my gateway experience was salting watermelon; then cantaloupe, then apples, and from there the floodgates opened. a light sprinkle of salt amplifies literally every fruit’s natural sweetness x10 and adds depth to the flavor profile. sweet n salty is a tale as old as time but throwing some maldon on a fruit platter is unheard of?…I object. this is a low effort high impact culinary practice that must be normalized. plus it’s basically nature’s gatorade
people salt watermelon all ghe time but salting ANY fruit makes it sm better, although my boyfriend does say me eating my peaches with salt was my biggest redflag lol 😭
cabbage is the single most underrated vegetable in the western hemisphere; highly nutritious, dirt cheap, impressively shelf-stable, and best of all VERSATILE. slaw soup sauerkraut grilled wrapped roasted... the variety of preparation methods is boundless. as i continue Fighting The Good Fight of Rebranding Cabbage in Modern-Day America, i urge my fellow citizens to join me
author's note: admittedly, a gripe I do have with cabbage is the phonetics of its name (ugly) - but that's a minor trade-off considering all it offers
