I'm not sure which is more egregiously salty: bacon or halloumi. As an experiment, I just fried some halloumi slices in bacon grease. I will be thirsty for approx 27 more hours.
How can you possibly compare a smoked meat product to a cheese? I mean, really....
That said, have you experienced tropical-style salt-preserved fruits in seltzer water? That'd win the sodium-fest hands down.... Another salt papaya and vodka, barman!
("Drinkin' vodka and Gatorade/Swayin' to the music that the gators made" -- the Jazz Butcher)
It was unsmoked bacon, actually. Which reminds me, the smoked stuff from the butcher usually tastes even saltier. I wonder if that's due to more salt or just a taste side-effect of the smoking.
2 comments:
How can you possibly compare a smoked meat product to a cheese? I mean, really....
That said, have you experienced tropical-style salt-preserved fruits in seltzer water? That'd win the sodium-fest hands down.... Another salt papaya and vodka, barman!
("Drinkin' vodka and Gatorade/Swayin' to the music that the gators made" -- the Jazz Butcher)
It was unsmoked bacon, actually. Which reminds me, the smoked stuff from the butcher usually tastes even saltier. I wonder if that's due to more salt or just a taste side-effect of the smoking.
Don't think I've had salted tropical fruit yet.
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