Salt to Meat Ratio Depending on who you talk to you or which web site you visit, you'll get a different answer regarding how much salt to add to meat. Based on research and my own experience, around 3/4 of a teaspoon of table salt or sea salt per pound of meat works well in most situations. I have also used as much as 1 teaspoon per pound depending on the recipe. You really need to understand your likes and your recipe to determine the best amount of salt. It's also important to factor in the type and brand of salt. Most table and sea salt are approximately the same. For example, table salt is fine so it is tightly packed while kosher salt tends to have irregular crystal shapes leading to less sodium per measurement. Even among the varieties of kosher salt there are vast differences so be warned!
My Favorite Pan My favorite pan is a twenty dollar cast iron pan. I remember vividly how my step-father coveted his iron pan and warned us about not using soap to clean it. Seasoned and maintained properly, an iron pan can last forever. It is better than any non stick pan and far more durable. It's thick base holds heat better than any pan in my arsenal and prevents food from burning by dispersing the heat.
Third in the Hop Freshner series, this Lemon & Grassy IPA is pretty good. I like the idea behind the Port Brewing and Lost Abbey collaboration and I hope they continue the venture as I enjoy experimental flavor and hop combinations. I've purchased four 22 ounce Lemon & Grassy bottles so I clearly enjoyed it but still, it doesn't come close in my eyes to the first in the series, Dank & Sticky. You can definitely taste the hops and the lemon. Not so sure about the grass but I don't regularly eat grass so I'm not a good judge. Might have tasted grass a few times playing football but that was a while ago.