Chef. Dog dad. Celiac. Owner of Keystone Cue & From Scratch:With Love. F&B Magazine Editors Choice Winner June ‘23. Mental Health Advocate. Nerd.
Pittsburgh, PA
Joined September 2010
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If you haven’t read my interview in @Newsweek about our current food safety issues, and why we dumped Taylor Farms, here’s the free article:
newsweek.com/taylor-farms-cy…
This is an AI salad.
Steak n Shake introduces its Protein Bowl.
It has 23g of clean, whole-food protein to power your recovery, with only 6g of carbs! 💪
Fuel your body with 100% grass-fed, grass-finished beef — crafted for optimal wellness with pure nutrient density and zero fillers.
We serve it crisp and fresh over a bed of chopped lettuce. Clean nutrition built for your healthy lifestyle.
MAHA 🇺🇸
I was asked to address this, so here we go. “Salt is salt. It all tastes the same.”
I admire the confidence of making a sweeping declaration about an ingredient used in virtually every cuisine on earth. Unfortunately, confidence and accuracy are not always “seasoning” the same dish.
I’m sorry you had to find out this way. The silver lining is that you can stop wasting YOUR money on expensive salt. The caveat is that you’ve mistaken chemically similar for culinarily identical. Let’s talk about that! 🧵
Since I’m getting things off my chest there’s something else you all need to know.
Salt is salt. Doesn’t matter if you get table salt or fancy Himalayan pink volcano ash virgin salt, it tastes the exact same.
I’m sorry you had to find out this way and silver lining is you can stop wasting your money.
So, is all salt basically sodium chloride? Yes, in the sense that most culinary salt is predominantly sodium chloride.
Does that mean every salt tastes, behaves, measures, and performs identically? Absolutely not.
That is like arguing that because two cuts of beef are both beef, a brisket and a filet mignon are functionally identical.
The underlying category is the same. The physical properties, applications, and eating experience are not. Nobody needs to spend a fortune on specialty salt. But understanding why different salts exist is part of understanding how food works.
Yes, you can absolutely stop spending money on expensive salt if you don’t value the differences.
But please stop confusing not personally noticing a difference with there being no difference. Because there very much is. Those are two very different propositions, a preference is not an argument or science. I’m sorry you had to find out this way. The silver lining is that you can save money on salt.
Oh look, as if this guy couldn’t even more disgusting and gross. Let’s blame a 12 year old for getting sexually assaulted. Ohio, send this guy packing.
Not only didn’t you do this, you were actively shitting on the Biden administration at the time. You voted for Trump in ‘16 & ‘20 you absolute clown.
