Next time I visit one of those twee Italian restaurants, I must ask the waiter where they get the 3-foot long mills used to cover everything, from starters to your ice-cream and coffees.........they always work perfectly. Some waiters are like cowboys of old with their six-guns - blink, and the pepper clouds are flying!
Thanks GG.......trouble is, if I invest in one of those monsters, I'll need a bigger dining table! Think Frank has arrived at the only sensible solution!
Then Gardening Grandma why bother? We had a large salt works near us as a lad and I was in there a few times. Water was pumped down to the brine deposits then back up containing the rock salt which as all salt comes from the sea was laid down millions of years ago. Washed dried and packaged by what to me seemed to be hundreds of whistling girls the only thing added was Iodine, apparently needed back then. Apart from being more crystalline I cannot taste any difference to Saxa, possible because of the small amount I use anyway. Just another way to extract money from us gullable folk methinks.
Perhaps I am kidding myself, but I think I can tell a real difference, Frank. I wonder is it all in my head?
Maybe not, we all have differing taste buds, I never smoked in my life and could often tell what spices or herbs had been used in food even white or black pepper although salt always tastes the same to me probably as I take so little. I often think a fad takes over reason after watching last nights food and drink I am sure. If somebody hung my food from a string and said wear a blindfold they would be very sore around the testimonials and as to injecting your food with your personal hypodermic yikes whatever next. I do not want my food spread across a large platter in blibs and blobs with foam and jus I want a plate of good food well cooked that would fill a Northern belly, probably the reason I cook my own and get plenty of visitors to help me eat it. Tonight I have chicken with a Tika sauce all home made, I know exactly what is in there down to the last spice the only change being cream instead of coconut milk, I forgot to get it. OK someone will say you do not add coconut milk to Tika well wait until they see me add the pineapple then, this is my recipe and I will stick what I wish into it so there.
Good for you! I love inventive cookery myself and - until I faced the necessity to lose weight - put cream in curry every time. Delicious! Also in pasta dishes! You sound like a very good cook and i admire your enterprise!
G/Grandma, a story there, after I retired with plenty of time and money I went to a gentlemen's cookery class supposedly for one year. I had some experience though the Gentlemen of decideed age obviously had not, the Tutor and her helper would watch one lot of ovens I would watch the others more so when they were boiling milk or anything. Janet asked me to do another year then another so I ended up as Sous Chef to Janet and her helper. Next door were the ladies of a sewing class who would invade our kitchens pinching the food. I had made a Victoria sponge one day and went home with a slice left and a proposal of marriage, Joan would have had something to say about that as it was one of her friends. Certainly had a funny life at times.
That's great! And you didn't accept the proposal! Don't blame you, really, I wouldn't marry again. Too many comparisons, as my husband always says, but also too little privacy!
Posts
I just found some on the web, priced from £35.99 to £52.99.
I wouldn't spend the money either! I like sea salt butr you can get it ready ground.
Then Gardening Grandma why bother? We had a large salt works near us as a lad and I was in there a few times. Water was pumped down to the brine deposits then back up containing the rock salt which as all salt comes from the sea was laid down millions of years ago.
Washed dried and packaged by what to me seemed to be hundreds of whistling girls the only thing added was Iodine, apparently needed back then.
Apart from being more crystalline I cannot taste any difference to Saxa, possible because of the small amount I use anyway.
Just another way to extract money from us gullable folk methinks.
Frank.
Perhaps I am kidding myself, but I think I can tell a real difference, Frank. I wonder is it all in my head?
Gardening Grandma wrote (see)
Maybe not, we all have differing taste buds, I never smoked in my life and could often tell what spices or herbs had been used in food even white or black pepper although salt always tastes the same to me probably as I take so little.
I often think a fad takes over reason after watching last nights food and drink I am sure. If somebody hung my food from a string and said wear a blindfold they would be very sore around the testimonials and as to injecting your food with your personal hypodermic yikes whatever next.
I do not want my food spread across a large platter in blibs and blobs with foam and jus I want a plate of good food well cooked that would fill a Northern belly, probably the reason I cook my own and get plenty of visitors to help me eat it.
Tonight I have chicken with a Tika sauce all home made, I know exactly what is in there down to the last spice the only change being cream instead of coconut milk, I forgot to get it. OK someone will say you do not add coconut milk to Tika well wait until they see me add the pineapple then, this is my recipe and I will stick what I wish into it so there.
Frank.
Good for you! I love inventive cookery myself and - until I faced the necessity to lose weight - put cream in curry every time. Delicious! Also in pasta dishes! You sound like a very good cook and i admire your enterprise!
G/Grandma, a story there, after I retired with plenty of time and money I went to a gentlemen's cookery class supposedly for one year.
I had some experience though the Gentlemen of decideed age obviously had not, the Tutor and her helper would watch one lot of ovens I would watch the others more so when they were boiling milk or anything.
Janet asked me to do another year then another so I ended up as Sous Chef to Janet and her helper. Next door were the ladies of a sewing class who would invade our kitchens pinching the food. I had made a Victoria sponge one day and went home with a slice left and a proposal of marriage, Joan would have had something to say about that as it was one of her friends. Certainly had a funny life at times.
Frank.
That's great! And you didn't accept the proposal! Don't blame you, really, I wouldn't marry again. Too many comparisons, as my husband always says, but also too little privacy!