Posted by Andrew Goldfinch on November 27, 1997 at 07:43:49:
Hi everyone,
I,m a chef in Australia and some of my reading of American cookbooks (most notably "China Moon")and my readings here on line, have brought up, over and over the subject of kosher salt. Now I've no idea what it is, I use sea salt almost exclusively, a little coarse cooking salt for eggplants, and the worlds oldest sorbitiere but apart from that I only use the muck they scrape of French marshes. Every one seems quite excited by kosher salt, so I was wondering if some one could tell me a little about it, and also anywhere I might be able to order it online.
Thanks
Andy