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it makes food taste better and your body needs it to function. it’s an electrolyte, put a pinch in your water bottle along with some baking soda and lemon. salt your pasta water like the sea. sprinkle a bit of salt at every stage of cooking. don’t let Big Reduced Sodium damn you to a bland life, start sodium maxxing today! 🧂🧂🧂
May 20, 2024
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always very useful for underseasoned meals
Jan 31, 2024
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my gateway experience was salting watermelon; then cantaloupe, then apples, and from there the floodgates opened. a light sprinkle of salt amplifies literally every fruit’s natural sweetness x10 and adds depth to the flavor profile. sweet n salty is a tale as old as time but throwing some maldon on a fruit platter is unheard of?…I object. this is a low effort high impact culinary practice that must be normalized. plus it’s basically nature’s gatorade
Dec 17, 2023
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there is no good reason i have ever experienced to use unsalted. you probably still need even more salt!!!!!!!
Jan 29, 2024
Top Recs from @nunjournal
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my predictions and manifestations, based entirely on vibes.
out:
— American work ethic
— learning French
— situationships
— low fat versions of foods
— slur discourse
in:
— siesta
— herbed yogurt
— working hardest in the morning and leaving the evening for leisure
— writing postcards to your long-distance friends, exclusively in cursive (if you weren’t taught to write in cursive, the time to learn will be now)
— big boobs (cultural Catholicism will prevail again baby)
May 3, 2024
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this is the summer of treating mosquito bites as mere affirmations of your desirability 🩸
May 20, 2024
Jun 20, 2024