Dirtyhip Posted May 24, 2020 Share #1 Posted May 24, 2020 It's delicious. 1 1 Link to comment Share on other sites More sharing options...
bikeman564™ Posted May 24, 2020 Share #2 Posted May 24, 2020 after a long or hard ride in hot weather, I crave tater chips and coke (the pop) Link to comment Share on other sites More sharing options...
Dirtyhip Posted May 24, 2020 Author Share #3 Posted May 24, 2020 4 minutes ago, bikeman564™ said: after a long or hard ride in hot weather, I crave tater chips and coke (the pop) I need a salt lick right now. I sweated so much 1 1 Link to comment Share on other sites More sharing options...
MickinMD ★ Posted May 24, 2020 Share #4 Posted May 24, 2020 I love it - too much, so I use Morton Lite Salt, 50% Sodium Chloride (regular table salt) and 50% Potassium Chloride and it is Iodized. It tastes like regular table salt. I've tried the ones that are 2/3 or 100% Potassium Chloride but they taste a little acrid with a burning sensation unless it's dissolved in a soup, sauce, etc. where the taste is disguised enough. 1 Link to comment Share on other sites More sharing options...
bikeman564™ Posted May 24, 2020 Share #5 Posted May 24, 2020 8 minutes ago, Dirtyhip said: I need a salt lick right now. I sweated so much I've noticed when I use powergels that have extra sodium, I don't crave it when I'm done...or as much. Those things work. Link to comment Share on other sites More sharing options...
Dirtyhip Posted May 24, 2020 Author Share #6 Posted May 24, 2020 7 minutes ago, bikeman564™ said: I've noticed when I use powergels that have extra sodium, I don't crave it when I'm done...or as much. Those things work. I had a cliff bar, one orange and a homemade chocolate chip cookie with sourdough starter in it. The cookie is a little salty too. I use salted butter and add salt to the recipe. Great homemade ride food 1 Link to comment Share on other sites More sharing options...
Kirby Posted May 24, 2020 Share #7 Posted May 24, 2020 Do you use any of the fancy gourmet salts in your cooking? Link to comment Share on other sites More sharing options...
bikeman564™ Posted May 24, 2020 Share #8 Posted May 24, 2020 7 minutes ago, Dirtyhip said: I had a cliff bar, one orange and a homemade chocolate chip cookie with sourdough starter in it. The cookie is a little salty too. I use salted butter and add salt to the recipe. Great homemade ride food awesome Link to comment Share on other sites More sharing options...
Dirtyhip Posted May 24, 2020 Author Share #9 Posted May 24, 2020 6 minutes ago, Kirby said: Do you use any of the fancy gourmet salts in your cooking? Yes. I do not buy a ton. We keep costs down in the house. My last splurge was Maldon. The shape is great. Tuscan is nice. Good ingredients make a meal special 2 Link to comment Share on other sites More sharing options...
shootingstar Posted May 24, 2020 Share #10 Posted May 24, 2020 Unfortunately yes, salt can be nice. I just had 2 thin slices of prosciutto while waiting for pasta to cook now. I haven't had any salt at home in about 2 yrs. I will buy in bulk about 3 tablespoons...should last for ages. I use it for making focaccia dough. Instead we use abit of soy sauce. Link to comment Share on other sites More sharing options...
Dirtyhip Posted May 24, 2020 Author Share #11 Posted May 24, 2020 3 minutes ago, shootingstar said: Unfortunately yes, salt can be nice. I just had 2 thin slices of prosciutto while waiting for pasta to cook now. I haven't had any salt at home in about 2 yrs. I will buy in bulk about 3 tablespoons...should last for ages. I use it for making focaccia dough. Instead we use abit of soy sauce. Prosciutto makes life worth living 1 1 Link to comment Share on other sites More sharing options...
Allen ★ Posted May 24, 2020 Share #12 Posted May 24, 2020 I have some Himalayan pink salt that my sister gave me. I can taste no difference between it and Morton’s sea salt. It goes unused. Mostly I have Motrin’s salt and it’s organized by grade. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted May 25, 2020 Share #13 Posted May 25, 2020 1 hour ago, Allen said: I have some Himalayan pink salt that my sister gave me. I can taste no difference between it and Morton’s sea salt. It goes unused. Mostly I have Motrin’s salt and it’s organized by grade. I love that stuff! Link to comment Share on other sites More sharing options...
Dirtyhip Posted May 25, 2020 Author Share #14 Posted May 25, 2020 21 minutes ago, RalphWaldoMooseworth said: I love that stuff! I want to try some salt from Bali. Link to comment Share on other sites More sharing options...
Zephyr Posted May 25, 2020 Share #15 Posted May 25, 2020 We have lots of different salts, but use the Himalayan Pink Salt as regular salt, but seem to use a lot of kosher salt in cooking. Link to comment Share on other sites More sharing options...
Allen ★ Posted May 25, 2020 Share #16 Posted May 25, 2020 14 hours ago, Dirtyhip said: I want to try some salt from Bali. I made salt from St. Simons bay water. The first time it was a disaster. I just scooped up a bucket of water and evaporated it down. There was enough silt in the water to leave a brown gritty pile of sadness. The next time I let the bucket sit for a few days and the silt settled out. I siphoned the clear water off of the top and used that. It came out white that time, well grey white. I don’t trust the water quality there to use it for eating. St. Simons is a major shipping lane. God only knows what trace chemicals are in there. I did use it for photography though. Made a series of salt prints out of it. They came out pretty good but are not archival, slowly fading away. Link to comment Share on other sites More sharing options...
Wilbur ★ Posted May 25, 2020 Share #17 Posted May 25, 2020 17 hours ago, MickinMD said: I love it - too much, so I use Morton Lite Salt, 50% Sodium Chloride (regular table salt) and 50% Potassium Chloride and it is Iodized. It tastes like regular table salt. I've tried the ones that are 2/3 or 100% Potassium Chloride but they taste a little acrid with a burning sensation unless it's dissolved in a soup, sauce, etc. where the taste is disguised enough. Not good if you are predisposed to kidney disease. 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted May 25, 2020 Share #18 Posted May 25, 2020 19 minutes ago, Zephyr said: We have lots of different salts, but use the Himalayan Pink Salt as regular salt, but seem to use a lot of kosher salt in cooking. Same. If you are going to eat salt, at least use the most nutrient rich salts. It tastes much better as well. 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted May 25, 2020 Share #19 Posted May 25, 2020 17 hours ago, Dirtyhip said: I need a salt lick right now. I sweated so much Maybe that is why the salt lamp beside my bed is disappearing? Not you...me! 2 Link to comment Share on other sites More sharing options...
Dirtyhip Posted May 25, 2020 Author Share #20 Posted May 25, 2020 5 minutes ago, Allen said: I made salt from St. Simons bay water. The first time it was a disaster. I just scooped up a bucket of water and evaporated it down. There was enough silt in the water to leave a brown gritty pile of sadness. The next time I let the bucket sit for a few days and the silt settled out. I siphoned the clear water off of the top and used that. It came out white that time, well grey white. I don’t trust the water quality there to use it for eating. St. Simons is a major shipping lane. God only knows what trace chemicals are in there. I did use it for photography though. Made a series of salt prints out of it. They came out pretty good but are not archival, slowly fading away. Ah, I always forget about that. I wonder what the safest would be. Probably Himalayan. This is why we can't have nice things. Pollution and ick. Link to comment Share on other sites More sharing options...
Allen ★ Posted May 25, 2020 Share #21 Posted May 25, 2020 2 minutes ago, Dirtyhip said: Ah, I always forget about that. I wonder what the safest would be. Probably Himalayan. This is why we can't have nice things. Pollution and ick. I would think most mined salt would be pretty good. It was laid down before human civilization, so no industrial pollutants. Evaporated salt however... Link to comment Share on other sites More sharing options...
Randomguy Posted May 25, 2020 Share #22 Posted May 25, 2020 16 hours ago, Dirtyhip said: Yes. I do not buy a ton. We keep costs down in the house. My last splurge was Maldon. The shape is great. Tuscan is nice. Good ingredients make a meal special Good finishing salt is important. Fleur de sel is great to have, I wish it wasn’t so expensive. Link to comment Share on other sites More sharing options...
Randomguy Posted May 25, 2020 Share #23 Posted May 25, 2020 20 minutes ago, Allen said: I made salt from St. Simons bay water. The first time it was a disaster. I just scooped up a bucket of water and evaporated it down. There was enough silt in the water to leave a brown gritty pile of sadness. The next time I let the bucket sit for a few days and the silt settled out. I siphoned the clear water off of the top and used that. It came out white that time, well grey white. I don’t trust the water quality there to use it for eating. St. Simons is a major shipping lane. God only knows what trace chemicals are in there. I did use it for photography though. Made a series of salt prints out of it. They came out pretty good but are not archival, slowly fading away. Homemade sel gris? How did it taste exactly? Link to comment Share on other sites More sharing options...
Allen ★ Posted May 25, 2020 Share #24 Posted May 25, 2020 5 minutes ago, Randomguy said: Homemade sel gris? How did it taste exactly? Salty, bit of a metallic bite, a little similar to how one’s Jacket zipper can taste. Batch one tasted of a mouth full of beach sand. 1 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted May 25, 2020 Author Share #25 Posted May 25, 2020 17 minutes ago, Allen said: Salty, bit of a metallic bite, a little similar to how one’s Jacket zipper can taste. Batch one tasted of a mouth full of beach sand. They can’t all be winners U should have tasted my homemade cheddar. 1 Link to comment Share on other sites More sharing options...
Allen ★ Posted May 25, 2020 Share #26 Posted May 25, 2020 16 minutes ago, Dirtyhip said: They can’t all be winners U should have tasted my homemade cheddar. I haven’t tried making cheese yet. Current fixation is fermenting, specifically hot sauce. Got one made from Scotch Bonnets that is actually acceptable. Link to comment Share on other sites More sharing options...
Allen ★ Posted May 25, 2020 Share #27 Posted May 25, 2020 19 minutes ago, Dirtyhip said: They can’t all be winners U should have tasted my homemade cheddar. I’m a little afraid of getting into making cheese. That’s a deep rabbit hole. Link to comment Share on other sites More sharing options...
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