Mike, I've heard people say that about iodized salt but it's not something I've noticed. Some people have more taste buds than average, so maybe some people do notice it.
What I get out of it is, kosher salt is more pure, 99.83 percent sodium chloride v 95 - 97 percent (is that significant?) and that it is affordable. Not sure I understand his objections.
addendum, In reading the comments on that article I see that the author owns an artisan salt company. Alright, I get it now.
RiversideLen.
Happy Birthday, Joan!
Tonight I roasted salmon. I grated fresh garlic, ginger (lots of ginger) and a little lemon zest, added some olive oil to it to make a paste and coated the salmon with it. Let it marinade for a couple of hours in the fridge before roasting. It was delicious.
Baked a loaf of whole wheat (50%) bread today, in a 3 strand braid.
Wonky, when July rolls around, you're gonna wish you canned some of that snow.
Sea salt can be iodized as well. If it is, it will say so on the label.
For table salt I always buy iodized because iodine is supposed to be beneficial. I also use kosher salt which is naturally always non-iodized.
I've noticed the increase in eggs too. What was $1.29 a dozen just a few weeks ago is now $1.99.
I made a small chocolate cake with banana frosting.
For dinner I baked a plain pizza.
I haven't baked it yet, but I mixed up some pizza dough for the next several days.
For breakfast I made buckwheat pancakes with one strip of bacon and one pork sausage link.
For dinner I roasted a salmon filet and had it with noodles and fresh green beans and carrots.
I made meatballs and sauce, had it with Cavatappi.
Tonight was roasted salmon. Seasoned with a little salt and pepper, roasted at 400 degrees convection, came out really moist and tender. Had brussel sprouts and carrots and some macaroni seasoned with a little soy sauce and sesame seed oil.
