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Wed 21 Apr, 2004 11:21 am
will the world ever run out of salt?
thanks
na - we will run out of fresh water first
It's not too hard at all to make salt if I recall correctly.
Since I live in a region with some dozens salt thermes (two literally steps away from the house door) -and former salt productions- , I really wouldn't mind, if there was a salt shortage. ("Salt-Sheik Walter" doesn't sound that bad at all :wink: ).
But I seriously doubt - like the others - that we could run out of salt.
I hex a salt-pancake on Walters body politic.
ENOUGH SALT ?
plenty of salt here in canada ! so much salt being dumped on the roads and highways in the winter that groundwater-contamination has become a serious problem. new methods to spray saltbrine onto roads are being considered now to reduce contamination. (i wouldn't want to be without salt; just "a pinch" on a hard-boiled egg does it for me!).hbg [URL=can find info on canada's salt-mining here (really quite interesting) >>>
http://collections.ic.gc.ca/heirloom_series/volume4/340-341.html
Salt from the sea water requires electricity to make in mass.
salt is also produced by the process of evaporation which requires very little electricity. along the mediteranian coast and in australia this process is used in a number of places. you can find a description of this process here >>>
www.saltinstitute.org/11.html
I like the tastes of "naturally" made salt in those various places. It is not abundant in quantity.
There is a brand of "natural" salt that one can purchase which is mined in the salt beds in Utah, such as the Bonneville Salt Flats. I don't know that the one's i've bought came from Bonneville, but it's not the only salt pan out there, by far.
satt_focusable wrote:Salt from the sea water requires electricity to make in mass.
And lorries to carry it away ...
That photo is from a town festival in Britanny, where they still produce a lot of "natural" salt.
Famous -and delicious!- the 'handmade' butter with 'natural' salt.
husker wrote:na - we will run out of fresh water first
Geological studies estimate that 55 counties of the Lower Peninsula of Michigan alone cover 30,000 trillion tons of salt.
Three things I don't worry about during my lifetime; water, sunshine, and salt.
Walter Hinteler wrote:
Famous -and delicious!- the 'handmade' butter with 'natural' salt.
"Natural" salt is a balanced product of NaCl and MgCl2. Without the latter, salt tastes dry and sharp.
(For mass production of salt, a process of forced ionization is used for the sea water, where electricity is required. .. the resulted salt tastes poor! )
'Fleur de sel from Guérande/Britanny cost about $ 6.50 in the US (and 4.90 here) for 125 grams/4.4 oz
There's a nice website (flash required!) about the salt from Guérande
HERE
I've used that salt Walter. It's very tasty. I'm also fond of 'sel gris', also from Brittany, I think. Regular sea salt is my everyday salt. Table salt is not welcome in my home.
Well, cav, I like sel gris better as well: 3,20 /kilo have convinced me :wink: (makes it more than eight times cheaper).
You get the salted butter, btw, with both kinds of salt.
I use the Breton sea salt at home--in t.o., i've got that salt mined in Utah. My Sweetiepie buys unsalted butter for herself, and salted butter for me--Lactantia, of course . . .
Lactantia is good butter. I rarely keep salted butter around, as I use butter mostly for baking, and a good quality unsalted butter is fine on toast. I also like Ni-He-Za butter and eggs. I tried an organic butter once, and it was tasty, but at $6.00/lb., it wasn't THAT good.
What made it organic in comparison to other butter available on the market?
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