Salt in Every Damn Seasoning

Who the frick's idea was it to make SALT the number one ingredient in my LEMON AND PEPPER seasoning? (for non Americans, the ingredients are listed in order of most to least)

Not even mentioning all the other shit that it's there that isn't lemon or pepper. I've noticed this nonsense in a bunch of seasonings from a bunch of brands, it seems almost impossible to just get the seasonings on the front without having a bunch of extra salt and other stuff sneaking in. If I wanted to add salt (and I do) then I'll fricking add it myself. I've had a couple dishes turn out oversalted before I noticed this, because I would salt as normal without noticing that most of the seasonings already added their own salt.

How can they keep getting away with this?

CRIME Shirt $21.68

Shopping Cart Returner Shirt $21.68

CRIME Shirt $21.68

  1. 3 weeks ago
    Anonymous

    Because a genuine amount of people, shit I'd probably even guess 9/10 people, don't even use salt or know what it is.

    • 3 weeks ago
      Anonymous

      homie what the frick is salt

    • 3 weeks ago
      Anonymous

      Shitty
      buttholes
      Love
      Tonguepunching

    • 3 weeks ago
      Anonymous

      >9/10 people don't know what the frick salt is
      i mean i'm with you that people aren't always the brightest, but i'm pretty sure most of them know what fricking salt is

    • 3 weeks ago
      Anonymous

      bizarre take

      • 3 weeks ago
        Anonymous

        do you s'pose he meant it in the halide meatals group kinda way?

        • 3 weeks ago
          Anonymous

          I've eaten roadkill many times and it's fine as long as it's fresh, and the stomach/intestines aren't ruptured

          God help you if they are though, easily the worst smell I've ever smelled after cutting open the stomach, by far

          • 3 weeks ago
            Anonymous

            Yeah, One time a doe got killed in front of my house in the wintertime. I even went to Wally world and bought a cheap field dressing kit to see if anything could be saved. I wasn't experienced with game that hadn't already been dressed, and when I made the belly cut to dump the innards, even though I did it right and it was like 36°F outside, a rib had punctured the intestines from impact...
            I have never to this day smelled anything worse, not even the time I was a kid and somebody died in the neighborhood duing a hot summer, and NOBODY even knew until they had putrefied enough that the gasses from it ignited and blew out all the windows.
            You know that sickly sweet smell or rotting you sometimes run across in the country? I respect the attempt to not waste an animal, but I'm forever biased against roadkill after that.

            • 3 weeks ago
              Anonymous

              understandable response. but you could always try again sometime, that or just drag the body into the woods so the animals can eat it without getting run over too. also if the body is bloated at all, forget about it, it's too late.

              • 3 weeks ago
                Anonymous

                >that or just drag the body into the woods so the animals can eat it without getting run over too.
                That's what I ended up doing.
                I thought It MIGHT be okay, because she'd been hit the night before and as I said it was winter and cold..
                depending on the animal, I'd probably still give it a try.

            • 3 weeks ago
              Anonymous

              https://i.imgur.com/vchDQUh.jpeg

              >that or just drag the body into the woods so the animals can eat it without getting run over too.
              That's what I ended up doing.
              I thought It MIGHT be okay, because she'd been hit the night before and as I said it was winter and cold..
              depending on the animal, I'd probably still give it a try.

              Nice pics. Wish I lived further from civilization, it's a drag constantly being able to hear trains, cars, and planes (my town/city is a major railway hub and has an air force base. the air force has planes and helicopters in the sky constantly, and they frequently do practice bombing runs over the town with big, loud airplanes)

              • 3 weeks ago
                Anonymous

                >Wish I lived further from civilization,
                Me too.
                While it's great being able to run around in the Smol woods with my girls, I too can still hear all that bullshit from 10 miles away.
                Still, I am thankful that there are always deer and turkey right outside my windows most everyday.
                Comforting to know if the Grocery stores ever stop being stocked, I won't have to worry...for a little while.
                That reminds me.
                I need to get a few 50# bags of Salt, just in case I need to preserve any.
                Pretty sure I could throw together a quick smokehouse too.

                1. parmesan cheese isn't real. It's a bastardization of parmigiano-reggiano
                2. all cheese produces natural msg, thus a bastardization should include it
                3. you are moronic, gay, and HIV positive.

                You CAN buy smol blocks of it, you know..
                Can-Parm is fake as hell, but does the trick for a lot of people who just want the flavor, not the "Prestige"
                It is full of wood flour, and other adulterants like "To prevent caking"
                Truly, if some lurking anon here hasn't ever tried a $7 smol block of real parm and a microplane, just splash out for them once, you can get a ridiculous amount of grated parm from a smol block--and the taste is way different.
                t. Zyliss or microplane user

    • 2 weeks ago
      Anonymous

      I still put my fingernail clippings in salt shakers at restaurants. People think its rice lmfao

    • 2 weeks ago
      Anonymous

      I agree with this anon that most people would genuinely be this stupid when cooking

      • 2 weeks ago
        Anonymous

        I've cooked regularly with 5 different persons in my life and all 5 of them failed to follow a simple recipe despite me fully reading it out first. It baffled me every time. They weren't minor mistakes either and they apparently have no common sense about food.
        worst ones I remember
        >yes a cup of salt in a meal for 2 sounds right
        >added apple juice "for the taste" in a savory pie filling AND heavy cream "for the texture". It was a minced meat pie.
        >chopped up 1 teaspoon of bell pepper instead of using black pepper

        • 2 weeks ago
          Anonymous

          tard wrangler

    • 2 weeks ago
      Anonymous

      One of the dumbest posts I have ever read on Culinaly

      https://i.imgur.com/8OwBjJI.jpeg

      Who the frick's idea was it to make SALT the number one ingredient in my LEMON AND PEPPER seasoning? (for non Americans, the ingredients are listed in order of most to least)

      Not even mentioning all the other shit that it's there that isn't lemon or pepper. I've noticed this nonsense in a bunch of seasonings from a bunch of brands, it seems almost impossible to just get the seasonings on the front without having a bunch of extra salt and other stuff sneaking in. If I wanted to add salt (and I do) then I'll fricking add it myself. I've had a couple dishes turn out oversalted before I noticed this, because I would salt as normal without noticing that most of the seasonings already added their own salt.

      How can they keep getting away with this?

      Because people crave salt. If you add salt to your seasoning and people use it, it makes what they use it on even more better, which makes them more likely to buy it again. The only people it'll dissuade is people explicitly monitoring salt intake, and the rare people who dont like salty stuff I suppose

  2. 3 weeks ago
    Anonymous

    You're not gonna talk about how lemon is ingredient 11 out of 12 in your lemon & pepper seasoning? Or how sugar is the 5th ingredient? Salt is the least of your worries if you're buying that shite.

    • 3 weeks ago
      Anonymous

      >Not even mentioning all the other shit that it's there that isn't lemon or pepper.

      • 3 weeks ago
        Anonymous

        Who are you quoting dude?

        • 3 weeks ago
          Anonymous

          >hasn't lurked for 2 MOAR YEARS
          >Can't even into greentext
          Yup, it's a tourist.

    • 3 weeks ago
      Anonymous

      just make your own seasoning...

      citric acid is basically lemon flavor

      Who are you quoting dude?

      newbie

      • 3 weeks ago
        Anonymous

        >citric acid is basically lemon flavor
        Got some acid for you to taste right here.

        • 3 weeks ago
          Anonymous

          hmmm

        • 3 weeks ago
          Anonymous

          Calm down Mahmoud

      • 3 weeks ago
        Anonymous

        How do you make lemon pepper seasoning at home? I mean, I have pepper and I have lemon, but sometimes I don't want lemon juice, just lemon flavor.

        • 3 weeks ago
          Anonymous

          Just buy powdered citric acid or a liquid extract.

    • 3 weeks ago
      Anonymous

      the 3rd ingredient is citric acid. You operating clown mode, friend?

      • 3 weeks ago
        Anonymous

        >What do you mean it's not real parmesan cheese, the second ingredient is MSG!

        • 3 weeks ago
          Anonymous

          1. parmesan cheese isn't real. It's a bastardization of parmigiano-reggiano
          2. all cheese produces natural msg, thus a bastardization should include it
          3. you are moronic, gay, and HIV positive.

          • 3 weeks ago
            Anonymous

            Based moron completely missing the point.

  3. 3 weeks ago
    Anonymous

    Im endlessly amazed by american useless food data sheets
    >heres amounts per 0.9g of the thing
    ?????
    who gives a frick
    >heres 133 servings
    WHO GIVES A FRICK

    • 3 weeks ago
      Anonymous

      are americans in the room right now??

    • 3 weeks ago
      Anonymous

      yes and they use tiny servings but round to zero. makes me seethe so much

    • 3 weeks ago
      Anonymous

      >NOOOO WHY DO YANKS LABEL OUT ALL NUTRITIONAL INFO INCLUDING PART SERVINGS AND ENTIRE PACKAGE AND THE ENTIRE INGREDIENT LIST INSTEAD OF HIDING THE INGREDIENTS LIKE THE EU IS ALLOWED DO TO
      foreigner moment

      • 2 weeks ago
        Anonymous

        >this cope again

        • 2 weeks ago
          Anonymous

          post your nutrition data sheet, coward. you won't.

          • 2 weeks ago
            Anonymous

            It's the exact same shit listed per 100g instead of per a completely useless "serving" "size" where everything important is rounded to zero.

            • 2 weeks ago
              Anonymous

              that would be useless to me because I don't know how big a gram is. I prefer my measurements in more relatable units, like teaspoons or cups, because I know exactly how big those are.

              • 2 weeks ago
                Anonymous

                I also hate thinking for myself.

              • 2 weeks ago
                Anonymous

                the point is that I want to think for myself, not have some meaningless unit saying that it's good and healthy. numbnuts

                https://i.imgur.com/uYOhngw.png

                Well here's an example of a seasoning package. Turns out you get both 100g listed and a sensible unit size. Also note the salt is 5% of it by weight instead of 50%.

                not bad, but what's on the actual containers? do they have the same sheet on the back, or something different?

              • 2 weeks ago
                Anonymous

                I had a look but I don't have any of those mixed seasonings in my cupboard, I'm pretty sure physical labels have to have both. The little bottle of worcestershire I have does. The whole spices just say whatever the spice is and don't include nutritional information.

              • 2 weeks ago
                Anonymous

                Well here's an example of a seasoning package. Turns out you get both 100g listed and a sensible unit size. Also note the salt is 5% of it by weight instead of 50%.

              • 2 weeks ago
                Anonymous

                >I don't know how big a gram is
                lol wtf?
                Take the entire net weight and estimate the fraction you're eating as grams. If you're eating half a 500g package then it's 250g, just multiply the 100g information by 2.5.
                More useful than "one serving" because those are always some weird number like 5.74 oz.

              • 2 weeks ago
                Anonymous

                But I know how big an ounce is. However, a gram can take many forms depending on whatever it's comprised of. I don't trust grams unless I'm doing chemistry.

              • 2 weeks ago
                Anonymous

                >I know how big an ounce is.
                >a gram can take many forms depending on whatever it's comprised of.
                They are both units of mass whose volume depends on density, am I being b8ed?

              • 2 weeks ago
                Anonymous

                Most ounces are about the same size, since it's a larger unit than a gram, so the differences in mass/density are negligible, it always balances out in the end. A gram is tiny and useless so you never know what's going on there.

              • 2 weeks ago
                Anonymous

                water boils at 100c and freezes at 0c
                oil smokepoint is typically around 200c, deep fry happens at 175c
                human body temperature is 37c
                danger zone for bacteria is 15-60c, sterilization temperature for bacteria spores is 120c which tells you they survive boiling water
                1 liter of water is 1000g and a 10cm3
                a teaspoon is 5ml so its 5g of water, table spoon is 15g
                a dl is 100g of water
                cup is 2.4dl
                1dl of salt weighs 130g, 1tsp is 6.5g, tbsp is 19.5g
                1dl of oil weighs 90g
                1dl of flour weighs 65g
                1ld of milk weights 100g
                1tsp/5ml of dry herbs weighs 2g
                preferable salt % for meat is 1.7, if you wanted to brine chicken or whatever you can take 1kg of chicken meat, 2liters of water, divide 3000g with 100=30g multiply with 1.7. Add 51g salt to the water and mix it in and you wont get overly salty meat after brining it.
                A gram of carbs/protein has 4 calories, oil has 9. So 1dl of oil = 90 x 9 = 810 calories. Chicken has 27% protein and 14% fat so 100g of chicken has 108 cal from proteins and 126 cal from fats.

                Hope that helps your difficult cooking adventures in grams.

              • 2 weeks ago
                Anonymous

                water boils at 212F (unless you're at a high altitude, the boiling point is lower, eurogays don't understand this because they all live in lowlands)

                same with oil

                typical human body temp is 72F

                bacteria is gay

                1 liter of water is less than 1 gallon, and I drink 2 gallons of water every day

                >dl dl dl dl
                who cares about deciliters

                salt percent? until it tastes right.

              • 2 weeks ago
                Anonymous

                >I drink 2 gallons of water every day
                That's a whole ass bucket, brother, you must piss like a racehorse.

              • 2 weeks ago
                Anonymous

                yeah I take big pisses. I was also born with a literally mutant liver, a strange mutation, it's about 1.5 times the size of a normal liver. I have to take more drugs, and drink more alcohol, than normal people to feel the same effects.

              • 2 weeks ago
                Anonymous

                ?si=X5YiNQPiasJHx2Jh&t=21

              • 2 weeks ago
                Anonymous

                made me smile and giggle a bit. thanks anon.

              • 2 weeks ago
                Anonymous

                >>dl dl dl dl
                >who cares about deciliters
                The French for some reason.

  4. 3 weeks ago
    Anonymous

    To save you from having to salt it yourself? If they didn't put it in you'd have to put salt on your chicken or whatever, then the seasoning. Why not save a step?

  5. 3 weeks ago
    Anonymous

    they make these things for me to shake over some chicken thighs before i put them in the oven after drinking all day and it's 11pm and i forgot to make dinner

  6. 3 weeks ago
    Anonymous

    what kind of tastelet uses lemon pepper?

    • 3 weeks ago
      Anonymous

      it's something that homosexuals will never understand.

      Im endlessly amazed by american useless food data sheets
      >heres amounts per 0.9g of the thing
      ?????
      who gives a frick
      >heres 133 servings
      WHO GIVES A FRICK

      post your superior nutrition data sheet then

      • 3 weeks ago
        Anonymous

        NTA but back in europe they typically break it down by 100 gram so you get a percentage of the content instead of an arbitrary serving size no one ever follows. Living here in the US you have to do some math to figure out the percentage of sugar in cereal or whatever instead of just having it on the box.

        • 3 weeks ago
          Anonymous

          in europe
          >pour 150 grams of cereal
          >need to calculate
          in the US
          >labelled per half cup
          >pour whole cup because I'm fat
          >need to calculate

          • 3 weeks ago
            Anonymous

            Fool. you don't need to calculate because you have the ratios. If you know the percentage you can just scale it.

            • 3 weeks ago
              Anonymous

              what do you think scaling it is if not a calculation?

        • 3 weeks ago
          Anonymous

          >saw a prepared chicken spinach wrap at the store
          >cut in half and placed in a sealed package
          >350 calories
          >serving size 1/3 package
          Come the frick on. Who is going to eat 2/3rds of half of a sandwich wrap.

          • 3 weeks ago
            Anonymous

            it's insane how all those pre-packaged foods have barely anything in them but somehow always have a shitload of calories. they must just be loaded with oil or something

        • 2 weeks ago
          Anonymous

          The thing is that with the European system producers can't round down everything to 0.

  7. 3 weeks ago
    Anonymous

    wa la

    • 3 weeks ago
      Anonymous

      >equals taste of 12 lemons
      by what metric

      • 3 weeks ago
        Anonymous

        taste, duh

    • 3 weeks ago
      Anonymous

      Holy shit, imagine biting into that, it'd be like biting into 12 lemons at the same time, it'd make your mouth bleed

      • 3 weeks ago
        Anonymous

        old school sour candy, like warheads, used to make my tongue bleed. especially if you did the WARHEAD CHALLENGE, on every wrapper there was a scale of how badass you were based on how long you could keep the fresh warhead on your tongue without moving it or spitting it out. probably fricked up a lot of kid's tongues. all the sour candy today is weak shit, it's barely tart.

        • 3 weeks ago
          Anonymous

          For me, it was the rich BURN of cinnamon oil in the humble Atomic fireball.

          How do you make lemon pepper seasoning at home? I mean, I have pepper and I have lemon, but sometimes I don't want lemon juice, just lemon flavor.

          microplane or fine grate the zest of a lemon onto some parchment or waxed paper--let it air dry over night. In the morning get out of your step-sister's bed and mix the ingredients in a cleaned out spent seasoning container. then use the same paper to grind fresh black pepper and top off the container, leaving enough headroom for shaking and a little salt for further desiccation of the zest.
          Then, crawl back into bed with your sister and enjoy your own sloppy seconds.

          • 3 weeks ago
            Anonymous

            how did you know I've slept with my step sister

            is there some correlation between lemon pepper and not-incest that I'm not aware of?

        • 2 weeks ago
          Anonymous

          >warheads, used to make my tongue bleed
          Can confirm. My grandparents ran a coffee shop and convenience store and one year in the early 90s they sent me a big ass container full of the black cherry warheads for my birthday.

        • 2 weeks ago
          Anonymous

          Sour skittles used to be the same, now it's just mostly sweet.

    • 3 weeks ago
      Anonymous

      ½ tsp. of this, inna mug
      1-2 Tblsp. Morena sugar(any will do tho-)
      ¼ tsp powdered ginger
      pour in boiling water to the top
      Best fricking drink for a Cold/Flu ever.
      *(I was using 2 of those little packets of the lemon powder.)

  8. 3 weeks ago
    Anonymous

    It's a good way to boost the volume of the product and charge idiots more money.

  9. 3 weeks ago
    Anonymous

    My guess is that most people consistently under-salt their food, and so these seasonings that add salt make the end result taste better, so it sells better.

  10. 3 weeks ago
    Anonymous

    >those ingredients
    >salt #1
    >FD&C Yellow No. 5 Lake
    I think they dye the salt yellow just to trick you.

    • 3 weeks ago
      Anonymous

      >dyed salt to trick people
      This is life in ameriKKKa

  11. 3 weeks ago
    Anonymous

    >black peppercorn
    >neither pepper nor corn
    >it's a berry
    which one of you morons named this?

    • 3 weeks ago
      Anonymous

      The word pepper derives from Old English pipor, Latin piper, and Greek: πέπερι.[6] The Greek likely derives from Dravidian pippali, meaning "long pepper".[7] Sanskrit pippali shares the same meaning.[6]

      In the 16th century, people began using pepper to also mean the New World chili pepper (genus Capsicum), which is not closely related.[6]:2b

      • 3 weeks ago
        Anonymous

        Ty fellow etymologist

      • 3 weeks ago
        Anonymous

        Ty fellow etymologist

        I wish I got into etymology earlier. It's like a fricking cheat code

  12. 3 weeks ago
    Anonymous

    If you didn't have salt it wouldn't be seasoning anymore, it'd be a herb mix

    • 3 weeks ago
      Anonymous

      >seasoning=salt
      thanks tyrone

      • 3 weeks ago
        Anonymous

        jamals don't season their food, they just put flavored salt on it

      • 3 weeks ago
        Anonymous

        That is what seasoning is
        Seasoning is primarily the addition of salt
        What you're thinking of is flavouring

        • 3 weeks ago
          Anonymous

          Check the definition of seasoning Jamal. It can be salt, herbs or spices. Basically anything that amplifies the flavors, not just salt.

          • 3 weeks ago
            Anonymous

            Salt amplifies flavours, acids can amplify flavours, MSG amplifies flavours
            Herbs and spices? They don't generally amplify flavours, they add flavour
            Salt lets you taste the flavours that are already present in the dish more intensely, that is a seasoning not a flavouring

  13. 3 weeks ago
    Anonymous

    stop buying "seasoning salt" like a tard and just buy seasoning and make your own blends

    • 3 weeks ago
      Anonymous

      BASED.
      While you're at it, try out making your own BBQ sauces and ketchups.

    • 3 weeks ago
      Anonymous

      Or just buy the seasoning because it's a trivial expense and time is worth more than money.

      • 3 weeks ago
        Anonymous

        you seriously go through life only using combinations of seasonings designated for you? you buy a "lemon pepper" blend with no source of lemon, just "Citric Acid" and "Yellow No. 5" instead of adding lemon juice and some lemon zest because you don't know you're supposed to add onion and garlic to everything?

        • 3 weeks ago
          Anonymous

          depends on the situation
          if I'm cooking for my wife and I on a Tuesday night I'll just make something easy
          if I'm making something specific or fancy I'll put more effort in
          but even then, I don't see a problem with using store bought seasoning, it's no different than me using sweet baby ray's on my grilled chicken imo. It's good, easy, and reliable.

      • 3 weeks ago
        Anonymous

        >time is worth more than money
        I will save you one second of your time if you pay me $10k

  14. 3 weeks ago
    Anonymous

    cooklets would complain that it is bland
    you have to blend your own spices

  15. 3 weeks ago
    Anonymous

    i hear you man
    last time i tried to buy garlic powder I accidentally bought garlic salt
    it fricking sucks
    I am okay with having a container of salt over here to add to stuff I dont need it premixed for me.

  16. 3 weeks ago
    Anonymous

    How can anything with organic matter in it have zero calories?

    • 3 weeks ago
      Anonymous

      in America, they round to zero for calorie counts if it's less than one per serving. And yes, they often abuse "serving size" to take advantage of this. For example, "tic tacs" say they have zero calories despite being pretty much pure sugar, because each serving has less than 1 calorie.

  17. 3 weeks ago
    Anonymous

    season with vingear/lemon and herbs, just use sea salt

  18. 3 weeks ago
    Anonymous

    Mrs Dash makes a flavor profile for nearly every purpose and cuisine. They even have finer grinds for use at the table. There is nothing wrong with controlling how much salt you want in your food. If I'm making a BBQ rub, I want to make it myself. I don't even own garlic salt. I think the only two salted blends in my pantry are Lawry's and Tony Cachere's cajun. I use my salt grinder for most applications.

  19. 3 weeks ago
    Anonymous

    **Threadly reminder that seasoning traditionally has always included SALT, herbs and spices.
    Just salt alone is also referred to as seasoning.

    FRESH microplaned whole nutmeg has some very lemony/citrusy flavors. Seems like adding some of that to dried lemon zest, and fresh ground pepper would be a LVL up.

  20. 3 weeks ago
    Anonymous

    >get salt free version of seasoning thinking it's the same thing but without salt so I can use as much as I want without it getting too salty
    >it actually just replaces the salt with salt substitute
    why? also
    >powdered chicken bouillon
    >first ingredient is salt
    >second ingredient is either sugar or msg

    • 3 weeks ago
      Anonymous

      it's because they are cheap, and the main drivers of flavor are Salt, Sugar and Fat.
      Most of the people out there don't have any experience with real food and have only ever eaten out of bags boxes or cans for their entire lives.
      The bouillon thing is just because salt and sweet compliment each other, and that is what the majority of consoomers have an affinity for.
      all bouillons are loaded with salt as preservative, AND because it will be highly diluted.
      Ever had Sweet and Sour Chinese anything?
      That's like ½ soysauce --SUPER SALTY, but you don't taste that because the sugar "tricks" the tongue.
      That's why the sugar.

  21. 3 weeks ago
    Anonymous

    >calcium stearate
    >silicon dioxide
    >calcium silicate
    >FDC yellow 5
    the salt is not the problem with that shit

    • 3 weeks ago
      Anonymous

      >FDC yellow 5
      Tartrazine gives me SCREAMING headaches.
      that shit can go to HELL.

  22. 3 weeks ago
    Anonymous

    Because salt is dirt cheap and it is the easiest way to subtly increases the margin by 10 fold.

    • 3 weeks ago
      Anonymous

      some stuff like knorr cubes it can also be that salt prevents bacteria growth + the price per kg looks better

      with dry spices that last forever its just to steal money from suckers

  23. 2 weeks ago
    Anonymous

    >Who the frick's idea was it to make SALT the number one ingredient in my LEMON AND PEPPER seasoning?
    Someone who understands what people find tasty. It's really to trick consumers into associating better flavors (saltiness) with that brand of seasoning. If someone had a salt-free one before and buys a salty one, they'll find the food tastes better and stick to that brand.
    People's tastebuds are completely fried by all the added salt they consume daily, it takes extreme amounts of salt before the average person considers the dish too salty. So there is no risk of over salting by adding salt to the seasoning.

    It's the same reason restaurant food is salted as frick, it makes simple cheap ingredients taste good. You can dump salt a plain boiled head of cabbage and it will suddenly become edible.

  24. 2 weeks ago
    Anonymous

    I get my spices locally at Penzeys.
    They give free full size samples every time I go.

Your email address will not be published. Required fields are marked *