I did a short lecture on salt at the beginning of culinary class just to let the students know they had signed up for a whole new world of cooking. Most of them knew very little about salt which is a primary additive everyone uses. Needless to say, they learned something and I got their attention.
chef! your videos are awesome, the more i watch the less insecure if become in the kitchen. This is all a good review of what i learn from my culinary teacher at school. I hope to become a great chef one day. Thanks!
Gaston- Thanks for the kind compliment and your comment. I watched your video. You are a TRUE cajun cook. That pickled meat thing is a bit foreign to me. I just make a brick roux and throw stuff in it. Instant etouffe. Justin Wilson would slap me silly.
There's also the sulphur rich "Kala Namak" Black Salt, which also has a lot of health benefits, smells a bit eggy but also offers great depth in flavour.
Hey chef, in a week or so I have learned more than reading 10 cook books. I am a cajun and creole cook that has learned from my parents and grandparents. You prove the art and science behind it. I am gonna post a vid, please let me know what you think.
Grimgaard- It's amazing how smells and flavors can bring back childhood memories. I remember the salt in the brine we used to smoke eels when I was a kid. Yes, eels. They were great! I know I'll never be able to duplicate it, because it's more than the smell and taste, it's THAT specific time.
Maaaan Chef Todd was right about the gourmet salt fad... It got crazy and hooked me right in. I love different salts! And it's interesting to see this pre-Himalayan pink takeover video because since then you can't throw a brick without hitting some Himalayan pink salt. I see Sebastian down below mentioned it 12 years ago... His parents were definitely on the cutting edge!
salt is something when i started as a chef that they had me taste 3 different types put a little on a plate lick your finger and dip onto and let the salt sit on my tongue for a few seconds and you can really tell the difference most interesting is how bad table salt tastes when you compare it to others its so much stronger the salt i like and buy these days is a mix of atlantic sea salt and pink himalayan salt in a grinder also i love your channel todd you have sort of brought the passion back you lose it after a few years and at home revert to quick more substance "toast" "fastfood takeaway" than a meal but you have really sparked my interest back up and for that thank you
Wow this was super fun to watch. You got another sub, here! Just wanted to say that I can't personally tell the difference in taste between kosher and iodized salt. Texture for sure, but the taste seems the same to me. I try to use iodized salt when cooking. For finishing a dish, yeah I'll use kosher, it's prettier. But everything up until the finishing touches is iodized, for me. I'm gonna go watch some more of your stuff now.
Very interesting! I grew up on table salt - aka iodized salt. I never knew there were any other kinds until about 20 years ago and that was sea salt. I love salt! It can bring so much flavor to a meal! I really want to try the smoked salt! ps - I collect salt dips with the little spoons! :)
Salt is needed for life to begin as well as live and grow. So since it is essential for living, I think that we should only eat and use nothing but pure whole unrefined sea salt for best nutrition. The biggest difference between salts to me would be refined or unrefined. I have come to find that some salts say 'Sea Salt' but are still refined. Salt is an antimicrobial and anti-fungal. Our health starts in our gut/stomach. The balance of good bacteria and bad bacteria is the key. In terms of health unrefined salt is necessary to keep your insides pure and not feeding the bad bacteria. I personally love the taste unrefined sea salt brings to foods! Replacing regular refined salt with whole sea salt in recipes can actually bring down your sodium intake. I start by replacing 1/4 tsp per 1tsp in the recipe and then an additional 1/4 tsp (to taste) after it is prepared. As far as price goes, I do not think it is very expensive. I buy my unrefined salts from www.saltsworldwide.com rather than the grocery because most 'Sea Salts' are still refined. The prices are not overly priced but still not as inexpensive as regular table salt. The difference is in the nutritional value, health benefits as well as the taste, even by using less.
True mad thumbs, most people do get most of their minerals from the food they eat. But since I can't afford to buy all my food from local farmer's who farm organically where they return depleted minerals to their soil, I will continue to supplement. In regular (non-organic) modern farming practices, I don't think they care very much about adding trace minerals just the typical fertilizers Nitrogen, Phosphorous, and Potassium for the most part. Depending on location many of the trace minerals in the soil may have been used up many years ago. An easy way to get those missing trace minerals is from products made from ancient sea beds, i.e. sea salts. Of course, if you have foods like seaweed salads in your diet you're fine also. :)
Geez...Ive Used The First Three Salts (Iodized, Kosher & Sea) Never Heard Of The Others Presented Here. Thank You Chef Todd...Now I Have More Flavors To Add To My Arsenal.
Wow! I never knew. I use plain ol' sea salt generally. But that would be nice to try some of those other salts especially with fish. Table salt is the worst salt. Salts ought to be taken in moderation, but some dishes just have no "personality" w/o some salt. Thanks again cool clip!
Sormaru- Go for it! Being a chef is a great career. They say you're never cold and you're never hungry. I say you're never without a job, and you're always at a celebration. Best of luck in school. If I can help answer questions, I'd be glad to.
One can't stress enough that these are finishing salts. With the exception of extreme outliers like the smoked salt, the difference in taste between salts (like the iron in the pink salt) will be detectable when they're sprinkled over the dish at the end (especially due to the texture), but not when you use them like plain od table salt during the cooking process so that it melts into the dish - that would just be a waste.
Well the good news is that I've finally caught up to the present after about a week of watching all your videos in order, but the bad news is that I have to wait for new episodes. I thoroughly enjoy your videos as much as I do Good Eats, which is the only show on Food Network that I think is worth watching (aside from the Japanese version of Iron Chef). Keep up the good work :) Some suggestions for future episodes: using cast iron pans or stir frying.
Very nice review and great information and clarifications on basic salt types. I like the Himalayan sea salt but I use more of the Celtic Sea Salt due to it's great flavor. It's all good but the bamboo salt is the one I do not like at all. Very bitter but live and learn. Thanks again and keep posting great info.
You need to try Persian Blue salt - quite present to start off with, but then it just disappears leaving one wondering whether or not you have just experienced the taste equivalent of a mirage or not. Becoming big in Europe at the moment. We sell it under the name of holzbach salts. Keep on spreading the word.
Chef on what dishes would you use these rare salts mentioned here on your tutorial of salt. Excluding the use of Iodized salt ofcourse mentioned here on your demonstration of various salts.
You can make your own seasalt, actually: Find a a clean unpolluted area, to collect seawater, in a bottle. Let all the water condense over the stow, or perhape in the sun, then at the bottom of the casserole, you can scrape the seasalt, out into a bowl, with a knife, and use it.
Chef, you need to try Himalayan Salt if you haven't already! Pure, unrefined, no pollutants and full of trace minerals. And the flavor is so much better!
Hey Bob! I like the pink salts also. However, my favorite are the smoked salts. Just a little bit at the end of the dish adds another dimension of smell and taste.
What's "Best"? If it's best to you, it's best. I'm not sure how to answer your question. Is it best for a smoky flavor? Is it best for finishing salt? Is it best for brines and marinades? Tough for me to ever say "Best" when the entire video series is about people making their own choices for ingredients and what is best for them. If it's good to you, it's good.
mtoffle- I think canning/pickling salt is kosher salt: it just needs to have no iodine in it. I suppose all the extra minerals in the other salts might change the product as well, so probably the kosher salt is it.
I know this was made in 2009, but the rice in a salt shaker acts as tumbler, much like a paint can, to break up salt. The salt is more hydroscopic than the rice.
grufian- Fine. Let them be. Salt isn't the best thing for you, especially if you have high blood pressure. I enjoy different salts. Too bad for them. Too bad for vegetarians. Too bad for those that don't eat pork. They're missing out. My only problem is that the same person who refuses to use salt for health reasons will butter their dinner roll with 2 tablespoons of butter. Then, drink 3 glasses of Coke, and have layer cake for dessert. Nice job avoiding the salt.
putting rice grains in to absorb moisture. Finally, salt is SODIUM CHLORIDE, if you were to make synthetic salt, it would probably the purest possible type of salt. From what I understand from the video, the different tastes you get from the natural salts are from the IMPURITIES. There is nothing wrong with the salts, don't be afraid of your "cheap salt", just remember to take it in moderation.
biofire- I certainly could pontificate about salt for hours. The history, the manufacture, the uses in industry. However, I think you and I would be the only two viewers left. lol
I had a sushi dish the other day with "truffle salt". I said to myself...'salt is salt' but when I tasted it, there was a clear and distinct difference. It was almost 'not salty'. Like a mild salt. Can someone explain this one please?
Slap Stick - There are salts that have flavor because of the source minerals, like pink river salt or white sea salt. Then, there are salts that have flavor added to them like smoked salts and truffle salts. My guess is that you've had dried and ground truffles added to a basic salt to give the flavor.
***** Thanks chef. I never cared about types of salt before. I didn't see any of the truffle bits, but I guess because they were ground up. It was a new thing for me, and now I'm looking everywhere to get some truffle salt!
+Pizza Dude If it's Morton, it is poisonous. Stripped of its beneficial trace minerals with added chemicals: sodium ferrocyanide (cyanide!), calcium silicate and dextrose, etc. Kosher or not, Morton's should be avoided at all costs. Do not take my word for it, research it. And, consider using Celtic Sea Salt.
+AngolaSun i'd be curious to see your sources, because, after reading your comment, I did some research. The research that I found was most sea salts have all the chemicals you listed, and kosher salt was about as pure sodium chloride as you could get. I'm not disagreeing with you, or saying your wrong, i would just like to see the sources you found your information from.
Diamond Crystal Kosher Salt is pure salt or sodium chloride (good). All salts are inherently kosher (I don't think anyone is deriving salt from pig's blood or whatever). Koshering salt (what it should be called) is more about texture and function. Morton Kosher Salt (and Sysco / offshoots) do contain sodium ferrocyanide (yellow prussiate of soda). Other brands of table salt and fancy salt tend to have kosher certifications (I don't know of any that don't). Liquid smoke is fine to use, truffle flavoring can also be obtained otherwise. When used as an ingredient; salt is salt (you won't distinguish Redmond's REAL Salt from generic salt in a soup). The reason not to use kosher salt? -Because there's often a fee for using kosher certification that goes to support Judaism which is a female oppressive, and racist religion (deut 21:11-13) that teaches to kill homosexuals (just like Christianity). Some call it an excise tax.
Your videos look like from the 90s? Why? You are a great check with great ideas and experience! But if you had Ore lighting maybe you’d attract more traffic! Just an idea!!! As you know things must appeal to the eye!!
I'm sorry, I'm just not learning enough. It's too long, the camera is awful, the cheap shiny black plates are annoying, and you're not talking about what really matters: the finger feel of the salt. That's what salt is really about. Flavor -- my hat.
ChefTodd is a TRUE CULINARY ARTIST. I had no idea there were that many types of salt. Well done my friend.
Chef Mohr your passion for the culinary arts is infectious, love you bro!
Best video on Salts I have found so far. Extremely informative and a joy to watch. Thank you.
I did a short lecture on salt at the beginning of culinary class just to let the students know they had signed up for a whole new world of cooking. Most of them knew very little about salt which is a primary additive everyone uses. Needless to say, they learned something and I got their attention.
chef!
your videos are awesome, the more i watch the less insecure if become in the kitchen. This is all a good review of what i learn from my culinary teacher at school. I hope to become a great chef one day.
Thanks!
Gaston-
Thanks for the kind compliment and your comment. I watched your video. You are a TRUE cajun cook. That pickled meat thing is a bit foreign to me. I just make a brick roux and throw stuff in it. Instant etouffe. Justin Wilson would slap me silly.
thank you chef todd, very informative and interesting to watch. glad my kitchen use alot type of salts ;)
There's also the sulphur rich "Kala Namak" Black Salt, which also has a lot of health benefits, smells a bit eggy but also offers great depth in flavour.
Chef Mohr! You have TONS of personality. I could watch you for hours. Thanks for this video!
Hey chef, in a week or so I have learned more than reading 10 cook books. I am a cajun and creole cook that has learned from my parents and grandparents. You prove the art and science behind it. I am gonna post a vid, please let me know what you think.
Grimgaard-
It's amazing how smells and flavors can bring back childhood memories. I remember the salt in the brine we used to smoke eels when I was a kid. Yes, eels. They were great! I know I'll never be able to duplicate it, because it's more than the smell and taste, it's THAT specific time.
Maaaan Chef Todd was right about the gourmet salt fad... It got crazy and hooked me right in. I love different salts! And it's interesting to see this pre-Himalayan pink takeover video because since then you can't throw a brick without hitting some Himalayan pink salt. I see Sebastian down below mentioned it 12 years ago... His parents were definitely on the cutting edge!
salt is something when i started as a chef that they had me taste 3 different types put a little on a plate lick your finger and dip onto and let the salt sit on my tongue for a few seconds and you can really tell the difference most interesting is how bad table salt tastes when you compare it to others its so much stronger the salt i like and buy these days is a mix of atlantic sea salt and pink himalayan salt in a grinder also i love your channel todd you have sort of brought the passion back you lose it after a few years and at home revert to quick more substance "toast" "fastfood takeaway" than a meal but you have really sparked my interest back up and for that thank you
Wow this was super fun to watch. You got another sub, here!
Just wanted to say that I can't personally tell the difference in taste between kosher and iodized salt. Texture for sure, but the taste seems the same to me. I try to use iodized salt when cooking. For finishing a dish, yeah I'll use kosher, it's prettier. But everything up until the finishing touches is iodized, for me.
I'm gonna go watch some more of your stuff now.
Very interesting! I grew up on table salt - aka iodized salt. I never knew there were any other kinds until about 20 years ago and that was sea salt. I love salt! It can bring so much flavor to a meal! I really want to try the smoked salt!
ps - I collect salt dips with the little spoons! :)
Salt is needed for life to begin as well as live and grow.
So since it is essential for living, I think that we should only eat and use nothing but pure whole unrefined sea salt for best nutrition. The biggest difference between salts to me would be refined or unrefined. I have come to find that some salts say 'Sea Salt' but are still refined.
Salt is an antimicrobial and anti-fungal. Our health starts in our gut/stomach. The balance of good bacteria and bad bacteria is the key. In terms of health unrefined salt is necessary to keep your insides pure and not feeding the bad bacteria.
I personally love the taste unrefined sea salt brings to foods! Replacing regular refined salt with whole sea salt in recipes can actually bring down your sodium intake. I start by replacing 1/4 tsp per 1tsp in the recipe and then an additional 1/4 tsp (to taste) after it is prepared.
As far as price goes, I do not think it is very expensive. I buy my unrefined salts from www.saltsworldwide.com rather than the grocery because most 'Sea Salts' are still refined. The prices are not overly priced but still not as inexpensive as regular table salt. The difference is in the nutritional value, health benefits as well as the taste, even by using less.
Hi Luis!
Thank you for your contribution to the discussion.
paying more for unrefined - how does that make sense?
+mad thumbs, assuming that unrefined means more trace minerals (which are often lacking in our modern diets), then it is worth it to pay a bit more.
Don't fall for advertising BS. You get most of your minerals from food.
True mad thumbs, most people do get most of their minerals from the food they eat. But since I can't afford to buy all my food from local farmer's who farm organically where they return depleted minerals to their soil, I will continue to supplement. In regular (non-organic) modern farming practices, I don't think they care very much about adding trace minerals just the typical fertilizers Nitrogen, Phosphorous, and Potassium for the most part. Depending on location many of the trace minerals in the soil may have been used up many years ago. An easy way to get those missing trace minerals is from products made from ancient sea beds, i.e. sea salts. Of course, if you have foods like seaweed salads in your diet you're fine also. :)
Please do four more episodes on SALT!!
Geez...Ive Used The First Three Salts (Iodized, Kosher & Sea) Never Heard Of The Others Presented Here. Thank You Chef Todd...Now I Have More Flavors To Add To My Arsenal.
Chef James here. Getting a lot of great ideas from your tutelage. Thanks
The black salt for was new i honestly didnt know there was black salt, especially not the big flake black salt that was cool. Great vid !!
Great job on the explanation of each salt!
My parents are pretty fond of Himalayan salt. It has a pretty nice color to it, on the pink/salmon side.
Wow! I never knew. I use plain ol' sea salt generally. But that would be nice to try some of those other salts especially with fish. Table salt is the worst salt. Salts ought to be taken in moderation, but some dishes just have no "personality" w/o some salt. Thanks again cool clip!
Sormaru-
Go for it! Being a chef is a great career. They say you're never cold and you're never hungry. I say you're never without a job, and you're always at a celebration.
Best of luck in school. If I can help answer questions, I'd be glad to.
This video was way cool. Thank you for posting it.
Awesome video.
One can't stress enough that these are finishing salts. With the exception of extreme outliers like the smoked salt, the difference in taste between salts (like the iron in the pink salt) will be detectable when they're sprinkled over the dish at the end (especially due to the texture), but not when you use them like plain od table salt during the cooking process so that it melts into the dish - that would just be a waste.
my friend has the coolest way to serve salt, a old coffee grinder! she also ads peppercorns and a few dry chillies. grind, pinch and enjoy!
Well the good news is that I've finally caught up to the present after about a week of watching all your videos in order, but the bad news is that I have to wait for new episodes. I thoroughly enjoy your videos as much as I do Good Eats, which is the only show on Food Network that I think is worth watching (aside from the Japanese version of Iron Chef). Keep up the good work :)
Some suggestions for future episodes: using cast iron pans or stir frying.
Nice video!
i take this mans information with a grain of salt
@@harlanjustus5600 @Isaias Kolton try harder
Very nice review and great information and clarifications on basic salt types. I like the Himalayan sea salt but I use more of the Celtic Sea Salt due to it's great flavor. It's all good but the bamboo salt is the one I do not like at all. Very bitter but live and learn. Thanks again and keep posting great info.
You need to try Persian Blue salt - quite present to start off with, but then it just disappears leaving one wondering whether or not you have just experienced the taste equivalent of a mirage or not. Becoming big in Europe at the moment. We sell it under the name of holzbach salts.
Keep on spreading the word.
LOVE THIS! VERY INTERESTING. I DIDN'T KNOW ABOUT ALL OF THESE SALTS. IS THERE A WAY TO ORDER SOME OF THOSE?
I found this very informative thanks
Thankyou I found this so very interesting. Harry from the U.K
+dayvo300 Thanks Harry! Cheers!
Chef on what dishes would you use these rare salts mentioned here on your tutorial of salt. Excluding the use of Iodized salt ofcourse mentioned here on your demonstration of various salts.
You can make your own seasalt, actually: Find a a clean unpolluted area, to collect seawater, in a bottle. Let all the water condense over the stow, or perhape in the sun, then at the bottom of the casserole, you can scrape the seasalt, out into a bowl, with a knife, and use it.
"cultivated from before 6,000 BC" ? Nice touch, very funny. You're rockin' CT.
Dude...I love watching your videos
Thanks for the kind comment dynaudiofocus . I love making them.
Chef, you need to try Himalayan Salt if you haven't already! Pure, unrefined, no pollutants and full of trace minerals. And the flavor is so much better!
High in fluoride which is what damages the thyroid (iodized salt protects it).
hi Todd...thanks for the great onfos... my favorate salt is diffenitly Himalayan salt !! Yum....
Hey Bob! I like the pink salts also. However, my favorite are the smoked salts. Just a little bit at the end of the dish adds another dimension of smell and taste.
Think I am going to go buy some of the different types of salt. SUBSCRIBED PLEASE DO MORE VIDEOS
What's "Best"?
If it's best to you, it's best.
I'm not sure how to answer your question.
Is it best for a smoky flavor? Is it best for finishing salt? Is it best for brines and marinades?
Tough for me to ever say "Best" when the entire video series is about people making their own choices for ingredients and what is best for them.
If it's good to you, it's good.
Now for the last 5 salts that you mentioned, have you ever tried using them in baking such as making chocolate cake or muffins etc.
mtoffle-
I think canning/pickling salt is kosher salt: it just needs to have no iodine in it.
I suppose all the extra minerals in the other salts might change the product as well, so probably the kosher salt is it.
Thanks Chef❤
It's like I've hit the salt jackpot
...a salt mine, maybe? 😂
Interesting !!
Would smoked salt be good for dry brining turkey?
What type of salt do you prefer for smoking meat?
Smoked salt on caramel is amazing.
Hello I want to askif sea salt can be use if have high creatinine.
3:20 you are welcome.
I wanna try the red salt but my favourite (especially with caramel or dark chocolate) is the sea salt
You were born to "teach"!
Roxy
Salem, Oregon
but... bottled water is expensive and non-environmentally friendly tap water...
and thanks for this info on salt. you sir, are a badass
I know this was made in 2009, but the rice in a salt shaker acts as tumbler, much like a paint can, to break up salt. The salt is more hydroscopic than the rice.
Thanks Clobercow1 . That makes a lot of sense. I appreciate the additional information.
ChefToddMohr Love the channel!
ALL ABOUT SALT, yeah, you can say that again!!!! No, pls don't! lol. Great stuff! I will never dash salt the same way again!!!
Im your newest subscriber :) and i salute u
grufian-
Fine. Let them be. Salt isn't the best thing for you, especially if you have high blood pressure. I enjoy different salts. Too bad for them. Too bad for vegetarians. Too bad for those that don't eat pork. They're missing out. My only problem is that the same person who refuses to use salt for health reasons will butter their dinner roll with 2 tablespoons of butter. Then, drink 3 glasses of Coke, and have layer cake for dessert. Nice job avoiding the salt.
nemx28-
He kind of covered stir-frying in the saute and cornstarch slurry episodes, no?
Just found/love you!!!!!
I always prefer kosher or rock salt for my budget minded cooking. Sea salt is nice, but expensive.
How do they make truffle salt?
@ChefToddMohr
i would watch!
putting rice grains in to absorb moisture.
Finally, salt is SODIUM CHLORIDE, if you were to make synthetic salt, it would probably the purest possible type of salt. From what I understand from the video, the different tastes you get from the natural salts are from the IMPURITIES.
There is nothing wrong with the salts, don't be afraid of your "cheap salt", just remember to take it in moderation.
biofire-
I certainly could pontificate about salt for hours. The history, the manufacture, the uses in industry. However, I think you and I would be the only two viewers left. lol
I had a sushi dish the other day with "truffle salt". I said to myself...'salt is salt' but when I tasted it, there was a clear and distinct difference. It was almost 'not salty'. Like a mild salt. Can someone explain this one please?
Slap Stick - There are salts that have flavor because of the source minerals, like pink river salt or white sea salt. Then, there are salts that have flavor added to them like smoked salts and truffle salts. My guess is that you've had dried and ground truffles added to a basic salt to give the flavor.
***** Thanks chef. I never cared about types of salt before. I didn't see any of the truffle bits, but I guess because they were ground up. It was a new thing for me, and now I'm looking everywhere to get some truffle salt!
i dare you to make 5 episodes on salt. ; )
and by it I mean all foods.
I use kosher salt is that good?
+Pizza Dude If it's Morton, it is poisonous. Stripped of its beneficial trace minerals with added chemicals: sodium ferrocyanide (cyanide!), calcium silicate and dextrose, etc. Kosher or not, Morton's should be avoided at all costs. Do not take my word for it, research it. And, consider using Celtic Sea Salt.
AngolaSun my jewish boss use kosher alot i will make him mad if i say kosher is poison lol hahaha
+AngolaSun i'd be curious to see your sources, because, after reading your comment, I did some research. The research that I found was most sea salts have all the chemicals you listed, and kosher salt was about as pure sodium chloride as you could get. I'm not disagreeing with you, or saying your wrong, i would just like to see the sources you found your information from.
Diamond Crystal Kosher Salt is pure salt or sodium chloride (good). All salts are inherently kosher (I don't think anyone is deriving salt from pig's blood or whatever). Koshering salt (what it should be called) is more about texture and function. Morton Kosher Salt (and Sysco / offshoots) do contain sodium ferrocyanide (yellow prussiate of soda). Other brands of table salt and fancy salt tend to have kosher certifications (I don't know of any that don't). Liquid smoke is fine to use, truffle flavoring can also be obtained otherwise. When used as an ingredient; salt is salt (you won't distinguish Redmond's REAL Salt from generic salt in a soup). The reason not to use kosher salt? -Because there's often a fee for using kosher certification that goes to support Judaism which is a female oppressive, and racist religion (deut 21:11-13) that teaches to kill homosexuals (just like Christianity). Some call it an excise tax.
Salt is blowing up now
U rocks! im subscribing u !
Your videos look like from the 90s? Why? You are a great check with great ideas and experience! But if you had
Ore lighting maybe you’d attract more traffic! Just an idea!!! As you know things must appeal to the eye!!
How about not putting salt in soup just sweat in it?
There are so many salts! How can they be bad?????
Most food salt is grown in California
We added iodine in the 20's, not 50's.
What to do with guests who espouse the anti-sodium mantra and proudly declare: "We don't put SALT on ANYTHING!"
I imagine, 1 commonality AMONG all of these salts is, Hypertension 🤪
Respect the salt 🙅
From Mongol. Not Chinese.
mmm... sea salt
Salty vid
I'm sorry, I'm just not learning enough. It's too long, the camera is awful, the cheap shiny black plates are annoying, and you're not talking about what really matters: the finger feel of the salt. That's what salt is really about. Flavor -- my hat.
Dude, just come to an avarage game of "League of legends" and you will get so much SALT 17 generations will not be able to dig it out...
I saltute uI