Sentences with phrase «so much salt»

Previously, the orphanage used a well that contained so much salt it was unsafe for drinking or for watering plants.

When Man wants to preserve food he has learned to change the conditions to make life difficult for these: by dehydrating or freezing foods, or adding so much salt or sugar that the organisms can't live, or just by killing any organisms present and stopping others from invading.

One of the reasons they put down so much salt is to prevent liability in a slip - and - fall case,» says Ted Diers, administrator in the Department of Environmental Services» water division.

But I wonder what the effect of so much salt on the skin would be?

I purchased it, but it is so salty, I didn't want to ruin the bagels with so much salt.

Much of the wheat grown today is genetically modified and there is so much salt, sugar, and preservatives added to it that it hardly resembles what bread once was.

I'm not happy that so much salt is in the product, either.

Unfortunately, a typical serving of French fries contains so much salt, calories, and trans fat enough to kiss your diet plans goodbye.

However, it seems odd that I would need to consume so much salt and fluid for my body to function normally and I wonder how to convey to her that I want to understand any underlying causes that can be addressed so I don't have to consume so much water and salt.

I remember when we were doing an experiment in the 90s, we were flying 300 feet above the surface collecting data and we had so much salt encrusted on us that the engine shut down.»

Why do we eat so much salt?

The remaining water carries so much salt that it is often undrinkable.

«Despite the overwhelming evidence linking dietary salt to disease in humans, the potential evolutionary advantage of storing so much salt in the body has not been clear,» says senior study author Jens Titze, who studies the link between sodium metabolism and disease at Vanderbilt University School of Medicine.

but I had no idea their advertising was SO misleading and that there was so much salt.

Much of the wheat grown today is genetically modified and there is so much salt, sugar, and preservatives added to it that it hardly resembles what bread once was.

I wonder how good it is to eat so much salt as is in ferment foods so I'm hoping there is a good method to do with much less salt.

He sprinkles so much salt on his morning bagel «that it's like a pretzel,» said the manager at Viand, a Greek diner near Mr. Bloomberg's Upper East Side town house.

Not exact matches

So much for the magic salt water!

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

I love the «toon as you drew it, and I know it's easy to be a «critic», so take this with as much salt as you like, but maybe it would have been even more effective if there were three groups pulling, with Jesus» feet together being pulled down and each arm being pulled in opposite directions... you know, so it would like kind of like... oh I don't know, maybe a cross?

Thank you so much for your wonderful recipes I can't believe how simple it was — the dressing was literally just salt, pepper, basil and olive oil, but it was filled with flavour honestly.

I forgot to buy a lemon so pretty much all I did was sprinkle the fish with salt, dredge it in flour mixed with salt and pepper pan fry it in 1 - 2 TBS butter (for two fillets).

For the Choc Cake I will leave out the salt, just use a pinch in cake and frosting since I am not used to salt so much — and I am going to make a Marshmallo — Buttercream frosting between the cakes, then frost over all with choc frosting!

I don't cook with salted butter so the suggestion of how much extra salt to add was great.

So much so that I don't think I can imagine making any other cookie recipe without sea salt on top of theSo much so that I don't think I can imagine making any other cookie recipe without sea salt on top of theso that I don't think I can imagine making any other cookie recipe without sea salt on top of them!

It actually is not that much work, you get fabulous seeds to roast and salt and EVERYTHING tastes so much better than the stuff that comes out a can.

I don't have much knowledge in cooking, I'm just starting out so I don't know if I could just use normal salt?

So simply add 1/2 up to 1 cup of broth and mix it with the onions, vinegar, some oil (not that much) and salt / pepper / herbs.

As I understand it fat also helps to reduce Aw (though to a much lesser extent than sugar or salt) so just reducing fat will increase Aw, though not necessarily dramatically.

The reason that I like it so much is because it's salty and it can be used as a salt replacer.

I love them best with just butter and salt (we totally won't talk about how much butter I use), but Winter squashes are also so darn good used in recipes.

Hi Kelly, thank you so much They didn't last very long in my house I am addicted to salted caramel sauce at the best of times, put it on a health - ish doughnut and it disappears rather quickly!!!

So much better than salting and blotting.

Making nut butters at home is really rewarding, because they taste so much better than store bought ones, are usually cheaper, and you can enjoy the cleanest nut butter ever with just the nut (and optionally coconut sugar and sea salt) as the only ingredient, instead of a bunch of chemicals and random ingredients that aren't necessary.

It's so delicious, but the salt kind of seeps in too much in the leftover pie.

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In fact, it's everything else you can jazz it up with that makes them so much fun: salt, pepper, paprika, hot sauce, bacon, celery, pickled anything, olives, lemon, lime, and even shrimp!

Using regular salted butter and omitting the sea salt would not give you as much saltiness, so that's totally up to you and your personal preferences.

Thanks for the feedback it's really useful, I tend to go easy on the salt for health reasons but I think I'll amend the recipe amount to half to one teaspoon so people can choose how much to use.

Jamie — I'd either add it with the cider so it reduces and concentrates, or limit it to a teaspoon at the end with the salt so it doesn't throw the flavor too much.

It comes out a wee bit chunky but not too much and not watery if I make the salsa fresca ahead of time so the salt can draw water out of the vegetables.

I didn't have fleur de sel, only coarse salt and kosher — coarse seemed just wrong, so I used 1 1/2 t. kosher — it turned out to be too much.

I absolutely use 2T every time I make it (which is very often — I hope you'll find it as addicting when you find the salt level that works for you); but, so much of it runs off, drawing out the water in the cabbage and wilting it before pickling it in the vinegar.

It just makes so much sense to me that the spontaneous natural proliferation of microbes that create lacto fermentation happens simply by adding water and some salt to produce, and those same bacteria that preserve and increase the nutrition of the food make our bodies benefit in a multitude of ways too!

At first I was a little concerned at how much salt and sugar this recipe had but then I realized you only put on as much sauce as you like =) This was so yummy!!

Only somehow too much salt fell into the slow cooker and so we had a salt enhanced Slow Cooker Stuffing that year.

I divided the recipe into two half - batches so that the mixer could handle it, and these are the measurements I used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2 tbsps lukewarm water 1/2 tbsp sugar 1/4 cup oil 1/2 tbsp salt 4 1/4 cups flour, plus about 2 more tbsps per batch (I was afraid to add much more)

Of course, I had to taste it beforehand to ensure I added enough salt & pepper Thank you so much for sharing this recipe!

I moved from Puerto Rico to the Pacific Northwest and I was missing salted cod so much!

The more whey you use, the less salt you need because the whey will speed up the fermentation process so that you do not need as much salt for preservation while you are waiting for the fermentation process to get to the stage where the food won't mold or go bad.