MSGID: 1:229/452 45E1801A
-=> Bill Swisher wrote to Dave Drum <=-

 BS> I'm gonna jump right into the middle of this...

 BS> But first a big thanks to all that gave me some pointers as to what to
 BS> do with the moose.

 BS> I looked around here in LHC and realized I have, Kosher salt and sea
 BS> salt. That's it, no iodized.  I will admit that in Anchorage I have
 BS> iodized.

I buy what's the most "cost effective" - which is most usually iodised
"table salt." I generally use Kosher salt for mixing with white vinegar
and using it to spray the weeds.
 
 BS> Why the frou-frou salt?  Well I happen to like the crunchiness of
 BS> coarse sea salt, I run it through a pepper grinder at the table.  As to
 
I have a matched set - a pepper mill and a salt mill. The salt mill holds
rock salt of some nomenclature (I forget what was adverted when I got it). 
 
 BS> Kosher, two reasons.  First it seems to stick better when I sprinkle
 
Try getting it to stick to your popcorn or French fries.  Bv)=
 
 BS> it.  Second...it gives me a, false, sense that I actually know what I'm
 BS> doing.  I mean all those fancy chefs on TV do it!

They've bought into the conspiracy - knowingly or knot. 
 
 BS> Why no iodized and what about measurements?  Hey, I'm a saltaholic.
 BS> I'll put salt, lots of salt, on practically anything.  If it says low
 BS> salt on the package I don't buy it.  Besides who cares about measuring
 BS> stuff anyhow.

I'm with Rachel Ray - "Eyeball it!"

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Portuguese Chicken One Pot
 Categories: Poultry, Pork, Mushrooms, Wine
      Yield: 4 Servings
 
      2 lg Red bell peppers
      8    Meaty bone-in chicken thighs
           Salt & pepper
      1 tb Extra-virgin olive oil
           Sweet smoked paprika
    1/2 lb Chorizo sausage; casing
           - removed, in 1" half-moons
    1/2 lb Baby potatoes; quartered
      4 md Portobello mushroom caps;
           - halved, coarse chopped
      1    Turkish bay leaf
      1 md Sweet onion; chopped
      4 cl Garlic; chopped
      1 sm Bunch kale; stemmed, chopped
    1/2 c  Dry sherry
           +=OR=+
    1/2 c  Rioja wine
     15 oz Can fire-roasted tomatoes
      1 c  Chicken stock
    1/4 c  Flat-leaf parsley; chopped
           Portuguese-style rolls or
           - other crusty bread
 
  Recipe couretsy Rachel Ray
  
  Char the peppers over a flame or under the broiler until
  blackened all over. Place the peppers in a paper bag or
  place in a bowl and cover. Let cool to handle, then seed,
  peel and chop the peppers.
  
  Season the chicken liberally with salt and pepper. Heat the
  EVOO, 1 turn of the pan, in a dutch oven over medium-high
  heat. Add the chicken and brown for a few minutes; turn and
  season with paprika, brown on the opposite side and transfer
  to a plate. Add the chorizo, render for a minute or so, then
  add the potatoes and mushrooms and brown for a few minutes.
  Add the bay leaf, onion and garlic and season with pepper.
  
  Stir occasionally, wilt in the kale and soften the onion,
  then deglaze the pan with the sherry (or wine). Stir in the
  peppers and tomatoes. Add the chicken and stock, cover,
  lower the heat and cook the chicken through, about 25
  minutes.
  
  Transfer the chicken to a plate. Thicken the sauce,
  uncovered, for 10 minutes, then return the chicken to
  rewarm. Discard the bay leaf, garnish with the parsley and
  serve with the bread.
  
  Makes 4 servings
  
  From: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Rachael Ray is bubblier than a human-sized Alka Seltzer.

--- EzyBlueWave V3.00 01FB001F