Bobby Kennedy Junior

[HVC]

As for " centuries of technique", everything was new once. Hell go back a generation or two the classics you love now were very much different in both technique and taste. You're worse than an Italian

[Sheilbh]

As for " centuries of technique", everything was new once. Hell go back a generation or two the classics you love now were very much different both technique and taste. You're worse than an Italian

Of course technique and taste and accessibility of ingredients has changed and tomorrow's will be different too. But it is from centuries of technique in any event - especially when connected to the land. The produce of a region combining with the genius of its peasants leading to what we now consider classics (obviously this didn't happen in England because we destroyed the peasantry and adopted a capitalist proletarianised agriculture very, very early).

But every recipe is grounded on the centuries of skilled technique, knowledge, invention and labour often of women in a region even (perhaps precisely) as it changes and adapts. It's of a culture, which doesn't mean it's unchanging or pure or exclusive - one of the things I love about food is that it is so open to us all and democratic. You don't even need subtitles or translation to enjoy it, it's immediate.

[garbon]

That's what im saying though, it's the texture and different concentrations of saltiness you get from larger grain sizes that make it that way. You can get that cheaper (and less pretentious ) in "normal" flake salt (or try different grain sizes)

If you still want you can get fancy salt from the algarve much cheaper and has been taken from salt pans since before the Roman's swept in

I just looked at Tesco and I dont think that is true. They have no "normal" flake salt. Maldon looks to be the cheapest flaky salt.

[HVC]

Huh, is that a UK thing of a tesco thing? I can get flake salt here pretty easily. Use it for grilled meat. Kosher for grilled fish. And table salt for anything liquid. For me anyway.

If it's cheap then by all means use it. I was under the impression from speaking with sheilbh that it was an expensive fad salt, which is where my ire lies.

[Sheilbh]

Oh no - it's not an expensive fad salt. It's everywhere and affordable but life-changing having grown up with table salt in a shaker

The only really fancy salt I've ever got tempted into is Welsh sea salt - but all your points stand v Maldon which is easier to get and cheaper.

[Valmy]

Anti-vaccination, whole food, raw milk stuff codes extremely progressive and left-wing here. These people wear home-knitted wool sweaters like this.



They are also big into gardening and vegetable growing for home-use. My wife maps very well onto this minus the positive thoughts on raw milk and measles.

Yeah that used to be the case here. But well those people went far right here.

Not you sheilbh, I still love you

In my partial defence I'm not really into natural food either.

And I don't particularly care about chemicals themselves as chemicals - I'm just more anti food industry (And 100% with you on MSG - and I'm not a pink salt person but I swear by Maldon sea salt).

Well then you will be delighted to know that RFK Jr endorsed Trump's big move to massively increase the use of Glyphosate-based herbicides for food. So we will get a massive number of chemicals in our food PLUS no vaccines. Cool.