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General Discussion / Re: The small random questions thread [I spoiled my pants]
« on: April 09, 2016, 04:48:32 pm »
There's a reason stock/broth is a fairly standard base for soups, rice dishes, etc., etc., etc., heh.
Personally, I've mostly just stopped using actual salt when a recipe calls for it and use bullion (or various salty sauces) instead. More flavor, same health concerns
Personally, I've mostly just stopped using actual salt when a recipe calls for it and use bullion (or various salty sauces) instead. More flavor, same health concerns
