Promising that this may not be an exhaustive site, but hoping to share something new or interesting, one or two salts at a time.
Iodized sea salt. Photography by Wayne Stanley.
Let us start with sea salt and table salt.
Sea salt is produced by the evaporation of water from seawater or saltwater lakes, and little processing. Table salt is mined from subterranean salt deposits.
The differences between sea salt and table salt can be found in their coarseness, color, processing, taste, and texture. Notably, the more processing, the more trace minerals, and elements, are extracted.
Sea salt and table salt have the same basic nutritional value, despite the fact that sea salt is often promoted as being healthier. The sodium content is about the same in sea and tablet salt, but most table salt also has added iodine, that helps maintain a healthy thyroid. Table salt usually contains an additive to prevent clumping. Use both, and you’ll be fine.
Salt never gets old, so it can be stored for years. Bacteria don’t grow in salt. In fact, salt has been used for centuries as a preservative.
The earliest recorded history of salt use, in 6000BC, is by the Chinese, and Lake Yuncheng gave birth to the earliest salt works.
The Egyptians also highly valued salt, and put it to a myriad of uses, from preserving food to mummification. Salt from the Natrun riverbed, they called Netjry, and Natron as we know it. These archived records reach back to 4000BC.
I love to eat good food, I love to cook good food. I believe that each ingredient should be treated with the highest respect it can be paid, good preparation.
Eating good food is relishing dishes that which someone else, be it a Michelin Star Chef or a home cook, has prepared with skill and respect, and that it is well seasoned and thoughtfully presented.
Cooking good food is taking my time, putting in the effort, to do the same.
I prefer to be known as a "Foodie Wannabe". The term Foodie is too serious. You see, as "Foodie Wannabe" I can make mistakes and I do not have to know if the sauce is one of the five "mother" sauces¹ or a "little sauce". I do not have to define a gastrique² on the spot, spew culinary terms, or know the recipe for egg pasta³ off by heart. I can express my love for, and opinion of food unfiltered. Make no mistake, I am still open to critique, dare, and roasting, but eating and cooking are passions, not my job.
As travelers, once my wife and I, have picked a destination, the immediate next step is to search for places to eat. Yes, the trip is planned around the dining. We are known to have picked destinations because of their restaurants, and come to think of it, that is mostly what has been the case. Authentic cuisine is what we are after, local dishes prepared by locals, ranging from street food to high-end dining.
The dining experience is heightened if we are joined by family and friends who are fellow food lovers.
My motto is BYH: Broaden Your Horizons™, and doing it all with passion.
View all posts by Salt and Pepper
Salt & Pepper 