Both Soon and Soutphomasane (traditionally ideological opponents) are swooning on twitter over a story by Liaw regarding the invention of chicken salt in South Australia.
Is this a "Asians who want to be bogans" thing? Because I don't care for chicken salt at all, and always go for plain. Preferably the greenish flakes full of ocean flavour from some seaside pond in France, or the metallic tang of Himalayan salt.*
Chicken salt - puh.
* just kidding - just trying to sound like a Guardian reading salt connoisseur. We do have the pink allegedly Himalayan stuff now at home though, but I have no idea where it really comes from.