Saltpeter

[MacLir]

The reason saltpeter was in the Navy food was as a preservative, of course. Corned beef was a method of preserving meat at ambient temperature for an indefinate period.

The nitrates and nitrites (sodium and potassium) are what gives cured meats (hotdogs, salami, bacon, and especially ham and corned beef) that pink color. As such, consumption of them is ubiquitous; if they really had that effect, we'd almost all be uninterested.

When you buy nitrate for home curing, it's usually called "pink salt" or "Prague powder." You can make bacon and corned beef without them (I do), but it looks different.

[tim-n-va]

Big rumors about this when I was in basic training. The best part was the guy who misunderstood and thought they were putting "soft peter" in our food.

[Musicat]

MacLir, it's always a good idea to supply a link to the column in question right off the bat, so we all know what we are talking about. Perhaps it's this one?

[Elendil's Heir]

Yes, I'm sure it's that one.

Since the column dates to 1989, would it be worthwhile to change the reference in the opening paragraph to "George H.W. Bush" rather than simply "George Bush"?

[Eleanor of Aquitaine]

Pins!