Episode 103: Salt Part 2 with Darryl Bosshardt of Redmond Inc and Real Salt

Welcome to Part 2 of our interview with Darryl Bosshardt of Real Salt about salt. We talk about how the salt is harvested from the salt mine in Redmond, Utah, what the two meanings of Kosher mean regarding salt, and the makeup of different salts. Check out the first part of our interview with Daryl here. We also recommend our favorite microplane and talk about the kiwano melon.

Let's taco 'bout it!

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

• Note from Winter and Lee: Thank you so much for your patience while we've taken a few weeks off due to the stillbirth of our son Brannan in July. We are heartbroken, but we love you guys and we felt so much love and support--thank you from the bottom of our hearts!
• Food Nerd Shoutout: Thanks for sending us a quick note to let us know you like our new format, Bryan Lords from Word on the Main Street Podcast. Have you heard our guest episodes that we did together? Good fun! Listen to them here and here.
• Let's Dig Into The Kitchen Drawer: Sharon loves the Microplane-brand microplane that Ike has used from his chef days. You can get either the fine or coarse microplane. Sharon's ranking: 5 out of 5 stars.

• Have you listened to Part 1 of our interview with Darryl Bosshardt from last time? Make sure you listen to it to get all the good background first! And now onto our Part 2 with Darryl!
• Unlike an evaporative method and adding anti-caking additives, Real Salt is "grinded" off the wall from the salt mine, then broken down and screened out to the correct size.  Check out this great video of the salt mine.

• Kosher salt has two meanings: 1) It can indicate the size of the crystal: Kosher salt in the Jewish health-code sense, the Kosher salt is a larger crystal with less surface area. It is used to pull blood off of meat, but will not overly salt the meat, because of the smaller amount of surface area. 2) It can also indicate that it is certified and approved that the product is Kosher.
• Real Salt has 4 different sizes: Powder (perfect for popcorn), Fine (great for everyday use), Kosher (larger crystal size), and Coarse (used in a grinder).

Bags of Real Salt

• Use a stainless or ceramic grinders if you are looking for one, so you don't have plastic bits ground into your food. IKEA and Oxo have nice spice ceramic grinders on the market.

• Ninety-seven to 98% of salt is sodium chloride. The other 2-3% is usually magnesium chloride, potassium chloride, and calcium chloride. There are also trace elements found in the salt (here's the episode with Marysa about recommended dietary allowances). Real Salt leaves the salt as they find it.
• What should home cooks should be looking for when choosing a salt (or other food products): 1) Know the source, 2) Find out what's been taken out of it, and 3) What have they put back in.
• If you haven't tried Real Salt, go try it out! You can buy it on Amazon, Real Salt, Redmond Inc, and at your local natural grocer.
• Introducing Interesting Ingredients: Kiwano Melon (or Horned Melon) tastes like a cross  between a kiwi, cucumber, and banana. You can eat the green jelly with seeds raw. Some people add the seeds to a salad or to a smoothie. Join us this week for our video!

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Run Time: 35 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

Leave a Comment Darryl Bosshardt, interview, real salt, redmond, salt

Episode 102: Salt Part 1 with Darryl Bosshardt of Redmond Inc and Real Salt

We are delighted to have Daryl Bosshardt of Redmond Inc on today's Part 1 episode. He tells us about the background of salt, the history and science behind salt, and how the sea bed of salt was discovered in Redmond, Utah and how Real Salt came to be. We shout-out a listener whose wife loves cast iron, chat about Pourfect measuring cups, and get excited about cheese mayo.

Let's taco 'bout it!

Photo courtesy of Autri Taheri

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

• Food Nerd Shoutout: Thanks to @yeathatputnam58 for sharing a story about your wife's cast iron collecting, especially the Krusty Korn Kob Wagner Sidney, during our cast iron giveaway with Dutch Oven Daddy last week.

Krusty Korn Kob Wagner pan

• Let's Dig Into the Kitchen Drawer: Winter loves this gift, the 9-piece Pourfect measuring cups, that she received from a friend years ago. The 1 1/2 cup and 2 cup measures are easily the best thing when she's baking. Winter's ranking: 5 out of 5 stars.
• Welcome to Darryl Bosshardt from Redmond to talk about salt and especially, Real Salt.

Darryl Bosshardt of Redmond

• The book Salt: A World History tells about how salt, or sodium chloride, is essential for life and how it was used to pay a salary in Roman times.
• What are the differences between the salt we consume? Back in the day, we used salt a lot to preserve our food and we consumed a lot more salt even per our earlier episode on Canning.
• A lot of magnesium can be pulled off the Great Salt Lake in Utah. Magnesium chloride and sodium chloride are generally pulled off to use for other purposes, then a chemical is added to the leftover sodium chloride to repel moisture (to prevent it from being hygroscopic), which creates a different type of salt from what we once had.
• Harvesting salt from the ocean or salty bodies of water entails pulling off the water and letting it evaporate till it reaches about 26% where it will precipitate out.
• Winter went to a salt tasting with caterer and businesswoman Mary Crafts of Culinary Crafts and it was a huge difference between our usual table salt versus Himalayan Salt and Real Salt.
• There are ancient sea beds found in Pakistan, Bolivia, and Utah.

Photo courtesy of Monika Grabkowska

• Darryl tells us how the salt bed that is found in Redmond, Utah was discovered.
• He would easily choose the clay over the salt if he had to choose between the two, because the clay is harder to come by. 
• Horses aren't made to live in a stall or paddock. Per Mike in the equine division at Redmond, salt and clay will save horses' lives everyday. Rein Water (a salt and clay mixture) is added to water for horses.
• Join us next week for Part 2 of our interview with Darryl!
• Introducing Interesting Ingredients: By the way, we didn't do a video for sunchokes because they're not in season right now. Anyway, Sharon talks about Cheese Mayonnaise, which she heard from our friend Anna-Marie from Beauty and the Beets. We're going to give it a try this week! Watch out for it on the Hungry Squared Podcast Facebook page. Have you liked our page?

Run Time: 47 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

Leave a Comment interview, real salt, redmond, salt