Author |
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Serate
Member
08-21-2001
| Thursday, September 04, 2008 - 5:27 pm
Rissa my husband did this to me in a different way. All we had was my Jiff and he went out and bought something - not sure if it was sugar free or just less sugar. Made me a sandwich with it when I had no idea there was anything besides Jiff in the house. I took one bite and said this tastes nasty must be going bad. Then he told me what he did. I just don't like it. I don't each much peanut butter, esp in the summer. I can see your not wanting your kids not to eat it, but in our house there will always be 2 different types of peanut butter.
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Mak1
Member
08-12-2002
| Thursday, September 04, 2008 - 5:34 pm
Well, duh! Thank you, landileigh.
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Costacat
Member
07-15-2000
| Thursday, September 04, 2008 - 5:37 pm
Mak, sea salt is also flaky. So it's actually best used as a condiment or right before serving (you'd need to use a lot when you cook with it and it's pretty expensive). Kosher salt has larger crystals and is better for cooking. Sea salt has a bit more subtle taste, IMO. And there are all sorts of different types of sea salt, including grey salt.
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Mak1
Member
08-12-2002
| Thursday, September 04, 2008 - 5:41 pm
Thank you, Costacat.
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Rissa
Member
03-20-2006
| Thursday, September 04, 2008 - 5:42 pm
Really Serate? I wonder if it's a brand thing (I use Kraft) because I truly cannot tell the difference. I HAVE to watch sugar because of the diabetes in my family, otherwise (if I could tell the difference) I would go with what I prefer as well. 
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Julieboo
Member
02-05-2002
| Thursday, September 04, 2008 - 5:43 pm
The Morton's sea salt I have right here is nowhere near flaky. (I use it when I make a killer guacamole.) It is the coarse type so maybe the non-coarse SS is flaky. The kosher salt we have has larger crystals that regular salt, but smaller than the sea salt.
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Serate
Member
08-21-2001
| Thursday, September 04, 2008 - 6:43 pm
Yep Rissa really. Might be a brand thing, might be just a personal preference thing. Like some people can't tell the difference between different types of ketchup but others know the exact brand they are eating. My roommate in college could tell the difference in brands of tomato sauce and correctly name the brand of tomato sauce even if you put oregano, basil, onion, and garlic in it and simmered it for awhile. Me I couldn't tell generic store brand from hunts or del monte, straight from the can w/o there being any seasonings added.
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Serate
Member
08-21-2001
| Thursday, September 04, 2008 - 6:44 pm
I have nothing to add to the sea salt conversation. Not sure I've ever had any. $0.39 container at the store is good enough for me.
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Julieboo
Member
02-05-2002
| Thursday, September 04, 2008 - 7:23 pm
Q: What is the difference between kosher salt, sea salt, and table salt? A: For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes. Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts. Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt. Sea salt is harvested from evaporated seawater and receives little or no processing, leaving in tact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts often come at a dear price, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved. Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts. –Food Network Kitchens
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Julieboo
Member
02-05-2002
| Thursday, September 04, 2008 - 8:36 pm
Check this website out. But first make sure your browser screen is not as big as it could be. Does this website automatically make the screen as large as your screen? Is that normal? I don't think I have ever had that happen before. It's like magic... http://www.alloutprint.com/ PS It is not that exciting of a website itself, just magic to me that it makes the screen big on its own.
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Mak1
Member
08-12-2002
| Friday, September 05, 2008 - 4:20 am
Cool, Julieboo. It made my screen bigger but not the biggest it can be.
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Julieboo
Member
02-05-2002
| Friday, September 05, 2008 - 1:58 pm
What is the name of the lighter color shown here?
(Other than AQUA or TEAL; it's not really aqua as it is a bit more greenish. And to me teal is darker, like the bottom of the tentacles. Are there any other suggestions?)
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Rissa
Member
03-20-2006
| Friday, September 05, 2008 - 2:13 pm
Seafoam? Does Benjamin Moore putting it on a paint can make that a colour? LOL
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Ophiliasgrandma
Member
09-04-2001
| Friday, September 05, 2008 - 4:52 pm
I'd agree with 'seafoam'.
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Julieboo
Member
02-05-2002
| Friday, September 05, 2008 - 5:12 pm
Aha, I knew there was a name I wasn't thinking of!! Thanks Rissa and OG!! Now, where the heck can I find a toddler sized turtleneck in seafoam??!! I can find aqua and teal, but not seafoam! The hunt begins now that i have a name for it! If anyone has any suggestions I would surely appreciate it!!
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Sharinia
Member
09-07-2002
| Friday, September 05, 2008 - 5:27 pm
what a cute lil' octopus 
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Julieboo
Member
02-05-2002
| Thursday, September 11, 2008 - 6:08 pm
Anyone know what a chronic sore throat could mean? No fever. No cough. No other symptoms, except maybe some fatigue.
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Serate
Member
08-21-2001
| Thursday, September 11, 2008 - 6:24 pm
Allergies?
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Ophiliasgrandma
Member
09-04-2001
| Thursday, September 11, 2008 - 6:33 pm
Dry air does that to me especially in the wintertime.
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Rissa
Member
03-20-2006
| Thursday, September 11, 2008 - 6:43 pm
I will 2nd allergies, especially to dust which also ties in to OG's winter note. During the winter when the house is closed up my very mild dust allergies kick in a bit more and I tend to mouth breath at night which makes my throat sore (and keeps you from waking feeling rested as well - aka fatigue).
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Landileigh
Member
07-29-2002
| Thursday, September 11, 2008 - 6:48 pm
it could be a multitude of things from deviated septum, to sleep apnea, to allergies, to air quality. best to check with a ear/nose/throat doctor
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Julieboo
Member
02-05-2002
| Thursday, September 11, 2008 - 7:00 pm
Hmmm, it does seem to be more apparent at night. And I have had 2 surgeries for deviated septum stuff and my one nostril is just as blocked as ever. (I even have to sleep a certain way--where I literally stretch my nose a certain way so I can breathe comfortably...) But man I feel like I have a huge golfball in my throat and it kills me just to swallow...
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Seamonkey
Moderator
09-07-2000
| Thursday, September 11, 2008 - 7:10 pm
If you were on blood pressure meds, it could be that..
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Julieboo
Member
02-05-2002
| Thursday, September 11, 2008 - 7:13 pm
No bp meds. My bp is always on the low side. (Well until I stop by certain threads!)
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Dogdoc
Member
09-29-2001
| Thursday, September 11, 2008 - 7:23 pm
One interesting fact, (well, I think it is interesting) is that every two hours the body switches which nostril it is breathing through. Every two hours our brain changes which half of the brain is dominant. Left brain = right nostril breathing. Right brain = left nostril breathing. Julieboo, if you have one nostril blocked you will find yourself open mouth breathing every two hours.
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