Quoting Sean Dennis to Dave Drum <=-

I found that for my tastes, using sea salt in place of table salt
makes things that much more saltier to where I like the taste better.

It contains a noticeable amount of calcium, magnesium and potassium,
traces of other metals, some sulfates and bromine, and quite often
clay and algae "impurities".

I have some pink Pakistani Himalayan salt. The colour comes from a
minor amount of iron, zinc, and chromium in it. The difference in
taste from regular table salt is real, albeit subtle.

Another dish with liquid red-pepper seasoning:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Amore
Categories: Mushrooms, Chicken, Wine, Dried, Pickles
Yield: 4 Servings

4 x 4 oz chicken breast halves,
-skinned
1 pn Pepper
1/4 c All-purpose flour
1 tb Olive oil
1 Garlic clove, crushed
1/2 c Chicken broth, low-salt
1/2 c Dry white wine
1/2 ts Leaf thyme, dried, crumbled
1 ds Liquid red-pepper seasoning
2 1/4 oz Black olives, drained
4 oz Sliced mushrooms, rinsed
2 tb Parsley, chopped

Sprinkle chicken with pepper. Dredge with 3 tablespoons of the
flour. Heat oil in large nonstick skillet. Brown chicken on both
sides. Add garlic. Remove from heat.

Reserve 2 tablespoons broth. Add remainder to skillet with wine,
thyme, red-pepper seasoning, olives, mushrooms. Simmer, covered,
10 minutes until cooked.

Whisk together remaining 2 tablespoons broth and 1 tablespoon
flour in small bowl. Stir into skillet. Cook over medium heat,
stirring constantly, until thickened and bubbly, 2-3 minutes.
Sprinkle with parsley. Serve with rice.

MMMMM

Cheers

Jim


... Apple is the default fruit

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JIM WELLER wrote to SEAN DENNIS <=-

It contains a noticeable amount of calcium, magnesium and potassium, traces of other metals, some sulfates and bromine, and quite often
clay and algae "impurities".

Like I said to Dave, that's why I like sea salt so much. It has a much
better taste to me. Thankfully I am okay with my salt levels and I do not
eat that much salt unless I add it to food.

I have some pink Pakistani Himalayan salt. The colour comes from a
minor amount of iron, zinc, and chromium in it. The difference in
taste from regular table salt is real, albeit subtle.

I've had that before and it has its own taste to me. It's more savory in my taste.

You might like this recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flavored Salt
Categories: Preserving, Spices, Meats
Yield: 10 Servings

5 lb Sea salt
4 1/2 T Brown sugar; firmly packed
1 ea Bay leaf; dried, crumbled
8 ea Cloves; whole
2 t Whole peppercorns
1 1/2 t Juniper berries; dried
6 ea Thyme; sprigs of, leavesonly

NOTE: This is for 25 lbs of any kind of meat. Mix well then crush or
pound in a mortar and use as Salt in brines or for dry Salting.

MMMMM

-- Sean

... He who laughs last is probably your boss.
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