A German habit for a different taste.
Yes. The pioneers who traveled to the Western United States to search for a better life were so poor that they had to buy salt in massive chunks to use for sustenance. The blocks were sold in 10, 20 and 50 pounds. However, eventually this caught on and is now a delicacy in Portland, Oregon. There are many restaurants within city limits that specialize in chunks of salt, including Salty's, Salt R' Us, and Gimme Some Salt!.
larger chunks of salt in table salt and cloride
Ice cream makers that consist of a container enclosed in a larger bucket of chunks of ice include salt with that ice because the salt lowers the temperature of the entire mixture. The salt causes the ice to melt, creating a drop in the temperature of the resulting icy salt water.
Break the bad kids neck, throw a hot kettle on his back so his skin starts to peel off in large chunks, then sew the chunks back on with a knitting needle with a pinch of salt on the end.
No, chunks is a noun. Chunky would be an adjective.
Blow'n Chunks was created in 1984.
yes you can... but you wont get the same favor as you would if you used the salt. I hope that helped Personally I prefer onion powder to onion salt. You can control the amount of salt you add to the dish, and onion powder is more cost efficient because you get more flavor for about the same price.
Small pink or rose potatoes, cut into large chunks, tossed in olive oil, salt, and pepper, and rosted.
No. Chunks are what come off icebergs.
Yes, "chunks" is a noun. It refers to pieces or portions of something that are large or substantial in size.
Fist Sized Chunks was created in 1989.
Try adding large or small chunks of raw, unsalted potato to the ingredients being cooked and continue to cook as long as possible. The amount of potato needed seems to vary depending on the salinity of the dish. I have used more potato for more salt. I don't know if increasing the surface area of potato exposed to salt, that is, cutting the potato in many chunks vs just a few works better, or if the important part is the time the potato remains in contact with the salt, but the technique has helped in soups and sauces. I have kept the potato in the preparation container until serving time.