I've checked four stores and the 3lb box of Diamond Crystal Kosher Salt is no where to be found.

You're right, Traca. Even within the same chain it may be in the baking isle or in Ethnic Foods.

I go through a box in 3-4 months. I brine a lot. And it's good for cleaning cast iron skillets.

I thought it was a temporary thing or that Diamond stopped producing the 3lb box. I will speak with the store manager.

 
Hi Pat, yes, it is all in what one is used to, but Publix is always in the top two or three

when they rate grocery stores in Consumer's reports. Also, their sale prices and BOGO items are great, especially when they can be combined with coupons.

What I don't like about HEB is the lack of varied, fresh looking produce and the warehouse look. These stores are huge! It's like shopping Walmart, which is another of my least favorite stores. I'm sure I'll get used to HEB, I think you'll love Publix when you get used to it. They have good bread in the bakery, produce where I shopped was fresh looking and sometimes local.

This is my 5th time to live in Texas, I also love Central Market, there's one here in SA.

And a Trader Joe is opening this fall close to CM.

Good luck with your move. You deserve it.

 
I'm sitting in a Residence Inn in San Antonio. We've been here 10 weeks and we're really tired of

eating out.

We sold our Sarasota house and came to Texas in March. Found a house, moving van came with stuff from storage Tuesday. Now it's down to getting it all unpacked and stowed. Hopefully, I'll be cooking again soon. That will be interesting as I had to trade my gas cooktop for an electric. Hopefully, I'll adapt quickly. Until 15 years ago, I had electric, but I've never had a smooth cooktop before. I hope I don't ruin it with the Le Crueset and cast iron.

 
Curious, the instructions on my cooktop said NO castiron. : (

although I have used it occasionally. Just don't move the pan. Set it and don't shake or move it on the surface which will cause scratching.

 
And shrimp, for me, if I have an extra 1/2 hour.

Especially when it's farmed shrimp from overseas.

I try to avoid that stuff and buy ocean fished or farm raised in the US, but if I have to use the foreign stuff in a pinch, I feel better having brined it. Seems prudent, and a bit more sanitary.

Michael

 
I forgot about shrimp. Like Michael said, 30 minutes brining, no more!

I got distracted once and let the shrimp sit in the brine for a little over an hour. They had to be tossed.

 
I had a similar goof up with shrimp and a marinade heavy with lime juice.

This was long ago, when I didn't even know what ceviche was.

I let a batch of raw shrimp marinate in a lime juice marinade for 24 hours, thinking it would make the finished product better. I grilled them and they were like leather.

I could have eaten them straight out of the marinade and they would've been delicious!

Live and learn...

Michael

 
Definitely pork and poultry.

Now that they've made sure that pork is "the other white meat" it's much drier with less marbling...brining really helps keep the meat tasty. Salt, sugar, herbs!

 
Check your local restaurant wholesale suppliers - that is where I get it

The Costco and Publix containers are iodized I am almost certain, know that Costco's is. I get it at GFS Marketplace - the retail version of Gordon Food Service Company, most of the time and the other restaurant suppliers across town before that. It's CHEAP and yes it is rated the best and chef's favorite. If you look at the nutritional information, it has less sodium than Morton's. Chefs prefer it because the flake size is larger and lighter so it gives you better control.

As for finding it at Publix, it is usually located with the other salts in my local stores but they are really playing around with where things are these days. I looked over and over and over for tahini the other day to make some hummus and I knew I had gotten it at Harris Teeter before. They told me there was some on the international food aisle that I had already searched thoroughly four times and that there was more over by the peanut butter - that was where it was. Granted it is a nut 'butter' of sorts but with PEANUT BUTTER and the jams and jellies by the bread section?

 
Just to clarify, the 3 lb box from Publix is not iodized. I just unpacked a couple. I wonder if

the smaller round can is?

 
Nope! I just checked on the three I bought.

We may be moving so I was told not to stock up on anything.

 
Unlike others, I've used cast iron skillets on my smooth electric cooktop without issue the past

10 years or so, using cast iron several times a week. Perhaps some cooktops are different (sturdier?) than others?!

 
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