-=> Sean Dennis wrote to Dave Drum <=-

 DD> I found that if one uses too much Nu Salt it gets bitter. I wouldn't
 DD> use enough to affect my potassium levels. However the two potassium
 DD> sulphate caplets I used to take every night to replace the potassium
 DD> that was lost through use of Lasix (water pill) did cause my doctor to
 DD> tkae note. So now I just take a single caplet every other night. If I
 DD> start to have problems with muscle cramps again I'll increase thae
 DD> frequency.

 SD> I use Redmond Real Salt (sea salt).  It's mined from the Great Salt
 SD> Lake and it is all-natural with minerals with the salt.  It's delicious
 SD> and tastes good on food.  I have an issue with electrolytes due to
 SD> blood pressure meds. If I need a quick shot of them, I dissolve a
 SD> little Real Salt in a flavored drink and that fixes the problem.

 SD> https://redmond.life/collections/real-salt

 SD> My mom told me about this salt.  Not cheap but a little goes a very,
 SD> very long way.

At it's origin all salt is "sea" salt. At the salt mines down in the
state of Louisiana fossilized "denizens of the deep" (fish) are found
with regularity - if they are payiong attention. Or if one jams the
machinery.

Salt enhances flavours. Wakes them right up.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salt-Encrusted Prime Rib
 Categories: Five, Beef, Sauces
      Yield: 10 servings
 
      3 lb Box kosher salt; divided
      8 lb Bone-in beef rib roast
      3 tb Worcestershire sauce
      2 tb Cracked black pepper
      2 ts Garlic powder
    1/2 c  Water
 
  Set oven @ 450§F/232§C.
  
  Line a shallow roasting pan with heavy-duty foil. Place
  3 cups salt on foil, spreading evenly to form a 1/2"
  layer.
  
  Brush roast with Worcestershire sauce; sprinkle with
  pepper and garlic powder. Place roast on layer of salt,
  fat side up. In a small bowl, mix water and remaining
  salt (mixture should be just moist enough to pack).
  Beginning at the base of the roast, press salt mixture
  onto the sides and top of roast.
  
  Roast 15 minutes. Reduce oven setting to 325§F/165§C.
  Roast 2 to 2-1/4 hours. (Temperature of roast will
  continue to rise about 15ø upon standing.) Let stand 20
  minutes.
  
  Remove and discard salt crust; brush away any remaining
  salt. Carve roast into slices.
  
  Roger Bowlds, Bakersfield, California
  
  Makes: 10 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It inspires a strong sense of nostalgia among those who grew up there
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