View allAll Photos Tagged nosalt
Today's prompt was Lime, so being cantankerous, I made it Limes. After a couple of aborted attempts at using salt to give me the texture I was looking for in the lime's skin, I eventually searched on YouTube and found the answer. I learned that the best way is not to remove the paint using salt, but to add the texture with a fine brush and a stippling action. Lo and behold, the additive method works. I'm done now with limes. I'll keep them and the salt for Margaritas!
Palomino Blackwing soft pencil
Cass Art watercolours
Seawhite Sketch book
#EDiF
#28DL
Such a lick'n good time ! All ended tooo damn soon ! Miss ya ohh crazy pink one ! Miss'n sissy too !
Wasted away again in MargaritaVille:Jimmy Buffet
My co-worker's birthday is today, and being the generous soul that she is, she brought jello and pudding shots in for all of us. Nice! At lunchtime, we'll be celebrating her special day at our favorite Mexican restaurant - I love their fish tacos. And their margaritas, mmmm.
Oh, and happy bokeh Wednesday, too. :)
que saltes al vacio y que no vuelvas nunca, y que toda tu vida te mate la culpa de haberme robado una parte del alma.. que es lo que a vos te hace falta
ALEJATE DE ACA!!!!
[foto en bsas, suipacha y marcelo t. de alvear, terraza ,10 pisos ]
Crrr-runchy no salt potato chips that satisfies even salt fiends!
(Overheard: "tastes like In 'n' Out french fries!")
Got a spare day and a whack of tomatoes kicking around? Fire up the oven (or countertop convection oven like me!) and bake a simple puree of tomatoes, garlic and onions to a rich, umami filled paste.
Got a spare day and a whack of tomatoes kicking around? Fire up the oven (or countertop convection oven like me!) and bake a simple puree of tomatoes, garlic and onions to a rich, umami filled paste.
You can download or view Macroscopic Solutions’ images in more detail by selecting any image and clicking the downward facing arrow in the lower-right corner of the image display screen.
Three individuals of Macroscopic Solutions, LLC captured the images in this database collaboratively.
Contact information:
Mark Smith M.S. Geoscientist
mark@macroscopicsolutions.com
Daniel Saftner B.S. Geoscientist and Returned Peace Corps Volunteer
daniel@macroscopicsolutions.com
Annette Evans Ph.D. Student at the University of Connecticut
annette@macroscopicsolutions.com
The Finished Stew. No salt in this, I let the eater add their own. We use pink Himalayan Sea Salt as a finishing salt. I'll serve this over Quinoa.
You can download or view Macroscopic Solutions’ images in more detail by selecting any image and clicking the downward facing arrow in the lower-right corner of the image display screen.
Three individuals of Macroscopic Solutions, LLC captured the images in this database collaboratively.
Contact information:
Mark Smith M.S. Geoscientist
mark@macroscopicsolutions.com
Daniel Saftner B.S. Geoscientist and Returned Peace Corps Volunteer
daniel@macroscopicsolutions.com
Annette Evans Ph.D. Student at the University of Connecticut
annette@macroscopicsolutions.com
You can download or view Macroscopic Solutions’ images in more detail by selecting any image and clicking the downward facing arrow in the lower-right corner of the image display screen.
Three individuals of Macroscopic Solutions, LLC captured the images in this database collaboratively.
Contact information:
Mark Smith M.S. Geoscientist
mark@macroscopicsolutions.com
Daniel Saftner B.S. Geoscientist and Returned Peace Corps Volunteer
daniel@macroscopicsolutions.com
Annette Evans Ph.D. Student at the University of Connecticut
annette@macroscopicsolutions.com
You can download or view Macroscopic Solutions’ images in more detail by selecting any image and clicking the downward facing arrow in the lower-right corner of the image display screen.
Three individuals of Macroscopic Solutions, LLC captured the images in this database collaboratively.
Contact information:
Mark Smith M.S. Geoscientist
mark@macroscopicsolutions.com
Daniel Saftner B.S. Geoscientist and Returned Peace Corps Volunteer
daniel@macroscopicsolutions.com
Annette Evans Ph.D. Student at the University of Connecticut
annette@macroscopicsolutions.com
From Jessica Goldman Foung, Sodium Girl's Limitless Low-Sodium Cookbook, page 109.
This single recipe's worth getting the entire book for. But there's so much more: Pad Thai, plum sauce, pickles, "terikayi" chicken, Greek salad with pickled beet "olives": all sodium-free! There's even a tomato-less ketchup recipe (made with red bell peppers) for people who are also on a low-potassium diet.
Ingredients:
1 cup water
1 tablesp unseasoned rice vinegar
1 teasp molasses
half teasp dark brown sugar
half teasp garlic powder
Sorry for the out-of-focus - I was so excited! (Good thing I had a packet of cream cheese in the refrigerator..)
Another outstanding recipe from Mark Bittman: How to Cook Everything Vegetarian, page 608. For this variation, Bittman suggested replacing the espresso in the Espresso Black Bean Chilii recipe (also tried; see earlier in the Kitchen Diary set) with Mexican chocolate. I instead went half-and-half, with both the coffee and chocolate.
Another website included alcohol such as vodka and tequila in its chili recipes. I thought some tequila might nicely complement the "Oaxacan mole" aspect of Bittman's chocolate-chili variant, and it did.
The whole house was wonderfully aromatic for a long time afterwards.
This flavorful, organic peanut butter is made by a small co-operative in Missouri. Enjoy it on toast, fruit or added to soy sauce, sesame oil and warm stir fried vegetables for a simple and healthy meal.
Actually, according to the nutritional info on the back of the package, there's no sodium in one of these slices of bread (or perhaps in such negligible quantities as to not warrant declaration?).
Seen at Whole Foods, Avenue Road; and at the Loblaws, Maple Leaf Gardens. Both in the frozen breads sections of the stores. (But be careful: there are a number of similarly packaged Ezekiel breads which have conventional amounts of sodium).
First attempt at soft-boiled eggs.
With rosemary ham, cheddar, multigrain onion toast with olive oil, and a balsamic reduction. No salt, no butter.
Very good. See also variation later in this set, Espresso & Chocolate Black Bean Chili.
From Mark Bittman, How to Cook Everything Vegetarian, page 608.
yes, i shot this while driving cause I was going so slow..autofocus..pointed camera and hoped for the best. You would think Nova Scotia had used up all its salt or all the plows and salt truck drivers were on vacation...took me almost twice as long to go my 50 KM to work.
From Eden Foods: www.edenfoods.com/recipes/view.php?recipes_id=1038
Do not boil this milk: it will coagulate into a mucilaginous goo.
Otra versión de Remco preparando la cámara para la foto grupal saltando o nosaltando en el momento justo.
One wonders how Wylers can make a delicious Boullion that is sodium-free! But it is great for a hot drink -- and essential for cooking so many dishes!
The Baking Powder and Baking Soda are essential for biscuits, pancakes, muffins, cookies, etc. We find these on-line.
We first found Paul Prudhomme's "Magic" in an IGA store in a distant small town. It is versatile, truly all-purpose. It is Great in stir-fry, on fish, over chicken, etc. (have not tried over steak or pork).
In an interesting experiment, while I waited for my wife to get home from the mall in the snow storm, I decided to shovel the driveway and see how frequently my road was plowed or salted.
Those not in Pittsburgh can see that it's snowing... a lot. We're predicted to get from 2 to 5 to 8 to 11 inches (each report is different) of snow. (those in Europe who use that old Metric system will have to do the math).
Well, in the hour and 30 minutes I was outside, not one plow came. Lots of cars slid down the street but no one from the township showing the flag.
Maybe I should have called them and told them someone was illegally parked?
Surprisingly, many packages of tamarind pulp have salt added.
Found this salt-free concentrate at Lively Life, in the basement of St. Lawrence Market.
I gave up salt years ago, meaning I no longer salt the rims of my cocktail glass. Today I rimmed the glass with Mrs. Dash's extra spicy salt substitute seasoning blend. It was okay, nothing to write home about. Yes, I gave up salt, but I have not given up booze. I like to lie to myself about how healthy I am.
With a little bit of looking one can find plenty of products in the canned goods aisle that make for "normal" cooking and eating. Sometimes the foods are all made up, like the chili shown.
Try to avoid "Reduced Salt" items as they are still way too salty!
We recently met a couple who were besides themselves. Their doctor had put them on a no-salt diet -- and they felt such was an impossible thing to do. We suggested getting rid of the salt shakers and offered to post some of the many store-ready goodies that are there waiting for them to discover!
Just checking following jouste's warning here .
Mind you, you usually have to pay extra not have salt put in.
The deal is to brown the potatoes with onions, turn down the heat, add the carrots & let cook, then empty the pan into a bowl (covered to hold heat). In the same pan, cook the choi (choy) until limp (no more!) and return the potato-carrot-onion. Season with tumeric, Wylers Chicken Bullion (salt-free) and Chef Paul Prudhomme Salt-free Seasoning. This takes about 20 minutes and is best served immediately.
12 June 2013