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**SALT** Challenge Submission Thread
Posted on 8/26/25 at 8:56 am
Posted on 8/26/25 at 8:56 am
This is the official submission thread for the SALT challenge. Rules are the same as previous challenges. Please submit a dish that you created using the challenge ingredient which in this case is SALT. Please describe your process, and be sure to include at least one picture of your dish. This thread will remain open until 9AM tomorrow morning when the voting thread opens.
4
Posted on 8/26/25 at 8:57 am to Lambdatiger1989
“Gulf Coast Sea Salt” Cured Egg Yolk, Shrimp Caesar Salad
This dish began back in July when I was down in the Miramar Beach area of Florida. I kayaked out about 1/2 a mile and gathered two 2ltr containers of water. I filtered it through coffee filters and paper towel to get any large particles, and then ran it through a Brita heavy metal filter pitcher.
Once the water was clear of particles and heavy metals, I boiled it until it evaporated into a slurry, then poured it into a baking dish and put it in a 150 degree oven for 24 hours until all of the water was evaporated.
Next I ran the salt in the blender to get it the consistency of table salt. It was enough salt to cure one yolk. I covered the yolk in the salt and it sat for 5 days in the fridge curing. Once cured, I rinsed it and placed it in a dehydrator for 5 hours at 150 degrees to give me the consistency of hard cheese for grating.
I sautéed some shrimp, and tossed some romaine with grated Parmesan and some croutons. I then assembled the salad, and grated the salt cured yolk over the top. It was quite good.
This dish began back in July when I was down in the Miramar Beach area of Florida. I kayaked out about 1/2 a mile and gathered two 2ltr containers of water. I filtered it through coffee filters and paper towel to get any large particles, and then ran it through a Brita heavy metal filter pitcher.
Once the water was clear of particles and heavy metals, I boiled it until it evaporated into a slurry, then poured it into a baking dish and put it in a 150 degree oven for 24 hours until all of the water was evaporated.
Next I ran the salt in the blender to get it the consistency of table salt. It was enough salt to cure one yolk. I covered the yolk in the salt and it sat for 5 days in the fridge curing. Once cured, I rinsed it and placed it in a dehydrator for 5 hours at 150 degrees to give me the consistency of hard cheese for grating.
I sautéed some shrimp, and tossed some romaine with grated Parmesan and some croutons. I then assembled the salad, and grated the salt cured yolk over the top. It was quite good.
Posted on 8/26/25 at 9:21 am to Lambdatiger1989
That sea salt is awesome. There's a story in Panama City about the Civil War and the South making sea salt to preserve their meat and the North attacking them. I always found that interesting.
Posted on 8/26/25 at 9:51 am to SixthAndBarone
one of the most interesting and illuminating books I’ve ever read
Posted on 8/26/25 at 12:32 pm to Lambdatiger1989
Squirrel Testicle Pepper Jelly Sliders on Himalayan Pink Salted Soda Crackers
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients: 12 squirrel testicles (sourced from squirrels fed exclusively salty nuts—think pistachios, almonds
1 cup squirrel testicle pepper jelly
12 Himalayan pink salted soda crackers (because regular salt is for peasants)
1 tbsp unsalted butter (ironic, I know)
1 tsp sea salt
1 pinch smoked salt (for that “I hunted this in the woods” vibe)
1 sprig of rosemary (to class the dish up)
1 tbsp crushed salty peanuts (for garnish and to remind the squirrels who’s boss)
Squirrel Testicle Pepper Jelly:
Ingredients: 6 squirrel testicles, finely diced (wear gloves)
2 cups red bell peppers, diced
1 cup apple cider vinegar
1 cup sugar (to sweeten the deal)
1 tbsp salt (because this dish is ALL about that NaCl life)
1 tsp crushed red pepper flakes (for a spicy kick in the nuts)
Jelly Instructions:In a saucepan, combine diced testicles, bell peppers, vinegar, sugar, salt, and red pepper flakes. Simmer over medium heat for 15 minutes, stirring until it thickens into a jam-like consistency.
Main Dish Instructions: Prep the Squirrel Testicles: Ensure your squirrels were raised on a diet of salty nuts (cashews, almonds, or those bar peanuts nobody eats). This gives the testicles that extra briny zing.
Rinse the testicles gently (they’ve been through enough). Pat dry with a paper towel and season with a pinch of sea salt. Yes, more salt. We’re committed.
Cook the Testicles: In a skillet, melt butter over medium heat. Add testicles and sauté for 3-4 minutes until golden and slightly crispy. Sprinkle with smoked salt for that “I cooked this over a campfire” aesthetic.
Assemble the Sliders: Lay out your Himalayan pink salted soda crackers like tiny, salty thrones.
Spread a generous dollop of squirrel testicle pepper jelly on each cracker. Don’t skimp—this is the star of the show.
Place one sautéed testicle atop each jelly-slathered cracker. Press gently so it sticks, like your reputation after serving this dish.
Garnish with a sprinkle of crushed salty peanuts and a tiny rosemary sprig to fool everyone into thinking this is haute cuisine.
Pairing: Pair with a salty margarita or straight whiskey to numb the moral quandary.
For extra flair, serve on a wooden board with a Himalayan salt block centerpiece. It’s Instagrammable and distracting.
If you can’t find squirrel testicles, don’t substitute with chicken nuggets. Commit or quit.
Contest Bragging Rights: This dish screams “SALT” louder than a sailor at a sodium convention. The salty nut-fed squirrel testicles, paired with the pink salted crackers, make it a sodium-packed masterpiece that’ll leave judges salty in all the right ways. Just don’t expect an invite to next year’s potluck.
Posted on 8/26/25 at 12:58 pm to Enadious
Posted on 8/26/25 at 1:18 pm to Lambdatiger1989
Salt Block Scallops
Not my best effort... the beurre rouge sauce broke (always does when I try) and the scallops cooked this way aren't very photogenic, but they were absolutely delicious.
Get the salt block scorching hot on the grill..
Beurre rouge (sort of.. with pressed garlic and habanero) sauce and sprouts.
Searing the scallops... doesn't get a giod brown pan-fried appearance but they cooked perfectly.
The sauce broke so my plating pictures all suck.. either way it was a tasty dinner. Definitely need to work on my sauce technique but I'd cook scallops this way again for sure.
Not my best effort... the beurre rouge sauce broke (always does when I try) and the scallops cooked this way aren't very photogenic, but they were absolutely delicious.
Get the salt block scorching hot on the grill..
Beurre rouge (sort of.. with pressed garlic and habanero) sauce and sprouts.
Searing the scallops... doesn't get a giod brown pan-fried appearance but they cooked perfectly.
The sauce broke so my plating pictures all suck.. either way it was a tasty dinner. Definitely need to work on my sauce technique but I'd cook scallops this way again for sure.
Posted on 8/26/25 at 7:15 pm to Lambdatiger1989
I respect yall for actually doing dishes . Congrats , I always look forward to the challenges even though the last one went of the rails , but great job either way
Posted on 8/27/25 at 7:19 am to Enadious
Well, squirrel testicles is not something I anticipated! 
Posted on 8/27/25 at 8:50 am to zippyputt
Since our entries are very limited at this point, we are going to extend the submission thread until 8pm tonight. That means if you want to whip up a salty breakfast, lunch, or dinner, there is still time.
Posted on 8/27/25 at 9:18 am to Lambdatiger1989
Just give it up man, this is getting sad
Posted on 8/27/25 at 10:06 am to RonFNSwanson
1. Boo
2. Lambda
3. Enadious (sorry, it looks great, I had a really bad squirrel testicle once and ever since I cant even look at them. )
2. Lambda
3. Enadious (sorry, it looks great, I had a really bad squirrel testicle once and ever since I cant even look at them. )
Posted on 8/27/25 at 10:25 am to Lambdatiger1989
I'd love to keep the challenges going but some jacklegs ruined them. It's just not worth it as long as they keep playing games.
Now we wait for the same 2 gif responses by said jacklegs...
Now we wait for the same 2 gif responses by said jacklegs...
Posted on 8/27/25 at 8:00 pm to TDTOM
Submissions Thread Closed
Posted on 8/28/25 at 8:55 am to Lambdatiger1989
Dude that's fricking awesome. I've been away from TD lately, so I completely missed this. Nice job
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