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Hey guys, it’s me again. I’m still high.
I put too much salt in my popcorn, how to separate salt from the popcorn so it’s not too salty?
Couldn't you add more unsalted popcorn? Then the salt density of your overall popcorn stockpile will drop. Either that, or first gobble like an entire cup of salt, so that your mildly-salty popcorn will taste relatively less salty. Problem solved.
And for best popcorn-delicious-ify-ing results, maximise the Homo-sapiens-(you(?))-solubility of your pre-popcorn salt cup, by fully liquefying it.
But there are two physical mechanisms for making salt go liquid, aren't there: the SHITE way, and the RAD way. Choose wisely. Don't just dissolve your salt into your boring ol' bog-standard briny slurry. That's for suckers and weenies and filthy popcorn-disrespecting casuals. You're not a filthy popcorn-disrespecting casual, are you? 'Course you're not. You're one of us. You're cool. Right? Aren't you? Yeah?
Then prove it, suckah. Don't dissolve your salt. Literally melt it.
Sodium chloride melts at 801C. Pop along to your nearest glassworks or iron foundry or equivalent rad pad sporting kit capable of hitting such volcanic highs. Bring popcorn, bring salt, and get cracking, you gnarly bastard you. Should you chug a pint of delicious nourishing 801C+ liquid sodium chloride, I guarantee you that any future conventional popcorn consumption will make you squeal with ecstasy. Why would I lie?
Hell, I'd imagine that subsequently yumming down on anyshite not a molten salt would feel relatively blissful compared to drinking molten friggin' sodium chloride. All other foodstuffs become exquisite ambrosia in comparison. Only one way to find out, right? Go on. Where's your enterprising spirit, you filthy casual? Give it a whirl. Encourage your peers too: perhaps this may assist with encouraging toddlers to yum down their horrid horrid broccoli.