Like pouring salt
Mmmm, sweet sweet Lymes disease,I prefer mine in a big block out by the fence
I just chip off what I need when the deer aint lickin it
yeeeeeeeeeeeeeeeehaw TexasI prefer mine in a big block out by the fence
I just chip off what I need when the deer aint lickin it
Joe's giving Kes a Punk IPA in about ten minutes to help take the edge off before it hits midnightGuzzling some satyrs swill, Ill have a terrified doggo in my lap most of the evening, Im sure
Salt RAISES the temperature at which water boils.Just generic boring salt, the kind you'd put in water to lower the boiling temperature. Not to be confused with crystallised salt or ones you'd want to grind.
We have table salt, kosher salt, sea salt, and technically pink salt (but we don't actually have any of that).Salt RAISES the temperature at which water boils.
Also, the words you are so ineloquently struggling for are rock salt as distinct from sea salt. I have a salt shelf in the kitchen, dont forget. Just for my collection of salts. You have to pair up tequila with the right salt.
We have table salt, kosher salt, sea salt, and technically pink salt (but we don't actually have any of that).
Our friends just got back from France and they brought us some legit Fleur de sel. Excited to try that.
Also, the most amazing mustard i have ever eaten in my life.
Just the original Maille dijonWhat's the mustard? I have a mustard shelf too. I have to keep stopping myself buying Dijon truffle mustard which is around 30 dollars a jar.
And proud of it.
The only thing you can be proud of is Mrs Valve.
We do. But often recipes call for table salt, mostly because of its uniformity.Why have table salt with it's additives? Just grind rock or sea salt for table use. My preferred salt for cold food is smoked sea salt, otherwise fleur du sel.