SC - Adaptation from Apicius for jerking meat

[Kim Thompson]

I also prefer the taste of sea salt, but my head tends to override my 
tastebuds on this matter...serious migraine, seriously fast!

Alainne


>From: "James F. Johnson" <seumas at mind.net>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - Adaptation from Apicius for jerking meat
>Date: Thu, 19 Oct 2000 13:36:42 -0700
>
>
>
>Olwen the Odd wrote:
>
> > Seumas, why did you choose to use sea salt?  The Apicius recipe just 
>says
> > salt.  I am curious because I know several people who get serious 
>migrain
> > headaches from sea salt.  I don't know _why_ they do, but I have seen it
> > happen several times.
>
>I've been using sea salt for home cooking for years. It's the salt at
>hand at home. I prefer the flavour which to me is more balanced than
>simple table salt, which leaves a slight bitterness to me. For the
>feasts I've used, I've used mostly simple table salt, primarily for the
>cost and it's what most people are used to. I've encountered a number of
>French recipes that prefer sea salt. I had never heard that it would
>cause migraines. A good thing to know.
>
>Seumas
>--
>Roi ne suis prince, ni duc, ni comte aussi; je suis sire de
>Bruyerecourt.
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