Comments on: Is a Tablespoon of Salt Always a Tablespoon?

By: Doddie from Korea

Doddie from Korea — Sat, 05 Aug 2006 11:10:50 +0000

Market Man,

When I find the korean salt baked in bamboo tubes, I will send you some.

Doddie

By: Marketman

Marketman — Thu, 03 Aug 2006 09:06:56 +0000

CecileJ, I actually have a tabletop tripod, but I find it gets in the way as I tend to shoot so many shots and quickly at that…

By: CecileJ

CecileJ — Thu, 03 Aug 2006 00:56:36 +0000

MM, your pix are really great! It’s not the camera, it’s the “eye” for pix that makes them turn out well. Hindi halata yung shaking. I have those shakes too. They’re called “essential tremors” (in Tagalog, pasma!). Try using a table top tripod ( I have one that is about 6 inches tall lang. Great for taking close up shots of objects on the table.)

By: Marketman

Marketman — Wed, 02 Aug 2006 23:04:11 +0000

Liz, thanks and the picture was just taken in some glass vials that I use for flowers! Apicio, yes, the local rock salt is closer to kosher as the crystal are really large and the bread using western salt measures could be a problem… mind you, I do like a salty pan de sal but not heart palpitation material! mina, welcome! I have over 650 posts in the archives in case you want to go back in time and read some of the favorites… you flatter me on the photos, I use an “instamatic” Canon Ixus 430 4.0 megapixel camera and my desk lamp lately as it has been raining so much lately in Manila… normally I try to use natural sun light. My hand shakes more than if I had Parkinson’s so I have to really hope that a picture or two will turn out okay… acmr, if you liked the crab with sotanghon, you might like the chilli crabs a la marketman, it’s our house favorite at the beach… sha, nice to hear from you! Yup 60 Euro sounds about right, outrageous, no? When are you back to Greece?

By: sha

sha — Wed, 02 Aug 2006 19:55:41 +0000

done yr tocino i had to cut the salt but it turned out well
still busy am in sardignia and i had a fab florentine beef
we paid 60euro for a portion over 500g

By: acmr

acmr — Wed, 02 Aug 2006 18:07:23 +0000

Hi MM! Just letting you know that I tried your crab and sotanghon recipe months back and it turned out great! We have done it i tink 3 or 4 times already and patok na patok yung recipe na iyon! Thank you and keep it coming!

By: mina

mina — Wed, 02 Aug 2006 15:55:06 +0000

hi marketman, i just started reading your blog and i love it!

your pictures are really great and i was just wondering, what kind of camera do you use? do you have special lighting?

thanks for the great reads!

By: Apicio

Apicio — Wed, 02 Aug 2006 15:20:33 +0000

A collection of bread recipes from various Jesuit establishments all over the globe included a Pan de Sal recipe that was supposed to have been the original from a Jesuit convent in Manila that was served for their Noche Buena which called for a horrendous amount of salt even after allowing for the bread being called Pan de Sal. There was no explanation offered but I suspected that the recipe called for our local table salt crystals which is not available elsewhere and the recipe most likely was never ever tested in Europe or North America. Anyway, following the recipe with the common table salt here measured either by volume or by weight can trigger osmotic shock providing the resulting bread could be ingested at all and then kept down.

By: Liz

Liz — Wed, 02 Aug 2006 14:35:51 +0000

That is one cool picture! And that must have been one SALTY batch of tapa.

May I just say, I LOVE your site.