41–50 of 73 posts
Pretty fascinating to see all the applications of Salt. You would think that the food industry is the largest application but not quite https://eusalt.com/sites/default/files/page-documents/Salt%2...
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The roman soldiers did not actually get paid in salt, or if they did, it was more like a ration, not their actual pay. People say this all the time, and its patently wrong - salt was not a rare resource in italy, the sea is everywhere.
> salt was not a rare resource in italy, the sea is everywhere If I recall correctly, the book from the article mentions that the sea is an inefficient way to gather salt. The salinity is just much lower than what you can find in underground brine springs. It also goes into how Italian city-states went to war over control of saltworks, and how it hugely increased the wealth of whoever controlled it. So although it ma…
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So are you actually claiming that ground meat is sausage or that anyone would think it's a sausage upon cooking and tasting it, regardless of how it looks?
Regardless of how people actually do turn out to use the word sausage, my point is (1) that you could imagine alternate histories in which any combination of those meanings could be attached to the word "sausage" (2) there is no principled way to insist that one of these combinations is the "correct" one.
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The article is just a host for affiliate links.
I wrote the article. Yes, I'm trying to use affiliate links to make this passion project more sustainable in the long term, but I'm definitely not just cranking out content for the sake of sales. I'm actually quite discouraged at the moment because I can't get any traffic to the affiliate. I'm 90 days in and my account will be canceled if I don't get 3 sales by 180 days. My general strategy is to write about books th…
Hopefully that gets you a step closer to 3 sales.
Very interesting, and I also appreciate the discussion that it has launched here as well (for example, I didn't know that salt dissolves part of muscle protein)
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I wrote the article. Yes, I'm trying to use affiliate links to make this passion project more sustainable in the long term, but I'm definitely not just cranking out content for the sake of sales. I'm actually quite discouraged at the moment because I can't get any traffic to the affiliate. I'm 90 days in and my account will be canceled if I don't get 3 sales by 180 days. My general strategy is to write about books th…
Just bought through the link instead of just wishlisting and buying tomorrow (I had seen the book before and had some interest, if not previously enough to buy it). Hopefully that gets you a step closer to 3 sales. Very interesting, and I also appreciate the discussion that it has launched here as well (for example, I didn't know that salt dissolves part of muscle protein)
Salt does other things to food besides alter taste and preserve. "Salt is special. See, rather than simply flavoring meat by working itself in between muscle fibers, it actually alters the structure of meat, primarily by causing certain parts of the protein myosin to become dissolvable in water. What does this accomplish? Well, by dissolving myosin, muscle structure is greatly loosened, allowing it to retain more moi…
> This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook
> "Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing..."
Salt does other things to food besides alter taste and preserve. "Salt is special. See, rather than simply flavoring meat by working itself in between muscle fibers, it actually alters the structure of meat, primarily by causing certain parts of the protein myosin to become dissolvable in water. What does this accomplish? Well, by dissolving myosin, muscle structure is greatly loosened, allowing it to retain more moi…
> if you remove the salt from one, it becomes crumbly and dry If you remove the salt it is not a sausage. The word sausage comes from Latin salsus meaning "salted". Salad and sauce also come from this root (more obviously in the Spanish salsa ).
Salt might be what makes a "good" sausage?
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Regardless of how people actually do turn out to use the word sausage, my point is (1) that you could imagine alternate histories in which any combination of those meanings could be attached to the word "sausage" (2) there is no principled way to insist that one of these combinations is the "correct" one.
No, I can't imagine any other version of history because salt is the entire point of sausage. Prior to refrigeration it was the only way to preserve meat. Grinding meat might have been done if it was to be eaten immediately but otherwise it would be a waste.
Earlier quoted context omitted.
Regardless of how people actually do turn out to use the word sausage, my point is (1) that you could imagine alternate histories in which any combination of those meanings could be attached to the word "sausage" (2) there is no principled way to insist that one of these combinations is the "correct" one.
No, I can't imagine any other version of history because salt is the entire point of sausage. Prior to refrigeration it was the only way to preserve meat. Grinding meat might have been done if it was to be eaten immediately but otherwise it would be a waste.
Earlier quoted context omitted.
> if you remove the salt from one, it becomes crumbly and dry If you remove the salt it is not a sausage. The word sausage comes from Latin salsus meaning "salted". Salad and sauce also come from this root (more obviously in the Spanish salsa ).
Etymology doesn't dictate use, it only influences it. People will still call unsalted sausages (e.g. for people that must follow a salt-free diet ) sausages, even if 2000+ years ago salsus meant "salted" for a totally different nation of people. Heck, even vegan products are called sausages, without having any meat even.
I was thinking about these veg*n meatless variants (not limited to sausages). Often they're called "vegetarian X" or "vegan X" or a nameplay/wordplay on the word such as in Dutch "visvrije tonijn" (fish-free tuna) or gehacktballen (minced meat balls, but then with a 'c' added making the word 'hack').