Re: Dinner Tonight, 1/31/2025

dsi100@yahoo.com (dsi1) writes:

On Thu, 6 Feb 2025 12:10:52 +0000, Salvador Mirzo wrote:

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.

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Please do and share with us.

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My dad would smoke meats for our Christmas party. I never paid much
attention to how he did it. I wish I did now. I have grilled my dad
about it when he was in his nineties - he said it was just something he
picked up somewhere. He smoked chicken and chuck roasts in an old 55 gal
oil drum. That's a Chinese technique. The meat was seasoned in the old
Hawaiian style - just salt. The chicken and meat came out looking normal
but when you cut it up, they'd be a bright red under the surface. I had
never seen such a thing before.

Amazing.

The old Hawaiians were into salt.

Probably because they were smart?  Salt is a great thing.  It's full of
good stuff and no bad stuff.  I know a guy who started eating that pinky
Himalayan salt and realized the recurrent cramps he had
stopped---coincidentally or not.

Speaking of which, I also knew a guy who used to eat so much salt that
he said he would find salt on his skin, meaning salt would be expelled
from his body through the skin---is that possible?  Was he right in his
assessment?

They produced it by drying sea water on their salt farms. They pretty
much had to back in the old days. I don't know where the bags of
commercial Hawaiian salt come from. They're not from salt farms. The
real stuff is flakes, not crystals. I'll occasionally get a small bag
of salt from a guy in Molokai.
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https://www.youtube.com/watch?v=gawS3sBHMQw

Very cool.  Thanks for sharing!