Re: [Paddlewise] Fresh water vs. seawater for cooking?

>From: "MSN/RiDem" <RiDem_at_email.msn.com>
SNIP
>Has anyone had experience or can relay anecdotal information as to the
>suitability of sea-water for cooking ?

For pasta and rice dishes that require salt in the cooking water, I've 
sometimes added 1/4 to 1/3 seawater, to extend my dwindling fresh water 
supplies; the dishes tasted fine to me.

Any information or
>comments will be appreciated. We do NOT "plan" on doing this, unless it is
>an absolute last resource.

I have not tried this myself, but I've read that as sea-ice melts, the
saltier areas melt first(think of salt scattered on an icy road), so that 
older ice that has been melted and frozen a few times becomes purer and 
purer. It supposedly can be identified because the near "fresh" stuff is 
clear and blue; the salty areas are milky white.

Philip Torrens
N49°16' W123°06'

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