My Dad (Ohio) did/does salt (and pepper) and my mom (also Ohio) did/does not. I thought my dad was nuts as a kid but now I love salt on melon, either by itself or in the form of salty prosciutto/cheese.
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Out here, this is sort of a trend on fruit, but not really. Maybe the "on everything " part.
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^ Also my favorite kale variety.
Winterbor (curly) kale, not so much. That one goes in soup or curry to be cooked for a long time.
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Tajin (and chimayo) on mango is a beloved Mexican treat.
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Suppose so - I guess trending not so much. Still roll my eyes, though.
A year old but a pretty comprehensive list of past trends
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Have you tried it with Gruyere rind? I’m always tempted to try.
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I like chili and salt on fruit but I don’t like Tajín or the Hawaiian Li Hing Mui salt for some reason. I gave it to a Malaysian friend who likes another Li Hing Mui-type salt for his fruit. https://www.spoonuniversity.com/lifestyle/8-different-ways-to-eat-hawaii-li-hing-mui
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I have not, but I imagine it would work. Maybe next time I make French onion soup?
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Gasp! How DARE YOU???
LOL. J/K. I’m going to have to think about this one a bit. Also, not sure how I missed this thread 4 days ago.
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You’ll be fine trust me. Also did you know kale is a thing now?
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Welcome! Can’t wait to read your contributions.
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Wat.
oh yes, I’ve used hard cheese rinds in kale soups and in bean soups like pasta fagioli. I keep them in the freezer.
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Oh, sorry, you were being sarcastic I guess?
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I didn’t know what your confusion about my comment was, assuming you showed up here to contribute. No sarcasm.
I’ve just seen “welcome” as a greeting to new posters, which doesn’t apply to me.
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Well, you’re new to this thread, so… welcome, and I can’t wait to see your (topical) contributions to this thread. That’s why you showed up here, no?
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Ok sure.
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