I have not made these in some time. I used to make them as a kid but we
never had pretzel salt so I used to save the dregs from the boxes of Mr.
Salty Pretzels and when I accumulated enough, I would make a batch.

Since then, I have made gluten free ones but that was some time ago.

I have always used baking soda but I have read that lye is better.

If you make them... Do you use lye or soda? And what toppings do you prefer?
I have a bag of salt now. Am going to do half the bag with salt and half
with cinnamon sugar.

Thanks!

On Thursday, March 28, 2019 at 10:18:51 PM UTC-5, Julie Bove wrote:
> I have not made these in some time. I used to make them as a kid but we
> never had pretzel salt so I used to save the dregs from the boxes of Mr.
> Salty Pretzels and when I accumulated enough, I would make a batch.
>
> Since then, I have made gluten free ones but that was some time ago.
>
> I have always used baking soda but I have read that lye is better.
>
> If you make them... Do you use lye or soda? And what toppings do you prefer?
> I have a bag of salt now. Am going to do half the bag with salt and half
> with cinnamon sugar.
>
> Thanks!

Sprinkle them on YOUR UZI!

John Kiuthew, Climate Anarchist, and So Much More! :-)

"John Kuthe" > wrote in message
...
> On Thursday, March 28, 2019 at 10:18:51 PM UTC-5, Julie Bove wrote:
>> I have not made these in some time. I used to make them as a kid but we
>> never had pretzel salt so I used to save the dregs from the boxes of Mr.
>> Salty Pretzels and when I accumulated enough, I would make a batch.
>>
>> Since then, I have made gluten free ones but that was some time ago.
>>
>> I have always used baking soda but I have read that lye is better.
>>
>> If you make them... Do you use lye or soda? And what toppings do you
>> prefer?
>> I have a bag of salt now. Am going to do half the bag with salt and half
>> with cinnamon sugar.
>>
>> Thanks!
>
> Sprinkle them on YOUR UZI!
>
> John Kiuthew, Climate Anarchist, and So Much More! :-)

That should have read "batch" and not bag.

On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:

> If you make them... Do you use lye or soda? And what toppings do you prefer?
> I have a bag of salt now. Am going to do half the bag with salt and half
> with cinnamon sugar.

I'm confused. Do you have a bag of salt or a bag of pretzels? or
maybe you meant to say "batch" twice?

Anyway, I just use Morton kosher salt and leave the "variety of
toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo,
garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
butter). Yes, I know you can't eat any of those, and I don't care
if you can.

One thing I do ask out of curiosity, is how big is that bag of
pretzel salt?

-sw

On Fri, 29 Mar 2019 00:59:05 -0700, Julie Bove wrote:

> "John Kuthe" > wrote in message
> ...
>> On Thursday, March 28, 2019 at 10:18:51 PM UTC-5, Julie Bove wrote:
>>> I have not made these in some time. I used to make them as a kid but we
>>> never had pretzel salt so I used to save the dregs from the boxes of Mr.
>>> Salty Pretzels and when I accumulated enough, I would make a batch.
>>>
>>> Since then, I have made gluten free ones but that was some time ago.
>>>
>>> I have always used baking soda but I have read that lye is better.
>>>
>>> If you make them... Do you use lye or soda? And what toppings do you
>>> prefer?
>>> I have a bag of salt now. Am going to do half the bag with salt and half
>>> with cinnamon sugar.
>>>
>>> Thanks!
>>
>> Sprinkle them on YOUR UZI!
>>
>> John Kiuthew, Climate Anarchist, and So Much More! :-)
>
> That should have read "batch" and not bag.

Thank you. Answered before I even asked. And for not asking John
if Uzi was is what he named his penis (just for show, doesn't shoot
anything).

-sw

"Sqwertz" > wrote in message
...
> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:
>
>> If you make them... Do you use lye or soda? And what toppings do you
>> prefer?
>> I have a bag of salt now. Am going to do half the bag with salt and half
>> with cinnamon sugar.
>
> I'm confused. Do you have a bag of salt or a bag of pretzels? or
> maybe you meant to say "batch" twice?
>
I have a bag of salt. Am going to make a batch of pretzels. Half of the bag
with salt and the other half with cinnamon sugar.

> Anyway, I just use Morton kosher salt and leave the "variety of
> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo,
> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
> butter). Yes, I know you can't eat any of those, and I don't care
> if you can.
>
> One thing I do ask out of curiosity, is how big is that bag of
> pretzel salt?

2 pounds by Medley Hills. But my question was... Do you use baking soda or
lye?

On Friday, March 29, 2019 at 11:16:15 AM UTC-5, Sqwertz wrote:
> On Fri, 29 Mar 2019 00:59:05 -0700, Julie Bove wrote:
>
> > "John Kuthe" > wrote in message
> > ...
> >> On Thursday, March 28, 2019 at 10:18:51 PM UTC-5, Julie Bove wrote:
> >>> I have not made these in some time. I used to make them as a kid but we
> >>> never had pretzel salt so I used to save the dregs from the boxes of Mr.
> >>> Salty Pretzels and when I accumulated enough, I would make a batch.
> >>>
> >>> Since then, I have made gluten free ones but that was some time ago.
> >>>
> >>> I have always used baking soda but I have read that lye is better.
> >>>
> >>> If you make them... Do you use lye or soda? And what toppings do you
> >>> prefer?
> >>> I have a bag of salt now. Am going to do half the bag with salt and half
> >>> with cinnamon sugar.
> >>>
> >>> Thanks!
> >>
> >> Sprinkle them on YOUR UZI!
> >>
> >> John Kiuthew, Climate Anarchist, and So Much More! :-)
> >
> > That should have read "batch" and not bag.
>
> Thank you. Answered before I even asked. And for not asking John
> if Uzi was is what he named his penis (just for show, doesn't shoot
> anything).
>
> -sw

Um, no. I am not in the habit of naming my body parts.

John Kuthe, etc...

On 3/29/19 8:35 PM, John Kuthe wrote:
> On Friday, March 29, 2019 at 11:16:15 AM UTC-5, Sqwertz wrote:
>> On Fri, 29 Mar 2019 00:59:05 -0700, Julie Bove wrote:
>>
>>> "John Kuthe" > wrote in message
>>> ...
>>>> On Thursday, March 28, 2019 at 10:18:51 PM UTC-5, Julie Bove wrote:
>>>>> I have not made these in some time. I used to make them as a kid but we
>>>>> never had pretzel salt so I used to save the dregs from the boxes of Mr.
>>>>> Salty Pretzels and when I accumulated enough, I would make a batch.
>>>>>
>>>>> Since then, I have made gluten free ones but that was some time ago.
>>>>>
>>>>> I have always used baking soda but I have read that lye is better.
>>>>>
>>>>> If you make them... Do you use lye or soda? And what toppings do you
>>>>> prefer?
>>>>> I have a bag of salt now. Am going to do half the bag with salt and half
>>>>> with cinnamon sugar.
>>>>>
>>>>> Thanks!
>>>>
>>>> Sprinkle them on YOUR UZI!
>>>>
>>>> John Kiuthew, Climate Anarchist, and So Much More! :-)
>>>
>>> That should have read "batch" and not bag.
>>
>> Thank you. Answered before I even asked. And for not asking John
>> if Uzi was is what he named his penis (just for show, doesn't shoot
>> anything).
>>
>> -sw
>
> Um, no. I am not in the habit of naming my body parts.
>
> John Kuthe, etc...
>
"not in the habit" is not the same as "never"

On 3/29/2019 6:43 PM, Julie Bove wrote:
>
> "Sqwertz" > wrote in message
> ...
>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:
>>
>>> If you make them... Do you use lye or soda? And what toppings do you
>>> prefer?
>>> I have a bag of salt now. Am going to do half the bag with salt and half
>>> with cinnamon sugar.
>>
>> I'm confused.Â* Do you have a bag of salt or a bag of pretzels? or
>> maybe you meant to say "batch" twice?
>>
> I have a bag of salt. Am going to make a batch of pretzels. Half of the
> bag with salt and the other half with cinnamon sugar.
>
>> Anyway, I just use Morton kosher salt and leave the "variety of
>> toppings" to dips.Â* Beer cheese, [honey] mustard, sriracha mayo,
>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
>> butter).Â* Yes, I know you can't eat any of those, and I don't care
>> if you can.
>>
>> One thing I do ask out of curiosity, is how big is that bag of
>> pretzel salt?
>
> 2 pounds by Medley Hills. But my question was... Do you use baking soda
> or lye?
>

I use baked baking soda:

https://www.nytimes.com/2010/09/15/d...15curious.html

"dejamos" > wrote in message
...
> On 3/29/2019 6:43 PM, Julie Bove wrote:
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:
>>>
>>>> If you make them... Do you use lye or soda? And what toppings do you
>>>> prefer?
>>>> I have a bag of salt now. Am going to do half the bag with salt and
>>>> half
>>>> with cinnamon sugar.
>>>
>>> I'm confused. Do you have a bag of salt or a bag of pretzels? or
>>> maybe you meant to say "batch" twice?
>>>
>> I have a bag of salt. Am going to make a batch of pretzels. Half of the
>> bag with salt and the other half with cinnamon sugar.
>>
>>> Anyway, I just use Morton kosher salt and leave the "variety of
>>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo,
>>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
>>> butter). Yes, I know you can't eat any of those, and I don't care
>>> if you can.
>>>
>>> One thing I do ask out of curiosity, is how big is that bag of
>>> pretzel salt?
>>
>> 2 pounds by Medley Hills. But my question was... Do you use baking soda
>> or lye?
>>
>
> I use baked baking soda:
>
> https://www.nytimes.com/2010/09/15/d...15curious.html

Ooh! Thanks!

"dejamos" > wrote in message
...
> On 3/29/2019 6:43 PM, Julie Bove wrote:
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:
>>>
>>>> If you make them... Do you use lye or soda? And what toppings do you
>>>> prefer?
>>>> I have a bag of salt now. Am going to do half the bag with salt and
>>>> half
>>>> with cinnamon sugar.
>>>
>>> I'm confused. Do you have a bag of salt or a bag of pretzels? or
>>> maybe you meant to say "batch" twice?
>>>
>> I have a bag of salt. Am going to make a batch of pretzels. Half of the
>> bag with salt and the other half with cinnamon sugar.
>>
>>> Anyway, I just use Morton kosher salt and leave the "variety of
>>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo,
>>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
>>> butter). Yes, I know you can't eat any of those, and I don't care
>>> if you can.
>>>
>>> One thing I do ask out of curiosity, is how big is that bag of
>>> pretzel salt?
>>
>> 2 pounds by Medley Hills. But my question was... Do you use baking soda
>> or lye?
>>
>
> I use baked baking soda:
>
> https://www.nytimes.com/2010/09/15/d...15curious.html

I did this! Next time when I make them, I will put them on non-stick foil.
The first batch stuck badly and the sheet was well oiled. Will also try to
roll them out a bit thinner. Angela loved the salted one despite it having
no bottom.

On Thursday, March 28, 2019 at 5:18:51 PM UTC-10, Julie Bove wrote:
> I have not made these in some time. I used to make them as a kid but we
> never had pretzel salt so I used to save the dregs from the boxes of Mr.
> Salty Pretzels and when I accumulated enough, I would make a batch.
>
> Since then, I have made gluten free ones but that was some time ago.
>
> I have always used baking soda but I have read that lye is better.
>
> If you make them... Do you use lye or soda? And what toppings do you prefer?
> I have a bag of salt now. Am going to do half the bag with salt and half
> with cinnamon sugar.
>
> Thanks!

If I was making pretzels, I'd use lye because that stuff is dangerous and I do enjoy working with stuff like that. Lye is 10,000 times stronger than baking soda.

I bought some coarse salt today. It's great stuff. I'll add some coarse Hawaiian salt when making garlic shrimp. You'll get shrimp with a crunchy, intensely salty taste. It's supercharged garlic shrimp. I've only done this with Hawaiian style garlic shrimp - it might not work with regular garlic shrimp.

https://www.amazon.com/photos/shared...Soza3T_29CtsgZ

On 3/30/2019 8:20 PM, Julie Bove wrote:
>
> "dejamos" > wrote in message
> ...
>> On 3/29/2019 6:43 PM, Julie Bove wrote:
>>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:
>>>>
>>>>> If you make them... Do you use lye or soda? And what toppings do
>>>>> you prefer?
>>>>> I have a bag of salt now. Am going to do half the bag with salt and
>>>>> half
>>>>> with cinnamon sugar.
>>>>
>>>> I'm confused. Do you have a bag of salt or a bag of pretzels? or
>>>> maybe you meant to say "batch" twice?
>>>>
>>> I have a bag of salt. Am going to make a batch of pretzels. Half of
>>> the bag with salt and the other half with cinnamon sugar.
>>>
>>>> Anyway, I just use Morton kosher salt and leave the "variety of
>>>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo,
>>>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
>>>> butter). Yes, I know you can't eat any of those, and I don't care
>>>> if you can.
>>>>
>>>> One thing I do ask out of curiosity, is how big is that bag of
>>>> pretzel salt?
>>>
>>> 2 pounds by Medley Hills. But my question was... Do you use baking
>>> soda or lye?
>>>
>>
>> I use baked baking soda:
>>
>> https://www.nytimes.com/2010/09/15/d...15curious.html
>
> I did this! Next time when I make them, I will put them on non-stick
> foil. The first batch stuck badly and the sheet was well oiled. Will
> also try to roll them out a bit thinner. Angela loved the salted one
> despite it having no bottom.

Oh yes, I should have led with that. The first time I made them I used
parchment paper and had to cut the pretzels off of the bottoms to get
them off. So sorry!

I should also mention that the baked soda solution also cleaned the
stainless steel 8-qt sauce pot I used for boiling the pretzels. It was
a 15-plus-year-old well-used (and you could tell) pot and it looked
spanking new!

On 3/30/2019 8:20 PM, Julie Bove wrote:
>
> "dejamos" > wrote in message
> ...
>> On 3/29/2019 6:43 PM, Julie Bove wrote:
>>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:
>>>>
>>>>> If you make them... Do you use lye or soda? And what toppings do
>>>>> you prefer?
>>>>> I have a bag of salt now. Am going to do half the bag with salt and
>>>>> half
>>>>> with cinnamon sugar.
>>>>
>>>> I'm confused. Do you have a bag of salt or a bag of pretzels? or
>>>> maybe you meant to say "batch" twice?
>>>>
>>> I have a bag of salt. Am going to make a batch of pretzels. Half of
>>> the bag with salt and the other half with cinnamon sugar.
>>>
>>>> Anyway, I just use Morton kosher salt and leave the "variety of
>>>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo,
>>>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
>>>> butter). Yes, I know you can't eat any of those, and I don't care
>>>> if you can.
>>>>
>>>> One thing I do ask out of curiosity, is how big is that bag of
>>>> pretzel salt?
>>>
>>> 2 pounds by Medley Hills. But my question was... Do you use baking
>>> soda or lye?
>>>
>>
>> I use baked baking soda:
>>
>> https://www.nytimes.com/2010/09/15/d...15curious.html
>
> I did this! Next time when I make them, I will put them on non-stick
> foil. The first batch stuck badly and the sheet was well oiled. Will
> also try to roll them out a bit thinner. Angela loved the salted one
> despite it having no bottom.

Oh - and I'm glad it worked out for you.

"dsi1" > wrote in message
...
On Thursday, March 28, 2019 at 5:18:51 PM UTC-10, Julie Bove wrote:
> I have not made these in some time. I used to make them as a kid but we
> never had pretzel salt so I used to save the dregs from the boxes of Mr.
> Salty Pretzels and when I accumulated enough, I would make a batch.
>
> Since then, I have made gluten free ones but that was some time ago.
>
> I have always used baking soda but I have read that lye is better.
>
> If you make them... Do you use lye or soda? And what toppings do you
> prefer?
> I have a bag of salt now. Am going to do half the bag with salt and half
> with cinnamon sugar.
>
> Thanks!

If I was making pretzels, I'd use lye because that stuff is dangerous and I
do enjoy working with stuff like that. Lye is 10,000 times stronger than
baking soda.

I bought some coarse salt today. It's great stuff. I'll add some coarse
Hawaiian salt when making garlic shrimp. You'll get shrimp with a crunchy,
intensely salty taste. It's supercharged garlic shrimp. I've only done this
with Hawaiian style garlic shrimp - it might not work with regular garlic
shrimp.

https://www.amazon.com/photos/shared...Soza3T_29CtsgZ

Nice!

"dejamos" > wrote in message
...
> On 3/30/2019 8:20 PM, Julie Bove wrote:
>>
>> "dejamos" > wrote in message
>> ...
>>> On 3/29/2019 6:43 PM, Julie Bove wrote:
>>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:
>>>>>
>>>>>> If you make them... Do you use lye or soda? And what toppings do you
>>>>>> prefer?
>>>>>> I have a bag of salt now. Am going to do half the bag with salt and
>>>>>> half
>>>>>> with cinnamon sugar.
>>>>>
>>>>> I'm confused. Do you have a bag of salt or a bag of pretzels? or
>>>>> maybe you meant to say "batch" twice?
>>>>>
>>>> I have a bag of salt. Am going to make a batch of pretzels. Half of the
>>>> bag with salt and the other half with cinnamon sugar.
>>>>
>>>>> Anyway, I just use Morton kosher salt and leave the "variety of
>>>>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo,
>>>>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
>>>>> butter). Yes, I know you can't eat any of those, and I don't care
>>>>> if you can.
>>>>>
>>>>> One thing I do ask out of curiosity, is how big is that bag of
>>>>> pretzel salt?
>>>>
>>>> 2 pounds by Medley Hills. But my question was... Do you use baking soda
>>>> or lye?
>>>>
>>>
>>> I use baked baking soda:
>>>
>>> https://www.nytimes.com/2010/09/15/d...15curious.html
>>
>> I did this! Next time when I make them, I will put them on non-stick
>> foil. The first batch stuck badly and the sheet was well oiled. Will also
>> try to roll them out a bit thinner. Angela loved the salted one despite
>> it having no bottom.
>
> Oh yes, I should have led with that. The first time I made them I used
> parchment paper and had to cut the pretzels off of the bottoms to get them
> off. So sorry!
>
> I should also mention that the baked soda solution also cleaned the
> stainless steel 8-qt sauce pot I used for boiling the pretzels. It was a
> 15-plus-year-old well-used (and you could tell) pot and it looked spanking
> new!

Ha! Mine cleaned the sheet pan it was baked on,.

"dejamos" > wrote in message
...
> On 3/30/2019 8:20 PM, Julie Bove wrote:
>>
>> "dejamos" > wrote in message
>> ...
>>> On 3/29/2019 6:43 PM, Julie Bove wrote:
>>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:
>>>>>
>>>>>> If you make them... Do you use lye or soda? And what toppings do you
>>>>>> prefer?
>>>>>> I have a bag of salt now. Am going to do half the bag with salt and
>>>>>> half
>>>>>> with cinnamon sugar.
>>>>>
>>>>> I'm confused. Do you have a bag of salt or a bag of pretzels? or
>>>>> maybe you meant to say "batch" twice?
>>>>>
>>>> I have a bag of salt. Am going to make a batch of pretzels. Half of the
>>>> bag with salt and the other half with cinnamon sugar.
>>>>
>>>>> Anyway, I just use Morton kosher salt and leave the "variety of
>>>>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo,
>>>>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
>>>>> butter). Yes, I know you can't eat any of those, and I don't care
>>>>> if you can.
>>>>>
>>>>> One thing I do ask out of curiosity, is how big is that bag of
>>>>> pretzel salt?
>>>>
>>>> 2 pounds by Medley Hills. But my question was... Do you use baking soda
>>>> or lye?
>>>>
>>>
>>> I use baked baking soda:
>>>
>>> https://www.nytimes.com/2010/09/15/d...15curious.html
>>
>> I did this! Next time when I make them, I will put them on non-stick
>> foil. The first batch stuck badly and the sheet was well oiled. Will also
>> try to roll them out a bit thinner. Angela loved the salted one despite
>> it having no bottom.
>
> Oh - and I'm glad it worked out for you.

Me too! Good stuff. Thanks again!

On Fri, 29 Mar 2019 20:35:14 -0700 (PDT), John Kuthe wrote:

> On Friday, March 29, 2019 at 11:16:15 AM UTC-5, Sqwertz wrote:
>
>> Thank you. Answered before I even asked. And for not asking John
>> if Uzi was is what he named his penis (just for show, doesn't shoot
>> anything).
>
> Um, no. I am not in the habit of naming my body parts.

OK, so they TELL you what their names are. What's the difference?

0sw

On Fri, 29 Mar 2019 16:43:07 -0700, Julie Bove wrote:

> "Sqwertz" > wrote in message
> ...
>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:
>>
>>> If you make them... Do you use lye or soda? And what toppings do you
>>> prefer?
>>> I have a bag of salt now. Am going to do half the bag with salt and half
>>> with cinnamon sugar.
>>
>> I'm confused. Do you have a bag of salt or a bag of pretzels? or
>> maybe you meant to say "batch" twice?
>>
> I have a bag of salt. Am going to make a batch of pretzels. Half of the bag
> with salt and the other half with cinnamon sugar.
>
>> Anyway, I just use Morton kosher salt and leave the "variety of
>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo,
>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
>> butter). Yes, I know you can't eat any of those, and I don't care
>> if you can.
>>
>> One thing I do ask out of curiosity, is how big is that bag of
>> pretzel salt?
>
> 2 pounds by Medley Hills. But my question was... Do you use baking soda or
> lye?

Silly me. I answered the wrong question. I answered the, "What do
you prefer for toppings?" question. I didn't know I was required to
answer both of them, or none at all. Bitch.

-sw

"Sqwertz" > wrote in message
...
> On Fri, 29 Mar 2019 16:43:07 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:
>>>
>>>> If you make them... Do you use lye or soda? And what toppings do you
>>>> prefer?
>>>> I have a bag of salt now. Am going to do half the bag with salt and
>>>> half
>>>> with cinnamon sugar.
>>>
>>> I'm confused. Do you have a bag of salt or a bag of pretzels? or
>>> maybe you meant to say "batch" twice?
>>>
>> I have a bag of salt. Am going to make a batch of pretzels. Half of the
>> bag
>> with salt and the other half with cinnamon sugar.
>>
>>> Anyway, I just use Morton kosher salt and leave the "variety of
>>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo,
>>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
>>> butter). Yes, I know you can't eat any of those, and I don't care
>>> if you can.
>>>
>>> One thing I do ask out of curiosity, is how big is that bag of
>>> pretzel salt?
>>
>> 2 pounds by Medley Hills. But my question was... Do you use baking soda
>> or
>> lye?
>
> Silly me. I answered the wrong question. I answered the, "What do
> you prefer for toppings?" question. I didn't know I was required to
> answer both of them, or none at all. Bitch.

No pretzel for you!

dsi1 wrote:
> I bought some coarse salt today. It's great stuff. I'll add some coarse Hawaiian salt when making garlic shrimp. You'll get shrimp with a crunchy, intensely salty taste. It's supercharged garlic shrimp. I've only done this with Hawaiian style garlic shrimp - it might not work with regular garlic shrimp.
>
> https://www.amazon.com/photos/shared...Soza3T_29CtsgZ

Question for you. You are talking about Hawaiian salt. Why did
you send a pic of Mediterranian Sea Salt?

On Tuesday, April 2, 2019 at 4:01:15 AM UTC-10, Gary wrote:
> dsi1 wrote:
> > I bought some coarse salt today. It's great stuff. I'll add some coarse Hawaiian salt when making garlic shrimp. You'll get shrimp with a crunchy, intensely salty taste. It's supercharged garlic shrimp. I've only done this with Hawaiian style garlic shrimp - it might not work with regular garlic shrimp.
> >
> > https://www.amazon.com/photos/shared...Soza3T_29CtsgZ
>
> Question for you. You are talking about Hawaiian salt. Why did
> you send a pic of Mediterranian Sea Salt?

I possess the ability to do two entirely different things at the same time.

On 4/2/2019 11:22 AM, dsi1 wrote:

>
> I possess the ability to do two entirely different things at the same time.
>

You mean like read a magazine while taking a dump?

On Tuesday, April 2, 2019 at 6:18:54 AM UTC-10, Ed Pawlowski wrote:
> On 4/2/2019 11:22 AM, dsi1 wrote:
>
> >
> > I possess the ability to do two entirely different things at the same time.
> >
>
> You mean like read a magazine while taking a dump?

Well I'm impressed - your talents greatly exceed mine. All that and a razor sharp wit too!

On 2019-04-02 9:22 a.m., dsi1 wrote:
> On Tuesday, April 2, 2019 at 4:01:15 AM UTC-10, Gary wrote:
>> dsi1 wrote:
>>> I bought some coarse salt today. It's great stuff. I'll add some coarse Hawaiian salt when making garlic shrimp. You'll get shrimp with a crunchy, intensely salty taste. It's supercharged garlic shrimp. I've only done this with Hawaiian style garlic shrimp - it might not work with regular garlic shrimp.
>>>
>>> https://www.amazon.com/photos/shared...Soza3T_29CtsgZ
>>
>> Question for you. You are talking about Hawaiian salt. Why did
>> you send a pic of Mediterranian Sea Salt?
>
> I possess the ability to do two entirely different things at the same time.
>
I'm of two minds whether or not to believe you!

On 2019-04-02 12:18 p.m., Ed Pawlowski wrote:
> On 4/2/2019 11:22 AM, dsi1 wrote:
>
>>
>> I possess the ability to do two entirely different things at the same
>> time.
>>
>
> You mean like read a magazine while taking a dump?

You are retired now Ed. You can now take a book in with you.

On Tuesday, April 2, 2019 at 7:19:26 AM UTC-10, graham wrote:
> >
> I'm of two minds whether or not to believe you!

Hee hee. I lied. I cannot do two things at once. The shame is sometimes overwhelming.

On 4/2/2019 4:50 PM, Dave Smith wrote:
> On 2019-04-02 12:18 p.m., Ed Pawlowski wrote:
>> On 4/2/2019 11:22 AM, dsi1 wrote:
>>
>>>
>>> I possess the ability to do two entirely different things at the same
>>> time.
>>>
>>
>> You mean like read a magazine while taking a dump?
>
> You are retired now Ed. You can now take a book in with you.

Its where the Reader's Digest goes when it comes in the mail. Has for
years.