h a l f b a k e r yIt might be better to just get another gerbil.
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A rule of thumb for salting food is that if you can see the salt, you've gone too far. It's tricky to sprinkle on enough salt that you can taste it, without being able to see how much salt is on there.
So, why not mix salt with another completely tasteless granulated substance, such as calcium.
That was when you apply the salt shaker until you can see the salt coating the food, the taste is just right.
Oh, THIS is what you're talking about...
http://en.wikipedia...i/Calcium_phosphide
(google search for calcium + ignite) [normzone, Oct 12 2009]
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Annotation:
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// completely tasteless granulated substance, such as calcium // |
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.... which will be just fine until it comes into contact with moisture, and spontaneously ignites. [+] |
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Another option is to brightly color the salt. |
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Pure calcium would put even the hottest jalapenos to shame. |
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Okay, maybe something *inert and tasteless. |
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Or maybe just relax and add as much salt as makes you
happy. |
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You could have a robot salt cellar that starts to nag you as you reach your RDA |
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it can be hard to get right. What about a hand crank to meter the salt? Adding sand to my food isn't appetizing. |
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You know when it says "a pinch of salt"? It didn't mean shake some from your perforated salt canister. It means to approach the salt cellar and remove some salt by holding it between the tip of your thumb and the tip of your index finger, and then deposit it onto the foodstuff. |
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God gave us opposable thumbs for a reason, and that reason is to measure salt. A pinch is always the exact amount of salt required; hence this invention is not only unneeded, but would in fact mean that a pinch of salt would deliver less than a pinch and really screw up thing for the vast multitude of people who have never had a problem measuring seasoning. [-] |
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neat demolition of Intelligent Design, [vvv] - that would have required fingernails to grow into tiny consistently-sized salt scoops. |
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I will applaud your idea [+] and suggest that adding some KCl to the mix would help to lower the evil sodium content as well as achieve the desired flavoring pop you're looking for. If you also added the calcium as calcium carbonate, you could avoid any indigestion that would ruin an exceptionally good meal. |
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Alas, the salt is now less salty, it has lost its savour; so wherewith shall it be salted? This diluted salt is destined to be cast out and trodden under the foot of man. |
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