"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 03-10-2007, 10:03 PM   #31
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Don't get so upset. Why do you guys always have to shout at me? If I did that to you, you would not like it, so please don't do it to me.

Only telling you what I've seen. And I NEVER ONCE said that it was there for flavor. And yes, I DID see it put on the fish dry.
__________________

__________________
Corey123 is offline   Reply With Quote
Old 03-10-2007, 10:09 PM   #32
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,392
Quote:
Originally Posted by Corey123
Don't get so upset. Why do you guys always have to shout at me? If I did that to you, you would not like it, so please don't do it to me.

Only telling you what I've seen. And I NEVER ONCE said that it was there for flavor. And yes, I DID see it put on the fish dry.

Corey, I'm not upset with you and wasn't shouting at you.

I was responding to your comment that you assumed since the salty crust didn't make the fish really salty, kosher salt wasn't as salty as other salts.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-10-2007, 10:21 PM   #33
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
I think I'll leave this one alone now.

It's obvious that we don't agree which each other on this issue.
__________________
Corey123 is offline   Reply With Quote
Old 03-11-2007, 12:00 PM   #34
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Good grief, this forum is getting tough.

I was criticized for putting hot sauce in my tomato sauce. Something about being un-Italian.

Cannot figure that one out since I did not claim it to be Italian at all, just stated that it is what I add to my sauce. Glad I did not mention some of the other bits I toss in, may have had the sauce police at my door.

Could not live that shame down.

As an ex-chemist and oceanographer, and just sort of a curious person, I can tell you that all the salt we have, and always will have, comes from the ocean. The only difference between the salts is when it was laid down.

If it comes from mines and is crushed it has one form, if someone has taken the time to let the sea dry out to crystals it takes a different form.

And the density is different. And if someone thinks he or she can taste the difference, God bless them. I cannot,but my taste has been altered by inhaling many chemical fumes.

But I doubt anyone could taste the difference if the stuff was dumped into a sauce.

But I am getting off the topic. And that is I like this forum, really do. And the folks who are the denizens.

If Sushi, who I think is great, should post a recipe with bananas, well I hate those things. And would just pass.

Or if someone posts a recipe that I think is a disaster, I just move on. Nothing to be seen here folks.

We are talking about cooking, not politics or religion. Although I can talk to folks about either of those subjects without rancor,

But, again, this is a cooking forum.

And if you have an idea about doing something with a food, other than the darned banana, I will listen to it, repectfully.

And thank you for your idea.

That is all I have to say.
__________________
auntdot is offline   Reply With Quote
Old 03-15-2007, 06:44 PM   #35
Sous Chef
 
Aria's Avatar
 
Join Date: Dec 2006
Posts: 619
Corey123, I am with you. I look forward to making my tomato sauce. Homemade. YES.
__________________
Aria is offline   Reply With Quote
Old 03-15-2007, 06:49 PM   #36
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Thanks. Nothing like it!
__________________
Corey123 is offline   Reply With Quote
Old 03-15-2007, 10:43 PM   #37
Sous Chef
 
Aria's Avatar
 
Join Date: Dec 2006
Posts: 619
Corey123, YES and it's easy and worth the time. I usually make a large batch use some and freeze some.
__________________
Aria is offline   Reply With Quote
Old 03-16-2007, 10:01 AM   #38
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Yes, you've read my mind, because I do the same thing!
__________________
Corey123 is offline   Reply With Quote
Old 03-17-2007, 08:13 AM   #39
Sous Chef
 
Join Date: Dec 2006
Posts: 905
First, yes I also make my own lasagna/spagetti sauce.
I use kosher salt because I like to.

Aunt Dot said, among other thingsabout where salt comes from But I doubt anyone could taste the difference if the stuff was dumped into a sauce.

This is the crux of the saltiness "problem". The various salts--even the very expensive fleur de sel--taste like "salt" when in the sauce. BUT they are measured differently because of their structure so you'd better know how much kosher salt to add instead of MOrton's. And even "Morton's" can be used to make a salt crust for fish--or as we did for a camping meal, a roast beef encrusted in a mustard/salt crust.
And no one is yelling.
__________________
Candocook is offline   Reply With Quote
Old 03-17-2007, 01:17 PM   #40
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Thank you!
__________________

__________________
Corey123 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.