The science of halophiles is pretty well known, even if somewhat estoteric. I urge you to look up 'halophiles' on wikipedia. In REVERSE order: 2. Yes, there are bacteria that actually bind salt, and can appear to 'remove' salt, or its effects. Unfortunately, those bacteria only survive in high-salt environments, such as the Dead Sea, or the Great Salt Lake. It is true however, that if you package the stuff up, keep it in a relatively hi-salt environment, it will survive packaging and transport, and you could even spray it on your lawn, where it would, well, bind salt to itself, enough that the new compound would wash, eventually, below the plant-available level. 1. A lot of common things perform the same function as halophiles: perhaps the most common is sugar. It's not sexy, and you don't need to be a chemist to understand it. You also, in my opinion, don't need to spend a lot of money to get it. That is very likely why (and if you mistake me for a chemist, you are truly blind) areas of grasses adjacent to roadways don't thrive in April: but they DO THRIVE in May, and for the rest of the summer. If I had a salt problem, I would spray soda pop, beer, and water on the area. That having been said:

I have wondered about the advantages of kosher vs. regular for a while, having watched a lot of cooking shows, but what sparked my post was seeing a box of the MortonÂs version in Walmart last week. Thinking, "Whoa! Kosher salt has now gone mainstream!" I decided I had to know what, if anything, I was missing. I picked up a box of the Mortons Kosher version to look today; saw the yellow prussiate of soda listed as the anti-caking agent. I think I need to find out that that is before buying any of THAT brand. I guess that it is an ingredient that is approved by a rabbi? The name is kind of scary. I find myself visualizing World War I era Prussians wearing yellow uniforms. Whereas the anti-caking agent in regular salt must not be (must not be rabbi-approved, I donÂt mean not scary)? ItÂs starting to look like the only reason to use kosher salt is to be able to pinch. (and of course all the TV chefs pinch, right? I never see them shaking their herbs or spices from a bottle either. ItÂs always a pinch from a cute little bowl.) Since IÂm comfortable with the shaker, and donÂt use much salt anyway, maybe IÂll stick with that. Unless I decide to try out sea saltÂ.I think I can get that for a shaker.

I just tried this & all went well until the glaze. I followed the instructions, but it ended up thick & gloppy - too thick to try brushing & not a good consistency for pouring. It really made a mess of the cake. I left it for a good while, then went back & warmed up the remaining glaze enough to get it out of the pan, put it in a pyrex measuring cup & microwaved it until it would flow a bit. I poured this over the first attempt a glazing. It still did not give it a good glaze. Any ideas would be appreciated. I've made other glazes with lemon juice & powdered sugar, etc. Couldn't I just use powdered sugar, water & Crown Royal for a glaze?

Usually diluted muriatic acid, 3 or 4 parts water to 1 part acid. Always add acid to water when mixing, rubber gloves, goggles, knee pads, acid washing brush... Wash it down with water loaded with baking soda to neutralize the acid. Pour any leftover mix in the pool and rebalance a couple hours later. Scott