While I agree that SALT is a spice, normally it is used SPARINGLY in a dish. To draw out a dishes essence, what folks don’t do is drown something in salt, cook it, then store it in salt, and serve it. I don’t know if it was the preparers first day, or if they thought that they could be the next Salt Bae, or if they were going for a “dry rub” effect.
This is what I do know, that wasn’t Spicy Chicken tenders I got earlier, it was Spicy Salt. I don’t mean that it was KIND of salty, I mean that if it wasn’t for the fact that I topped off my drink BEFORE I left the restaurant then I would probably be a dried up snail on the side of the road. I enjoyed the DBZ movie Lord Slug, I wasn’t trying to become his pompous ass. And I damn sure wasn’t trying to die an ironic death, I just wanted some Spicy Chicken Tenders maybe add a little honey mustard. And the sad thing, once I washed the taste of SALT out of my mouth there was a decent amount of heat. I’m sure there is some chicken down their getting extremely well preserved for the long journey across the plains of “who the fuck taught this muffuka how to cook.” I figure this travesty HOPEFULLY comes down to a few factors (more…)