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Apr 18 2011

All-Purpose Vegetable Slurry Korner.

Twisty’s All-Purpose Raw Vegetable Slurry

1001 Uses Around Home, Boat, or Office

“What’s for dinner, Auntie?”

“Cold slurry!”

“Yay! Our happiness is complete!”

Raw vegetable slurry, duringSpinster HQ is pleased to share with you our recipe for summer nutrients. Is there anything this slurry can’t do?

• Pour it in a glass for the best homemade V-8 juice ever.
• Salad dressing.
• Add (quite a lot of) vodka and a lime squeeze for bloody Marys, or tequila and a lime squeeze for Sandanistas.
• Pico de gallo (salsa picada): instead of blending the vegetables, substitute cilantro for parsley, leave out the vinegar, and chop’em up rough.
• Gazpacho: instead of liquefying, coarsely chop everything in a food processor, add a swig of olive oil, and eat very cold with garlic croutons.
• Leave out the cuke and vinegar, warm the slurry gently, reduce it a bit, stir in a little heavy cream, saute a few shrimp or chunks of eggplant in olive oil, and pour over conchigliette.
• For tomato-basil “bisque” add fresh basil, let it whirl around in the VitaMix for several minutes until warm, ladle it out, and dollopize with crème fraîche.
• Or just serve it cold in chilled bowls, olive oil drizzle optional.

Before
Raw vegetable slurry, before

After
Raw vegetable slurry, after

Ingredients

2 racquetball-sized tomatoes (left whole if liquefying for “bisque” or smoothie, otherwise, seeded and diced)
1/2 cucumber, peeled & seeded
handful bell pepper (red and/or green), roughly chopped
chile (fresno, jalapeño, etc) to taste
orange slice, 1″ thick
small handful flat-leaf parsley
1 large ring of raw onion
1 clove garlic
1 tsp blood orange and/or red wine vinegar (omit if adding cream)
1/4 cup orange juice or water
salt
pepper

Instructions

Buy a blender. Put everything in this blender. Blend until solids become liquid. Refrigerate 2 hours. Flavor improves overnight. Makes about 1 1/2 – 2 cups.

77 comments

  1. Friend of Snakes

    What’s in the bottle at the rear next to the vinegar, and in the handcream jar at front left?

    Snow on ground here in Chicago this morning. Never too soon to think about gazpacho.

  2. Friend of Snakes

    Of course, I meant “facecream” jar. Now I’ve revealed my level of expertise on ladybeauty products.

  3. Jill

    Blood orange vinegar in bottle, India Tree chardonnay oak smoked fleur de sel in the hand/face cream jar. I have blogged about that salt before, I think. It is the greatest salt in the world. Don’t knock it till you’ve tried it.

  4. Friend of Snakes

    “It is the greatest salt in the world. Don’t knock it till you’ve tried it.”

    Thank you. My once-per-month-allowed visit to the charity food pantry is coming up in a couple of hours. I shall ask if they carry it. The fellow doing mandated community service who fills up my cardboard box will no doubt suggest the canned carrots as an alternative.

  5. humanbein

    You should amend your sidebar message, “NOTICE OF BLOGULAR SPORADICISM” to reflect your current industriousness. One could almost come to depend on you these days, to my delight.

  6. Jill

    Friend of Snakes, I would love to send you a jar, if you would care to email me your particulars.

  7. Cycles

    We have mint “invading” a flower bed which I refuse to cut back, because, hey, free mint. Bet it would go good in a hot summer day “refreshment” slurry.

    Didja hear this morning’s NPR story on urban foraging? http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens – neato. What a delectable slurry one could make from sow thistle and samara, perhaps.

  8. pheenobarbidoll

    Forgive me here for my obvious clueless-ness, but why are you drinking hot sauce with OJ in it? Hot sauce is awesome, it’s consumed daily at my house but we typically put it in a bowl and use chips instead of a straw.

  9. pheenobarbidoll

    Wow, I think I just became “too” Texan!

    My excuse? I’m woozy from smoke inhalation. We’re burning to the ground out West.

  10. buttercup

    “India Tree chardonnay oak smoked fleur de sel ”

    Well, that’s going on my shopping list.

  11. tinfoil hattie

    Friend of Snakes, tinfoilhattie at gmail.com if you would like a gift card to your local supermarket. Or even just some cash. Fuck the patriarchy. I can spare a little – please let me know.

  12. Jill

    Pheeno: I know, right?! All Texans are experts on hot sauce, barbecue, and chili. I could never advocate putting cucumber in the chips’n'sauce kinda salsa. Perish the thought.

    By the way, we’ve got smoke from the West Texas fires here in the Hill Country. It’s scaring the crap out of everybody.

  13. norbizness

    Driving up to Round Rock in the relative still of early Saturday night, the smoke smell was just there, and the moon was definitely an orangish hue, even at full height. You were here for the great month-long Mexican agricultural-fire smoke fest in the early aughts, weren’t you?

  14. Cycles

    Quick, lay out a tarp and spread kosher salt upon it. Tomorrow morning you will have genuine artisanal West Texas Mesquite Smoke Infused Fleur de Sel.

  15. Jill

    “You were here for the great month-long Mexican agricultural-fire smoke fest in the early aughts, weren’t you?”

    I was, and boy was that ever funky. I’d just moved back from a long hiatus in St Louis, where the air always smells like a frat house floor after a kegger (on accounta the Budweiser plant), and it (the fire air) was a welcome change.

  16. pheenobarbidoll

    By the way, we’ve got smoke from the West Texas fires here in the Hill Country. It’s scaring the crap out of everybody.”

    This past 2 weeks over 700,000 acres have burned. Since January 1st, the total is at 1.5 million. Last week we had some major fires here, and they were finally contained. The bad one in Ft. Davis is still burning and even in Odessa I can smell it. My sinuses have closed for the duration of my life.

    I must have missed the cucumber, or I would have fainted at that unholy tainting of good salsa, and I won;t mention replacing cilantro with parsely. We can forget that even happened.

    *Dear Yankees and other Non Texas, I am duty bound to inform you chili contains NO BEANS. Had I left this unsaid, the Texas Rangers would storm my house and kick my butt to some Northern Hellhole.

    *(obligatory “I’m only kidding…sorta” disclaimer here)

  17. pheenobarbidoll

    Hoo Boy! I have to take back the kidding part! As I hit Blame, a wind gust knocked over my rather heavy iron patio table.

    Forgive me O God’s of Chili, I did not mean to offend Thee and I offer up this prayer of pacification:

    If You Know Beans About Chili, You Know Chili Ain’t Got No Beans!

  18. lil sis

    why is all text in italic..?

  19. gostephaniego

    Chili with no beans? Pheeno, you are pulling my naive Canadian leg, aren’t you?

  20. pheenobarbidoll

    Texans do not joke about chili.

    I tried a few posts up, and what happens? 45 mph wind.

  21. gostephaniego

    I thought chili without beans was spaghetti bolognaise.

  22. gostephaniego

    Sans spaghetti, of course.

  23. Cycles

    Officials Rules of ICS (International Chili Society):

    http://www.chilicookoff.com/Event/event_rules.asp

    1. Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats,
    cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA
    which are strictly forbidden.

    2. Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked
    with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which
    are strictly forbidden.

    If only the Culinary Powers That Be would make such a decree about nuts in brownies.

  24. La Chica Lucy

    This is not what my lobe evoked upon reading the phrase “vegetable slurry” in a prior post. This looks positively delicious.

    What is the garnish?

  25. Treefinger

    lil sis, all text is in italic for me too! I thought it was just that my browser had done something unspeakable to the page, since no one else was mentioning it.

    I’m more a fan of fruit slurry than vegetable slurry (don’t get me started on V8 juice), but this does look tempting. Maybe it’s the close relation to hot sauce.

  26. Comrade PhysioProf

    Twisty fucked uppe her blogge with an unclosed tagge!

  27. Melanie

    Texans as barbecue experts? This Memphis-born lady doubts it.

  28. Jezebella

    Alright, everybody DUCK. A full-on Texas v. Memphis barbecue war will outflame, outfight, and plum wear OUT a blametariat faster than the Blow Job Wars of Ought-Six or the So-Called Debate Which Shall Not Be Named.

  29. Josquin

    These italics are strangely disconcerting.

  30. Bushfire

    So-Called Debate Which Shall Not Be Named.

    Well, thank goddess we’re not naming it! I welcome a barbecue war after all these other aforementioned wars we’ve been having.

  31. Jill

    What italics? I don’t see any italics.

  32. Amaz0n

    I feel as if we’re all whispering. PSSSST, WE’RE TALKING ABOUT VEGETABLES, EVERYONE USE YOUR ITALICS VOICE

  33. Bonnie

    Friend of Snakes, following on Jill’s and tinfoil hattie’s leads, bonniedanger7 at yahoo com, gift card to your local grocery store or cash. Or ___ ? Let me know, if you’d like.

  34. Bonnie

    grrr there’s a [dot] in between yahoo and com up yonder.

  35. Bonnie

    Jill, you make another slurry, dontcha? With kale or some such?

  36. buttercup

    When I lived in West Texas, I was taught that real chili did not have beans or tomatoes in it. I still like mine better. A chili purist would run shrieking but it tastes like hot love in a bowl. With tomatoes and beans, thank you very much,

    Don’t even get me started on barbecue.

  37. Antoinette Niebieszczanski

    Ah, spring tonic. Guaranteed to fix what ails ya. Especially when used as a mixer for Bloody Marys. Served at family Sunday brunch (better familial relations are practically guaranteed, barring mean drunks in your family.)

  38. speedbudget

    It’s funny what the voice in my head does when reading italics.

    I must retain a blender for purposes of making this slurry and adding copious amounts of vodka.

    Cycles, you can use your mint for making mojitos. Just sayin’.

  39. Jill

    Chili historian H. Allen Smith said of the chili wars that “the chief ingredients of all chili are fiery envy, scalding jealousy, scorching contempt and sizzling scorn.” He revealed that he knew nothing whatsoever about chili when he published his own recipe. It made an unfortunate sort of brothy soup containing oregano, tomato paste, and canned kidney beans that I wouldn’t feed to Rick Santorum. Smith, poor guy, was from Illinois, so one has to make allowances.

  40. Jill

    Bonnie, I believe you allude to Liquid Sanctimony, which is an elaborate fruit smoothie augmented with kale, broccoli, grass, cacao nibs, coconut, almonds, flax, and pretty much every other raw ingredient in the kitchen. It tastes like bland pea soup and has only one application: to make you feel superior.

  41. Bonnie

    Liquid Sanctimony – that’s it! Thank you! I need something to make me feel superior as I am definitely wading through mid-life inferior feelings these days.

  42. tinfoil hattie

    I’m a chili sinner, too. I make mine with beans. And tomatoes. The horror! The horror!

    But I never call it Texas chili.

  43. Jill

    All one-true-Scotsmaning aside, I am in fact a reformed chili purist. This adult-onset embrace of beans and tomatoes was occasioned by my return to vegetarian life. Now I’m all for making it however the heck you want. I’ve been fed a thing called “white chili,” for crissake, a kind of chicken soup with cannellini beans, jalapeños, and about 86 pounds of Monterrey jack cheese. What would LBJ have said about that?

  44. Jezebella

    Don’t tell Pheeno, but there’s an outstanding Vegan “chili” recipe in Vegan with a Vengeance that involves like four kinds of beans, tomatoes, and bulghur wheat. We’ll just call it *hili for her sake, but in any event it is fucking delicious.

  45. Bonnie

    Am now happily slurping down my very own bucket of Liquid Sanctimony. No kale or chard on hand yet I must say the giant handful of spinach imparts a delightfully subtle hint of mint of all things. My Hamilton-Beach rose to the task at the judicious application of pineapple-orange juice. Thanks again, Jill!

  46. pheenobarbidoll

    *twitches*

    Memphis…psh.

  47. pheenobarbidoll

    “It made an unfortunate sort of brothy soup containing oregano, tomato paste, and canned kidney beans”

    Abomination!!!

    That’s almost as bad as using dry rub for BBQ *narrows eyes at Melanie*

    For those who want really good chili

    # 2lbs. Course chili meat or ground beef
    # 1lb. ground pork
    # 1lb. ground italian sausage
    # 24oz. Mexican Chorrizo sausage
    # (2) 12oz bottles Shiner Bock beer ( use what you like to drink)
    # 2 jalapeno peppers chopped ( or more depending on where youre from. I use about a dozen and throw serrano in there for good measure )
    # 2-4 tbsps. of chili powder
    # 4 cloves crushed garlic
    # 1 tbsp. finely chopped green onions
    # 1 tbsp. black pepper
    # 1-3 tsps. dry oregano
    # 1 tbsp. cumin powder
    # 1 tbsp. salt
    # 1 16oz. can of tomato sauce
    # 1 tbsp. finely chopped green bell pepper

    # Mix well all the meat in a large pot and brown( CUT OPEN ALL MEAT CASINGS and squeeze out)
    # Mix well until done
    # Add tomato sauce, beer or wine, and all the seasonings
    # Cook over low – medium heat for 30 min. stirring occasionally to advoid sticking
    # Then reduce heat to low and cover and cook 1 hour more
    # Stiring occasionally
    # Sample, sample and sample
    # Add more whatever you think it needs ( you make the call )
    # Turn heat off and let cool
    # Place in the refrigerator over night ( yep over night )
    # Reheat the next day and serve it your way!

  48. Bonnie

    Oh my! There is quite the Vitamix vs. Blendtec war out there on the intarwebs.

  49. Owly

    While it’s certainly not real chili, white chili was a staple childhood meal and I still love it if it’s spicy enough. It’s more like a sort-of-chili-influenced soup. Go easy on the cheese though.

    Having (as of yesterday) made a commitment to only drink on the weekends, all this talk of vodka and mojitos makes me envious. Writing it down makes me realize how sad that sounds. I guess I’ll have to switch to vegetable slurry.

    At least I got a Texas BBQ fix on Saturday.

  50. bigmommales

    India tree chardonnay smoked fleur de del FAIL. Amazon won’t ship internationally.lobe blown at thought.of trawling through all the gourmet sites, Australia once again confirmed as wasteland. On plus side, I can smugly say I have gazed upon the salt flats at guerande…little knowing one day I would be denied.culinary fulfillment.

  51. Friend of Snakes

    Jill, Tinfoil Hattie and Bonnie

    Thank you for your kind offers. And sorry for my laggardly response. First I got all teary-eyed, then I got embarrassed, then I went to the food pantry where, of course, the words, “India Tree chardonnay oak smoked fleur de sel” did not pass my lips. The good people there would have surely thought I was mocking them. Some already look at me sideways when I decline things like Frosted Flakes and jellied cranberry sauce. One made clucking noise today when I passed on some packaged cookies. Then I came home and pulled the blanket over my head. Metaphorically, anyway.

    Since one in seven (one in seven!) people in this country are on the federal food stamp program, I figure I’m not alone in poverty even here (especially here?) but it’s not something I ever talk about with strangers. Dunno what came over me.

    Oh, I have to share this. Last month, I checked out a food pantry out of my neighborhood because it appeared they might actually have some fresh produce. Well, they did. It was like pieces of carrots the size of my forearm and lettuce, lot of lettuce. The bag I was handed had five large heads of lettuce and the nice woman was trying to get me take two more bags of the stuff. I went home and googled lettuce recipes. That lettuce soup turned out pretty good but I don’t think I’ll be doing that again. The multi-pound hunks of carrots became an Indian desert, gajar halva (thanks again, Google). You gotta laugh, right?

  52. Bonnie

    Friend of Snakes,

    I’m glad you posted again. I’d like to help but only if if you’d like. Please, really, if you’d like email me. Even if it’s not cash I might be able to help in other ways.

    Those sound like some mighty impressive carrots!

    ~B.

  53. Jill

    Hey Friend of Snakes, I guess it’s more than a little awkward — possibly even creepy? — when total strangers on the internet suddenly start trying to send you salt and money. I should know; back when I came down with cancer some of the blamers wanted to send me stuff. Get-well swag, tokens of good will, etc. At first I demurred because I didn’t feel worthy, and also I was a little leery of actual contact with the Internetians. But after a while I realized they really just gave a shit and wanted to do something to make me feel better during the chemo, so I posted a friend’s address and everyone sent stuff there. They sent everything from home-baked ginger snaps to mystery novels to hand-knitted hats. It was a pleasant experience, accepting the kindness of strangers. Awesome, even.

    As an aside, it’s been 5 years on that cancer thing. Apparently that’s some sort of milestone. I’m not sure what it means, exactly, except that after 5 years I’m likelier to survive long enough to come down with bone cancer from the radiation treatments, haw haw.

    Anyway when I have extra lettuce I throw it in the blender with the other crap and drink it for breakfast. I’m big on the blender!

    Look how I made it all about me. What an ass.

  54. Melinda

    I’m glad you’re doing so well, Twisty.

    I wish I could get my hands on some of that salt. Just the name of it makes me drool. But they don’t have any in this country. Sigh.

  55. speedbudget

    I’m going to the local market on Friday to get some fruits and veggies. I will have on my list the stuff to make the slurry. Do you think I can make it in a food processor rather than a blender? Somehow I have a food processor and not a blender. I guess that’s what I get for having parents to hand-me-down stuff who don’t drink mixed drinks.

  56. Bonnie

    Jill, if you really chug down 2 quarts of Liquid Sanctimony you are clearly a better woman than I (or at least possessed of a much larger stomach). 36 oz is bordering on Herculean. But man it’s good.

  57. Jill

    I’ve toned down the intake to an imperial pint per day. Still a bit of a feat, but I find that it’s impossible to make it in smaller quantities. I’ve been told you have to store leftovers in an airtight container or all the nutrients implode and it becomes useless. Don’t know if that’s really true, but I do it anyway because what am I, an authority on food + air interactions? I like being as sanctimonious as possible.

  58. Tigs

    Fuck Cancer! Yay Twisty!

  59. Bonnie

    I like being as sanctimonious as possible.

    And you wear it well!

  60. Must Think of a Name

    I was poor for a long time only because I was vastly underpaid and living in Sydney. Rent was about 90 per cent of my income. Going to the supermarket was culminatively deeply humiliating. But then I was “made redundant” (I waged war against those mofos. I won the moral part of it.) I have recently found a new, strange and very easy job with long periods between shifts. I’m pretty sure my new boss is a lesbian which comes as a relief after my prior male overlords. With money inherited from my grandmother, I’ve just made a successful offer on a ridiculously cheap block within a sort of shouting distance of the big smoke and I plan on building an earth bag house. You heard me. It’s the way of the future, you can knock it up yourself for a few hundred dollars, insulation is great and I’m not even going to try for a building permit – if anyone should ask it’s a temporary structure. Scary prospect but I stand on the verge of escaping the matrix forevermore.

    Two strands of barbed wire laid between earth or vermiculite filled polypropelene bags, tamped down, couple of purlins whacked on top and more earthbags for the roof. It was a method used after the tsunami and pakistan floods (in dome form – curved walls are better than straight), initially started by the military. Earthquake/fire resistant. Render it how you see fit. It’s these sorts of things that no one gets to hear of because there’s no money in it for Unilever or Haliburton. It’s revolutionary.

  61. Triste

    For some reason I can’t get into lettuce. I actually gag at the smell of it – like if I order a sandwich and they forget to not put the lettuce on, I’ve been known to start choking even after taking that shit off. No idea why.

    Anyway, cooking. I’m a pretty boring New England girl. My idea of cooking mostly involves shoving a bunch of meat, vegetables, and broth into a slow cooker, letting it go for a whole day, and then eating the stuff that comes out of it for a few days. It’s nothing fancy but you can’t beat it in terms of ease. And if you’re in a situation where you have a boatload of food that you don’t want to leave lying around waiting to cook, you can’t go wrong with slow-cooked crap. Cook it and shove it in some tupperware in the freezer for a bit, then defrost and bam. Still delicious, since slow-cooked stuff is generally meant to turn into a pleasant stewy mush anyway.

  62. Antoinette Niebieszczanski

    Friend of Snakes, the Blametariat’s gotta stick together, right? Don’t be shy or embarrassed. We’ve all been there. Let us know how we can help.

  63. Jill

    “I plan on building an earth bag house. You heard me.”

    The notion interests me strangely. I look forward to hearing updates on this project.

  64. Triste

    What the balls is an earth bag house.

    … Is what I was going to ask before I remembered that google exists. Seconding the request for updates on this awesome plan. It sounds pretty much unbelievably awesome.

    By the way, are you talking Sydney as in Australia?

  65. awhirlinlondon

    Friend of snakes? What other people are saying. Seriously. readerresearcher at hotmail dot com. Or however else you choose to communicate.

    Earth bag house!!! Yes, please, more?

    Viz fleur de sel. I don’t know about smoked versions, but the straight, unsmoked, “fleur de sel de Guerande” (Guerande simply being a region) is the most underrated ingredient that I know of. This can only be because people simply don’t know about it. It is available via mail order if you can’t find it locally & yes, will cost you $10 or so for a container (which, however, should last you a good while).

    You don’t cook with this stuff; you salt normally (or perhaps slightly undersalt) and then sprinkle a bit of it on food just before serving it. Fish, meat, salads, vegetables, fruit, chocolate, it doesn’t matter. Someone told me that it opens up something-something-intelligent-sounding having to do with umami, or the savory sensation/taste in food, which is a better explanation than I have. The point, however: everything that you eat will taste wildly more and wildly better because of fleur de sel. Even, I swear, the most humble can of whatever.

    This is the most unknown, underrated cook’s “trick” on the planet. Can’t even imagine what would come in second.

  66. Jill

    “everything that you eat will taste wildly more and wildly better because of fleur de sel. Even, I swear, the most humble can of whatever.”

    awhirlinlondon speaks the truth. I actually did a salt taste-test a couple years ago because when somebody told me about fancy salt I was all “get bent, it’s all just sodium chloride” and they were all “try it and be enlightened, asshole.” Compared to, say, Maldon flakes, regular cheapo table salt is harsh and chemical-y. Not even on the same planet.

    I garnish everything I eat with that smoked salt. Watermelon. Peanut butter toast. Pie.

  67. orlando

    @MustThink etc: Do you need help building? If you’re not too far outside Sydney I have some architect friends who are way nostalgic for their Habitat for Humanity days who would really dig, um, digging in.

  68. madeleine

    Earth bag house? Makes me think of my straw bale building days… Which were few but merry. And constructive. A friend of mine went to Rumania with a group to build an annexe to an orphanage. Cheap and easy, and they cut the straw bales in half so the orphans could take part in the work too.

  69. Must Think of a Name

    Thanks for the interest, colleagues, you’ve lent an mission style aura to proceedings. Sure, I’ve had crazy ideas in the past that perhaps weren’t all that well thought out but this one is based on internet research, for heck’s sakes. And I did pull off a crazy idea once before with spectacular results.

    Technical data – it’s basically just rammed earth without all the mucking around with wooden forms and because the bag form stays in place, you don’t have to tamp it as hard and the type of soil doesn’t matter. The only thing that bothers the bags is sunlight. I’ve only come across one wild eyed internet loon who suggests the ultra simple roofing system. Vermiculite is even lightweight so you can toss it around like fairy floss. No frame required, doors and windows extend all the way to ceiling level. I’ve heard road base floors are good, or else just tamped earth and linseed oil (gravel foundations for drainage – no slab). I also plan on building a water heater, a self cleaning grey water pond and these days there are things like sun ovens and thermal vacuum tube kettles. I’m into it. I have long dreamt of the day when I no longer have to perform administrative services for money. That day dawns.

    I’m still at the paper shuffling stage, Orlando, but a couple of architects on hand could prove useful. It is a bit of a hike, though, more than an hour from Hornsby. I’m interested in doing some research into the building code because the more these things get passed, the easier it is for the next person. They’ve changed things here so that now the code covers all of Australia, it’s not just local councils making up their own rules anymore. I don’t know how flexible the code is, probably not very. I have read that while American councils are getting more strict, there a still a few counties with no building laws at all. I think one of them might be in Colorado. Mine’s a bush block so I can hide the house from the road. I noticed a couple of blocks along where they had the chainsaws out and were laying waste. I won’t be doing that.

    Heaven only knows my state of mind when all the papers are exchanged and it comes time to actually take action but a few baby steps and I’m sure to have it up in no time. No problem.

  70. pheenobarbidoll

    I garnish everything I eat with that smoked salt. Watermelon. Peanut butter toast. Pie.”

    Who DOESN’T salt their watermelon??

  71. buttercup

    “Who DOESN’T salt their watermelon??”

    I don’t. I occasionally salt cantaloupe, though. If it’s not sweet enough. My grandpap used to salt and pepper ‘loupes. He salted watermelon.

  72. pheenobarbidoll

    Salt and pepper for cantaloupe. Salt for watermelon.

    Do eeet!

  73. buttercup

    My salt arrived today. I have sampled it, and found it de-fucking-licious.

  74. Jill

    “My salt arrived today. I have sampled it, and found it de-fucking-licious.”

    Testify!

  75. buttercup

    Last night I sampled it on collard greens, and on parmesan risotto. Tonight, I may try a little on a nice fresh plum just for contrast.

  76. darkymac

    For *bigmommales*, google *audreyandmarco* dotcomdotau. They’re in Edgecliff, NSW and should have some in stock.
    Congratulations on the 5 year milestone Twisty/Jill! I was in the neighbourhood, smelled a foodie thread and am very pleased that I read this far. I came for the food articles and stayed for the blaming all those years ago. Although I, sadly, but possibly not so sadly for readers of my rubbish, cannot revisit regularly these days, I’ll check in after another few days to see whether someone has organised a PayPal channel for Friend of Snakes; me and my family understand what it’s like to be forced to hold our hands out for food, rather than hunt down what we desire.
    Fleur de sel on fresh (unsalted) ricotta and ironbark honey! Who’d have known honey had those overtones? I became addicted to the Guérandais crust in Paris decades ago.
    And don’t restrict yourself to “finishing” use as suggested upthread; it’s going to reward any addition to anything farinaceous or sweet at any stage of the preparation. Any pudding. Chocolate sauce. Your next cuppa java. Your ordinary homemade wholemeal loaf. Super finger-kiss!

  77. Ottawa Gardener

    Yes, I love this blog so much that I read all the comments on posts that are not brand spanking new. Anyhow, I used to work for an invite to world experts only breast cancer journal (charting family history is the kind of job to drive you to drink, become nihilistic or just annoyingly pensive) so I want to extend a hardy congrats on the five years mark.

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