DOCSLIB.ORG

Evacuate Now!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Evacuate Now! Grilled Lobster Tailes - Pages 3 Deliver to addressee below, or CURRENT RESIDENT Employment - Page 5 ECRWSS PRSRT STD US POSTAGE PAID WICHITA, KS PERMIT NO 441 Residential Customer / PO Boxholder 115 S. Kansas, Haven, Kansas 67543-0485 620-465-4636 • www.ruralmessenger.com Vol. 15 No. 10 • March 15, 2017 3/25/2017 - Carr Auction - Little River - Page - 46 To all who suffered from the devastating fires, AUCTIONS 3/25/2017 - Farm & Home Realty - Garden Plain, KS - Page - 37 may God strengthen and sustain you. 3/15/2017 - Purple Wave - Online - Page - 24 -The Rural Messenger 3/25/2017 - Kingman Real Estate - Kingman, - Page - 40 3/16/2017 - Sudduth Auction - Augusta - Page - 23 4/1/2017 - Farm & Home Realty - Garden Plain, KS - Page - 36 3/25/2017 - Larry Marshall Auction - Thayer - Page - 45 3/17/2017 Morris Yoder Auctions - Hutchinson - Page - 13 4/6/2017 - Lippard Auctions - Blackwell - Page - 32 3/25/2017 - Lindsay Auction Service - Shawnee, - Page - 47 3/18/2017 - Molitor Angus Ranch - Zenda - Page - 4 4/7/2017 - Lippard Auctions - Blackwell - Page - 33 3/25/2017 - Morris Yoder Auctions - Pretty Prairie - Page - 12 3/18/2017 - United Country National Realty Auction - Newton - Page - 4 4/7/2017 - Riggin & Company - Kechi - Page - 18 3/25/2017 - Select Auction - Hutchinson - Page - 42 3/20/2017 - Kingman County Young Farmers - Kingman - Page - 15 4/8/2017 - Hillman Auction - Garden Plain - Page - 39 3/27/2017 - Oleen Brothers - Dwight - Page - 30 3/21/2017 - Hinkson Angus Ranch - Cottonwood Falls - Page - 9 4/8/2017 - Reynolds Auction Service - Abilene - Page - 38 3/28/2017 - Crossroads Auction - Sedgwick County - Page - 22 3/22/2017 - Big Iron - Online - Page - 14 4/8/2017 - Riggin & Company - Andover - Page - 19 3/31/2017 - Griffin Real Estate & Auction - Gridley - Page - 47 3/22/2017 - Purple Wave - Online - Page - 25 4/8/2017 - Sudduth Auction - Augusta - Page - 34 3/31/2017 - Mid Continent Energy Exchange - Wichita - Page - 27 3/23/2017 - 3/23/2017, Musa Auction - Reno Co. - Page - 6 McCurdy Auction Weekly - Page - 3 4/1/2017 - Circle S Ranch - Canton - Page - 20 3/23/2017 - 4Results Realty - South Hutchinson - Page - 21 Bud Palmer Auctions - Page - 47 4/1/2017 - Dannie Kearn Auctioneer - Miltonvale - Page - 16 3/24/2017 - Mecum Auction - Kansas City - Page - 20 Central Livestock Calendar - Page - 10 30th (thought that was Houses pretty extreme) to 95th Floyd Auction & Real Estate - Page - 17 EVACUATE NOW! Street or the Highlands KINGMAN! By Sandra Pugh There were lots of and from Hendricks to Gavel Roads Online auction - Page - 47 NEW HOMES! warnings on TV so we Plum. Results Realty Weekly - Page - 28 NEAR HOSPITAL Those were the words decided to get some Our home is dead & GOLF COURSE! we were hoping not to clothes and our meds and 2 & 3 Bdrm plans! center of the evacuation Rural Messenger Auction Calendar - Page - 11 hear on Monday evening get them into suitcases. area and so is our Blue Full Bsmts! March 6. We had never Once that was accom- Annual Tax $272 Spruce addition. After Salina Livestock Weekly - Page - 8 been told to leave our plished around 7:30 we the alerts we decided to after NRP Rebate! home during a crisis. checked the TV again to 100% RD Loan drive around the edge of Sundgren Auction - Page - 35 The fires were burning see what was going on the addition, to see how (with 640 credit + west and north of 82nd income eligible), with the fires around us. close the fire was. We Wilson Auction Calendar - Page - 47 Street near Hendricks 90% Owner Carrry, or Things were still the noticed everyone on the $1250 month Lease! and North and East of same but then I got two East and North streets 1st TIME BUYER? Ask us near 82nd Street and alerts on the cell phone to of the addition that butt- if eligible for Grants! Plum with 40-50 mile an evacuate now. That puts ed up against the open hour winds blowing from you into a panic mode, the nancyfurerealty.com (Continued on page 48) 620-474-1335! the SW. area to evacuate was from McPherson Metals LLC Open to the Public Buying all types of Scrap Metals Ferrous & Non Ferrous New 70 ft. Scale Now Open 3.233 X 3.indd 1 3/6/17 4:59 PM Free Junk Car removal (Within 10 Mile) (316) 706-0279 Residential Commericial Hauling Services Appliances Electricians On Site Roll Off Bins Rims/Radiators Plumbers Roll Off Truck Delivery Farm Equipment Manufacturers Flatbed Trailer Service Copper & Brass Machine Shops Totes for Smaller Jobs Aluminum Cans 1060 W. Woodside Street Specializing in Complete Hours: 9:00 - 12:00, 1:00-4:00 McPherson, KS 67460 Post Frame Buildings Monday - Friday [email protected] 800-374-6988 Serving: Kansas, Missouri, Iowa & Nebraska www.qualitystructures.com Page 2 Rural Messenger Houses The Covered Dish: Corned Beef and Cabbage Margarita Pie How did corned beef Crust 1 1/4 cups finely crumbled pretzels and cabbage come to 1-(9 inch) pie pan, standard, not deep 1/4 cup white granulated sugar be? Well, it is truly dish 1/4 cup melted butter Melt the butter and pour it into the pretzel and sugar mixture. You will want to do a very an American/Irish dish. fine crumble using a plastic bag and rolling pin or your food processor. Press crumble When the Irish came mixture into pie pan bottom and sides. Bake in a 350 degree oven for about 12-14 to America it was very minutes. Remove and allow to cool. Awesome Family Home! Filling 1 tablespoon Triple Sec $72,500 expensive to buy pork What an awesome older home! Very for their potato dishes. 1 envelope Knox unflavored gelatin, (2 2 tablespoons Tequila spacious, accommodating rooms. Instead they used beef, 1/2 teaspoons) 1 cup milk or half and half Character of an older home yet 1/3 cup thawed limeade concentrate 1 medium zested lime many upgrades have been made. pink curing salt, and Heerey Real Estate, LLC - 1 (8 ounce) cream cheese, softened 1 (8 ounce) heavy cool whip www.heerey.com 620-382-4221 kosher salt for the cur- 1/2 cup sugar The Covered Dish ing process. Rendering Dissolve gelatin in room temperature limeade; then heat in a small saucepan or micro- us the wonderful corned By Debbie Dance-Uhrig wave, bringing to a boil. Set aside and cool, may sit in refrigerator for a few minutes. beef briskets we enjoy Together cream the sugar into the ‘softened’ cream cheese; now add triple sec and the package directions tequila and milk or half & half. Incorporate the gelatin/limeade into the cream cheese today. with the spices. I place mixture, blending until smooth. Lastly with a gentle hand turn in the 8 ounces of heavy The accompanying it inside a foil patch, on cool whip and the zest. Spoon into cooled pie shell. Allow the dish to set up for 8 cabbage plays a strong a jelly roll pan and bake hours or overnight in the refrigerator. The pie could also be frozen if desired. Top with Honey! Stop the Car! $104,500 a puff of whipped cream, a slice of lime and a sprinkling of sea salt. May also consider New kitchen and bath, all new role in our heart health it in the oven. Using crumbling a few extra pretzels for the top! Serves 8 For large gatherings make two windows, new flooring, newer roof. today. All cabbage forms recipes and prepare in a 9 x 13 baking dish. Cover the entire top of the pie with addi- 30 x 40 heated garage, very private a thermometer I would backyard, sprinkler system. Well include gluosinolates cook it until the ther- tional cool whip. maintained property. which are cancer pre- Heerey Real Estate, LLC - mometer reached 165. the meat removing all Typically the cabbage is green margarita pie and www.heerey.com venting. Raw cabbag- I also used very small sliced very thin, lightly you’ve got a fun night 620-382-4221 MARION, KS signs of collagens. The es include it in smaller corned beef briskets so it meat would go in a zip sautéed and then stirred ahead of you. forms. The best way to wasn’t an all-day affair. lock bag until the day I into the mashed pota- No recipe, I know get the most glucosino- However if you are cook- made corned beef and toes. You build a hefty it’s odd, but this week lates in cabbage forms is ing a large corned beef it cabbage. Once again I amount of mashed pota- it really didn’t seem to to steam or lightly sauté. will be an all-day event. grab aluminum foil and toes on the center of the be fitting. Lots to pon- The cabbage containing Some still swear by the a jelly roll pan. Leaving plate and lay a banger der before your dinner Welcome Home! $68,000 the highest amount is water method and some across the top. A grilled on Friday or Saturday. 301 S. Freeborn Inviting bungalow a large piece of foil for home. Very warm and welcoming. also savoy, which is high use both. A 10-15 lb. folding, I cut the cab- banger tastes even bet- Simply yours, The Spacious rooms, large kitchen with in sinigrin, apart of the brisket will probably eating bar, main level laundry. Insu- bage into 1 inch wedg- ter! For the kids lay a Covered Dish. www.the- lated 35 x 26 detached garage. glucosinolates. Through take 8 hours.
Load more

Recommended publications
  • Diamond Crystal Kosher Salt Box
    11/2/2018 Product Specsheet Diamond Crystal Kosher Salt Box 3lb Dot #: 404472 Mfr #: 100011094 GTIN: 10013600020016 Supplier: Cargill Salt Description: Diamond Crystal Kosher Salt Box 3lb Images and Attachments Product Information Classification: Extracts/Salt/Meat Tenderisers (Shelf Stable) (10000050) Dimensions (HxWxD): 9.75 x 12 x 16.25 Inch Weight Gross / Net: 38.85 Pound / 36 Pound Origin: (US) UNITED STATES Storage Temperature: 40° to 80° Pallet Configuration: Ti:10 Hi:5 Features and Benefits (Case GTIN: 10013600020016) Features: Kosher Salt has unique, hollow, multi-faceted salt crystals. Preparation and Cooking: Ready to Eat - used to salt food Serving Suggestions: 0.7 grams per serving Storage: This material is available in individual round cans and boxes which incorporate liners for added moisture protection. To improve caking resistance, the product should be stored in a dry, covered area at humidity below 75% Features and Benefits (Consumer or Base GTIN: 00013600020019) Features: Kosher Salt has unique, hollow, multi-faceted salt crystals. Preparation and Cooking: Ready to Eat - used to salt food https://www.dotexpressway.com/ProductDetail?R=404472&searchAction=20&openTab=AtAGlance 1/3 11/2/2018 Product Specsheet Nutritionals and Ingredients (Case GTIN: 10013600020016) Representation of label(s). The actual nutritional label(s) on the package may vary slightly Nutrition Facts (Unprepared) (-) Information is currently not available for this nutrient. * Percent Daily Values are based on a 2,000 calorie diet. Your Serving Size 0.25 Teaspoon daily values may be higher or lower depending on your calorie needs:** Amount Per Serving ** Percent Daily Values listed below are intended for adults and Calories 0 Calories from fat 0 children over 4 years of age.
    [Show full text]
  • Difference Between Coarse Salt and Table Salt
    Difference Between Coarse Salt And Table Salt Systemless Edmond always tinkle his flattest if Jean-Pierre is varicoloured or dances imaginatively. Parapsychological and heraldic Lamar discerp her Drayton fares while Puff literalizes some klipspringers musingly. Slubbed Gerold still lending: oligotrophic and globular Anatole hinge quite full-sail but besmirches her Chippendale stealthily. Kosher salt between sea. One of salt between and coarse table salt like you finish reading this salt be fast. Thanks for sites to sprinkle on the table cloth rinse your cans, but the presence of measuring by sending water and packed with. Be used coarse salt table salt so the difference between and coarse salt table salts which explained the lake in solar evaporation in big salty. Kosher salt between kosher salt is a difference? Widely sold in table to use less sodium in the difference? Household goods Table all Kitchen salt because salt Iodized. Salting by weight instead of union for americans consume in your bp? Dietary laws and more simply the gray sea, because the differences among other minor chemical level of salt is not because it takes fewer additives. Both undervalued and jars after a mineral in. Pickling and table salt between sea salt concentration then is one type of difference between sea salt, keep your consent. Kosher salts sold in coarse grains, differences in salt is used to products to large, you have on one million dollars may be quite be. Make the table in between kosher tradition, and now have large surface area allows pink color and hawaiian volcanic clay, method and chives together.
    [Show full text]
  • The Art of Using Salts for the Ultimate Dessert Experience
    Sea Salt Sweet THE ART OF USING SALTS FOR THE ULTIMATE DESSERT EXPERIENCE HEATHER BAIRD © 2015 by Heather Baird Photography © 2015 by Heather Baird Published by Running Press, A Member of the Perseus Books Group All rights reserved under the Pan-American and International Copyright Conventions Printed in China This book may not be reproduced in whole or in part, in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system now known or hereafter invented, without written permission from the publisher. 1122 Books published by Running Press are available at special discounts for bulk purchases in the United States by corporations, institutions, and other organizations. I dedicate this book to my For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA 19103, or call grandmother Rosa Finley. (800) 810-4145, ext. 5000, or e-mail [email protected]. ISBN 978-0-7624-5396-2 Your spirit is with me always. Library of Congress Control Number: 2015942586 E-book ISBN 978-0-7624-5811-0 9 8 7 6 5 4 3 2 1 Digit on the right indicates the number of this printing Cover and interior design by Susan Van Horn Edited by Jennifer Kasius Typography: Archer, Beton, Isabella Script, Museo, Neutra Text and Nymphette Running Press Book Publishers 2300 Chestnut Street Philadelphia, PA 19103-4371 Visit us on the web! www.offthemenublog.com www.sprinklebakes.com contents acknowledgments Acknowledgments . 5 THANKS TO MY SUPPORTIVE AGENT center piece of cake.
    [Show full text]
  • Cooks Illustrated: Brining Basics
    The Basics of Brining How salt, sugar, and water can improve texture and flavor in lean meats, poultry, and seafood. BY JULIA COLLIN Why are some roast turkeys dry as sawdust while others boast meat that’s firm, juicy, of weight—call it, for lack of a better phrase, water retention—that stays with it through and well seasoned? The answer is brining. Soaking a turkey in a brine—a solution of salt the cooking process. This weight gain translates into moist meat; the salt and sugar in (and often sugar) and a liquid (usually water)—provides it with a plump cushion of sea- the brine translate into seasoned, flavorful meat. And this applies to all likely candidates soned moisture that will sustain it throughout cooking. The turkey will actually gain a bit for brining (see below). For a complete understanding of the process, read on. HOW IT WORKS THE BEST CANDIDATES FOR BRINING Brining works in accordance with two principles, called diffusion and osmosis, that like things to be kept in Lean and often mildly flavored meats with a tendency equilibrium. When brining a turkey, there is a greater concentration of salt and sugar outside of the turkey to overcook—such as chicken, turkey, and pork—are (in the brine) than inside the turkey (in the cells that make up its flesh). The law of diffusion states that perfect candidates for brining, which leaves them plump the salt and sugar will naturally flow from the area of greater concentration (the brine) to lesser concen- and seasoned. Many types of seafood also take well to tration (the cells).
    [Show full text]
  • About Brining
    All About Brining Brining is a popular method for improving the flavor and moisture content of lean meats like chicken, turkey, pork and seafood. This topic explains how brining works, which cuts of meat benefit most from brining, and concludes with a couple of recipes to get you started. Background On Brining Historically, brining has been used as a method to preserve meat. Meat is soaked for many days in a very strong saltwater solution with the addition of sugar, spices, and other ingredients. This curing process binds the water in the meat or removes it altogether so it's not available for the growth of food- spoiling microorganisms. With the advent of mechanical refrigeration, traditional brining became less popular for food preservation, but is still used today in the production of some meat products. Introducing Flavor Brining Today there's a surge in popularity of "flavor brining", a term coined by Bruce Aidells and Denis Kelly in the book The Complete Meat Cookbook. While traditional brining was meant to preserve meat, the purpose of flavor brining is to improve the flavor, texture, and moisture content of lean cuts of meat. This is achieved by soaking the meat in a moderately salty solution for a few hours to a few days. Flavor brining also provides a temperature cushion during cooking--if you happen to overcook the meat a little, it will still be moist. At a minimum, a flavor brine consists of water and salt. Other ingredients may include sugar, brown sugar, honey, molasses, maple syrup, fruit juices, beer, liquor, bay leaves, pickling spices, cloves, garlic, onion, chilies, citrus fruits, peppercorns, and other herbs and spices.
    [Show full text]
  • Two Great Tastes. One Sweet Rebate
    Two Great Tastes. One Sweet Rebate. SAVE $5 per case/bag during the Diamond Crystal® Sweet & Salty Rewards Promotion. _______ Bags or cases of Diamond Crystal® Sea Salt x $5 per bag/case ............... $ ________ _______ Cases of Diamond Crystal® Kosher Salt x $5 per case ............................... $ ________ _______ Cases of Diamond Crystal® French Fry Salt x $5 per case ......................... $ ________ _______ Bags of Cargill® Alberger #50 Salt bags x $5 per bag ................................ $ ________ _______ Bags of Diamond Crystal® Water Softening Salt x $5 per bag ................... $ ________ _______ Bags of Diamond Crystal® Ice Melting Salt x $5 per bag ............................ $ ________ GRAND TOTAL REBATE $ __________ NAME / TITLE ______________________________________________/ _______________________________________ ESTABLISHMENT / SEGMENT __________________________________/ _______________________________________ STREET ADDRESS / CITY _____________________________________/ _______________________________________ STATE / ZIP ___________ / __________________________________PHONE ___________________________________ DISTRIBUTOR _____________________________________________EMAIL ____________________________________ * Minimum 5 case/bag combined purchase required on Diamond Crystal® Sea Salt, Diamond Crystal® Kosher Salt, Diamond Crystal® French To receive your rebate, mail proof of performance, this Fry Salt, Diamond Crystal® Granulated Table Salt, Cargill® Alberger #50 Salt Bags, Diamond Crystal® Water Softening
    [Show full text]
  • Compare Sea Salt and Table Salt
    Compare Sea Salt And Table Salt Staurolitic and midway Seth trichinized: which Sauncho is worn-out enough? Powell remains omental after Morgan circumnutated sanctimoniously or mastermind any gabbles. Elton remains hybrid: she reasonless her stabilizations consolidated too segmentally? Once the nutrients and sea salt compare table salt in most health, or plain english time Regardless of salt consumption should people be consumed the sea salt compare and table salt different under a salt shaker at all of the thyroid was hard to prepare, it being unrefined. Regardless of its memories, our bodies require only certain amount of salt to function properly and stay healthy. The short of table salt and sea salt have found in the sheer variety? Table salt is extracted just for the salt than that people also recover extinct animals this is a very short of animate in rock formations like small bites and mineral. Please enter for valid email and edit again. Unrefined sea and table? Many individuals who follow in the Midwest are iodine deficient because the soil in spill area of watching world is iodine deplete. The Midwest is square as the Goiter Belt for the lack of iodine in overall soil and maybe in come local vegetables. Vestibulum ac diam sit well as sea. So why, when real set, is study so complicated? Sea content is salt procedure is produced by the evaporation of seawater It is used as a seasoning in foods cooking cosmetics and for preserving food offer is also called. By weight, gain salt to table salt contain the clove amount of sodium, which influence what we often limit a better health.
    [Show full text]
  • Food Facts Highlights: Brine Meats Before Grilling for Moistness and Flavor It Seems That Brining of Meat Is All the Rage
    Food Facts Highlights: Brine Meats before Grilling for Moistness and Flavor It seems that brining of meat is all the rage. But how does it work? A food scientist explains how a soak in a salt solution makes lean meat juicier and more flavorful. But note, while brining will improve quality - especially of grilled meat, it may not be appropriate for those who need to restrict sodium in their diet. From an article by Shirley O. Corriher- FineCooking http://www.taunton.com/finecooking/pages/c00169.asp Roasted turkey breast, sautéed pork chops, and stir-fried shrimp all tend to suffer a common fate when they're cooked even a few minutes longer than necessary: they get dry and tough. Actually, any kind of meat or fish will taste like shoe leather if it's severely overcooked, but turkey, pork, and shrimp are particularly vulnerable because they're so lean. Luckily, there's a simple solution (literally) for this problem. Soaking these types of leaner meats in a brine -- a solution of salt and water -- will help ensure moister, juicier results. How Brining Works Moisture loss is inevitable when you cook any type of muscle fiber. Heat causes raw individual coiled proteins in the fibers to unwind -- the technical term is denature -- and then join together with one another, resulting in some shrinkage and moisture loss. Normally, meat loses about 30% of its weight during cooking. But if you soak the meat in a brine first, you can reduce this moisture loss during cooking to as little as 15% according to Dr.
    [Show full text]
  • Veggies Every Time P
    simply JUNE 2017 GET YOUR THAT’S S’MORE LIKE IT! GRILL P. 2 ON! PERFECTLY GRILLED VEGGIES EVERY TIME P. 7 CELEBRATE DAD FREE with purchase WITH FAST AND EASY GRILLING IDEAS schnucks.com Made Easy Coupons Made Easy schnupons.com Sign up today Clip Shop Save and join 100,000 other customers who are saving time & money! contents JUNE 2017 S’more Please 2 Try one (or s’more!) of our novel s’mores ideas. Spice It Up! Featured 5 Bring out the best in the meats you grill with rubs and spices. Fresh Off the Grill 6 Grilling provides a smoky twist to seasonal produce. Meat Schnucks Makes 8 Grilling GREAT See the story behind our pork Master steaks, and try Doris Schnuck’s famous BBQ sauce. Get Your Grill On 12 Because grilled meat is tastier than a tie on Father’s Day. ADVERTISING SALES [email protected] CREATIVE DIRECTOR Erin Calvin ART DIRECTOR Alexis Huntoon JOE MINICKY, SCHNUCKS MEAT MASTER ASSISTANT ART DIRECTOR • Location: Des Peres store in St. Louis Nick Sellers • He started at Schnucks in 2000 as a bagger when he was 16 years old. • “My favorite part of the job, besides helping the customers, is seeing my RECIPE DEVELOPMENT AND fellow teammates realize their potential and strive to become something special.” FOOD STYLING Annie Whyte and Skyler Myers PHOTOGRAPHER Greg Larson CONTRIBUTING WRITERS Barb Hall and David Rowley EDITORIAL SUPPORT Nick Kassebaum, Hayley Kleven, Kelly Kraemer and Stephanie Tolle GRILLING DESIGNED AND PRINTED BY TIPS INSIDE! SIMPLY | JUNE 2017 1 S’more Please TAKE THIS CLASSIC GOOEY FAVORITE TO NEW LEVELS THE ELVIS The King would have adored this twist.
    [Show full text]
  • Salty Comments
    Salty Comments Facts and Opinion about Open Salt Collecting June 2003 Number 83 Salt---Salt---Salt It all started with Kay’s gourmet club. The theme for the month was “Rustic Normandy (France)”, and three of the recipes called for “Sea Salt” The club encourages you to follow recipes exactly. To avoid a trip to the beach 2 hours away, we started exploring local grocery stores. Several had bottles with the proper labels, but the salt was coarse and there was no indication of which sea it came from. We finally found an 8 oz. bottle at the Kitchen Inc. store identified as salt from Brittany in France.. It cost 50 cents an ounce, so it must be a profitable product. This led us to find out more about the history of the stuff. It turns out there is enough to fill a book – see reference below. We decided to pass along a few of the more interesting bits. Information about salt goes back thousands of years. In the early days, it was part of the Roman soldiers’ pay. There are several versions of this, but we prefer the Encyclopedia Britannica’s which says that soldiers were originally given a ration of salt along with their food. The material was so valuable that they sold it rather than eat it. When the army decided to stop the salt ration, they had to give the troops an increase in pay to compensate. This increase was called the “salarium” (salt money, we guess), which led to the word “salary” today. Just where their salt came from is unclear – there might have been salt mines but it could have been made by evaporating sea water.
    [Show full text]
  • Iodized Salt During the Great Depression in the 1920S, and Iodine Deficiency Was Spreading in Parts of the Country and Causing Goitre, Enlarging the Thyroid Gland
    When assessing different salts, we consider the four following elements: S Taste, crunch and melt-in-your- A mouth qualities Size, shape, colour, moisture content and density of the crystals Properties in the salt from the L landscape it was taken from (ash, clay etc.), andProperties added to T the salt after harvesting (smoke, wine, flowers etc.). While the base ingredient in most salts is indeed sodium chloride, the location and method of production impact the final makeup of salt, much like wine, where the intrinsic properties of the grapes are characterized by the soil or 'terroir', the geological makeup of the regions in which salts are harvested have a significant bearing on their flavours. Copyright © FoodLogic 2021 - All Rights Reserved What are the different types? Table Salt Considered the perfect all-purpose salt, table salt is used as an ingredient or seasoning in most cooking and baking recipes. Table salt will usually contain added iodine as iodine deficiency has become common in many parts. Anti- caking agents are typically added to table salt to prevent clumping and keep the salt flowing freely. Table salt has a uniform crystal size, which is excellent for concise and consistent cooking when measuring volume. Rock Salt Rock salt is salt that has been extracted from underground salt mines through the process of mining with dynamite and then crushed further for food use. It can be found under the rugged layers of the Earth's surface and is scientifically known as halite. Rock salt is a popular salt type for specialty applications. Copyright © FoodLogic 2021 - All Rights Reserved Iodized salt During the Great Depression in the 1920s, and iodine deficiency was spreading in parts of the country and causing goitre, enlarging the thyroid gland.
    [Show full text]
  • The Art of Seasoning Or Sweet Hungarian Paprika It from Caking and Keep It Pouring Easily
    August 15, 2010 Basic Spice Rub Ingredients for Basic Spice Rub Know Your Salt 2 tsp. cumin seeds Rub this all-purpose spice blend onto chicken, pork or salmon before grilling. Table Salt: Of the various kinds of salt Technique Class: 1 tsp. fennel seeds available, the most common is table salt, which usually contains added Heat a small, dry fry pan over medium heat. Add the cumin and fennel seeds and 2 Tbs. Spanish smoked paprika toast, stirring or shaking the pan constantly, until the seeds are very fragrant and are iodine along with additives that prevent The Art of Seasoning or sweet Hungarian paprika it from caking and keep it pouring easily. toasted a slightly deeper shade of brown, about 1 minute. Remove from the heat. 2 tsp. dried thyme Table salt is granular and is made by evaporation in vacuum pans. Spices and other seasonings can transform everyday cooking into extraordinary Immediately transfer the toasted seeds to a mortar or an electric spice grinder and 2 tsp. dried sage Sea Salt: By contrast, sea salt has no cuisine, as the addition of a spice blend or a sprinkle of sea salt boosts and brightens let cool completely, about 10 minutes. If using a mortar, crush the seeds with a 2 tsp. dried oregano 1 additives but has more minerals than foods and enhances the flavor. To learn the art of seasoning, it’s important to pestle until coarsely ground in small pieces measuring about ⁄16 inch. If using a 2 tsp. salt table salt. Naturally evaporated, sea salt understand all about salt and spices, including how to use them, store them and spice grinder, pulse on and off continually until the seeds are coarsely ground, is available in coarse or fine grains that 1 2 tsp.
    [Show full text]