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Did you make it past the novelty phase and actually use them? What was best done on a salt block (hot, frozen, refriged, room temp)?
Got some as a gift. Given the low salt idiocy that has swept the nation the idea of cooking on salt and very possibly eating a lot of salt has me interested, though it seems like a pain in the ass with all the prep time it takes to keep these things from blowing up.
NOTE: Have not used them yet.
Got some as a gift. Given the low salt idiocy that has swept the nation the idea of cooking on salt and very possibly eating a lot of salt has me interested, though it seems like a pain in the ass with all the prep time it takes to keep these things from blowing up.
NOTE: Have not used them yet.