Macaron towers. Tackiest shit I’ve seen in years. It will be looked back on and ridiculed as much as meat loaf with pineapple rings inside, or fondue sets.
Of course not, but if I really wanted to, I could get my entire food needs from them. Hell, I could probably get half from my own backyard if I was willing to expand my garden quite a bit and grow things year-round.
I agree that it’s pretty stupid for people to think that everyone should get 100% of their food intake from local sources. It just doesn’t work that way with population densities as they are. However, to say that a few people can’t get what they eat locally is equally stupid- of course they can, but at a significant cost in money and convenience, including seasonal availability, location, etc…
There is more than one way to make a molten chocolate cake. One way is to use less flour and under bake it. The other (better) way is to put chocolate (or ganache) in the center prior to baking.
Why isn’t kosher salt in this discussion, too. That’s not iodized either, right? If that’s true, it turns out I don’t use iodized salt and haven’t for at least a decade or so. (And I am wondering if this is actually something I should be careful of. I actually think most of my family just uses kosher salt.)
No, it isn’t iodized. If you’re concerned that you aren’t getting enough iodine, you can buy an iodine supplement, or eat more of the foods that contain it.
This. As a chemistry minor I am a fancy-salt skeptic, but coarse kosher sea salt tastes better then iodized table salt. I mean when I season already-served food with it from the grinder. The grinder improves the flavor I think because it reduces the grain size a little (but it’s still larger than regular table salt).
My table salt comes from a 200 million year old sea salt deposit-did the oceans have different salts back then? BTW-my wife’s physician warned us against eating shark-he says there have been cases of iodine poisoning in people who eat shark meat.
