Salt is weird.
Really, have you thought about it? I mean, it’s a mineral we grind up and put on our food. We don’t grind up other rocks to put on our food.
Don’t get me wrong, I love me some salt. Without salt, many foods are pointless: popcorn, hash-browns (this evening’s muse), french fries, eggs. No salt, no point.
But what inspired early man – or let’s face it, woman, since she was likely responsible for the culinary innovations of the time like cooking with fire, not eating potatoes raw, and always garnishing your kill with a sprig of mint – what inspired her to grind up salt crystals and shake them on dinner?
Did Early Chef go around licking other rocks and grinding them up to try and enhance the flavor profiles of mammoth, sabre tooth tiger, or (in the case of our cannibalistic ancestors) Earl, her annoying neighbor? (Earl had it coming, always playing his rock music so loud in the cave next door. ‘Course, rocks were the only available instrument at the time…..Get it? Rock music???? I’m sorry, I’ll stop.)
So, I’m wondering, what does molybdenum taste like?
I think this area of science may be ripe for development. For instance, according to the US Geologic Survey, “The versatility of molybdenum in enhancing a variety of alloy properties has ensured it a significant role in contemporary industrial technology, which increasingly requires materials that are serviceable under high stress, expanded temperature ranges, and highly corrosive environments.”
See? Boring, and not a word about molybdenum’s potential ability to improve hash-browns. Or mushrooms! Now THAT would be a significant role! A rock that could make fungus not taste like dirt would be worth a lot of money! Wikipedia makes clear, however, that molybdenum has the sixth-highest melting point of any mineral, so its nacho-topping utility is probably limited at best.
Actually, the magical oracle which is Wikipedia can’t even seem to agree how many minerals there ARE (at least after an exhaustive 3.25 minutes of searching), and seems conflicted as to whether it is molybdenum or molybdenite. With such uncertainty existing in the field, I think there is clearly work to do.
We must determine if any minerals taste like salted dark chocolate or a really good margarita.
Science, people. It’s important.
Pingback: Thus Begins the Bookwriting | Tara Talks Too Much