Americans Confused by Red Wine, Sea Salt

4-26-2011 @7:09PM Pappy said... Sea salt is poluted with the above mentioned things, also fish and whale p00p.

4-27-2011 @10:39AM Will said... Some people can taste the iodine in normal table salt, and in some uses and dishes it is a noticable taste. This has been the push for kosher salt and sea salts.

As for sea salts they can be noticable if used as a finishing salt, used at serving on lighter tasting items. They are larger granduales and moister. The larger size and moister prevents them from being soaked into the rest of food and being dilutted.

That said use mix table salt, sea salt, black salt, kosher salt whatever into a soup and you are not going to notice a difference.

4-27-2011 @6:44PM deedrdo said... morton's in the box has a harsh taste to it, compared to other salts. salt takes on characteristics of the minerals in the environment from which it was produced. so the black lava salt of Hawai'i has a distinctive taste that differs from the pink salt found in the Himalaya's or from the mild delicate fleur de sel, etc. also, morton's adds silicone dioxide to it's salt to prevent caking. yuck.

4-26-2011 @3:12PM Brendan said... Potassium Chloride, Lithium Chloride, Potassium Bromide, Potassium Iodide, even Rubidium Fluoride are salts. Just combine elements from the correct columns in the periodic table and voila, you have a salt. Not all salts have sodium in them.

That being said, the salt substitutes you see in the grocery store have potassium chloride which tastes salty, but slightly different than table salt IMHO.

I was under the assumption that sea salt was just evaporated sea water which is mostly sodium chloride, but I'm not sure now. I always assumed it had natural iodine in it but the sea salts I've seen in the store have a warning about not containing iodine, a necessary nutrient.

4-26-2011 @4:23PM dickn2000b said... And dumb is dumb!!

4-26-2011 @6:21PM Taterbug said... Wine is not made from "rotten grape juice",it is a fermented liquid.,I am considering making some myself,and have read up on it. Read up on it and educate yourself before you post something that makes you look ignorant.

4-26-2011 @10:15PM SkyBlue said... Hey Tatterbug, go look up the definition of fermentation: "the decomposition of organic substances produced by the action of a living organism, or by certain chemical agents." Grape juice is fermented by the addition of yeast and other substances which cause it to decompose or rot. The side effect of which is alcohol. Read up on the subject before you say something that makes you look ignorant.

4-26-2011 @10:15PM SkyBlue said... Hey Tatterbug, go look up the definition of fermentation: "the decomposition of organic substances produced by the action of a living organism, or by certain chemical agents." Grape juice is fermented by the addition of yeast and other substances which cause it to decompose or rot. The side effect of which is alcohol. Read up on the subject before you say something that makes you look ignorant.

4-26-2011 @10:29PM SkyBlue said... To further clarify, Tattertot, wine isn't made FROM rotten grape juice, it IS rotten grape juice.

4-26-2011 @10:29PM SkyBlue said... To further clarify, Tattertot, wine isn't made FROM rotten grape juice, it IS rotten grape juice.

4-26-2011 @11:31PM walters474 said... Yeast chow down on the sugar which turns into alcohol, which I believe is yeast pee. Most of the yeast poo is left behind in the fermenter. Carbon dioxide is also produced, I'm not sure if it's yeast burp or fart. I've made beer, similar to wine

4-27-2011 @5:48AM Katie said... That's not true. Fermenting was developed as a way to PRESERVE grape juice, not allow it to rot. That is the point. The alcohol is a happy side effect. And btw, it's the enzymes in the yeast which produce the alcohol, not the yeast itself. So it's not yeast pee. It's a chemical process. Once wine is opened and exposed to air, it will spoil like anything else.

4-27-2011 @11:04AM SkyBlue said... Wrong again. Go back to the definition of fermentation. Doesn't matter what is being attempted, it's still fermentation, and fermentation is decomposition.....rotting. Once sealed in a bottle, the fermentation (rotting) ceases, until the bottle is opened or the cork fails. Then the fermentation process continues and the wine will eventually spoil (rot even more).

4-27-2011 @3:09PM choiniej said... SkyBlue's definitions are (mostly) accurate; the fermentation of sugar in grape juice by yeast is technically "rotting," which is the decomposition of something into its constituent parts. Who cares if that's what it is, though? Still delicious and awesome if made well.

BTW, the reason I said mostly accurate is that the spoiling of wine that's left open is due to the natural oxidation of ethanol to acetic acid.

4-27-2011 @3:11PM choiniej said... That should say "decomposition of something into its constituent parts *by bacteria or fungi*."

4-28-2011 @2:39AM Real Chemistry said... Maybe you should rethink your definition of "decomposition". Sounds like you are associating the decompostion of glucose (sugar) into pyruvate and ethanol + 2 ATP (this is called an anaerobic process, aka FERMENTATION), with the decomposition of a rotting dead person. Two totally different interpretations. By your logic, when your muscles utilize sugar via anaerobic respiration, they too are rotting. Now that doesnt make sense, now does it? Yes, technically, in fermentation of sugar by yeast is a breakdown of said molecule, but to call it rotting is a very extreme viewpoint. Too literal and narrow if you ask me.

4-28-2011 @7:21AM joe young said... Wow. Please educate yourself. Wine is not rotten grape juice. There is a huge difference between rotting and fermentation. With every post you come across as more ignorant.