Barriehie
Veteran
Is the worm wrapped around with tequila???
Salt. What salts do you keep? Do you have different salts for different purposes?
- Thread starter SandwichShortOfAPicnic
- Start date
Barriehie
Veteran
Bit about salt...
During Roman times, salt was worth its weight in gold and soldiers were sometimes paid in salt, hence the word “salary”
https://www.thevintagenews.com/2016...ldiers-sometimes-paid-salt-hence-word-salary/
During Roman times, salt was worth its weight in gold and soldiers were sometimes paid in salt, hence the word “salary”
https://www.thevintagenews.com/2016...ldiers-sometimes-paid-salt-hence-word-salary/
Just like Salt Bae:
Just sprinkle some on what ever you've cooked just before serving.
It's a worm that gets into the agave cactus. When they cut the agave into "pineapples" ( the shape, basically) before processing, there are worms inside. These are saved and then (a) dumped into the bottle of tequila or (b) dried, then ground up with the salt. Doesn't really taste of anything special!
You'll often get served a few grasshoppers in a Mexican Taverna, just for starters. I don't think they do that in Taco Bell
Oh, I also have two kinds of popcorn salt - one is just a seasoned salt mix (and it’s labeled Popcorn & French Fry Seasoning), but the other is proper popcorn salt - the consistency of powdered sugar and the color of orange cheese.
Barriehie
Veteran
I actually worked at a Taco Bell once. I won't talk about the roach on the wall that fell into the fresh pot of "we're mashing them" refried beans 20 min. before lunch rush. Takes 40 minutes to make the beans so what do you do???It's a worm that gets into the agave cactus. When they cut the agave into "pineapples" ( the shape, basically) before processing, there are worms inside. These are saved and then (a) dumped into the bottle of tequila or (b) dried, then ground up with the salt. Doesn't really taste of anything special!
You'll often get served a few grasshoppers in a Mexican Taverna, just for starters. I don't think they do that in Taco Bell
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SandwichShortOfAPicnic
Forum GOD!
Charge more for the extra protein?I actually worked at a Taco Bell once. I won't talk about the roach on the wall that fell into the fresh pot of "we're mashing them" refried beans 20 min. before lunch rush. Takes 40 minutes to make the beans so what do you do???
Barriehie
Veteran
Yes, the legs and wings are free!!!Charge more for the extra protein?
SandwichShortOfAPicnic
Forum GOD!
Barriehie
Veteran
Oops, forgot that's your "trigger"...Did you say free wings?
Don’t forget…10 minutes into the simmer, those wings are…wait for it…patience, please…half off.Did you say free wings?
Ba-dump!
SandwichShortOfAPicnic
Forum GOD!
CookieMonster
Veteran
I keep three salts:
1 - superfine grind popcorn salt - used exclusively on . . . tada . . . air popped popcorn
2 - Morton Kosher salt - my absolute most used; 'pinch' fingers calibrated to this salt.
3 - (various brands) kitchen table salt - a fine grind used in salt shakers, used exclusively by DW
I have tried/used the Diamond flake salt - it behaves differently, dissolving faster when used as a 'finishing' salt.
one of our children gave me a 'sampler pack' of "gourmet salts" - I guess I/we are not 'gourmets' as none of the specialty salts seemed to make any noticeable difference on anything that hit the plate . . .
1 - superfine grind popcorn salt - used exclusively on . . . tada . . . air popped popcorn
2 - Morton Kosher salt - my absolute most used; 'pinch' fingers calibrated to this salt.
3 - (various brands) kitchen table salt - a fine grind used in salt shakers, used exclusively by DW
I have tried/used the Diamond flake salt - it behaves differently, dissolving faster when used as a 'finishing' salt.
one of our children gave me a 'sampler pack' of "gourmet salts" - I guess I/we are not 'gourmets' as none of the specialty salts seemed to make any noticeable difference on anything that hit the plate . . .
That's sort of my opinion too. I wonder if my palate is failing at times. The only salt that I really notice to be different is the fleur du sel, simply because of the texture.
I remember Chef John, in his usual comedic way, mentioning that in one of his video recipes, something like, “…and season liberally with kosher salt, or if you have some of that fancy pink salt, or some of that salt from a cave near the sea, use that, because, you know what?…that’s right!…it’s all salt and it’s all gonna taste the same!…like salt!…because it’s all just salt!”
