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

Hi All,

> -----Original Message-----
> From: owner-paddlewise_at_lists.intelenet.net
> [mailto:owner-paddlewise_at_lists.intelenet.net]On Behalf Of Philip Torrens
>
>
> >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.
>

Back when I actually used to tour instead of just day tripping, I would use
a portion of salt water with fresh for cooking on a regular basis.  1/4
sounds about right for Pasta.  Be very careful with rice, it takes on much
more of the salt and sea-water flavor than pasta.  Sea-water works well for
steaming veggies and such.

Part of this is a personal preference.  I tend to like salty things and many
don't. YMMV.

Cheers,
--
Rob Cookson
		3 Hats Design
		INTERNET  PRINT  ILLUSTRATION
		5201 15 Ave NW
		Suite 220
		Seattle, WA 98107
		206.851.8202 direct line
		206.784.1641 main office phone
		206.784.2231 main office fax
		mailto:rob_at_3hats.com
		http://www.3hats.com

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