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Seems like every time I am at my local W-S outlet, I end up looking at the Himalayan salt plate. I really like the lo...
My salt grinder just bust as I was seasoning my chili. A lot went in, and now it's really salty. Is there any way t...
Anyone out there picking up this product at the Asian store and using it? Any clue what the Sodium Nitrite (NO2) per...
IYO which do you prefer and why? I've used both but never had them simultaneously to do a side-by-side comparison. I ...
I’ve noticed a lot of people mention that restaurant food is “too salty”. On one thread in particular about Jean-Geo...
So, I've purchased Redmont salt in the past from a friends recommendation. I can't really taste the difference betwee...
So, I've came a LONG way since by first days here at Chowhound.... However, I am having a slight issue.. All of a sud...
It's the height of tomato season here. No need to deal with winter tomatoes right now, thankfully. But some may ...
I am wanting to use thin navel orange slices as a pizza topping but am concerned about the water content. Thought abo...
Last month a friend and I attended what turned out to be a spectacular free presentation on the history of the tradit...
I made a batch of preserved lemons (lemons and salt) a while ago and need to be using them at a faster rate. What way...
I was reading an old mystery novel the other day and the main character (who is depicted as a bit of a chef ... or at...
My husband was just diagnosed with a kidney disease this week and the doctor says it is very important for him to eat...
Hi! I just recently switched to Celtic Sea Salt (the kind with minerals in the bag that's a little wet). I transferre...
Never know what to do with this instruction to salt pasta water
just purchased a ronco 3 shelf dehydrator (cant resist kitchen gadgets) Always wanted to make my own beef jerky but i...
Try it!!! So good on roast pork, with nothing else even, just this salt. Rub roast with 2 tbsp for a 5# boneless sh...
Hello cooks. While most of us know that there is a difference between fine table salt and kosher in regards to volume...
I'm making a recipe for New England clam chowder that calls for Salt Pork. I can't seem to find Salt Pork anywhere. ...
"After age 60, you may begin to lose the ability to distinguish the taste of sweet, salty, sour, and bitter foods." (...
Cooking is intimidating. Especially for those that haven't had much experience, exposure, and call...
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