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Dec 17, 2014, 03:16 AM
#11
I like to dash a bit of table salt on my pizza. You guys too, right?
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Dec 17, 2014, 03:23 AM
#12
Originally Posted by
Ryan
I like to dash a bit of table salt on my pizza. You guys too, right?
Nope. Depending on the pizza, it's usually salty enough already.
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Dec 17, 2014, 03:28 AM
#13
Originally Posted by
Raza
Nope. Depending on the pizza, it's usually salty enough already.
I don't put table salt on most meals. I do usually add it to Italian dishes with red sauce. Maybe to counter the sweetness or compliment it. Not sure. I just like it.
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Dec 17, 2014, 04:22 AM
#14
Originally Posted by
Ryan
I like to dash a bit of table salt on my pizza. You guys too, right?
No. Salt in the dough, sauce, cheese, and meats, if you use them, puts more than enough in a pie.
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Dec 18, 2014, 01:35 AM
#15
I prefer freshly cracked black pepper on my hot pepperoni pizza.
It is now my duty to completely drain you.
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Dec 18, 2014, 02:01 PM
#16
Watch Geek
Another salt lover here, saved that site to my favorites (I have thousands of bookmarks, files inside of files, with a bit of luck, I may forget this one.... probably not!).
I use mostly Light Grey Celtic Sea Salt, as it's locally available at a few sources. I buy the coarse grind, then grind it a bit more in my Perfex salt mill (matching set with the pepper mill).
I need to try some of that smoked salt, sounds great!
Detroit is built over a HUGE salt mine (bet you didn't know that!). I recall in the 60s/70s cruising the river on my Grandfathers 36 footer, we'd see huge mountains of the stuff piled high along the banks, awaiting freighters to come and haul it to various industries. The mine was closed in the 80's, reopened in the 90's and I think still in production, though only for ice melting purposes now.
Regards, T Bone
Even a broken watch shows correct time once or twice a day. I ought to know, I have a few!
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Dec 18, 2014, 04:43 PM
#17
The U.S. has salt mines all over, east of the Rockies.
Yours in the Detroit area are contiguous all the way from the U.P. to central/east Pennsylvania.
Other large areas are the western side of the Gulf of Mexico (with small areas in the S.W. coast of Fla.), and a line running N-S, east of the Rockies.
There are a few pockets west of the Rockies.
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Dec 18, 2014, 07:10 PM
#18
Big Member
Don't recall the brand but I get a coarse grind sea salt for cooking and grind it in my mill. Less processing and much more flavourful. Don't use a lot of it but for the times I do I like to enjoy it
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Dec 18, 2014, 07:44 PM
#19
Member
I use Khewra salt almost always. I grind it. Great stuff.
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Dec 18, 2014, 09:21 PM
#20
Having a baked potato tonight. Some Fumee de Sel will finish it.
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