Pranam உப்பிட்டவரை உள்ளளவும் நினை: "உப்புத்தான் கொஞ்சம் ஏற-இறங்க இருந்தாலும் ஒரே கரிப்பு, அல்லது ஒரே சப்பு. ’உவர்ப்பு’ என்கிறதைப் பேச்சில் ’கரிப்பு’ என்றே சொல்லுகிறோம். இலக்கண சுத்தமான வார்த்தையாக ’உவர்ப்பு’க்குக் ’கார்ப்பு’ என்றும் பெயர் இருக்கிறது. அதுதான் பேச்சு வழக்கில் ’கரிப்பு’ ஆகிவிட்டது. ’உப்புக் கரிக்க’ என்கிறோம். அப்படி, உப்புப் போட்ட வியஞ்ஜனங்களில் அது கொஞ்சம் ஏறினாலும் ஒரே கரிப்பு, கொஞ்சம் குறைந்தாலும் ஒரே சப்பு என்று ஆகிவிடுகிறது. உப்பு ஏறிப் போய்விட்டால் ஒன்றும் பண்ணிக்கொள்ள முடியாது. ஆனால், குறைந்தால் மற்ற ருசிகளைத் தருகிற புளி, மிளகாய் முதலானதை இலையில் கலந்துகொள்ள முடியாமலிருக்கிற மாதிரி இங்கே இல்லை. உப்பு ருசி குறைந்தால் மட்டும் அந்த உப்பையே கொஞ்சம் இலையில் சேர்த்துக் கலந்துகொண்டால் போதும். க்ஷணத்திலே அது கரைந்து ஸரிப் பண்ணிவிடும். நாம் ஆஹாரத்தில் ருசித் தப்பு நேர்ந்தால் மூல வஸ்துவை நேராகச் சேர்த்து, உடனே தப்பை ஸரியாகப் பண்ணிக்கொள்வது இது ஒன்றில்தான். ஆனபடியால் அந்த ஒரு குறைபாட்டை, சாப்பிடுபவர் தங்களிடம் சொல்லி, தாங்கள் பல பேருக்குப் பரிமாறிக் கொண்டிருக்கும்போது அவர்களைக் காக்கவைத்து, அல்லது அவர்களுக்காக பிறத்தியாரைக் காக்கவைத்து, அவர்களுக்குப் போடுவதாக இருக்க வேண்டாமென்று நம்முடைய பூர்வகால முப்பாட்டிப் புத்திசாலி க்ருஹலக்ஷ்மிகள் நினைத்திருக்கிறார்கள். அதனால் சாப்பிடுபவரே உப்புப் போதாத குறையை நிவர்த்தி பண்ணிக்கொள்ள வசதியாக இலையில் மற்ற வ்யஞ்ஜனங்கள் பரிமாறுகிறதற்கு முந்தி முதலிலேயே கொஞ்சம் உப்புப்பொடி வைத்துவிடுவார்கள். அதைக் குறிப்பாக மனஸில் கொண்டுதான் நமக்குச் சாப்பாடு போடுகிறவர்களிடம் என்றென்றும் நன்றியுடன் இருக்க வேண்டும் என்று சொல்லிக் கொடுக்கிறபோது ’உப்பிட்டவர உள்ளளவும் நினை’ என்றார்கள்."
"உப்பில்லா பண்டம் குப்பையிலே" உப்பு போடாவிட்டால் உணவில் சுவை இருக்காது. திருமண வீடுகளில் உணவு பறிமாறும்போது இலையில் முதலாவது வைப்பது உப்பு. புகுமனை புகுவிழாவிற்குச் செல்லும்போது உப்பு கொண்டுபோவது வழக்கம். " ஒரு நாளாவது உங்க உப்பை தின்னுருக்கான் இல்லியா... அதற்கு கொஞ்சமாவது நன்றி விசுவாசம் காட்ட வேண்டாமா ? கொஞ்சம்கூட நன்றி கிடையாது...." For Tamils, talking about rice is a pleasure to plunder. The place where rice is found is called heaven. Paraniye will sing that if someone puts rice, *he gave the* bill and *gave life* .Instead of saying that he gave the food, they will say that the salt is very delicate and very subtle. They misuse the word to misinterpret salt as food. Salt does not mean food. *Salt* means *sweet* .So the one who puts salt means the one who adds sweetness to the mind. They said, "Think of the one who has made the mind happy by word, deed, and material help, and the one who is salty inwardly, that is, to think inwardly, that is, to your depths." So the language interprets the salt as Annam as well as sweet and happiness. *The main requirement for food is salt. **Can not be eaten without salt. **Unsalted goods are in the **trash. **Just as salt helps in food **, **so **we * *should **think **with **gratitude as long as we live in this world, **from being important in **our **lives to **helping **us greatly **. **The * *proverb **can **also mean that **we have to live **and count as long as **we are fed **.KR IRS 2721* On Fri, 2 Jul 2021 at 11:41, '[email protected]' via Thatha_Patty < [email protected]> wrote: > > ----- Forwarded message ----- > *From:* gopala krishnan <[email protected]> > *To:* Iyer <[email protected]>; [email protected] < > [email protected]> > *Sent:* Friday, 2 July, 2021, 11:41:02 am IST > *Subject:* UPPU- SALT 3 > > *UPPU (SALT) PART III* > > *Dear friends* > > * I had enough of my prelude in Part 1 of the posting. I am happy many > members read my posting and thank full for their responses. I had already > posted part 2 of the posting. This is in continuation and part 3 of the > posting about salt. * > > * Sincerely* > > *Gopala Krishnan 3-11-2010. * > > * Reposted after editing and updating on 2-7-2021. R.Gopala Krishnan* > > * (Continued from Part 2)* > > * 24 Biological functions* > > * In humans, A HIGH-SALT INTAKE has long been suspected to generally raise > blood pressure. More recently, it was demonstrated to attenuate nitric > oxide production. Nitric oxide (NO) contributes to vessel homeostasis by > inhibiting vascular smooth muscle contraction and growth, platelet > aggregation, and leukocyte adhesion to the endothelium. Normal salt intake > for humans is 4-5 GRAMS OF SALT ONLY PER DAY including all items * > > > > *25 Crystal structure of salt* > > > *My note- nothing more than chemical formation. Sodium chloride appears > as cubes in summary. MEMBERS NOT INTERESTED IN CHEMISTRY CAN SIMPLY SKIP > THIS SUB HEAD. * > > > *Sodium chloride has a Cubic crystal system. Sodium chloride forms > crystals with simple cubic symmetry. In these, the larger chloride ions, > shown to the right as green spheres, are arranged in a cubic close-packing, > while the smaller sodium ions, shown to the right as silver spheres, fill > all the cubic gaps between them. * > > > *Each ion is surrounded by six ions of the other kind; the surrounding > ions are located at the vertices of a regular octahedron. * > > *This same BASIC STRUCTURE IS FOUND IN MANY OTHER MINERALS AND IS COMMONLY > KNOWN AS THE HALITE OR ROCK-SALT CRYSTAL STRUCTURE. * > > > > *It can be represented as a face-centred cubic (fcc) lattice with a two > atom basis or as two interpenetrating face centred cubic lattices. The > first atom is located at each lattice point, and the second atom is located > half way between lattice points along the fcc unit cell edge.* > > > *It is held together by an ionic bond which is produced by electrostatic > forces arising from the difference in charge between the ions. * > > *While salt was once a scarce commodity in history, industrialized > production has now made salt plentiful.* > > > * 26 Road salt * > > > *Approximately 51% of world output is now used by cold countries to de-ice > roads in winter, both in grit bins and spread by winter service vehicles. * > > > *Calcium chloride is preferred over sodium chloride, since CaCl2 releases > energy upon forming a solution with water; heating any ice or snow it is in > contact with. It also lowers the freezing point, depending on the > concentration. * > > > *NaCl does not release heat upon solution; however, it does lower the > freezing point. Calcium chloride is thought to be more environmentally > friendly than sodium chloride when used to de-ice roads, however a drawback > is that it tends to promote corrosion (of vehicles) more so than sodium > chloride. * > > > *NaCl is also more readily available and does not have any special > handling or storage requirements, unlike calcium chloride. * > > *Salt for de-icing in the United Kingdom predominantly comes from a single > mine in Winsford in Cheshire. Prior to distribution it has an* > * anti-caking agent added: sodium hexacyanoferrate at less than 100 ppm. * > > *This treatment ENABLES ROCK SALT TO FLOW FREELY OUT OF THE GRITTING > VEHICLES despite being stockpiled prior to use. In recent years this > additive has also been used in table salt.* > > > > > *26.1 Environmental impact * > > *Road salt ends up in fresh water bodies and could** harm aquatic plants > and animals by disrupting their osmoregulation ability* > > *27 Addictives* > > > > > *Most table salt sold for consumption today is not pure sodium chloride. > In 1911, magnesium carbonate was first added to salt TO MAKE IT FLOW MORE > FREELY. * > > * In 1924 trace amounts of iodine in form of sodium iodide, potassium > iodide or potassium iodate were first added, to reduce the incidence of > simple goitre. Now we get mostly iodised salt. * > > > > *28. Smoked salt* > > > *Smoked salt is an aromatic edible salt product with smoke flavouring. It > is a seasoning and is used as a shortcut to add smoked flavour to foods. > Smoked salt consists mainly of sea salt and smoke volatiles condensed on > the salt. * > > *Smoked salt lends a strong smoke flavour and aroma to meats and > vegetables, and is suitable for* > * vegetarians. * > > * "Smoked salt" differs from "smoke flavoured salt" in that the latter > contains a smoke flavoured additive and is therefore not classified as a > pure salt product. * > > > > *Smoked salt is typically made from evaporated "sea salt" as opposed to > "mined salt". Both types of** salt are sodium chloride (NaCl), but mined > salt often has a more pronounced "salty" taste due to the iodine added for > health reasons; therefore mined salt is typically not suitable for use in > the manufacture of smoked salt. Smoked salt is a manufactured product. > There are several ways to manufacture it (Smoked salt is a new information > to me)* > > > > *29 Pickling salt* > > > > *Pickling salt is a salt that is used mainly for canning and manufacturing > pickles. IT IS MADE WITHOUT IODINE OR ANY ANTI-CAKING PRODUCTS ADDED.* > > *If pickles are made with table salt, they will have dark and cloudy > juice, due to the iodide in the salt, although the flavour should be about > the same. Pickling salt is very fine grained, to speed up dissolving in > water to create brine, so it is useful for any solution which needs salt.In > short the colour will be clear.* > > > > *My note- I am not sure whether separate pickling salt is available in > Chennai.* > > > > *29.1 Other uses of pickling salt* > > > > *Pickling salt can be used for things other than pickling. It can be used > in place of table salt, although it can cake. A solution to this would be > to add a few grains of rice to the salt, or to bake it (draws the moisture > out), and then break it apart. Pickling salt also sticks well to food, so > it can be used in place of popcorn salt, which also has fine grains.* > > *30 Koshering salt* > > *Koshering salt**, usually referred to as kosher salt in the US, is a > term that describes one of the most commonly used varieties of **edible > salt* <http://en.wikipedia.org/wiki/Edible_salt>* in commercial kitchens > today.* > > *Kosher salt has a much larger grain size than some common **table salt* > <http://en.wikipedia.org/wiki/Salt>*. Like common table salt, kosher salt > consists of the chemical compound **sodium chloride* > <http://en.wikipedia.org/wiki/Sodium_chloride>*.* > > *Unlike some common table salt, Kosher salt typically contains no > additives (for example, **iodide* <http://en.wikipedia.org/wiki/Iodide>*), > although some brands will include anti-clumping agents in small amounts. > Additive-free non-kosher salt is also readily available.* > > *Kosher salt is generally preferred in professional kitchens due to its > ease of being "measured" by hand.* > > *Because kosher salt grains are larger than regular table salt grains, > when meats are coated in kosher salt the salt does not dissolve readily; > the salt remains on the surface of the meat longer to draw fluids out of > the meat.* > > *Kosher salt can be used in nearly all applications, but it is not > generally recommended for **baking* <http://en.wikipedia.org/wiki/Baking>* > with recipes that use small amounts of liquid (wet ingredients). * > > *If there is not enough liquid, the kosher salt will not dissolve > sufficiently, and this can result in small bits of salt in the resulting > product; in certain applications this is undesirable. In recipes where > there is enough liquid to dissolve all the salt, table salt can be replaced > by kosher salt, but the volume must be adjusted. * > > *Because kosher grains occupy more volume (for equal weight) the volume of > kosher salt should be increased. Best technique is to use an equal weight; > a gram of kosher salt is equivalent to a gram of table salt. I hope our > Kalluppu getting in provision stores is referred as kosher salt probably. * > > *Salt has to be restricted for better health. * > > *I will have some more information. I will continue in next posting* > > > > > > -- > You received this message because you are subscribed to the Google Groups > "Thatha_Patty" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to [email protected]. > To view this discussion on the web visit > https://groups.google.com/d/msgid/thatha_patty/1814719409.4911570.1625206311308%40mail.yahoo.com > <https://groups.google.com/d/msgid/thatha_patty/1814719409.4911570.1625206311308%40mail.yahoo.com?utm_medium=email&utm_source=footer> > . > -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/CAL5XZoo4fPprA8Gb3XmVm3uYNxqxaisWyDMYSNC%2BbUANGUiJFQ%40mail.gmail.com.
