Hi! I am currently doing a concept inquiry into the reason why there is just a small amount of salt used in recipies with baking soda or powder. I am seeking...
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sherissey@...
sherissey
Oct 26, 2001 7:14 am
Hi! I'm doing a inquiry for a teacher education class into the reason salt is found in many bread and cake recipies in just tiny amounts. Does this have...
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Raj Rao
raj@...
Oct 26, 2001 7:14 am
Hello, A client of mine is launching a Salt Brand in the US and the Europe. They are looking for consultants and employees for marketing various types of salt....
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fountalnpen@...
mar1elene
Oct 26, 2001 8:56 am
Dear Sherrise, well for one thing, the salt brings out the 'flavour' of the bicarb, increasing a not very nice feeling on your teeth. best wishes, Pen...
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fountalnpen@...
mar1elene
Oct 26, 2001 8:56 am
course, it might be the cream of tartar in the baking powder? Pen...
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salves@...
simone67alves
Oct 26, 2001 8:32 pm
Dear Sherrise, I also believe that besides being used as a "Flavour" component, salt is also used as a controler to the process of fermentation - natural in...
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f f
sunrf1@...
Oct 28, 2001 2:04 am
salt slows the growth of yeast in dow (bread, rolls...) down, in order to get a nice bakery good the salt amounts should be held small ... Get your FREE...
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db
mblsalt
Nov 28, 2001 8:38 pm
... From: "Linda Gibson" <lgibson@...> To: <commonsalt@...> Sent: Wednesday, November 28, 2001 7:02 PM Subject: Salt: A World History Hi...
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db
mblsalt
Jan 12, 2002 9:34 pm
... From: POEIT222@... To: commonsalt@... Sent: Saturday, January 12, 2002 8:32 PM Subject: Do you know where I can find??? To whom it may concern,...
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andyfailes
Feb 10, 2002 12:51 pm
I noticed on this website that somebody has made the claim that hunter gatherers in the past drank the blood of animals? Where is the evidence for this? I know...
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jgplants@...
jeremygreenwood
Feb 10, 2002 3:58 pm
Perhaps- less controversially- the implication is that prehistoric man derived salt from thr blood in the semi-raw meat he ate Obviously this is something that...
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George Twigg
salinuk
Feb 10, 2002 11:40 pm
Given the choice I guess most humans have preferred their food to be salty, if not of course sweet. Blood tastes salty --- I am quite good at cutting myself !...
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fountalnpen@...
fountalnpen
Feb 11, 2002 12:54 am
and what about pigs? ie black sausage? EVery part of an animal was needed and used. Cheshire pages, Staffordshire/Shropshire pages www.fountalnpen.com ...
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Lorenzo
lorenzo1927
Feb 11, 2002 6:41 am
REPLY: Since all of that type of evidence is long gone-------where is your evidence that it did not happen?? If you don't have any why do you challenge the ...
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andyfailes
Feb 17, 2002 1:09 pm
Clearly and less contreversially people in prehistory (most likely lower palaeolithic)took in salt from the blood of animals in their food. Mesolithic hunter...
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william marc
lazy_yaks
Feb 17, 2002 3:12 pm
hello I am interested in listening and maybe contributing to this discussion board. I am reading up the website to get an idea of the conditions under which ...
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fountalnpen@...
fountalnpen
Feb 17, 2002 3:47 pm
In a message dated 17/02/2002 15:13:36 GMT Standard Time, wmarcj@... ... are the old droveways sometimes connected to places where animals would go to...
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andyfailes
Feb 17, 2002 6:14 pm
Dear Will you wrote...I am reading up the website to get an idea of the conditions under which salt and its impurities can survive archaeologically. interested...
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william marc
lazy_yaks
Feb 17, 2002 7:14 pm
Dear Andy that would be great,thanks Will ... _________________________________________________________________ Chat with friends online, try MSN Messenger:...
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George Twigg
salinuk
Feb 18, 2002 4:43 pm
Wich ------Derivation of the place name According to Dodgson's Cheshire Place Names, the name "wich" is derived from the old English "wic" which is a...
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db
mblsalt
Feb 18, 2002 8:00 pm
Dear Sirs, We are very interesting in to know the average composition of the "common salt" obtained by evaporation of sea water. In detail, what we are looking...
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Lorenzo
lorenzo1927
Feb 18, 2002 9:44 pm
Do a search on "paleo"! Best Regards, Lorenzo If you have pain -Join the CaveManFood list and eat like our ancestors. CaveManFood-subscribe@yahoogroups.com ...
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George Twigg
salinuk
Feb 19, 2002 11:23 am
Dear Gaspar re.Br in salt According to the paper by H Fossett, "Extraction of Bromine from Sea water" Chemistry and Industry, October 1971, pp1161-1171. Sea...
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Lorenzo
lorenzo1927
Feb 20, 2002 6:21 am
Please forgive me; I must have been up too late when I sent a whole digest with my reply! Now back to Salt. Lewis and Clark describe salt trade among the...
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jgplants@...
jeremygreenwood
Feb 25, 2002 2:02 pm
Wich ------Derivation of the place name OE -wic means a place with a specialised functuoion hence it can mean 'town' 'saltworks', 'dairy farm' etc see B...
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salves@...
simone67alves
Mar 1, 2002 7:46 pm
Dear Sirs, As this issue returns to our discussion list, I would like to take this opportunity to also return to my interest on how we can reduce the trace ...
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db
mblsalt
Mar 3, 2002 5:52 pm
burstingbubbles.pdf Ion separation in bursting bubbles 208 KB mblsalt 03/03/2002 nitrogenorigin.pdf Origin of fixed nitrogen in the atmosphere 414 KB...
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salves@...
simone67alves
Mar 4, 2002 1:20 pm
Dear David Bloch Thanks a lot for your help and attention. Best Regards, Simone Alves "db" <commonsalt@ho Para: tmail.com>...
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Amitava Pramanik
amitavaofku
Mar 5, 2002 5:26 pm
27,000 ppm should be 2.7% and not 27%. Can anybody please give a reasonably elaborate account of what all contributes to the "dullness"; of solar salt? I mean,...
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George Twigg
salinuk
Mar 6, 2002 10:49 am
Dear Amitava Thanks for putting the decimal point in the right place. So easily missed when the same numbers can be used to indicate the approx. salt content...
