h a l f b a k e r yContrary to popular belief
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chameleon salt
Adaptive bold color would boost the, um, salience of salt shaken onto food, helping avoid tragic under- and oversalting. | |
Harlequin salts may already be both shaked and baked in
the
margarita world, but a cursory search turned up no such
product intended to solve the teetotaling eater's more
general need for condiment contrast. Given that salt is
used
on foods of sundry hue (white eggs (or green eggs), red
tomatoes, charred meat &c.), a salt whose crystals
automatically maximized their contrast relative to their
substrate would be great. Of course, such a quality would
pose a problem for the crystals while still in the shaker;
perhaps they would spontaneously manifest a solution to
some
3D analog to topology's four-color theorem for 2D. ..
[link]
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Given that a mix of multi-colored salts would show up on any background, you hardly need color changing magic. |
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True, but you'd have to have it very uniformly mixed in
order to accurately judge dosage on a given background.
Also, though the technology needed would obviously be
more expensive (hello, NASA?), one could in principle mix
it up in just one vat, rather than many variegated ones. |
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It's in a salt-shaker, duh. A couple of shakes, and it'll be mixed enough for army work. |
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Spoken like a true advocate of the Curry Council! What
happened to seasoning solidarity?? Just where do you
think your -salary- comes from, my friend... |
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