Why should I buy Morton salt?

[Myron_Van_Horowitzski]

<hijack>

*Originally posted by voguevixen *
**So far the only thing can tell the difference with is Cheerios. I’ve never come across a store brand Cheerios that tastes anything like a General Mills Cherrio. **

Us neither. That’s why we call them “Cheerioids”

</hijack>

[Bartman]

*Originally posted by Ringo *
Some Morton Salt comes from mines under Detroit.

Indeed. Morton owns some large evaporation ponds in Utah on the Great Salt Lake as well. They are visible from I-80 between Salt Lake City and Nevada.

[yabob]

*Originally posted by don’t ask *
**

*Originally posted by fandango *
**And about store brands in general, they have them for everything: mouthwash, shampoo, laundry soap. They say “Compare to brand X” on the label. They seem to use similar recipes as the name brand. Who makes these? Are they really always inferior? Are you paying more just for a name label with the other stuff? **

One of the women I work with used to work at a pie factory. The exact same pies were packaged as “name brand” pies and “generic” pies. Even the plastic tray inside the wrapper sleeve was the same. So she said. **

I worked one summer at a small dairy packing plant, where I could observe the same thing with cottage cheese. They made a big huge vat of the stuff, and it was packaged into tubs with several different brand names on them.

[Athena]

I have done a salt tasting before. It was at a cooking class I took. They poured out about 10 different kinds of salt - from Morton’s to Kosher to Sea Salt from various seas to French Black Salt (really more of a grey color). There really is a difference in taste between them.

I personally go for flakey salt. Flakes seem to dissolve faster and add more a depth to whatever you’re adding them to. I buy Sea Salt that comes in flakes.

Of course, my favorite way to add salt to something like a tomato sauce is to just throw a couple anchovies in. Not fishy at all - just a deep salt taste. Yum!

[KeithB]

*Originally posted by panamajack *
**

Earthling asked
Excuse my ignorance, but…sea salt, rock salt, kosher salt, etc. - eh, what’s the diff?

Rock Salt : Largest-grained and still just Sodium Chloride. Rock salt is usually not added to food, but is used more for its chemical properties – most often to change freezing point of water (like on roads) or for use in water softeners.

**

Hey! You forgot the #1 best use for rock salt: Making Ice Cream.

[voguevixen]

*Originally posted by Chas.E *
**Burger King even adds dextrose to their salt. What the hell is sugar doing in the salt? **

I think I remember hearing they add it to the salt they use in making the french fries to brown them, but I have NO IDEA why they’d use it in the regular packets.

[ShrekLookAlike]

*Originally posted by Hemlock *
. . .In many parts of China (eg Gansu Province) entire districts are inhabited by generations of mentally retarded people . . .

[smartass hijack]
We have a district like that here in the US. It’s called the District of Columbia.
[/smartass hijack]