25 pound bags of salt at Costco
deepdudu
didn't have nearly enough in my pantry stores. Been checking at
Costco before but never saw it. Maybe I was missing it but it seems
sometimes that have stuff and sometimes they don't. Anyway, 25 pound
bag for a whopping $3.49 ! Yikes. Cheap enough anyway. Something
that could get real scarce quick in a crash. Used to be used as money
in the old days. So I added the 25 pounds to the several single pound
Mortons I had already. Costco didn't have any kosher or canning
salt, only iodized. I've read iodized is not as good for canning or
pickling because the iodine is a disinfectant and inhibits the growth
of critters during the fermentation process. Anybody ever do that and
have any problems with iodine?
Frank
I've canned and made pickles with regular iodized salt with no problem.
According to this, cloudiness is an aesthetic concern:
http://answers.yahoo.com/question/index?qid=20081017135734AA6WS7Y
deepdudu
good info, thanks.
Offbreed
> Anyway, 25 pound bag for a whopping $3.49 !
Some rock salt is marked as "food grade". If all you plan to do with
it is make brine, you can fill a jug about a quarter full and add
water. If there's still salt on the bottom of the jug, the water is
100% brine. Cut as needed. That's the way the canneries do it.
ne...@nowhere.org
I have fond memories of a brine tank in Dutch Harbor. We had a big
mouthed know-it-all of a foreman in the Vita Foods crab canary. He
went for a swim with the crabs. He was pulled out before turning into
a frozen solid brick of stupid. He flew back to Seattle after that
and never came back. Ungrateful bastard.
Newb
Jack Boot
Potassium Chloride (food grade) and a big bag of Ammonium sulfate
(fertilizer grade). One pound of Hydrated (Slaked) Lime (food grade)
and six pounds Magnesium sulfate U.S.P. (Epsom Salts).
The Potassium chloride has organic silicones mixed in as an anti-foaming
agent. The product was intended for making sodium free water using a
water softener.
The lime sold as pickling lime. The Mexicans in these parts use it for
treating whole dried corn kernels in the preparation of tortilla and
tamale dough.
Jack Boot
robert bowman
> The lime sold as pickling lime. The Mexicans in these parts use it for
> treating whole dried corn kernels in the preparation of tortilla and
> tamale dough.
People in other parts of the country use it in the preparation of hominy.
deepdudu
wrote:
The Norwegians use it to make this nasty stuff called Lutefisk.
robert bowman
> The Norwegians use it to make this nasty stuff called Lutefisk.
No they use lye. Lime isn't strong enough to dissolve dried cod. Besides,
lutefisk is delicious after you add 25 pounds of melted butter.
deepdudu
wrote:
>Deep Dudu wrote:
Oh, yes, of course. My bad. So what's lime do? A dehydrator?
robert bowman
> Oh, yes, of course. My bad. So what's lime do? A dehydrator?
For processing corn, it's an alkaline solution. What they're using is
quicklime, calcium oxide, which forms a calcium hydroxide solution when you
slake it with water. Soaking the corn in an alkaline solution causes the
hull to slip off and the bound niacin is freed improving the nutritional
profile. That's the pellegra thing if you try to live on corn alone without
treating it.
I don't think the process is very fussy about what the base is. The
traditional lye made from wood ash is mostly potassium hydroxide and I
think you get some sodium hydroxide as well. Commercial lye is sodium,
since it's much cheaper to produce. Part of it is people are more
comfortable with 'soak you corn in lime water' that 'dig out the can of Red
Devil from under the sink and make up a batch of lye.'
I have no idea why the Norwegians soaked stockfish in lye. If anything, it
degrades the nutritional profile. One legend says it was an attempt to
poison some Vikings but they thought it was sort of a spicy treat and
adopted the process. It's telling that the Sons of Norway sell lefse,
rosettes, and vikings at the fair and give lutefisk a pass. One of the
Lutheran churches has a smorgasbord and serve it. I was feeling
adventuresome and had it, but I though it was a little bland. The rommegrot
is much better.
Offbreed
> I have fond memories of a brine tank in Dutch Harbor. We had a big
> mouthed know-it-all of a foreman in the Vita Foods crab canary. He
> went for a swim with the crabs. He was pulled out before turning into
> a frozen solid brick of stupid. He flew back to Seattle after that
> and never came back. Ungrateful bastard.
LOL, oh, yeah. Crabs. You ever notice a Dungeness crab looks exactly
like and Atlantic Blue? I thought "Oh, I know how to handle this
safely!" and picked one up by the back edge. Blues can't reach that
far back. Dungies /can/. Throw them right and they can also skip
across the water, just like a flat rock.
I only hear a few stories about what happens to fools that make
themselves unpopular on the job site. Considering how dangerous life
can be up here, boy is that dumb.