pass the salt, please . . .
Clubs of America | Jun 20, 2016
It’s a rarity to find a recipe, kitchen cabinet or table that doesn’t include salt. There are over 14,000 uses for it, widely used for centuries as a food preservative. As basic as salt is, there are several varieties to choose from, many with added flavors. I cannot remember one pizza selection from your favorite Pizza of the Month Club that has not listed salt as a sauce ingredient.
The history of salt spans billions of years. It greatly influenced the political, literary and economic history of the world, a currency widely recognized. The Bible makes 31 references to salt, mostly having to do with Lot’s wife who was turned into a pillar of salt for disobeying the angels.
From ancient times to today, this mineral is important to both humans and animals. Did you know that animals actually led man to salt? Thousands of years ago, animals craved it, creating paths to natural salt licks. Man followed the paths during their hunts, and found not only their animal prey, but salt as well. Before long, man settled near those salty game trails, and soon villages and then cities took root.
Nearly every civilization has its own Salt Lore and expressions — some serious, some tongue in cheek. Here’s just a few:
“He’s not worth his salt,” originated in ancient Greece where it was traded for slaves.
Roman soldiers were paid “salt money,” or “salarium argentum“. (So THAT’S where we got the word “salary!”) All experienced sailors are proud to be called “Old Salt.”
“Spilling salt brings bad luck,” may be attributed to Leonardo Da Vinci’s famous Last Supper painting where you can see an overturned salt cellar in front of Judas Iscariot. (And we all know what happened to him!)
“Pouring salt in the wound” stings at the mention of a bad decision or experience.
The Norwegians believe that you will shed as many tears as it takes to dissolve the salt you spill. Old English belief has it that each grain of salt represents a future tear; and the Germans know whoever spills salt will be dealt with by the Devil.
The French throw spilled salt behind them to hit the Devil in the eye. Here at home, to keep the Devil at bay, we not only toss a pinch over our left shoulder, but those really afraid of the Devil crawl under the table and come out on the opposite side to confuse him. (And I thought Aunt Ethel was looking for her earring!)
Take a Close Look at this Month’s Pizza Selections . . . Please see individual pizza labels for how to bake the perfect CHICAGO DEEP DISH PAN CRUST PIZZA.
#1 KICK START GOURMET PIZZA
Cajun spiced chicken breast strips, fresh sliced bell peppers, mushrooms and mozzarella teased for a new saucy friend. So we’re happy to introduced them (and you) to our new Aglio e Olio Sauce. It’s made with olive and corn oils, garlic salt and pepper, salt, cayenne pepper, and spicy Romano cheese.
#2 BEEFY TACO GOURMET PIZZA
Ground beef, pork and spices get cozy with onions, light Jalapeño peppers and mozzarella to form a taco without a shell! The perfect sauce is our Taco Sauce boasting refried beans, tomato paste, Jalapeño peppers, salt, garlic and other spices.
#3 MEAN GREEN GOURMET PIZZA
So what pairs well with fresh spinach, green olives, broccoli, and mozzarella and Romano cheeses? That would be our Basil Garlic Oil Sauce! Ingredient list includes olive and corn oils, basil, garlic salt and powder, cayenne pepper and spiced Romano cheese.