agriculture, food, digestion, opinion // about me: aging, babyboomer burocrat
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1 flat Tbsp. of Salt per pound of vegetable; 2% by weight, or 20 g. per Kilo.
Just do it.
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Yes. On for this week.
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Going to watch for this new label when shopping.
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Baking soda. And why!
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About halfway through the piece they announce the ingredient: salt. But at least they give you the molecular gastronomy.
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