94 posts tagged with salt.
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You Make Me Sick

I like salt. Why do certain types make me sick? [more inside]
posted by Enchanting Grasshopper on Nov 26, 2016 - 15 answers

Need help to grind my salt

I seem to have overly flaky salt, with the result that it sort of leaks out the bottom of the grinder onto the counter and plates, rather than being released by actual grinding. Is there a proper grinder for flaky-type natural salts, or do I need to either find rockier salt or go to a sugar-bowl approach? [more inside]
posted by acm on Oct 25, 2016 - 7 answers

Will dry frying salt do anything?

This recipe recommends dry frying salt "at low heat for about 10 minutes until it turn a brownish color". Would this actually change the salt at all? [more inside]
posted by lucidium on Jun 13, 2016 - 14 answers

Upgrade my bean bowl and noodle soup! (No sugar and salt edition)

I've been trying a no sugar/complex carbohydrates diet by dumping vegetables and canned salmon together with beans in a bowl, or dumping vegetables and canned salmon together with shirataki noodles in a bowl and then pouring in hot water. This gets old, fast. What are some ways to simply upgrade the taste of my meals, without added sugar, simple carbohydrates, or too much added salt? [more inside]
posted by facehugger on Jan 5, 2016 - 21 answers

Explain this Bible verse...but not theologically.

Matthew 5:13: "You are the salt of the earth; but if the salt has become tasteless, how can it be made salty again? It is no longer good for anything, except to be thrown out and trampled under foot by men." (New American Standard Bible) Wait, what? [more inside]
posted by DevilsAdvocate on Dec 28, 2015 - 17 answers

What would the pitfalls be of pumping sea water inland to refill aquifer

No, not *directly* into aquifers, but onto the ground at a slow rate to let water slowly seep down, using the soil and rock strata to remove impurities, such as (hopefully) saline content. [more inside]
posted by rubah on Sep 27, 2015 - 22 answers

I want to create a hot salt, but the ingredients aren't bonding!!

You are not my chef or personal cook. LOL However.... I play around in the kitchen and am looking to create a hot salt. I have the coarse himalayan sea salt and secured some carolina reaper pepper flakes. I got the measurements down. I got my mixing bowl. I'm good to go. the salt and pepper don't wanna stay together! [more inside]
posted by TwilightKid on Sep 9, 2015 - 9 answers

What savoury foods are as dear as salt?

So I've been diagnosed with hypertension, which means (amongst other things) I am looking at reducing my salt intake. But for me, salt is very dear and things taste wrong without it. I am particularly struggling with savoury snacks, which are already pretty rare. There are heaps of sweet ones, but not much I can think of which is savoury and unsalty. Help! [more inside]
posted by Athanassiel on Aug 13, 2015 - 29 answers

How Long Has This Been A Thing?

In the last year, I've noticed more people flying American flags from the beds of pickup trucks. I did some travelling earlier this month and also saw this in Arizona and Utah, but not in Washington DC. The reason for that geographic distinction might be obvious; a different demographic lives and works in the DC Metro area than Salt Lake, Tucson or Portland. But it reminds me of the couple of years right after 9-1-1, when people were flying little flags from their driver's windows. [more inside]
posted by CollectiveMind on Aug 7, 2015 - 30 answers

Upgrade My Pickles

I like a pretty regular brand/type of pickles, Bick's Ultimate Garlic Baby Dills. The pickles are crunchy, vinegary and garlicy. I would like some suggestions for better pickles I could buy that have these three qualities. [more inside]
posted by any portmanteau in a storm on Jan 15, 2015 - 21 answers

Stay-dry salt for a grinder/mill

The weather where I live is very humid. Which type of salt is most likely to stay dry enough to use in a salt grinder? [more inside]
posted by wryly on Dec 19, 2014 - 9 answers

Salt of the city

At what brick-and-mortar shop in New York (downtown) or Brooklyn can I shop for high-end gourmet salts? [more inside]
posted by greta simone on Oct 21, 2014 - 11 answers

What cooking chemistry should I know?

What are basic pieces of kitchen science that would be helpful for me to know? I'm most interested in baking but cooking is okay too. Things like the effect of salt or liquid on a recipe or whether I want my bread dough to rise in a dry or humid area and why would be really great. I'm okay at following recipes but I'd absolutely love to know why different ingredients and combinations have different effects and how I can use that to my advantage. [more inside]
posted by Mrs. Pterodactyl on Jun 23, 2014 - 22 answers

Those with Postcholecystectomy Syndrome - Coping, Eating, Vitamins, Etc?

I'm likely to have my gallbladder removed in upcoming months, and I have a few questions for those who ended up with a temporary or longer-lasting intolerance to fatty foods. (And I wonder if any of you ever had it improve your digestion -- excluding the no-doubt wonderful absence of attacks?) [more inside]
posted by WCityMike on May 7, 2014 - 19 answers

Tasty bookends

I'm looking for attractive pink himalayan rock salt bookends to hold up cookbooks on the shelf I just installed on my kitchen wall. I feel sure I've seen them for sale a bunch of places, but of course now that I want to buy them I can't find them anywhere. Where can I buy these? [more inside]
posted by aubilenon on Apr 26, 2014 - 18 answers

What, besides scheduled maintenance, should I do to maintain my car?

We recent got a new-to-us used car. Other than following the manufacturer's scheduled maintenance, what should we do to maintain and maximize the life of the car? Examples inside. [more inside]
posted by Admiral Haddock on Apr 10, 2014 - 17 answers

Why does the road salt (in the Northeast, anyway) come from far away?

With all these winter storms here in the Northeast (and Midwest and South), I've been hearing a lot about salt supply issues. Supposedly much of it has to come from Chile...but there are plenty of salt mines in North America, aren't there? What about solar evaporation from the ocean right here? Wouldn't such sources save on the costs and environmental impact of shipping long distances? Are domestic sources just exhausted by demand in the Midwest and parts of the South far from ports?
posted by Seeking Direction on Mar 2, 2014 - 4 answers

Effective salt alternatives for sidewalks

Hello, fellow salt-deprived victims of this over-generous winter! I am fanatical about clearing my front walk, but my salt supplies are almost depleted and both salt and the usual alternatives are out of stock in my Toronto neighbourhood. In addition to dedicated shovelling and attacking residual ice with the appropriate metal tools, what can I do to fight problems like a thin slick of black ice that results from the occasional melt-friendly temperatures we get? [more inside]
posted by maudlin on Feb 8, 2014 - 16 answers

Are Salt Lake City's mayors subject to term limits?

I am trying to find a source that will give me a definitive answer to the question of whether or not SLC's mayors are bound by term limits. [more inside]
posted by rabu on Jan 15, 2014 - 2 answers

The Polar Vortex ate my shoes

Please help me save my beloved boots from what may be some serious salt damage! [more inside]
posted by AthenaPolias on Jan 10, 2014 - 5 answers

Exciting Times in SLC

Suggestions for adventure and outdoorsy fun- on a tight budget, and without a car- in Salt Lake City this weekend? [more inside]
posted by GastrocNemesis on Oct 26, 2013 - 3 answers

Best Bubbly Bath Bomb?

I tried my first bath bomb/epsom salt mix a few days back and I loved it, but I wanted more. I want my tub to temporarly become a high powered jacuzzi. Where can I find ( or how can I make) the most aggressive, bubbly, foamy, churningly tingly bath time additive?
posted by The Whelk on Sep 29, 2013 - 5 answers

But Honey, Its Just Too Hard!

I'd like to hear from people who have installed water softeners in their homes. What are the pros and cons, the prices, and the life expectancy of a whole house system? I'm not on a well. I have municipal water so would be most interested in answers from people who are also on municipal water. The other big concern I have is that I have an allergy to salt (yes i do) and wonder if the salt softened water would bother me. [more inside]
posted by WalkerWestridge on Mar 28, 2013 - 7 answers

What else can I do with this artisanal salt?

I'm making salt carmel ice cream and several recipes I've found insisted on using Maldon salt if you're going to try making it. So I looked it up online and then tracked it down at a local grocery and HOLY PETE $7 for 8 oz! Well, I bought it, but now I'm wondering what else I can do with it. Any suggestions for what else I might make with light, flakey, hand-crafted, lovingly-desiccated, pyramidal salt? Is it pretty much the same as fleur de sel?
posted by Toekneesan on Mar 2, 2013 - 19 answers

Who's in charge here?

Why did I sit on the Mass Pike yesterday for 3 hrs and who would do something if I complained about it? [more inside]
posted by Tandem Affinity on Nov 8, 2012 - 24 answers

Fleur de Sel Appreciation Society

What are some good uses for my fleur de sel? What makes it so special, anyway? [more inside]
posted by Liesl on Aug 6, 2012 - 14 answers

Where to go on our weekend roadtrip?

Portland, Oregon. Bend, Oregon. Salt Lake City, Utah. These are possible destinations for my family as we embark on an end-of-summer roadtrip. Help us decide! [more inside]
posted by gracious floor on Aug 1, 2012 - 12 answers

What to use pretzel salt for other than pretzels?

I enjoy soft pretzels, but over time I've acquired many, many little bags of pretzel salt that come in the package of pretzels. Yes, maybe I should throw them away. But first - what can I do with them? [more inside]
posted by printchick on Jul 30, 2012 - 19 answers

Summer cooking

I recently picked up some citrus sea salt, and have no idea what to do with it. [more inside]
posted by roomthreeseventeen on Jul 5, 2012 - 12 answers

Why yes, it is another diet question!

Like every other person on earth, I'm intrigued by the idea of a low-carb diet for weight loss and generally feeling better on a daily basis. I've read lots of almost miraculous success stories, and since I need to lose ~20-25lbs and my standard low-calorie, fruits/vegetables/whole grains thing doesn't seem to work any more, of course I'm thinking I should at least try it. The problem is, most of those success stories include extreme euphoria over the opportunity to consume all that yummy fat and protein, but I mostly really dislike fat and and don't particularly love protein either. [more inside]
posted by DestinationUnknown on Jun 21, 2012 - 25 answers

Of KOSHER, Kosher and kosher, I prefer the first.

Is there a way to know the size of the kosher salt crystals without opening the box? [more inside]
posted by rhizome on Apr 26, 2012 - 11 answers

Can high sodium intake be offset by drinking a lot of water?

Can high sodium intake be offset by drinking a lot of water? [more inside]
posted by lovableiago on Feb 15, 2012 - 10 answers

Is my ham going to be too salty to eat?

I'm brining some pork for ham, but I'm beginning to have some doubts about how long I should be brining them. Should I let them sit for the full time, or should I take them out now, if it's not already too late? [more inside]
posted by Ghidorah on Jan 18, 2012 - 8 answers

Historic Gold Rush Trails

From "The Call Of The Wild" ..Seven days from the time they pulled into Dawson, they dropped down the steep bank by the Barracks to the Yukon Trail, and pulled for Dyea and Salt Water. I wonder where the Barracks and Salt Water are located. I tried to find them out on a map, but only found the place of Dawson, Dyea, and Yukon Trail. Maybe "Salt Water" means the sea?
posted by mizukko on Oct 20, 2011 - 4 answers

Where to buy salmiakzout

Where can I buy food grade ammonium chloride (aka sal ammoniac, aka salmiak, aka salmiakzout)? I am in Amsterdam until noon Wednesday, so that might make things easier or cheaper, but nobody seems to know where to find this stuff. I already have a big pile of salmiak licorice pastiles, balls, and even powder (zwart wit) which is what most people seem to think I mean. This stuff is all delicious, but not what I am looking for. I also would accept answers that ship to California.
posted by aubilenon on Oct 11, 2011 - 9 answers

Picky eater

I'm flying down to Salt Lake City as part of the installation team for an interactive sculpture that's going into the Leonardo. We'll be there about three weeks. I'm generally vegan at home and vegetarian/ vegan out of the house. [more inside]
posted by slipperywhenwet on Aug 20, 2011 - 5 answers

How much to worry?

Burning hunk filter: How long can you let salt dough sit in an oven at 200 degrees before it burns or becomes a problem? Do we need to wake people up or call 911? Or can it stay in until morning? [more inside]
posted by cross_impact on Jul 19, 2011 - 7 answers

How to stop me being quite such a salty seadog?

When sailing, how do you protect your face from wind and salt as well as the sun? [more inside]
posted by penguin pie on Jul 10, 2011 - 7 answers

The still sea is darker than before.

Apart from its overdose potential, is there anything wrong with using potassium chloride to supplement my daily potassium intake? [more inside]
posted by Nomyte on Jul 2, 2011 - 15 answers

Salt and Cats - Is Koshered Chicken Making My Cat Sick?

Been giving my cat Kashered chicken - raw or cooked for a while now. Even though the salt is washed out thoroughly no doubt something is left and that doesn't sound like something a cat would be needing in their body. Now she's sick with a yet undiagnosed disease. Thoughts are creeping in that maybe the salt in the kashered chicken caused it. [more inside]
posted by watercarrier on Jun 16, 2011 - 13 answers

If this isn't salt, what the hell is it?

If this isn't salt, what the hell is it? (photo inside) [more inside]
posted by buckaroo_benzai on May 23, 2011 - 14 answers

Involuntary desalination

Anyone know where I can buy a refill for my Montosco salt grinder in NYC? [more inside]
posted by Artifice_Eternity on May 12, 2011 - 10 answers

Ohboyohboyohboy -- It's saltpork!!

What can I use as a non-porky substitute for salt pork? [more inside]
posted by meese on Mar 29, 2011 - 25 answers

So much salt..

How to protect my classic truck from the salt of the sea? [more inside]
posted by Glendale on Mar 9, 2011 - 6 answers

What is that in my crackers?

What is the ingredient IL# D5060 in my Triscuit crackers? [more inside]
posted by Brodiggitty on Mar 1, 2011 - 7 answers

How much extra salt?

Chemistry, math nerds, and smart people please help me with this cooking question involving salt. [more inside]
posted by anonymous on Feb 20, 2011 - 13 answers

How and what to cook on a Himalayan Salt Block?

How and what to cook on a Himalayan Salt Block? [more inside]
posted by fyrebelley on Dec 25, 2010 - 3 answers

Why are there still salt ponds in the SF Bay?

Why are levees around decommissioned salt ponds left in place? [more inside]
posted by morganw on Dec 16, 2010 - 5 answers

‘Sel Magique, Sel Magique, wherefore art thou Sel Magique?’

Does anyone know anywhere in the UK I might be likely to buy ‘Sel Magique’ salt and herb mix? [more inside]
posted by jaffacakerhubarb on Dec 13, 2010 - 10 answers

Are pet safe deicers a sham?

Are "pet safe" ice melting products a scam? Are they effective? Worth the price? [more inside]
posted by borkencode on Dec 6, 2010 - 10 answers

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