Sea salt vs. table salt

'Twas the meat and cheese layers (and bread) for an Italian sub -- so, provolone, salami, pepperoni, capicola, on a long roll, with tomatoes, onions, lettuce, jalapenos, oregano, pepper, and salad oil to be added afterward. It was on a baking sheet on an oven rack near the top of the oven, on "broil" for toasting, and I unwisely reached into that tight space with my non-dominant hand to make an adjustment. Hence the seared line down the back side of my fumbling thumb.

Branding irons aren't used much for body mod, probably because they're pretty expensive for a one-off and would tend to have uneven results for a large pattern. Unless you want to mark yourself and all your buddies (or just all your slaves) the same, cautery branding appears to be the modern method of choice.

Respectfully,
Myriad
 
Myriad said:
'Twas the meat and cheese layers (and bread) for an Italian sub -- so, provolone, salami, pepperoni, capicola, on a long roll, with tomatoes, onions, lettuce, jalapenos, oregano, pepper, and salad oil to be added afterward. It was on a baking sheet on an oven rack near the top of the oven, on "broil" for toasting, and I unwisely reached into that tight space with my non-dominant hand to make an adjustment. Hence the seared line down the back side of my fumbling thumb.

Branding irons aren't used much for body mod, probably because they're pretty expensive for a one-off and would tend to have uneven results for a large pattern. Unless you want to mark yourself and all your buddies (or just all your slaves) the same, cautery branding appears to be the modern method of choice.

Respectfully,
Myriad
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That was quite thorough, by way of disclosure. Critical thinkers everywhere have received a small, yet potent blessing from your sandwich and your suffering.

still, I'm compelled to inquire:

Why the non-dominant hand during the reach into the oven?
Was the alpha hand rendered unclean via prior activity?

Also:

Would you consider starting a sandwich shop if it paid more than the moderator job?


As per branding:
The appeal of the brand is its utter lack of individuality. A pre-empt of the bar-code tattoo. Moooo. That sort of thing. I'm guessing.
 
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quarky said:
Why the non-dominant hand during the reach into the oven?
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The dominant hand was handling the oven door, holding it just-so to permit the reaching in while minimizing the amount of heat escaping. (That part of the plan worked very well; only a minimal amount of heat escaped.)

Was the alpha hand rendered unclean via prior activity?
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Almost certainly, depending on which religion's definition of "unclean" you choose to apply, and how wide a time window you regard as "prior."

Would you consider starting a sandwich shop if it paid more than the moderator job?
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No, because regardless of the salary potential, starting a sandwich shop would require a significant capital investment beyond my resources. However, if I did start one, I'd make sure to use only the best quality sea salt, and I'd make sure to offer cold cuts that included beef traguses.

As per branding:
The appeal of the brand is its utter lack of individuality. A pre-empt of the bar-code tattoo. Moooo. That sort of thing. I'm guessing.
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Some branding described in the relevant fetish literature does indeed appear to fall into that category; that is, as a component of fantasized group brutalization, de-personalization, and/or enslavement. But this is far from unanimous. Consider, for instance, the branding in The Story of O, probably the best-known instance of human branding in literature and cinema (unless Harry Potter's scar counts). While clearly representing ownership in a dominant/submissive relationship, O's brand is also represented as unique and highly individual, signifying a special status, rather than any common membership in any kind of herd. Ditto for Harry Potter's scar, come to think of it.

In the real modern world, where branding/scarification is a sub-specialty of tattooing, the most common application appears almost diametrically opposite to any "moo... sort of thing." Every example I've read about has described it as a highly personal expression of individuality. There might well be exceptions for gang/cult markings but I doubt that's very common in real life as opposed to secret ninja death cults in movies.

Respectfully,
Myriad
 
Goes to show what i don't know about branding.
I assumed it was a gesture of solidarity with cattle.


I must be stuck in the Malcolm X generation. And the punk pioneers, X. Even though John Doe is a country crooner now and Malcolm got shot.
 
Lisa Simpson said:
So I'm asking the brain trust here. What's the difference between the two (if any) and why wouldn't I be able to use table salt?
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The difference is the size and shape of the crystals. Table salt will be small and sandy. Sea salt will be much larger and irregular. The larger crystals adhere to the surface of the skin better and will draw out more water/puss/whatever.

However, the best salt to use would be kosher salt. These large, flat flakes adhere the best. That's why it's the salt used for "koshering" or "pulling the blood out of" meat.

Sea salt may be trendy, but there are too many kinds made in too many ways. Kosher salt is the reliable choice.
 
Kosher is a fascinating thing. Rabbis have the power to Kosherize all manner of food additives.
Meanwhile, back in salt land, the size of the crystals is an indicator of not much.
Its easy enough to form a big one with patience and recrystalizations, much as it is with 'rock candy' and sugar crystals. Said chunks can be crushed into a fine powder.

Kosher is mostly irrelevant, outdated woo. I think Twinkies are Kosher. Most junk food is. Manufacturers don't want to lose any market segment when they can pay a Rabbi to come to the factory and do some mumbo-jumbo over the vat of red dye that will color the Fruit Loops.

The need to pay off Rabbis to get the Kosher label is a hilarious expense of modern food processing. Look for the Kosher marking on most products at your local food store. Its an indication of a Rabbi making some easy money doing nothing. Bless his heart, etc.
 
Loss Leader said:
The difference is the size and shape of the crystals. Table salt will be small and sandy. Sea salt will be much larger and irregular. The larger crystals adhere to the surface of the skin better and will draw out more water/puss/whatever.

(snipped)
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Not to be too picky, but we are making a salt solution here. Is the original form of the crystal retained somehow after it dissolves?
 
quarky said:
Kosher is a fascinating thing. Rabbis have the power to Kosherize all manner of food additives.
Meanwhile, back in salt land, the size of the crystals is an indicator of not much.
Its easy enough to form a big one with patience and recrystalizations, much as it is with 'rock candy' and sugar crystals. Said chunks can be crushed into a fine powder.

Kosher is mostly irrelevant, outdated woo. I think Twinkies are Kosher. Most junk food is. Manufacturers don't want to lose any market segment when they can pay a Rabbi to come to the factory and do some mumbo-jumbo over the vat of red dye that will color the Fruit Loops.

The need to pay off Rabbis to get the Kosher label is a hilarious expense of modern food processing. Look for the Kosher marking on most products at your local food store. Its an indication of a Rabbi making some easy money doing nothing. Bless his heart, etc.
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Absolutely nothing you said has anything to do with the topic or with types of salt. "Kosher" salt is not salt that has been made in any specific way, blessed by a rabbi or affixed with any of the trademarked symbols of the Union of Orthodox Jewish Congregations or anyone else.

Instead, "kosher" salt refers only to the size and shape of the salt crystals. They are large and flat, with more surface area by weight. This makes them better for drawing the water out of meats than other types of salt.



marplots said:
Not to be too picky, but we are making a salt solution here. Is the original form of the crystal retained somehow after it dissolves?
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Yeah, I caught that. I can't think of any reason why any salt would be preferable to any other for a solution. I agree with whomever said that the best bet is a sterile saline solution from the pharmacy. Making one's own can introduce all manner of bacteria.
 
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pakeha said:
You mean bacteria has the power to take away negative vibes?
Wow.

Sigh.
http://en.wikipedia.org/wiki/Himalayan_salt
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No. It just causes people to go "Oooh! Look that pretty color" so much so they are willing to fling money at people who claim pink salt takes away nagative vibes.

Big difference.

I have found people get freaked out when you tell them the pretty pink color is from a type of bacteria. Maybe I should also tell them it is pink because the bacteria bleed to death as the water dries out.
 
Loss Leader said:
Absolutely nothing you said has anything to do with the topic or with types of salt. "Kosher" salt is not salt that has been made in any specific way, blessed by a rabbi or affixed with any of the trademarked symbols of the Union of Orthodox Jewish Congregations or anyone else.

Instead, "kosher" salt refers only to the size and shape of the salt crystals. They are large and flat, with more surface area by weight. This makes them better for drawing the water out of meats than other types of salt.






Yeah, I caught that. I can't think of any reason why any salt would be preferable to any other for a solution. I agree with whomever said that the best bet is a sterile saline solution from the pharmacy. Making one's own can introduce all manner of bacteria.
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Well, I'm not anti-Semitic, if that's your beef.
Anti-woo, maybe.
I'm not sure that you understand what Kosher means, in regards to food in the modern world.
 
quarky said:
Well, I'm not anti-Semitic, if that's your beef.
Anti-woo, maybe.
I'm not sure that you understand what Kosher means, in regards to food in the modern world.
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It looks like LL understands what kosher means as far as salt is concerned.

There is nothing "kosher" about the salt itself, in the sense that its manufacture involves religious approval or sanction. There are no dietary restrictions involved.

The process of making meat "kosher" includes a salt treatment to remove blood from the surface of the meat which is better served by grains of salt which are larger and flakier than normal "table salt". That is the only fundamental distinction between the two.

All the rest is advertising, like putting "all natural ingredients" on a label. It sounds meaningful to people who don't know any better, but in many cases it really isn't.
 
quarky said:
Well, I'm not anti-Semitic, if that's your beef.
Anti-woo, maybe.
I'm not sure that you understand what Kosher means, in regards to food in the modern world.
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Having been raised in a kosher house, I'm fairly sure I know what "kosher" means in regards to food. However, nobody at all was talking about food. Nor does the definition of kosher food have anything at all to do with the definition of kosher salt. The "kosher" in "kosher food" has a completely different meaning from the "kosher" in "kosher salt."

Nor is there anything "woo" about "kosher salt." It's literally nothing other than a description of the shape of some salt crystals. I don't even think one is required to use "kosher salt" in order to "kosher" unsoaked or salted meat. So, "kosher" salt doesn't even have any special significance to those who observe kashrut.

For more information on how the hechsher has become more important in the marketing of food, I recommend the book Kosher Nation
 
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SezMe said:
I hope it's not too far off topic to mention Kosher Sex Toys.
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Just to get the obvious ones out of the way:

1. If these were really kosher sex toys, they'd be a lot smaller.

2. That's ridiculous. Everyone knows the only way to stimulate a Jewish woman is to give her a charge card.

3. Moshe was the driver for the Grand Rabbi of Chelm. For years he brought the rabbi to shuls all over Europe, listened to him lecture, watched him teach, and heard him debate with other learned men. One day he asked, "Rabbi, I've been watching you for twenty-six years. I know everything there is to know. At the next synagogue, let me pretend to be you." The Rabbi agreed and they switched places. Moshe did a fantastic job davening, and his sermon was extraordinary. Afterwards, the whole congregation crowded around and he answered question after question. Then, one man asked, "Rabbi, you know so much about halacha. Is there a proper, kosher way to have sex?" Moshe thought for a moment and replied, "Sir, the question you have asked is so simple. so obvious, and so easy that I will let my driver answer it!"
 
Loss Leader said:
Having been raised in a kosher house, I'm fairly sure I know what "kosher" means in regards to food. However, nobody at all was talking about food. Nor does the definition of kosher food have anything at all to do with the definition of kosher salt. The "kosher" in "kosher food" has a completely different meaning from the "kosher" in "kosher salt."

Nor is there anything "woo" about "kosher salt." It's literally nothing other than a description of the shape of some salt crystals. I don't even think one is required to use "kosher salt" in order to "kosher" unsoaked or salted meat. So, "kosher" salt doesn't even have any special significance to those who observe kashrut.

For more information on how the hechsher has become more important in the marketing of food, I recommend the book Kosher Nation
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I stand corrected. I didn't know there were two definitions of kosher.
 
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