I bought a big thing of salt at Trader Joe's

[Anonymous]

If it's that sea salt from TJ's, that does come out way too fast. Good luck with your salt shaker search, OP.

Next week, we'll tackle the corkscrew. I just taught my husband that one.

[Anonymous]

Anonymous wrote:If it's that sea salt from TJ's, that does come out way too fast. Good luck with your salt shaker search, OP.

Next week, we'll tackle the corkscrew. I just taught my husband that one.

I am going to look for a salt shaker that kind of grinds it as it disperses it. Like a pepper mill but for salt. I don't know if such a thing exists, but I'll look around.
Oh, I don't have a corkscrew either - don't drink alcohol.

[Anonymous]

Anonymous wrote:

Anonymous wrote:If it's that sea salt from TJ's, that does come out way too fast. Good luck with your salt shaker search, OP.

Next week, we'll tackle the corkscrew. I just taught my husband that one.

I am going to look for a salt shaker that kind of grinds it as it disperses it. Like a pepper mill but for salt. I don't know if such a thing exists, but I'll look around.
Oh, I don't have a corkscrew either - don't drink alcohol.

Spoiler alert! It's called a salt mill and they sell ilthem at TJs. No longer any need to imply.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If it's that sea salt from TJ's, that does come out way too fast. Good luck with your salt shaker search, OP.

Next week, we'll tackle the corkscrew. I just taught my husband that one.

I am going to look for a salt shaker that kind of grinds it as it disperses it. Like a pepper mill but for salt. I don't know if such a thing exists, but I'll look around.
Oh, I don't have a corkscrew either - don't drink alcohol.

Spoiler alert! It's called a salt mill and they sell ilthem at TJs. No longer any need to imply.

Thanks!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:FYI, OP. You might want to put uncooked rice in the salt shaker to keep it from clumping due to moisture.

You are making it way too hard.
Does it have to be Basmati rice? Is it OK to use non-organic kind?

Yes, any uncooked rice is fine.

I think it needs to be some type of white rice. Brown rice will go rancid and you don't want that flavor on the salt.

[Anonymous]

Well, damn. I actually don't know what butter bell is.

[Anonymous]

Haven't read all The messages but I just pour some salt into my hand and then use my fingers to sprinkle the salt on.

[Anonymous]

Anonymous wrote:Well, damn. I actually don't know what butter bell is.

Dish that allows butter to sit out rather than the fridge for up to a month.

http://www.amazon.com/gp/aw/d/B004Q9U4LG/ref=mp_s_a_1_3?qid=1458355542&sr=8-3&pi=SY200_QL40&keywords=butter+bell&dpPl=1&dpID=312WkuFEIaL&ref=plSrch

[Anonymous]

Funniest thread I've read in a long time!

[Anonymous]

Anonymous wrote:Funniest thread I've read in a long time!

+1. I think OP is a troll, though. She had me going until this:

"I am going to look for a salt shaker that kind of grinds it as it disperses it. Like a pepper mill but for salt. I don't know if such a thing exists, but I'll look around."

If you have seen and used a pepper mill, you have obviously also seen and used a salt shaker. Fun thread though. Thanks OP.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Well, you have just given me another thing on my list to educate my children on. I assumed everyone knew about the intricacies of salt shakers, but I guess I need to sit them down before they leave for college.

Make sure you tell them about butter dishes too.

Not everyone has the same life experiences! Maybe the kids never ate butter in their lives!

But everyone has at least seen a salt shaker somewhere, sometime! Come on!

They have them at every restaurant out there. Do people really just put that big old thing of bulk salt on the table? You've seen that but you've never seen freakin' salt and pepper shakers? Have you ever heard of tablecloths or those things called "wine glasses"? No, we really don't drink our beverages straight from the container. We pour them into these things called "glasses" not to be confused with eyeglasses. Come on Op...

[Anonymous]

Anonymous wrote:Well, damn. I actually don't know what butter bell is.

I don't know, either. Googling now....

[Anonymous]

Anonymous wrote:

Anonymous wrote:Well, damn. I actually don't know what butter bell is.

I don't know, either. Googling now....

Original butter bell PP here!

I first read about them on Food52, but it was DH who finally bit the bullet and bought one last year. It's been a life-changer, I'm not kidding. It keeps butter soft and fresh, which is perfect for spreading. I still keep butter for baking and cooking in the fridge.

But DS has never used a butter dish!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Well, damn. I actually don't know what butter bell is.

I don't know, either. Googling now....

Original butter bell PP here!

I first read about them on Food52, but it was DH who finally bit the bullet and bought one last year. It's been a life-changer, I'm not kidding. It keeps butter soft and fresh, which is perfect for spreading. I still keep butter for baking and cooking in the fridge.

But DS has never used a butter dish!

Wait I'd never even heard of those - just looked them up on Google. Is the part with the butter the top part or the bottom part? Isn't it a pain to store that thing in your fridge?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Well, damn. I actually don't know what butter bell is.

I don't know, either. Googling now....

Original butter bell PP here!

I first read about them on Food52, but it was DH who finally bit the bullet and bought one last year. It's been a life-changer, I'm not kidding. It keeps butter soft and fresh, which is perfect for spreading. I still keep butter for baking and cooking in the fridge.

But DS has never used a butter dish!

Wait I'd never even heard of those - just looked them up on Google. Is the part with the butter the top part or the bottom part? Isn't it a pain to store that thing in your fridge?

In ours, the butter goes in the top, and water goes in the bottom. The water makes a vacuum that keeps oxygen out, and thus keeps the butter fresh. It stays on the counter (in the dining room, away from the kitchen's heat)--putting it in the fridge would defeat the purpose, since it would make the bitter cold and hard again.

This is the one we have: http://m.surlatable.com/product/PRO-1876382/L.+Tremain+Antique+Butter+Bells?utm_referrer=direct%2Fnot%20provided