What are you cooking?

[Bliss Doubt]

I made kimchi onions. I stumbled onto the recipe on YouTube. Surprisingly, it did not call for vinegar. It looked mouth watering, so I ordered the Korean red pepper powder from Amzn. Didn't see it in local stores. Really it's flakes, not powder. I was afraid a 2.5 oz. spice jar wouldn't be enough, so I bought a pound.



Picked up the onions, two bunches:



Trimmed away the rotty, wilted and discolored bits. All cleaned and ready:



There were unblemished long tail bits I kept, to sliver up for salads and tacos in the next couple of days.



The recipe called for a slurry of glutinous sweet rice flour for the liquid base, but no way I was going to buy rice flour for one recipe. The recipe also called for the juice of an asian pear, or alternately plum extract. I already had a small bottle of organic apple juice.

Made the liquid mixture of maple syrup, apple juice, tamari, and some minced garlic. Rolled the onions in the liquid, then poured on the pepper flakes. Rolled again. Be prepared to get your hands messy, and maybe wear gloves if there is the possibility the pepper will burn your eyes.



Ready for storage



The recipe said you can let it steep at room temp for a day, then transfer it to the fridge.

I like the way it tastes now, but look forward to having some after it steeps a few days. Without any vinegar, I hope it really doesn't go bad in a few days. I searched and looked at two more recipes, and that made three that did not call for vinegar. They don't all call for that sweet rice flour slurry either. One recipe used some honey. Others called for fish sauce instead of tamari or soy, and one of the other two called for some ginger.

 

[Burnie]

Well, I was too slow on the picture. Took longer than expected for the brisket to get to temp and everyone was hungry once I started slicing it. So this picture is after the rush for food.

 

[Bliss Doubt]

Well, I was too slow on the picture. Took longer than expected for the brisket to get to temp and everyone was hungry once I started slicing it. So this picture is after the rush for food.

View attachment 221037

The au jus there looks like a wonderful result.

 

[gopher_byrd]

The prime rib I smoked today for Christmas dinner.Technically it's a standing rib roast since the ribs were cut off then tied back on. Prime rib the ribs are left fully intact and if the ribs bones are cut off and not tied on its a rib eye roast.

It spent 4 hours on the smoker to a 120F with a carry over to 130F. I seasoned it with Kosher salt, black pepper, and garlic powder in the Texas style.

All kinds of yummyness here.

 

[gopher_byrd]

I made a couple of bottles of Ghost pepper hot sauce yesterday. I found a few peppers still growing chopped them up with some tomatoes, apple cider vinegar, garlic, and onions and cooked everything until soft. Ran it through the Ninja blender and bottled them up.

 

[Walter Ladd]

For New Year's Eve Dinner 2025

 

[Bliss Doubt]

New Years day breakfast-lunch, gotta have black eyed peas for good luck through the year.

I used canned organic ones, rinsed. Sauteed some chopped onion in a tiny bit of oil, added in the blackeyes, some crushed garlic, curry powder, some of that Korean dynamite powder (hooeee that stuff is dangerous!), a little cumin, some salt. Simmered while the rice was cooking.

Delish!

 

[Jimi]

New Years day breakfast-lunch, gotta have black eyed peas for good luck through the year.

I used canned organic ones, rinsed. Sauteed some chopped onion in a tiny bit of oil, added in the blackeyes, some curry powder, some of that Korean dynamite powder (hooeee that stuff is dangerous!), a little cumin, some salt. Simmered while the rice was cooking.

Delish!

View attachment 221212

What a sensible and delicious lookin meal

 

[Bliss Doubt]

What a sensible and delicious lookin meal

Thank you Jimi. It is delicious. I made enough for leftovers.

But I edited my recipe to include crushed garlic I forgot when I was typing the post.

Are you feeling better today?

 

[Jimi]

Thank you Jimi. It is delicious. I made enough for leftovers.

But I edited my recipe to include crushed garlic I forgot when I was typing the post.

Are you feeling better today?

Leftovers, did you say leftovers? I'll be over in a bit to take care of them for you

MMM even better Garlic goes in everything IMHO

Feelin a bit better, got a good sleep last night for a change and that helped a ton, thank you for askin my friend

 

[Bliss Doubt]

Maybe it's the time of the year, but lately I feel I would rather have a saucy soupy spicy bean stew than anything with meat in it.

These are chickpeas I made today. They look like they contain tomato product, but the red is from the firey Korean chili powder I can't get enough of. Actually the color in my photo isn't accurate. The sauce is more of a burgundy color.



I made these along the same lines as I made my new years good luck black eyed peas, a little onion, lot of garlic, lot of the Korean firecracker powder, some curry powder, cumin and salt. I also used some fresh thyme, and finished it with a small can of green chilis. I'm showing it before I served myself with some chopped avocado on top. As I was eating it, I was thinking if I'd added a can of hominy it would have been very much like pozole (Korean pozole?)

Your bean a day (always can be served with rice or corn, or corn tortillas or corn chips, whatever you like, and toppings of grated cheese, sour cream, whatever else you like):

Monday: Chickpea stew (this post)

Tuesday: Black eyed peas (see my post above)

Wednesday: Refried pinto bean chalupas or tacos or burritos

Thursday: Chickpea mock tuna salad

Friday: Tuscan bread salad. This is really a salad of white cannellini beans, but because it uses up stale bread, the Italians call it bread salad, using chopped bread lightly toasted, the beans, good oil, crushed garlic, finely chopped seeded tomatoes, sliced black olives, fresh herbs, dash of balsamic vinegar to taste.

Saturday: Chicken fried falafel fingers (chickpea again) with cream gravy

Sunday: My mom's bean soup from a magazine, which we loved, mixing a can of refried beans with undiluted Campbells French Onion soup, a little cumin, red pepper flakes. We topped the soup with Fritos. It can only be Campbells French Onion. The other brands, even the organic and the foofoo, taste like water, or like ass.

There are a million other vegan, vegetarian and meat inclusive bean recipe ideas.

If you have a dessert of fresh fruit you'll avoid having to have all the occupants of your home fitted for gas masks.

 

[Bliss Doubt]

Bear burgers for kids.

We're having supper club here later this month. There will be two kids, both who have been here before, the only kids we've ever had at supper club. One of them will have a birthday. I got an idea for bear burgers on YouTube, which I gave a test run today.

I used pre-made patties of Thousand Hills beef, the only kind of beef I buy:

https://thousandhillslifetimegrazed.com/

I bought bear cookie cutters.

I made the eyes, nose and mouth from Myokos organic vegan mozzarella and sliced black olives, the eyeballs from tiny meatball pieces I made from the trimmings after cookie cuttering the bear faces.

You bake the burgers until about done, add the faces and run them back in the oven to get the faces to meld and stay put.

I wish I could say these were fun and easy to make. It was very tedious, and I'm not happy with the way they look. The faces don't look friendly, and it doesn't look like they're smiling. I still have some patties left, and time yet to practice again. Would welcome any ideas for improvements.



Maybe the kids would just like some pretty little regular sliders.

 

[Bliss Doubt]

I made kimchi onions. I stumbled onto the recipe on YouTube. Surprisingly, it did not call for vinegar. It looked mouth watering, so I ordered the Korean red pepper powder from Amzn. Didn't see it in local stores. Really it's flakes, not powder. I was afraid a 2.5 oz. spice jar wouldn't be enough, so I bought a pound.

View attachment 220923

Picked up the onions, two bunches:

View attachment 220924

Trimmed away the rotty, wilted and discolored bits. All cleaned and ready:

View attachment 220925

There were unblemished long tail bits I kept, to sliver up for salads and tacos in the next couple of days.

View attachment 220926

The recipe called for a slurry of glutinous sweet rice flour for the liquid base, but no way I was going to buy rice flour for one recipe. The recipe also called for the juice of an asian pear, or alternately plum extract. I already had a small bottle of organic apple juice.

Made the liquid mixture of maple syrup, apple juice, tamari, and some minced garlic. Rolled the onions in the liquid, then poured on the pepper flakes. Rolled again. Be prepared to get your hands messy, and maybe wear gloves if there is the possibility the pepper will burn your eyes.

View attachment 220927

Ready for storage

View attachment 220928

The recipe said you can let it steep at room temp for a day, then transfer it to the fridge.

I like the way it tastes now, but look forward to having some after it steeps a few days. Without any vinegar, I hope it really doesn't go bad in a few days. I searched and looked at two more recipes, and that made three that did not call for vinegar. They don't all call for that sweet rice flour slurry either. One recipe used some honey. Others called for fish sauce instead of tamari or soy, and one of the other two called for some ginger.

Since these were experimental, I'm just adding an edit to say these stayed fresh, crisp and delicious in the fridge from the day I made them, December 21, until yesterday, January 12, when I ate the last of them. So tasty. Gotta make more.

 

[Bliss Doubt]

I made yummy chili from prepper beef jerky that was expired, but in a sealed bag it goes way beyond the date on the bag. It had no mold, no smells, and I tasted it before proceeding, no issues.

Just emptied it out of the bag, chopped it into smaller pieces, added to a pot of shallow water, brought it to a boil, reduced to simmer.

Added:

Two tablespoons Korean chili powder (LOVE this stuff, but any chili powder you have is fine, and will probably already contain the cumin, and possibly some Mexican oregano)
One tablespoon ground cumin
One teaspoon thyme

No salt, jerky is plenty salty already.

Stirred it up, added more water. Left it to simmer until tender like fresh meat would be, the sauce reduced and thickened.

Lots of crushed garlic went in at the end of cooking, the edge taken off by the heat of the brew. I like garlic added late in cooking, but you can add it earlier.

So easy, so tasty.

Options: you can use beef broth or stock instead of water, but with just water mine turned out full bodied and rich tasting. You can add some grated unsweetened chocolate for more of a mole influence. You can use the chili to make tacos or enchiladas, or just have the bowl of red with or without whatever toppings you like, grated cheese, guacamole, sour cream, but to be honest, because of the Korean chile powder, which is naturally slightly sweet, this does not taste like a Mexican or Tex-Mex or Cali-Mex chili. It's delicious in a different way, for which reason the grated unsweetened chocolate would make a really authentic tasting mole sauce. Chopped cilantro on top (wish I had some on hand). Sliced green onions on top would also be a great addition, but I have to get groceries before I can really be a gourmet chef again.

Because it tastes different than Tex-Mex chili, with the half of this I have left from breakfast-lunch, I'm thinking of reheating it with some broccoli florets, to create a completely different dish, maybe with some sesame seeds sprinkled on top.

 

[Jimi]

 

[Bliss Doubt]

True to my threat, I used the Korean style chili recipe to make a beef broccoli pineapple dish. The only thing Korean about it is the chili powder. Product pic from my Dec. 21 post:



So I endured the tedium of trimming and segmenting two small heads of broccoli, and grating a couple inches of ginger root. Drained a 20 oz. can pineapple chunks, saving the juice to the fridge to mix with sparkling water later.

I had some prepper canned beef to use up, so I slivered up half an onion, sauteed it with the ginger. Added in the beef and a crap ton of the chili powder. Added two big glugs of tamari, and a little water for simmering. Once it was heated through, added a heaping tablespoon crushed garlic. Stirred that throughout, then stirred in the broccoli, to simmer until tender. The drained pineapple chunks went in last.

My breakfast-lunch today:



There is always the flexibility to use ginger powder if you don't have fresh, to use any kind of vegetarian or vegan substitution for beef. Just plain vegetarian onion soup would turn into a full bodied broth if used instead of meat. The vegetarian version should definitely be finished with a good sprinkling of sesame seeds, or some peanuts. This dish can be served over rice, or the leftover dish mixed with rice to make more meals. If you don't like broccoli you can use some other veg.

Other than washing, trimming and segmenting the broccoli, it's really easy to make. My grocery store was out of the broccolini (baby broccoli) that I prefer, and out of frozen organic broccoli florettes, so depending on your store, that part of the preparation could be much easier.

Some chopped basil or cilantro on top would be nice, didn't have them on hand.

Extra note: If you use the regular broccoli, with all the stems to be cut off and wasted, don't waste them. They taste perfectly fine, just like broccoli florettes. I shaved off blemishes, cut the "trunks" into sticks, and kept the longer florette stems, all in the freezer to use in soups or other stews.

 

[gopher_byrd]

oops

 

[CrazyChef v2.0]

oops

Did you break the yolk?

 

[Bliss Doubt]

My supper club guests left a little while ago. The adults were having fun, but the two kids went to sleep in my bedroom. Children are a very rare inclusion in supper club. These two were with their grandma to overnight, and one of them has a birthday tomorrow. So we celebrated it a little bit tonight.

This is my third take on bear burgers. The first is on this page of this thread, January 8 above, but I didn't like the way the bears' facial expressions turned out. These are four of the eight I made tonight, using the largest of the set of four cookie cutters in graduated sizes:



A little bit under-done. I wanted them cooked, and pics taken, before everybody arrived, then to finish frying them in a skillet and have them hot, fresh and fully cooked when it was time to eat.



In an experiment earlier in the week I used the second to largest cutter, but the patties turned out too small for the buns.



This time I used ground organically raised turkey. You won't believe what we used for burger buns. So what am I doing with honey buns in the house? I don't even really like them. A friend of mine lost his job during the Cootie19 lockdown. His family helped him buy a Little Debbies distributorship. He delivers the products to stores all day, but as the owner of the business he makes more money by doing the driving himself. A while back he gave me a couple boxes of the honey buns, which I put away and forgot.

So people always eat sweet potatoes with sweet toppings when they have turkey, so why not a super sweet bun with a turkey burger? I can't describe how delicious these honey bear burgers were. I also put out some big, washed lettuce leaves for the adults who might prefer a lettuce wrap instead. I crisped up some frozen onion rings in the oven. Supper club is a potluck, usually with a theme. One lady brought a potato salad. The other brought a lemon artichoke tuna salad. They knew what I was planning to make, so I think they were hedging their bets against hating it.

Here is one of the honey bear burgers.



And a close-up showing the little bear ears peeking out:



The kids loved them, and get this: the adults chose honey buns over the lettuce wrap too, and they loved them too. We put a candle on the birthday boy's burger. to sing happy birthday.

That's my last experiment with bear burgers. They were that good, that I don't need any more of that kind of temptation around.

 

[Bliss Doubt]

Almost forgot to post my breakfast-lunch today, a new recipe: Caulimac & cheese (the cauliflower replaces the macaroni)

Heat oven to 375

First thing, add 1 tablespoon butter to the pan and run it in the oven to melt. This is to grease your pan.

One bag frozen cauliflower, thawed = 100 calories
3 T butter = 300 cal. (incl. the one T for greasing the pan)
2 T heavy cream = 200 cal.
One 5-oz jar Kraft Old English cheese spread (the ingredients are actually very clean, just cheddar cheese, water, lactic acid) = 405 calories the whole jar
1/4 cup grated sharp cheddar = 180 cal. (that's based on two of the Tillamook sharp cheddar snack pieces)
1 tablespoon Korean chili powder = negligible calories
Salt

Total calories in the whole batch: 1,185

Melt your 1 tablespoon butter in the baking pan, pull it out of the oven, then add the whole jar Old English, two tablespoons butter (no need to melt it first), the cream, the chili powder. Stir it up a little bit, but don't worry about combining it all into a smooth mixture. Just work in the cream, and don't leave the chili powder lying on top. Run it back in the oven to get melty and liquified.

Meanwhile rinse your thawed cauliflower. Some of the florets will need to be cut down to smaller ones. Shake off the water through the colander, and salt the cauli.

When your sauce mixture is liquidy and hot, pull it out of the oven, add the grated cheddar, stir it up. Scape that mixture to one end of the pan and add the cauliflower to the other end. The cauliflower is watery, so it will need at least 25 minutes in the oven. When time is up, now you can finally stir the sauce and the cauliflower all together. Run it under the broiler to brown a bit on top if you want, or you can do whatever you ordinarily do with mac & cheese. Add some buttered bread crumbs and return the dish to the oven to toast the crumb topping. A tablespoon of bleu cheese would give the cheese sauce more sharpness.

Serves 4-6 as a side. IMO it serves two as a main dish. I ate half the batch for breakfast-lunch, will have the other half for dinner later on. It's very good.



@Jimi I see this as being perfectly adaptable to Myokos vegan products.

 

[Sir Kadly]

I wouldn't be surprised if some of this is already here in the cooking thread but in case anyone wants to know what can be used as a replacement for eggs when baking, here are several options.

 

[Bliss Doubt]

I had a jar of sauerkraut in my prepper supplies, needing to get used up before the expiry date. I'll never get sauerkraut again now that it's so easy to find the jars and little cans of kimchi. In a grid down situation, I can't imagine anything more grim than eating regular sauerkraut.

But this was good. I got the recipe from an article on Jimi's Daily Health thread. I used all organic ingredients

One jar sauerkraut drained
One heaping tablespoon grated ginger
One large apple chopped
One cup raisins
One cup walnut pieces

Mix it all up. Let it sit covered in the fridge for an hour or two, for the kraut juice to plump up the raisins some.



I ate on it all day yesterday, still have some left.

 

[Jimi]

I made this today


Not the best picture but my version of fried rice
I NEVER DO FRY THE RICE JUST SAUTE IT.
I started w/ left over rice, put it in a skillet with olive oil, I spice it with this spice I get at Costco



This spice goes well on most things and has just the right amount of cayenne and other tasty herbs, I use a ton of it on my rice. I then add some pre made Tamaried Garlic chunks and Tamaried mushrooms. Then in went a package of Organic frozen mixed veggies, also I added some organic cauliflower. cooked till veggies were done and then added some chunked up organic pineapple and some of it's juice. Cooked 10 minutes and served.

I took a pic of the back of the spice Jar hopin that it would be legible so you could see and the good organic herbs in this mix, I strongly recommend it. I'll put it on anyway




Wow good decision, you can see them

This fried ricey thing was just fantastic tasting, well worth tryin

 

[Jimi]

I wouldn't be surprised if some of this is already here in the cooking thread but in case anyone wants to know what can be used as a replacement for eggs when baking, here are several options.

View attachment 222093

I like the aquafaba I'll have to try the others. even if they were a dime a dozen I couldn't eat them

 

[Jimi]

I had a jar of sauerkraut in my prepper supplies, needing to get used up before the expiry date. I'll never get sauerkraut again now that it's so easy to find the jars and little cans of kimchi. In a grid down situation, I can't imagine anything more grim than eating regular sauerkraut.

But this was good. I got the recipe from an article on Jimi's Daily Health thread. I used all organic ingredients

One jar sauerkraut drained
One heaping tablespoon grated ginger
One large apple chopped
One cup raisins
One cup walnut pieces

Mix it all up. Let it sit covered in the fridge for an hour or two, for the kraut juice to plump up the raisins some.

View attachment 222347

I ate on it all day yesterday, still have some left.

Hmmm that sounds good
I eat sauerkraut right outta the jar so I should love this

 

[Bliss Doubt]

I made this today


Not the best picture but my version of fried rice
I NEVER DO FRY THE RICE JUST SAUTE IT.
I started w/ left over rice, put it in a skillet with olive oil, I spice it with this spice I get at Costco

Jimi that looks delicious.

You're very creative in the kitchen.

 

[Jimi]

Jimi that looks delicious.

You're very creative in the kitchen.

I wish, I need more good (safe) things in my diet.

 

[Sir Kadly]

No idea if these are any good but if anyone wants a high protein replacement for chocolate chip cookies with far less sugar, maybe?



Edible Cottage Cheese Cookie Dough is a high-protein, guilt-free treat that has gained popularity for its simple ingredients and quick preparation. This recipe combines the creamy texture of blended cottage cheese with the nutty flavor of almond flour, creating a dough-like consistency that's perfect for satisfying sweet cravings.
Ingredients:
1 cup cottage cheese
1 teaspoon vanilla extract
2 tablespoons honey or pure maple syrup
1 cup almond flour
1 scoop protein powder (optional)
¼ cup mini chocolate chips
Instructions:
Blend Wet Ingredients: In a food processor or blender, combine the cottage cheese, honey, and vanilla extract. Blend until the mixture is smooth, ensuring all curds are fully incorporated.

 

[CrazyChef v2.0]

That time I made a special salad...

 

[gopher_byrd]

Sunday's dinner as well as Monday's and tomorrows. USDA Prime tritip!





Smoked at 250 then reverse seared. Sunday was just the tritip with salad. Monday was with pasta, Tomorrow is fajitas.

 

[Jimi]

 

[gopher_byrd]

Tri Tip tonight...

 

[Bliss Doubt]

Prices are dropping. This week I paid about a dollar less per pint than previously for organic berries.

My pretty breakfast-lunch today: Lemon skyr, organic raspberries, blackberries, blueberries and almonds:

 

[Bliss Doubt]

At 2am here I was up, couldn't sleep, hungry. I didn't eat much at dinner with friends at a mediocre restaurant.

So I made a ridiculous, delicious snack, a lettuce dog. I had a little bit left from a small romaine head, two Hawaiian rolls left in a package. I trimmed the romaine, dressed it with mayo, mustard and black pepper all around, split the two rolls as one piece, and here's my lettuce dog:



Very satisfying.

 

[Bliss Doubt]

I think prices are coming down, but never paid attention much. I've always tried to be frugal and buy things on sale. I did notice Organic Valley large brown eggs are down to 6.49/dozen, but didn't buy them.
My haul today:

Organic avocados, bag of 4 - 2.99
Two bunches organic bananas - 1.49 per bunch
5 lb. bag organic russet potatoes - 4.49
Organic blueberries, pint - 3.49
Organic raspberries, pint - 4.39
Organic blackberries, pint - 3.99
Organic strawberries, pound - 3.99
Organic mini cucumbers, 12 oz - 3.39
Organic grape tomatoes, two pints - 2.99 each
Large organic purple onions - 1.49 each
Earthbound Farms organic veggie snack tray w/ ranch - 5.99
Organic coleslaw mix, 12 oz. - 3.49 (just the shredded veg, no dressing)

A few other things, yogurt, sour cream, organic ground coffee, organic bread rolls. I got some Califia chocolate chip flavored almond milk coffee creamer. I had some in my post shopping coffee for cheat day. I can tell you it isn't great. Won't buy it again.

Anyway, I got those big purple onions to make kimchi onions. The organic long green onions just haven't been in the stores lately. I'm sure they'll come back, but I'm not going to several stores just to find one item.

So I slivered up one of the big purple onions, and ended up going back to add half of the other one because I made too much sauce, with the usual things. Amounts are intuitive, since produce varies in size:
crushed garlic
Korean red pepper powder
tamari
apple juice (the original recipe I worked from called for the juice of an Asian pear. Chase one down if you want)
maple syrup (also not in the original recipe, which called for some kind of rice sweetener, but who needs it...)

Toss well, put in a storage container. They'll sit covered at room temp all day, then be put in the fridge tonite.



What a day! Now I have to catch up on the work that piled up while I was getting groceries, and figure out what to make for a couple of friends coming for dinner this evening. I think definitely something with the russet potatoes, and maybe a cucumber-tomato-onion salad. The kimchi onions really won't be ready to serve yet. For the main dish, a soup? I dunno. Gotta dig around, see what's in the freezer and what's in the prepper supplies. Definitely a dessert using that beautiful variety of fresh berries. Maybe just berries, toasted pecan halves and squares of dark chocolate.

Good weekend all.

 

[Jimi]

Ok no food but what I consider a fantastic product
When Jean was at Costco the other day she picked this up



This stuff tastes great, it's a mix of herbs, spices, and veggies. I have all my life been a salt lover and salt isn't very good for you. For years now I have been on a diet that allows me no added salt and this stuff is a true blessin. It actually does replace the salt by adding such a good taste that you don't need it.

It reminds me of Braggs sprinkles. All organic and glad it came up good enough for everyone to see the ingredients. And at about 7.00 a bottle it's a bargain,

 

[Bliss Doubt]

Ok no food but what I consider a fantastic product
When Jean was at Costco the other day she picked this up



This stuff tastes great, it's a mix of herbs, spices, and veggies. I have all my life been a salt lover and salt isn't very good for you. For years now I have been on a diet that allows me no added salt and this stuff is a true blessin. It actually does replace the salt by adding such a good taste that you don't need it.

It reminds me of Braggs sprinkles. All organic and glad it came up good enough for everyone to see the ingredients. And at about 7.00 a bottle it's a bargain,

Jimi, just so you know, that salt bogey is being discredited as just another way to keep us down, and as we get older we may need more salt. This video is recent. Give it a thorough listen. I'm always saying you should make your own decisions. Just give it a listen:

Dr. Lee Merritt: Why You Need More Salt - They Lie About Everything!

Dr. Lee Merritt: Why You Need More Salt - They Lie About Everything!

rumble.com

Salt is also antiseptic in our bodies, obviously, against pathogens.

 

[Jimi]

Jimi, just so you know, that salt bogey is being discredited as just another way to keep us down, and as we get older we may need more salt. This video is recent. Give it a thorough listen. I'm always saying you should make your own decisions. Just give it a listen:

Dr. Lee Merritt: Why You Need More Salt - They Lie About Everything!

Dr. Lee Merritt: Why You Need More Salt - They Lie About Everything!

rumble.com

Salt is also antiseptic in our bodies, obviously, against pathogens.

Yes but I used a ton of salt so this is a good thing for me, I still use some salt with it.