Is there a downside to using salt in cake/cupcake batter?
On Thu, 22 Dec 2005 00:12:07 GMT
"J@mes" > wrote:
> You add the salt so your product doesn't taste like sh_t
This is usenet, you can say 'shit' here. And a lot worse, too.
Of course, there are usually more creative ways to describe the effect
of the low-sodium movement.
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