⭐ Kiki's Year Long 🌶️

Huge differences in the seasoning added. Notice one is red colored? The other isn't. And salt is just salt. 🙄
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Yet oddly they weren't salty at all. I don't add anything after they are seared. Searing breaks the salt down. Then when added to a stock, it breaks down even further.
There are many types of salt. They are not all sodium chloride. Adding the proper amount of salt does not make a dish taste salty. The proper amount of salt will cause the other flavors to be released. Too much salt is what makes it taste salty.
 
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About 5 seconds after I lit up their crack, they decided to investigate my torch. This is the best y'all are gonna get. Huge oak tree. Hoping they haven't damaged it too badly yet.

There's one in the pic. I swear. 🤣
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A salt? :)
 

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