Joyce Lee on fri 19 jan 07
I have a small collection of antique salt cellars. Mine are all
very small bowls..... tiny..., each with an accompanying tiny
spoon (that I also collect; I don't usually discover them together).
Generally they were used for dinner parties as an item in the
individual table settings. Each person would have a single
salt cellar plus little spoon for his own use, spooning the salt as
he needed in order to season his food. However, Mama Luce and
her mother told me that often there were maybe 3 or 4 salt
cellars for a table of eight or ten, much as we place salt shakers
in our own time.
Some of mine are plain; all are of glass; some are of exquisite
crystal. I would think that similar salt cellars could be found
on e-bay. I saw some for sale in a Napa catalog. Apparently, the
current trend in cooking/cooking shows has developed into an
interest in culinary accessories also. I think the ones I saw were
pictured with various kinds of sea salts. This could bode well for
us potters, don't you think?
Joyce
In the Mojave where all my faucets are dripping, as recommended by my
plumber (a delightful middle-age guy from France) to help prevent
pipes from freezing and exploding here and there. My plumber, Alain,
came to the desert via Long Beach where his home, business and cars
were robbed periodically. He is delighted with his move here to our
smalltown/rural/desert environment where we all threaten to move away
if we
must wait at an intersection for as long as two minutes. True, too. I've
uttered those declarations myself.
Leigh Whitaker on sat 20 jan 07
In a message dated 1/19/2007 11:22:39 P.M. Eastern Standard Time,
Jleemojave@AOL.COM writes:
Apparently, the
current trend in cooking/cooking shows has developed into an
interest in culinary accessories also. I think the ones I saw were
pictured with various kinds of sea salts. This could bode well for
us potters, don't you think?
Oh yeah, my husband was wanting me to make him a little lidded pot to put
kosher salt in and keep by the stove. I guess that would be a salt cellar. I
thought it was just another name for salt shaker.
Patricia Minnes on sun 21 jan 07
Just wanted to add on to the salt cellar story. I was taught, growing up in
an Anglo household in Quebec - many years ago - that the salt from the
cellar goes onto the rim of the plate with the small spoon or I guess the
clean edge of the knife. It is NOT sprinkled over the food. I was caught so
many times by my parents. I guess all those rules were important. Mind you
if you used fingers with today's boutique salts, I would think one would
sprinkle.
When I think of the fuss of it all..................
Patsi Minnes
On 1/21/07, Lois Ruben Aronow wrote:
>
> Kosher salt is coarse salt, and it used in the process of koshering meat.
> Salt itself does not something that needs to conform to Jewish food
> laws/rules. It is the grain of the salt, it's coarseness and large
> surfaces, that make it preferable for koshering.
>
> -----Original Message-----
> From: Clayart [mailto:CLAYART@LSV.CERAMICS.ORG] On Behalf Of Ivor and
> Olive
> Lewis
> Sent: Sunday, January 21, 2007 2:21 AM
> To: CLAYART@LSV.CERAMICS.ORG
> Subject: Re: salt cellar
>
> Dear Leigh Whitaker,
>
> Please excuse my ignorance of Jewish Rituals, but how does Salt become
> "Kosher". What are the advantages or disadvantages of this style of salt?.
> Does it increase or reduce susceptibility of cardiac problems. Does it
> have
> other special properties ?
>
> Interesting topic !
>
> Ivor Lewis.
> Redhill,
> South Australia.
>
>
> ____________________________________________________________________________
> __
> Send postings to clayart@lsv.ceramics.org
>
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> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots@pclink.com.
>
>
> ______________________________________________________________________________
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>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots@pclink.com.
>
--
patsi.minnes@gmail.com
John Britt on sun 21 jan 07
I have one that Lynne Berman gave me and she called it a "salt pig". It is
a closed cylinder with a large hole cut out of the front. Kinda looks like
a bird house for a really big bird.
Works great!
John Britt
www.johnbrittpottery.com
Ivor and Olive Lewis on sun 21 jan 07
Dear Leigh Whitaker,=20
Please excuse my ignorance of Jewish Rituals, but how does Salt become =
"Kosher". What are the advantages or disadvantages of this style of =
salt?. Does it increase or reduce susceptibility of cardiac problems. =
Does it have other special properties ?
Interesting topic !
Ivor Lewis.
Redhill,
South Australia.
Lois Ruben Aronow on sun 21 jan 07
Kosher salt is coarse salt, and it used in the process of koshering meat.
Salt itself does not something that needs to conform to Jewish food
laws/rules. It is the grain of the salt, it's coarseness and large
surfaces, that make it preferable for koshering.
-----Original Message-----
From: Clayart [mailto:CLAYART@LSV.CERAMICS.ORG] On Behalf Of Ivor and Olive
Lewis
Sent: Sunday, January 21, 2007 2:21 AM
To: CLAYART@LSV.CERAMICS.ORG
Subject: Re: salt cellar
Dear Leigh Whitaker,
Please excuse my ignorance of Jewish Rituals, but how does Salt become
"Kosher". What are the advantages or disadvantages of this style of salt?.
Does it increase or reduce susceptibility of cardiac problems. Does it have
other special properties ?
Interesting topic !
Ivor Lewis.
Redhill,
South Australia.
____________________________________________________________________________
__
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You may look at the archives for the list or change your subscription
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melpots@pclink.com.
Snail Scott on sun 21 jan 07
At 09:54 AM 1/21/2007 -0500, you wrote:
>I have one that Lynne Berman gave me and she called it a "salt pig". It is
>a closed cylinder with a large hole cut out of the front. Kinda looks like
>a bird house for a really big bird.
A salt pig is traditionally a kitchen
item, while a salt cellar is a
dinner-table item.
-Snail
Snail Scott on sun 21 jan 07
At 05:50 PM 1/21/2007 +1030, you wrote:
>Please excuse my ignorance of Jewish Rituals, but how does Salt become
"Kosher". What are the advantages or disadvantages of this style of salt?.
It's not different chemically, just texturally.
The salt itself is not more kosher than other
salt; unless contaminated, all salt is kosher.
Perhaps it should be called 'koshering salt'
instead, because that's the origin of the name -
it's the sort of salt that works best to help
make meat kosher by drawing the blood out.
The reason for this is its coarser texture,
not any exotic difference in composition. This
texture is also preferred by many cooks and
eaters, independent of its koshering uses.
-Snail
John Rodgers on sun 21 jan 07
Ivor, your question about kpsher raises all kinds of other questions.
I am not Jewish, but from what I understand of it, the true nature of
Kosher is a system which provides for cleanliness, and that in turn has
it's roots in Jewish religion and religious practices. Clean vs Unclean
- aside from the religious implications - it definitely has practical
implications regarding health. If you take a careful look at "kosher"
practice the health benefits become evident. Again, not being jewish, I
cannot address the value of kosher in the religion. It can be taken to
extremes, if one wants to pursue in depth something being kosher. Most
people are pretty moderate in their view of it.
Regards salt, kosher vs non-kosher - again I cannot address that from
the religious standpoint, but I can say that if it's "kosher" it is
probably better for you than that salt which is not. There is
considerable debate in the scientific and medical communities over salt,
what kind of salt, and salt making processes and what that does to salt.
Commercial/industrial salt making employs considerable heat, up to 1200
degrees F and that, according to some, alters the salt in a way that
makes it suspect. Salt that is made by simple evaporation is better, and
if it is from ancient salt beds created millions of years ago it is even
better.
If you can find any information written by Dr. Joseph Mercola, MD about
salt, you will find some interesting reading.
Regards,
John Rodgers
Chelsea, AL USA
Ivor and Olive Lewis wrote:
> Dear Leigh Whitaker,
>
> Please excuse my ignorance of Jewish Rituals, but how does Salt become "Kosher". What are the advantages or disadvantages of this style of salt?. Does it increase or reduce susceptibility of cardiac problems. Does it have other special properties ?
>
> Interesting topic !
>
> Ivor Lewis.
> Redhill,
> South Australia.
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
>
>
>
Kathi LeSueur on sun 21 jan 07
Ivor and Olive Lewis wrote:
>Dear Leigh Whitaker,
>
>Please excuse my ignorance of Jewish Rituals, but how does Salt become "Kosher". What are the advantages or disadvantages of this style of salt?. Does it increase or reduce susceptibility of cardiac problems. Does it have other special properties ?>>
>
It's not that the salt is kosher but that the salt is "used" to kosher
meat. Coarse salt sprinkled on meat draws out the blood from the
surface. "Kosher" salt is coarse and does not contain any additive. For
a clear understanding of kosher do a google search for Jewish Rituals.
Kathi
>
>
>
>
Vince Pitelka on sun 21 jan 07
Salt pigs are wonderful to use, especially for a serious chef who likes
immediate access to quantities of salt for cooking, and has no patience for
a shaker. I guess the obvious disadvantage of salt cellars is that they are
generally open to the air from above, and thus dust and splashed/splattered
food can contaminate them, and errant implements can land in them,
scattering salt across the kitchen. A salt pig is just a volumetric
container that is mostly closed, but with an opening in the front big enough
to reach in and and grab a pinch of salt. You could make the opening
smaller and access the salt with a spoon, but many chefs like to use their
fingers.
I've always assumed that the name "salt pig" came from the antique ones
which resemble pigs - a thrown cylinder tilted over on its side, given feet
so that it will stand that way, along with eyes, ears, and a little curly
tail in the appropriate places. The salt opening is the gaping mouth of the
pig. Cute, but there's lots of room for creativity here.
My sister (a very serious chef) uses commercially-made ceramic salt pigs
that are exactly the shape of an egg, standing vertically. The same could
be made as a thrown, closed form. They are perhaps 7" tall and 4" wide with
enough of a flat on the bottom to make them stable. The opening starts a
little more than halfway up the wall, and is large enough to reach in with
the fingers to grab some salt. There is a slightly raise ridge all around
the opening. Other than that, her salt pigs are completely unimaginative,
and the same is true of the one my wife has, and a number of other
commercially-made ones I have seen. Time for the potters to get busy making
salt pigs!
- Vince
Vince Pitelka
Appalachian Center for Craft, Tennessee Technological University
Smithville TN 37166, 615/597-6801 x111
vpitelka@dtccom.net, wpitelka@tntech.edu
http://iweb.tntech.edu/wpitelka/
http://www.tntech.edu/craftcenter/
Kathy McDonald on sun 21 jan 07
n a message dated 1/19/2007 11:22:39 P.M. Eastern Standard
Time,
Jleemojave@AOL.COM writes:
Apparently, the
current trend in cooking/cooking shows has developed into
an
interest in culinary accessories also. I think the ones I
saw were
pictured with various kinds of sea salts. This could bode
well for
us potters, don't you think?
___________________________________________________________
I have been making salt cellars for the stove for a long
time.
My mom wanted one years ago, she was a fantastic cook.
When she passed away the salt cellar and the mismatched
pepper bowl and pestle
came back to me. A trip down memory lane....I'd sure make
'em thinner today.
I put a picture of them on my photo bucket site under New
Work.
http://s4.photobucket.com/albums/y130/claylady/?start=40
The photography isn't too professional ......but it gets the
idea across.
Kathy
I
--
No virus found in this outgoing message.
Checked by AVG Free Edition.
Version: 7.1.410 / Virus Database: 268.17.3/642 - Release
Date: 1/20/2007
Leigh Whitaker on sun 21 jan 07
Oh, we are not Jewish, and I really have no idea how Kosher salt gets that
way. We use it in some of our cooking because the crystals are bigger. For
example, we put it on the outside of our baked potatoes to season the skins.
It is coarser than table salt, but not as coarse as rock salt.
Lois Ruben Aronow on mon 22 jan 07
Before this thread goes way OT...
Kosher salt gets "that way" (coarse) by how it is ground, or not ground.
There is a huge trend in gourmet salts right now. When I was in the UK, we
used Malden Sea Salt, which came in flakes and had a wonderful sweet taste.
I am no expert in salt refining. I always assumed someone dried out the
salt water and the crystals were left, and then Americans ground it up real
fine so it could come out of their salt shakers.
Re: Kosher salt: the koshering process goes further than cleanliness - it
harkens back to the days way before refrigeration. Salting the meat was the
way of keeping it from rotting. In modern times, there is a debate that
there is no sanitary need for this anymore, but it is part of a ritual and
tradition. As far as "kosher' goes, you get into a whole list of how things
were slaughtered, blessed, fed...at my supermarket, there are kosher slicers
and knives and sections (even in frozen, for frozen kosher food). I am
Jewish, and I don't understand it, but I think many religions, not just
Judaism, are still based in ancient ritual and tradition.
...Lo
Who gets a free pass from Hell because Jews don't have one.
-----Original Message-----
From: Clayart [mailto:CLAYART@LSV.CERAMICS.ORG] On Behalf Of Leigh Whitaker
Sent: Sunday, January 21, 2007 1:03 PM
To: CLAYART@LSV.CERAMICS.ORG
Subject: Re: salt cellar
Oh, we are not Jewish, and I really have no idea how Kosher salt gets that
way. We use it in some of our cooking because the crystals are bigger.
For example, we put it on the outside of our baked potatoes to season the
skins.
It is coarser than table salt, but not as coarse as rock salt.
____________________________________________________________________________
__
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
Lois Ruben Aronow on mon 22 jan 07
OK - what does a salt pig look like? I love the name.
-----Original Message-----
From: Clayart [mailto:CLAYART@LSV.CERAMICS.ORG] On Behalf Of Vince Pitelka
Sent: Sunday, January 21, 2007 4:43 PM
To: CLAYART@LSV.CERAMICS.ORG
Subject: Re: salt cellar
Salt pigs are wonderful to use, especially for a serious chef who likes
immediate access to quantities of salt for cooking, and has no patience for
a shaker. I guess the obvious disadvantage of salt cellars is that they are
generally open to the air from above, and thus dust and splashed/splattered
food can contaminate them, and errant implements can land in them,
scattering salt across the kitchen. A salt pig is just a volumetric
container that is mostly closed, but with an opening in the front big enough
to reach in and and grab a pinch of salt. You could make the opening
smaller and access the salt with a spoon, but many chefs like to use their
fingers.
I've always assumed that the name "salt pig" came from the antique ones
which resemble pigs - a thrown cylinder tilted over on its side, given feet
so that it will stand that way, along with eyes, ears, and a little curly
tail in the appropriate places. The salt opening is the gaping mouth of the
pig. Cute, but there's lots of room for creativity here.
My sister (a very serious chef) uses commercially-made ceramic salt pigs
that are exactly the shape of an egg, standing vertically. The same could
be made as a thrown, closed form. They are perhaps 7" tall and 4" wide with
enough of a flat on the bottom to make them stable. The opening starts a
little more than halfway up the wall, and is large enough to reach in with
the fingers to grab some salt. There is a slightly raise ridge all around
the opening. Other than that, her salt pigs are completely unimaginative,
and the same is true of the one my wife has, and a number of other
commercially-made ones I have seen. Time for the potters to get busy making
salt pigs!
- Vince
Vince Pitelka
Appalachian Center for Craft, Tennessee Technological University Smithville
TN 37166, 615/597-6801 x111 vpitelka@dtccom.net, wpitelka@tntech.edu
http://iweb.tntech.edu/wpitelka/ http://www.tntech.edu/craftcenter/
____________________________________________________________________________
__
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
Jerry Peders on mon 22 jan 07
Howdy John,
For some reason, this message came to me instead of the list or Ivor.
Jerry
John Rodgers wrote:
Ivor, your question about kpsher raises all kinds of other questions.
I am not Jewish, but from what I understand of it, the true nature of
Kosher is a system which provides for cleanliness, and that in turn has
it's roots in Jewish religion and religious practices. Clean vs Unclean
- aside from the religious implications - it definitely has practical
implications regarding health. If you take a careful look at "kosher"
practice the health benefits become evident. Again, not being jewish, I
cannot address the value of kosher in the religion. It can be taken to
extremes, if one wants to pursue in depth something being kosher. Most
people are pretty moderate in their view of it.
Regards salt, kosher vs non-kosher - again I cannot address that from
the religious standpoint, but I can say that if it's "kosher" it is
probably better for you than that salt which is not. There is
considerable debate in the scientific and medical communities over salt,
what kind of salt, and salt making processes and what that does to salt.
Commercial/industrial salt making employs considerable heat, up to 1200
degrees F and that, according to some, alters the salt in a way that
makes it suspect. Salt that is made by simple evaporation is better, and
if it is from ancient salt beds created millions of years ago it is even
better.
If you can find any information written by Dr. Joseph Mercola, MD about
salt, you will find some interesting reading.
Regards,
John Rodgers
Chelsea, AL USA
Ivor and Olive Lewis wrote:
> Dear Leigh Whitaker,
>
> Please excuse my ignorance of Jewish Rituals, but how does Salt become "Kosher". What are the advantages or disadvantages of this style of salt?. Does it increase or reduce susceptibility of cardiac problems. Does it have other special properties ?
>
> Interesting topic !
>
> Ivor Lewis.
> Redhill,
> South Australia.
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
>
>
>
______________________________________________________________________________
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
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