h a l f b a k e r yAsk your doctor if the Halfbakery is right for you.
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There is a range of nibbly things which are
perfect as nibbles for nibbling with beer.
Salted peanuts, salted pretzelly things,
brine-pickled olives, little anchovy-
things-on-sticks. What you really crave is
the salt, and the rest of the nibble is just
there to provide a convenient vehicle
and a
little variety. So, I propose Saltissimos -
pretty little nibble-sized crunchy salt-
crystal cubes, infused perhaps with a little
anchovy essence or bacon flavour. The
perfect accompaniment for almost
anything that happens to be beer.
Search on Flavored Salt...
http://snipurl.com/dju0
Not all of them intended for human consumption, but this looks pretty Widely Baked. [DrCurry, Mar 20 2005]
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Eat a handful of salt. See what it does to you. You don't want to eat a bagful of salt. It will kill you with dehydration. Or make you throw up violently. |
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You never crunched those big sea-salt
crystals (I mean the ones you're
supposed to put in the salt grinder)? |
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No. Well, once. It made me sick. |
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I presume that's an anchovy skeleton I
see before me? Oh well. For the
record, the flavoured salts I saw looked
as if they were intended for use in
cooking rather than as munchable
nibbles. But, I begin to wonder if my
tastes are somewhat at the extremes of
the bell-curve. |
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So who spoiled my collection of yummy
salty anchovy-skeletons with a
croissant, then? |
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I'd think you could get your fix of salt and flavor from the existing foods. If the garden variety of salty snacks like sunflower seeds don't satisfy your salt-tooth, would you consider salted dried plums (saladitos en espanol)? |
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I haven't had the pleasure of saladitos,
alas, though I'll look out for them. But
my plan was to cut to the chase and go
straight for the salt. Plus, all the
carbohydrates and/or in most
conventional salty snacks can't be good
for person..... |
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Neither can all the salt..... |
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Depends on your genes. And if you do
have a problem with salt, you'll almost
certainly eat more of it when it's diluted
out by pretzels and other stuff. |
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My point exactly. However, I think
making the Saltissimos as large as an
avocado would be taking this to
extremes. |
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Perhaps bouillon cubes would strike your fancy, [Basepair]. They're generally heavy on salt and are available in many flavors: Chicken, beef, shrimp, vegetable, soy, mushroom, fish, and whoknowswhatelse. |
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I don't know, [UB]. I never saw them when I lived in Northern, CA where there was plenty of Chinese history as well as hispanic culture. I've only seen them here in the context of Mexican food specialities. |
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Bouillon cubes are too large and not
crunchy enough. And way too difficult
to pronounce with confidence in a beer-
rich environment. |
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Try this. Dump Ramen soup flavoring in water and let the salt crystallize with flavoring. Or eat it plain. |
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Old Tsez proverb, "You don't know a man before you've eaten a pound of salt with him." Disclaimer: invariably lethal. |
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I think the assumption was that this
would consumed over a number of
weeks... |
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Here in Southern California they sell saladitos from ice-cream trucks, in the more Latino populated areas. A classmate brought some to class once when I was in college and I tried it--blech, too salty for me! But you're probably like them, [Base]. |
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[Mach] "But you're probably like them,
[Base]" - I hope these saladito things
are dashed handsome and with a
rapier-like wit and beguiling modesty,
then. |
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Of course they are, [Base]. |
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UnaBubba - I couldn't possibly
comment... |
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Blecch. Sorry, but that would be yucky. |
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Umeboshi rice balls, yum, for the road warrior in your family. Pack them for his next two week campaign of routing the neighboring villagers. |
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I think we routed most of them last time
round. And these rice balls don't sound
that crunchy, alas. Back to the salt
mines, I guess.... |
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//Too much salt is like too much water it will kill you// |
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//There is a range of nibbly things which are perfect as nibbles for nibbling with beer.// |
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especially for the person who is selling the beer. |
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// Dump Ramen soup flavoring in water and let the salt
crystallize with flavoring. Or eat it plain. |
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I've eaten that stuff straight multiple times, just because I
didn't want to waste it (after crunching up the dry noodles
and eating them). It's terrible. I'm surprised my tongue isn't
chemically burned. |
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^ Ahh, that be the kimchee. |
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Just looking at this page is a dietician's nightmare. |
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Is it a snack, or something you could defrost a
driveway in Siberia?. |
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