Re: Dinner Tonight, 1/31/2025

On 2025-02-05, dsi1 <dsi100@yahoo.com> wrote:

On Wed, 5 Feb 2025 13:02:56 +0000, Salvador Mirzo wrote:

>

I'd be concerned with the refined salt.  Whatever quantities you eat,
I'd use coarse salt.  You can grain it before having it, of course.
Coarse salt retains important minerals such as magnesium.  In fact, if
you don't go to the beach every day, I think I would take a magnesium
supplement.  An awesome website on Mg is mgwater.com.

>

When I was a boy, my dad would smoke meat using Hawaiian red clay salt.
That's a coarse salt with red clay mixed in. The Hawaiians call it
"alaea" salt. The package of salt would read "not intended for human
consumption." I would wonder about that.

>

The Hawaiians use it as a ceremonial salt. They'll throw the salt around
the ground to cleanse the area of bad spirits and bless an area. These
days, I don't use alaea salt in cooking, not because it's salt with dirt
mixed it but because it seems disrespectful to Hawaiian tradition. The
next time I see a Hawaiian Kapuna/Kahuna, I'll ask him his opinion on
this.

>
seems to me that since humans evolved from the sea that sea salt
would be the best thing to use. :shrug:
>
i have a grinder with pink rock salt in it. there's a jar of it
in the pantry, it may be labeled Hawaiian or Himalayan salt. i
don't remember. they only times i recall reaching for the salt
grinder is when pan searing a piece of meat with fresh cracked
pepper and i don't want the salt dissolving completely.
>
for most everything else i use kosher salt because it dissolves
nearly instantly.