Does anyone else get wildly, irrationally annoyed at ""uncured"" charcuterie made using celery salt? I get that it's all marketing but... the celery salt cures it. It's cured. That's what makes it the thing. Celery just naturally contains the compounds we use for curing.
- he/they
- mousbones.art/
rude crude queer comix dude
Currently talking: carnivorous plants, invertebrates, feelings(?)