salt water and secrets

Freeflow spring water satisfy your thirst. Purified drinking water. Made from random mud water with salt and sugar added in the mix, giving it a ****ty taste.

a very very interesting story, have to wait on how the story progresses, its been a good ride so far! i need 140 chr. soo here's how to cook rice for fancy people..psh salt who puts salt in their rice Follow These Steps Boil water and add salt Pour water (for every cup of rice, use 1¾ cups of water) into a large saucepan with a tight-fitting lid. Bring to a boil. Mix 1 teaspoon salt into the water. Pour in rice Add it to the boiling water. Stir once, or just enough to separate the rice Use a wooden spoon to separate any clum**. Don’t over-stir: That can cause the rice to become sticky. Cover the pot and simmer Be sure the lid fits tightly on the pot. Turn down the heat to its lowest setting. Let rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes. Fluff rice with a fork Just before serving, gently fluff the rice with a fork to separate the grains.

oh this has potential please dont drop! and still no character count!! anyway heres how to cook rice Boil water and add salt. Pour water (for every cup of rice, use 1¾ cups of water) into a large saucepan with a tight-fitting lid. ... Pour in rice. Add it to the boiling water. Stir once, or just enough to separate the rice. ... Cover the pot and simmer. ... Fluff rice with a fork.

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The novel is excellent. Here's a recipe for making arepas Ingredients 2 cups pre-cooked white or yellow cornmeal (such as Harina P.A.N.) 2 ½ cups lukewarm water 1 teaspoon salt 1 tablespoon vegetable oil or butter (optional, for extra moisture) Instructions Dissolve the salt: In a large mixing bowl, combine the lukewarm water and salt. Stir until the salt is completely dissolved. Make the dough: Gradually add the cornmeal to the water, stirring continuously with your fingers or a spoon to prevent lumps from forming. Add the oil or butter if you are using it. Knead and rest: Knead the mixture for about 2 minutes until a smooth, pliable dough forms. Let it rest for 5 minutes so the cornmeal can fully absorb the liquid. Note: If the dough feels too dry and cracks, add a tablespoon of water. If it's too sticky, add a little more cornmeal. Shape the arepas: Divide the dough into 4 to 6 equal portions. Roll each portion into a smooth ball, then gently press it between your palms to flatten it into a disc (about ½-inch thick). Smooth out any cracks around the edges with a wet finger. Cook on the skillet: Heat a lightly oiled cast-iron skillet or griddle over medium heat. Place the arepas on the skillet and cook for about 5 to 7 minutes on each side, until a golden-brown crust forms. Bake (Optional but recommended): To make sure they are perfectly cooked through, transfer the arepas to a preheated oven at 350°F (180°C) for 8 to 10 minutes. They are ready when they puff up slightly and sound hollow when you tap them on the side.