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Salt: Conversations with Brian - Salt Job 6:6, Lev. 2:13Salt is probably the most common seasoning we use today. Yet it has its roots in the Bible. Brian, today’s custom of serving appetizers to our guests is handed down from Bible days when travelers and arriving guests were offered salted fish, olives, fruit and bread as tokens of hospitality. So salt was a symbol of hospitality. From earliest times, to eat salt and food with anyone was to form an unbreakable bond of friendship. The well known phrase “salt of the covenant” refers to the eternal covenant between God and his people, so this makes sense. Yes, it does and the passage I remember most from my childhood is when Lot’s wife turned to salt. There are so many salts out there now – from salts mined from the earth to salts mined from sea beds. What kind of salt was available in Bible days? Salt was mined from the salt hills around the Dead Sea and salt deposited on the banks of that sea when it overflowed every year provided plenty. It’s much the same today – common table salt like you and I grew up with is mined from the earth; sea salt, which is more gourmet, is mined from sea beds – the water evaporates and the salt can be harvested, sometimes by hand. There are lots of different kinds of salt now – from seasoning salts – add those during cooking – to finishing salts, like Fleur de Sel, which is expensive and added right before you eat the food. De Colonel, who has a stall at Findlay Market, is my salt guru – he has so many different kinds of salt along with lots of spices. He came on my cable TV show and brought sea salts of every color and taste – from teal blue and sapphire green salts from Hawaii to “black” salts which were actually pink! What’s the difference between Kosher and regular salt? Besides being processed in a Kosher kitchen, Kosher salt can be regular salt but is processed differently – regular salt has tiny granules which don’t dissolve so well; Kosher salt can be rolled or flaked which allows it to dissolve better, plus it doesn’t usually have any additives. In cooking, though, you’ll need more Kosher salt spoon for spoon than regular due to its shape.
First, take the salt shaker off the table. Use sea salt instead of regular – it contains minerals and to my palate, more flavor so you’ll use less. Taste before adding more salt. When I make soups and stews, I usually add a tiny bit of salt at first and then, after it has cooked and evaporation has taken place, I’ll add more. Try making an herbal salt which is so trendy today. I have several good ones on my website. All Purpose Southwestern Rub This is an assertive rub. I use it on pork and chicken, and also will stir it in grain dishes. 2 teaspoons cumin
Rita’s Herbal Salt Substitute:
I like a combination of lemon verbena or lemon balm, basil, dill, fennel, savory, and rosemary Sea Salt with Mediterranean Herbs Make the above mixture, but toss in a teaspoon or so of lavender and mix everything with enough sea salt to taste. Don’t go overboard on the sea salt! Lovage: What is it? A celery substitute, lovage is one of the best herbal salt substitutes. It’s a perennial herb, and is available at Natorp’s each spring. Salt is the most common seasoning. Salt is used in cooking, in seasoning mixes and at the table.
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