Brine Shrimp Before Cooking to Keep Them Firm and Juicy

…perfectly cooked shrimp are another thing entirely. They’re sweet and juicy, with a tender, plump body and a slightly crisp bite. So wouldn’t it be nice if there was a foolproof way to guarantee excellent shrimp every single time?

Oh wait, there is.

Source: Easy Techniques to Improve Any Shrimp Recipe

Be aware that “brine” is a noun and a verb.

Quick Pickle Pretty Much Anything with One Simple Ratio

Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.

Source: How to Pickle Basically Everything

I’ll have to make room by eating the oven roasted peppers I did a while back…

How Good Salt is Made, The Old and Simple Way

Two peanuts were walking down the street, one was assaulted… 😉

There is a good sized list of edible salts that all have unique properties. It is the impurities that give them each a slightly different flavour and/or colour. The boutique salt places could mimic them with the correct additions, just like we can brew alcohol for beer or wine…

That said, dismissing common table salt is a bad idea.  Common table salt is iodized, to prevent iodine deficiency.  Iodisation of salt may be the world’s simplest and most cost-effective measure available to improve health.  The practice originated in Switzerland, and has been adopted throughout the world.