salt, it has about a quarter of the sodium content of other salts. We grind it with our mortar and pestal.
When I cook I don't use salt at all, natural foods have their own salts. If a recipe calls for it I use only a smidgen of what is called for. I realize that baking is a totally different animal, and leave that happy culinary chore to the one who knows how to do so.
Then for x-mas we got some salts of the world, all sea salts and all with their own healthy properties, such as a Hawaiian sea salt that has charcoal as a binder. It's called Hiwa Kai from www.artisansalt.com

On a positive note, I've lost 6 lbs

02-01-2010, 02:16 PM	#175
Corkey Infamous Member How Do You Identify?: Human Preferred Pronoun?: He Relationship Status: Very Married Join Date: Dec 2009 Location: Where I want to be Posts: 8,155 My Photo Gallery Thanks: 47,491 Thanked 29,269 Times in 6,637 Posts Rep Power: 21474859	About the salt, we use kosher salt, it has about a quarter of the sodium content of other salts. We grind it with our mortar and pestal. When I cook I don't use salt at all, natural foods have their own salts. If a recipe calls for it I use only a smidgen of what is called for. I realize that baking is a totally different animal, and leave that happy culinary chore to the one who knows how to do so. Then for x-mas we got some salts of the world, all sea salts and all with their own healthy properties, such as a Hawaiian sea salt that has charcoal as a binder. It's called Hiwa Kai from www.artisansalt.com On a positive note, I've lost 6 lbs __________________ "Many proposals have been made to us to adopt your laws, your religion, your manners and your customs. We would be better pleased with beholding the good effects of these doctrines in your own practices, than with hearing you talk about them". ~Old Tassel, Chief of the Tsalagi (Cherokee)