this post was submitted on 10 Nov 2025
520 points (95.9% liked)
Funny
12491 readers
1410 users here now
General rules:
- Be kind.
- All posts must make an attempt to be funny.
- Obey the general sh.itjust.works instance rules.
- No politics or political figures. There are plenty of other politics communities to choose from.
- Don't post anything grotesque or potentially illegal. Examples include pornography, gore, animal cruelty, inappropriate jokes involving kids, etc.
Exceptions may be made at the discretion of the mods.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
The one that constantly pops into my head is where I saw a woman making ceviche. Except she didn't add salt directly to it. Instead, when it was time to start cutting everything, she pulled out a 10lb block of pink Himalayan rock salt from her fridge "that you can get from any specialty salt store" and used that as the cutting board so the dish would absorb some of the salt.
I was just stunned. In what way is that any better than just adding salt? In fact, it's far worse since you have no way of controlling how much salt is going into the dish. And what the hell is a specialty salt store?!
Also, if you're using one of your ingredients as a cutting board, how are you supposed to clean it for its next use?
To be fair, it's a block of salt. Not only would microbes have a hard time surviving on it, but you can just run water over it and the top layer will dissolve away.