<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Serving Salt on Fondsites</title><link>https://fondsites.com/tags/serving-salt/</link><description>Recent content in Serving Salt on Fondsites</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Fri, 29 May 2026 13:43:57 +0300</lastBuildDate><atom:link href="https://fondsites.com/tags/serving-salt/feed.xml" rel="self" type="application/rss+xml"/><item><title>Salt Blocks: Cooking, Chilling, Serving, and Care</title><link>https://fondsites.com/salt/guidebooks/salt-block-cooking-serving/</link><pubDate>Sun, 17 May 2026 00:00:00 +0000</pubDate><guid>https://fondsites.com/salt/guidebooks/salt-block-cooking-serving/</guid><description>&lt;p&gt;A salt block is not simply a large crystal waiting to be grated. It is a piece of salt turned into a surface. That small change makes it feel more dramatic than a cellar or mill, but it also makes it easier to misunderstand. A block can season food. It can hold heat. It can chill quickly. It can make a simple plate of sliced vegetables or seafood feel more deliberate. It can also crack, over-salt delicate food, shed edges, or sit unused because nobody quite knows what job it is meant to do.&lt;/p&gt;</description></item></channel></rss>