SOTD by u/hugbckt

June 3, 2024 – LG Day 3 – Where’s the Beef?

• Brush: Zenith r/wetshaving Exclusive MOAR Boar 31mm #SUBBROOSH #OLDWORLD
• Razor: Karve CB SB-C #RUSTYBUTTRUSTY #STAINLESSLESS
• Blade: Treet Classic (1)
• Lather: Red House Farm – Nine Days Up Nort’
• Post Shave: Stirling Soap Co. – Scots Pine
• Fragrance: Imaginary Authors – Cape Heartache

Between the theme and the challenge today, we’re in for a journey of a culinary conversation. No beef to be seen here. Tallow is rendered from suet, which is the hard fat found around the kidneys, loins, and other organs in particular animals, traditionally cows (beef) and sheep (mutton). Suet is also the term used for the fat in the same area within wild game, but as the Lacey act prohibits the sale of “wildlife”, this is generally moot except in rare cases such as PIFs by u/grindermonk. Hard fat similar to suet is also found in pigs, but is called leaf lard for reasons that are largely unclear and can probably be attributed to the fact that language is weird.

Nine Days up Nort’, as featured in u/OnionMiasma’s underrated SOTD for the fall theme last year, uses deer tallow and has a requisite gaminess to it which I quite enjoy. There’s a hefty amount of woodiness, sure, but the natural scent of the non-fragrance ingredients is what makes this special. This is much harder to recreate in an aftershave, so doubling down on the pine note with Scots Pine (no sheep in the aftershave, at least per the label) seemed like my best option. Rod writes that it’s “nothing like a pine oil used in cleaning products,” which I don’t entirely agree with, but it’s not bad, just not particularly complex. Then, to entirely divert the vibe, Cape Heartache comes along. The blast of fir and pine at the top are welcome additions, but as they dry down to a sweet amber, it’s a strange combination with the Nine Days funk that I can still smell. The Scots Pine has completely faded just two hours after using, but this soap has some oomph to it, and would have benefitted from a more complementary frag today. In the journey of fragrance, we live and learn. #FOF

Now, back to our culinary journey. Let’s talk about salt. Samin Nosrat tells us all about the importance of salt in her book Salt, Fat, Acid, Heat as well as in this gifted article (you’re welcome). Salt aids in enhancing flavor. It reduces bitterness – hence why dark chocolate and sea salt are a wonderful pairing. Try a sprinkle of salt in black coffee. Taste is weird. Salt also enhances sweetness, which is why Maldon salt belongs on cookies after baking, and why classic cookie recipes typically need more salt than what is listed. Salt, through various chemical reactions, improves the taste and texture of food, such as its work drawing out moisture from meat and vegetables through osmosis, which then dissolves the salt and allows it to be reabsorbed into the food. On a molecular level, salt ionizes when it dissolves in water, breaking into sodium and chloride ions; then, these ions interact with the flavor compounds in food and our taste receptors, making flavors more pronounced and enjoyable. I prefer Diamond Crystal Kosher Salt, just like many chefs and recipe developers, because it’s easy to pinch and sprinkle and is far more forgiving than Morton’s or especially table salt. Take a look at some of Kenji Lopez-Alt’s work for more about salinity by volume among common culinary salts.

This is all to say that I love salt, my doctor tells me I consume too much of it, and I don’t need to rub it on my head after shaving. (Yes, I know it’s a different type of salt. No, I don’t care).

[**June 3, 2024 – LG Day 3 – Where’s the Beef?**](https://i.imgur.com/vIkhyNw.jpeg)

* **Brush:** Zenith r/wetshaving Exclusive MOAR Boar 31mm #SUBBROOSH #OLDWORLD
* **Razor:** Karve CB SB-C #RUSTYBUTTRUSTY #STAINLESSLESS
* **Blade:** [Treet Classic](https://maggardrazors.com/products/treet-classic-double-edge-razor-blades-10-blades) (1)
* **Lather:** Red House Farm – Nine Days Up Nort’
* **Post Shave:** Stirling Soap Co. – Scots Pine
* **Fragrance:** Imaginary Authors – Cape Heartache

Between the theme and the challenge today, we’re in for a journey of a culinary conversation. No beef to be seen here. Tallow is rendered from suet, which is the hard fat found around the kidneys, loins, and other organs in particular animals, traditionally cows (beef) and sheep (mutton). Suet is also the term used for the fat in the same area within wild game, but as [the Lacey act prohibits the sale of “wildlife”](https://www.fisheries.noaa.gov/topic/laws-policies/more-laws), this is generally moot except in rare cases such as PIFs by u/grindermonk. Hard fat similar to suet is also found in pigs, but is called leaf lard for reasons that are largely unclear and can probably be attributed to the fact that language is weird.

Nine Days up Nort’, as featured in u/OnionMiasma’s underrated SOTD for the fall theme last year, [uses deer tallow](https://www.reddit.com/r/Wetshaving/comments/rednj6/a_deer_pif/) and has a requisite gaminess to it which I quite enjoy. There’s a hefty amount of woodiness, sure, but the natural scent of the non-fragrance ingredients is what makes this special. This is much harder to recreate in an aftershave, so doubling down on the pine note with Scots Pine (no sheep in the aftershave, at least per the label) seemed like my best option. Rod writes that it’s “nothing like a pine oil used in cleaning products,” which I don’t entirely agree with, but it’s not bad, just not particularly complex. Then, to entirely divert the vibe, Cape Heartache comes along. The blast of fir and pine at the top are welcome additions, but as they dry down to a sweet amber, it’s a strange combination with the Nine Days funk that I can still smell. The Scots Pine has completely faded just two hours after using, but this soap has some oomph to it, and would have benefitted from a more complementary frag today. In the journey of fragrance, we live and learn. #FOF

Now, back to our *culinary* journey. Let’s talk about salt. Samin Nosrat tells us all about the importance of salt in her book *Salt, Fat, Acid, Heat* as well as in [this gifted article](https://www.nytimes.com/2017/04/25/dining/how-to-season-food-with-salt.html?unlocked_article_code=1.w00.pmeE.xL08Xsk3J_hr&smid=nytcore-ios-share&referringSource=articleShare) (you’re welcome). Salt aids in enhancing flavor. It reduces bitterness – hence why dark chocolate and sea salt are a wonderful pairing. Try a sprinkle of salt in black coffee. Taste is weird. Salt also enhances sweetness, which is why Maldon salt belongs on cookies after baking, and why classic cookie recipes typically need more salt than what is listed. Salt, through various chemical reactions, improves the taste and texture of food, such as its work drawing out moisture from meat and vegetables through osmosis, which then dissolves the salt and allows it to be reabsorbed into the food. On a molecular level, salt ionizes when it dissolves in water, breaking into sodium and chloride ions; then, these ions interact with the flavor compounds in food and our taste receptors, making flavors more pronounced and enjoyable. I prefer Diamond Crystal Kosher Salt, just like many chefs and recipe developers, because it’s easy to pinch and sprinkle and is *far more forgiving* than Morton’s or especially table salt. Take a look at some of Kenji Lopez-Alt’s work for more about salinity by volume among common culinary salts.

This is all to say that I love salt, my doctor tells me I consume too much of it, and I don’t need to rub it on my head after shaving. (Yes, I know it’s a different type of salt. No, I don’t care).