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NEWS
By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | July 25, 2007
I see hosts on cooking shows who specify kosher salt or sea salt. I thought salt was salt. Is there a difference? As far as the composition of salt goes, there isn't a difference. Sodium chloride is sodium chloride. The main differences are texture, grain size and source. Table salt is mined and usually contains calcium silicate to keep it from clumping. Iodized salt has a little iodine, to keep your thyroid healthy. Sea salt can be made from evaporated seawater or mined from rock salt.
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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | May 13, 2012
Three weeks ago we told you that The Pea Man (aka Thomas McCarthy of Woodside Greenhouse, Caroline County) said he should be bringing peas in about three weeks. Three weeks later he brought peas. By 10 a.m. all of his peas were gone. And so was he. He'll be back next week with more peas. Still, the market seemed especially crowded on Mother's Day, and the craft booths were doing brisker business than usual. Baltimore Sun contributor John Houser III checked out the market's new pizza vendor, Pizza Ruby , which has just stepped in for the departed Red Zebra.
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EXPLORE
By Mary Medland | July 8, 2011
It is a wet day in Carroll County — not too welcoming. But in the kitchen of Pete Truby's Sykesville house, the scenario is considerably cozier. For starters, there are his dogs — a beagle named Molly and a vizsla known as Murphy — who enthusiastically greet a reporter and photographer. Samples of chocolates are set out on his kitchen island, while Truby works on a new batch on the stove. Truby is the brains behind Salazon Chocolate, a two-year-old line of organic, fair-trade, dark chocolate that has carved out its niche by featuring natural sea salt.
EXPLORE
By Donna Ellis | May 9, 2012
One of the most delightful things about learning to cook is learning how herbs, which are virtually calorie free, can enhance even the simplest basic main ingredients, helping us achieve ever more kudos from the dear ones in our lives whose lot it is to consume what we've created in the kitchen. Our store of dried herbs (and we all have them in the pantry) are fine, as long as the bottle they're in isn't decades old. And, indeed, a teaspoon of relatively new dried herbs can do the job of a tablespoon of minced fresh herbs.
ENTERTAINMENT
Mary Medland and Special to b | July 5, 2011
It is a wet day in Carroll County -- not too welcoming. But in the kitchen of Pete Truby's Sykesville house, the scenario is considerably cozier. For starters, there are his dogs -- a beagle named Molly and a vizsla known as Murphy, who enthusiastically greet a b reporter and photographer. Samples of his chocolates are set out on his kitchen island, while Truby works on a new batch on the stove. Truby is the brains behind Salazon Chocolate, a two-year-old line of organic, fair-trade, dark chocolate that has carved out its niche by featuring natural sea salt.
FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | March 15, 1995
Q: Why can't you refreeze raw meat?A: According to advisers with the meat and poultry hot line run by the U.S. Department of Agriculture, raw meat can be refrozen if the meat has been thawed slowly in the refrigerator and has not remained thawed for longer than 24 hours.Q: Can fresh bananas be dehydrated?A: Fresh bananas can be dehydrated as can many other fruits. Fruits can be sun-dried if you live in a hot, low-humidity climate where temperatures are above 90 degrees for many days. Given Baltimore's humid weather, the oven is probably a better choice.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | May 13, 2012
Three weeks ago we told you that The Pea Man (aka Thomas McCarthy of Woodside Greenhouse, Caroline County) said he should be bringing peas in about three weeks. Three weeks later he brought peas. By 10 a.m. all of his peas were gone. And so was he. He'll be back next week with more peas. Still, the market seemed especially crowded on Mother's Day, and the craft booths were doing brisker business than usual. Baltimore Sun contributor John Houser III checked out the market's new pizza vendor, Pizza Ruby , which has just stepped in for the departed Red Zebra.
ENTERTAINMENT
By Jasmine Wiggins | May 3, 2011
This is the kind of salsa I’m used to having at home in Arizona. It uses fresh ingredients and none of it’s pureed or cooked. I used to get into arguments with my Texas boyfriend about what made the perfect salsa. (He would secretly cook and puree my salsa when I wasn’t around.) Well, I think my  version is better than his. Of course.   Salsa Fresca About 1lb fresh tomatoes 1/4 C cilantro 1/4 C red onion 1 medium jalapeno (remove the seeds or start with half if you like milder salsa)
EXPLORE
By Donna Ellis | May 9, 2012
One of the most delightful things about learning to cook is learning how herbs, which are virtually calorie free, can enhance even the simplest basic main ingredients, helping us achieve ever more kudos from the dear ones in our lives whose lot it is to consume what we've created in the kitchen. Our store of dried herbs (and we all have them in the pantry) are fine, as long as the bottle they're in isn't decades old. And, indeed, a teaspoon of relatively new dried herbs can do the job of a tablespoon of minced fresh herbs.
ENTERTAINMENT
May 26, 2010
Moroccan Grilled Pepper Salad Makes: 4-6 servings 3 red bell peppers, plus 3 Anaheim or Cubanelle peppers (or 4 green bell peppers and 5 poblano peppers) 2 red ripe tomatoes, seeded and cut into 1/4-inch dice 1/2 sweet onion, cut into 1/4-inch dice 3 tablespoons chopped fresh cilantro, or mint, or flat-leaf parsley , roughly chopped 1/2 teaspoon ground cumin 3 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice (more to taste)
EXPLORE
By Mary Medland | July 8, 2011
It is a wet day in Carroll County — not too welcoming. But in the kitchen of Pete Truby's Sykesville house, the scenario is considerably cozier. For starters, there are his dogs — a beagle named Molly and a vizsla known as Murphy — who enthusiastically greet a reporter and photographer. Samples of chocolates are set out on his kitchen island, while Truby works on a new batch on the stove. Truby is the brains behind Salazon Chocolate, a two-year-old line of organic, fair-trade, dark chocolate that has carved out its niche by featuring natural sea salt.
ENTERTAINMENT
Mary Medland and Special to b | July 5, 2011
It is a wet day in Carroll County -- not too welcoming. But in the kitchen of Pete Truby's Sykesville house, the scenario is considerably cozier. For starters, there are his dogs -- a beagle named Molly and a vizsla known as Murphy, who enthusiastically greet a b reporter and photographer. Samples of his chocolates are set out on his kitchen island, while Truby works on a new batch on the stove. Truby is the brains behind Salazon Chocolate, a two-year-old line of organic, fair-trade, dark chocolate that has carved out its niche by featuring natural sea salt.
ENTERTAINMENT
By Jasmine Wiggins | May 3, 2011
This is the kind of salsa I’m used to having at home in Arizona. It uses fresh ingredients and none of it’s pureed or cooked. I used to get into arguments with my Texas boyfriend about what made the perfect salsa. (He would secretly cook and puree my salsa when I wasn’t around.) Well, I think my  version is better than his. Of course.   Salsa Fresca About 1lb fresh tomatoes 1/4 C cilantro 1/4 C red onion 1 medium jalapeno (remove the seeds or start with half if you like milder salsa)
ENTERTAINMENT
May 26, 2010
Moroccan Grilled Pepper Salad Makes: 4-6 servings 3 red bell peppers, plus 3 Anaheim or Cubanelle peppers (or 4 green bell peppers and 5 poblano peppers) 2 red ripe tomatoes, seeded and cut into 1/4-inch dice 1/2 sweet onion, cut into 1/4-inch dice 3 tablespoons chopped fresh cilantro, or mint, or flat-leaf parsley , roughly chopped 1/2 teaspoon ground cumin 3 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice (more to taste)
NEWS
By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | July 25, 2007
I see hosts on cooking shows who specify kosher salt or sea salt. I thought salt was salt. Is there a difference? As far as the composition of salt goes, there isn't a difference. Sodium chloride is sodium chloride. The main differences are texture, grain size and source. Table salt is mined and usually contains calcium silicate to keep it from clumping. Iodized salt has a little iodine, to keep your thyroid healthy. Sea salt can be made from evaporated seawater or mined from rock salt.
FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | March 15, 1995
Q: Why can't you refreeze raw meat?A: According to advisers with the meat and poultry hot line run by the U.S. Department of Agriculture, raw meat can be refrozen if the meat has been thawed slowly in the refrigerator and has not remained thawed for longer than 24 hours.Q: Can fresh bananas be dehydrated?A: Fresh bananas can be dehydrated as can many other fruits. Fruits can be sun-dried if you live in a hot, low-humidity climate where temperatures are above 90 degrees for many days. Given Baltimore's humid weather, the oven is probably a better choice.
FEATURES
By Steve Petusevsky and Steve Petusevsky,FORT LAUDERDALE SUN-SENTINEL | November 6, 1996
Soy sauce, tamari and shoyu are members of a family of salty seasonings.Soy sauce typically is made from soy, wheat, water and sea salt that is fermented in wooden kegs for many months before being pressed. Always read the label of soy sauce bottles because many contain additives such as caramel color, corn syrup and chemical preservatives. I look for brands that are additive free.Traditionally, tamari is wheat-free soy sauce. It is a byproduct of the production of miso, a flavorful paste made from cooked fermented soybeans.
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