Stupid Food Question

Sherry wrote:
On Nov 25, 3:57 am, "jmcquown" wrote:
"Sherry" wrote in message

...





On Nov 24, 5:56 pm, "jmcquown" wrote:
"Arthur Shapiro" wrote in message
...
Interesting how various folks use or don't use salt.
I recently wanted to make some pancakes, being caught in the house on a
rainy
weekend morning when I'd normally be out bicycling. The recipe called
for
salt, and I wasn't sure whether that was for taste or to properly make
the
batter rise, or whatever the term is for a non-yeast - baking soda -
batter.
I couldn't find any salt in the house, and thus sadly ended up using
Bisquik.
(for non-US folks, a boxed "just add milk" product that can be used for
everything from biscuits to waffles.).
When I went out to get a sandwich for lunch, I noticed that the table
of
condiments had tiny packages of salt, so I purloined three or four of
them
to
satisfy my need for salt for the next year. I'm not a larcenous soul,
but
figured the salt cost them less than they saved by my "no tomatoes,
please"
directive.
Art
Oh please, don't try to sound superior because you don't have a salt
shaker
in your house. Salt used to be a form of currency In Roman times if
you
had bags (coins) of salt you'd be considered wealthy.
You can't avoid salt. Sodium occurs naturally in many vegetables. Don't
believe me? Google it for yourself.
http://www.dietbites.com/Sodium-In-F...egetables.html
Even if you claimed to be a vegetarian who never adds salt, you really
would
be far from the truth.
Salt, in moderation, is not a problem for most people. No one can
completely avoid salt.
Jill- Hide quoted text -
I used to be a real salt-a-holic too. But the amazing thing was, once
I was told by the docs to cut it out, I really missed it at first.
Then I just got used to it. But now, I noticed that the vegetables I
cook at home taste like *vegetables*. The food I get at restaurants or
other peoples' houses, just taste like salt.
IMO, salt is supposed to enhance the flavor of your food. It's not
supposed to make your food just taste like salt.
People here even put salt on watermelon. That grosses me out.
Sherry
I use a lot of herbs when I cook. Mrs. Dash has got to be one of my
favourite seasoning blends. My mother had high blood pressure so I learned
early on to cook with minimal salt. I only add salt during the cooking
process if the recipe specifies it, and then I usually short the amount. I
steam nearly all vegetables and there is no salt involved.

I prefer to let people salt their food at the table. It kind of irks me if
someone dumps salt all over something without tasting it first. And you're
right. Vegetables taste like they're supposed to without salt. They
taste... like vegetables

The only real exception I make is for baked potatoes. I oil and liberally
salt the skin before baking. The jackets crisp up very nicely and I eat
them, salty skin and all.

Jill- Hide quoted text -

- Show quoted text -

Ms. Dash is great. Have you ever bought Jane's Crazy Salt? I grease
the
skins of the potatoes, then roll them in it. I think it's just coarse
salt with
garlic and other stuff in it. Pretty good.
I've also noticed sea salt is becoming very trendy. I have not done
much
research so I really don't know the advantage.

Sherry

Sherry



I used to think sea salt was the best. Now after being aware of all the
foul stuff in the ocean, I wonder. The salt dug out from salt mines
would have stuff in it from thousands of years ago. A good research
project. MLB

On Nov 25, 3:09*pm, MLB wrote:
Sherry wrote:
On Nov 25, 3:57 am, "jmcquown" wrote:
"Sherry" wrote in message

....

On Nov 24, 5:56 pm, "jmcquown" wrote:
"Arthur Shapiro" wrote in message
...
Interesting how various folks use or don't use salt.
I recently wanted to make some pancakes, being caught in the house on a
rainy
weekend morning when I'd normally be out bicycling. *The recipe called
for
salt, and I wasn't sure whether that was for taste or to properly make
the
batter rise, or whatever the term is for a non-yeast - baking soda -
batter.
I couldn't find any salt in the house, and thus sadly ended up using
Bisquik.
(for non-US folks, a boxed "just add milk" product that can be used for
everything from biscuits to waffles.).
When I went out to get a sandwich for lunch, I noticed that the table
of
condiments had tiny packages of salt, so I purloined three or four of
them
to
satisfy my need for salt for the next year. *I'm not a larcenous soul,
but
figured the salt cost them less than they saved by my "no tomatoes,
please"
directive.
Art
Oh please, don't try to sound superior because you don't have a salt
shaker
in your house. *Salt used to be a form of currency *In Roman times if
you
had bags (coins) of salt you'd be considered wealthy.
You can't avoid salt. *Sodium occurs naturally in many vegetables. *Don't
believe me? *Google it for yourself.
http://www.dietbites.com/Sodium-In-F...egetables.html
Even if you claimed to be a vegetarian who never adds salt, you really
would
be far from the truth.
Salt, in moderation, is not a problem for most people. *No one can
completely avoid salt.
Jill- Hide quoted text -
I used to be a real salt-a-holic too. But the amazing thing was, once
I was told by the docs to cut it out, I really missed it at first.
Then I just got used to it. But now, I noticed that the vegetables I
cook at home taste like *vegetables*. The food I get at restaurants or
other peoples' houses, just taste like salt.
IMO, salt is supposed to enhance the flavor of your food. It's not
supposed to make your food just taste like salt.
People here even put salt on watermelon. That grosses me out.
Sherry
I use a lot of herbs when I cook. *Mrs. Dash has got to be one of my
favourite seasoning blends. *My mother had high blood pressure so I learned
early on to cook with minimal salt. *I only add salt during the cooking
process if the recipe specifies it, and then I usually short the amount. *I
steam nearly all vegetables and there is no salt involved.

I prefer to let people salt their food at the table. *It kind of irks me if
someone dumps salt all over something without tasting it first. *And you're
right. *Vegetables taste like they're supposed to without salt. *They
taste... like vegetables

The only real exception I make is for baked potatoes. *I oil and liberally
salt the skin before baking. *The jackets crisp up very nicely and I eat
them, salty skin and all.

Jill- Hide quoted text -

- Show quoted text -

Ms. Dash is great. Have you ever bought Jane's Crazy Salt? I grease
the
skins of the potatoes, then roll them in it. I think it's just coarse
salt with
garlic and other stuff in it. Pretty good.
I've also noticed sea salt is becoming very trendy. I have not done
much
research so I really don't know the advantage.

Sherry

Sherry

I used to think sea salt was the best. *Now after being aware of all the
foul stuff in the ocean, I wonder. *The salt dug out from salt mines
would have *stuff in it from thousands of years ago. *A good research
project. * MLB

There was an article Sea Salt: All Hype? at
http://www.cbsnews.com/stories/2010/...n7044871.shtml

On Thu, 25 Nov 2010 12:22:33 -0600, CatNipped wrote:

I've never heard of Diet Rite(sp?). Is it something you could get at
WalMart?

The only "Diet Rite" that I am familiar with is a brand of diet cola soft
drink.

--
John F. Eldredge --
"Reserve your right to think, for even to think wrongly
is better than not to think at all." -- Hypatia of Alexandria

CatNipped wrote:
I *love* salty things, always did. But since I've been having medical
problems it seems my "sensitivity" to salt has increased a lot.
Consequently I tend to over-salt things. I hate it when I have a whole dish
of food I've essentially "ruined" by putting in too much table salt. I
there something you can add on top of that that would "cut" the salty taste?

This isn't an answer to your actual question, but why not try preparing
your food entirely without salt, then adding salt to taste when you get
it to the table? (Also, depending upon what you are making, my
grandmother always added raw potato if her soup or whatever seemed too
salty.)

On 11/25/2010 9:11 AM, Storrmmee wrote:
this is facinating, DH and i have been together the better part of thirty
years, we have bought maybe five of those blue canisters with the girl on it

In fairness, the stuff is quite useful for sprinkling on snails or slugs
outside. Great visual savoir faire.

Now the question has to be asked: does anyone here salt their cats' food???

Art

"Sherry" wrote in message
...
On Nov 25, 3:57 am, "jmcquown" wrote:
"Sherry" wrote in message

I use a lot of herbs when I cook. Mrs. Dash has got to be one of my
favourite seasoning blends. My mother had high blood pressure so I
learned
early on to cook with minimal salt. I only add salt during the cooking
process if the recipe specifies it, and then I usually short the amount.
I
steam nearly all vegetables and there is no salt involved.

I prefer to let people salt their food at the table. It kind of irks me
if
someone dumps salt all over something without tasting it first. And
you're
right. Vegetables taste like they're supposed to without salt. They
taste... like vegetables

The only real exception I make is for baked potatoes. I oil and
liberally
salt the skin before baking. The jackets crisp up very nicely and I eat
them, salty skin and all.

Jill- Hide quoted text -

- Show quoted text -

Ms. Dash is great. Have you ever bought Jane's Crazy Salt? I grease
the
skins of the potatoes, then roll them in it. I think it's just coarse
salt with
garlic and other stuff in it. Pretty good.
I've also noticed sea salt is becoming very trendy. I have not done
much
research so I really don't know the advantage.

Sherry

I've never heard of Jane's Crazy Salt. I can buy flaked salt, which does
have a more intense taste so you use less.

I don't think there's an advantage at all to "sea salt" except to the
marketing department I get food-related catalogs in the mail. I see no
advantage to paying top dollar for trendy pink sea salt or black Baltic sea
salt. It contains traces of minerals that refined table salt doesn't...
which to me doesn't sound like a great idea. What minerals? They both
contain sodium and chloride and they taste the same. Why spend the extra
money? Because it's trendy. And for some folks, because the Food Network
tells you to. Heh.

Jill

On Nov 25, 12:11*pm, "Storrmmee" wrote:
this is facinating, DH and i have been together the better part of thirty
years, we have bought maybe five of those blue canisters with the girl on it
in that time, one we lost in an apartment flood, and one in the house fire,
two got thrown out due to getting rock hard, lol, wrote in message

...

jmcquown wrote:

Once salted, you can't take it back. *I don't usually salt things while
cooking, beyond the usual 1/4 tsp. [or whatever] the recipe calls for..
I
prefer to let people salt for themselves at the table. *So... don't put
salt
on anything but your own food?

Jill --also a salt-a-holic

waving hand Another salt freak here! I also don't cook with salt
because pretty much everyone I know prefers a lot less salt than I like
to put on my food. If I salted to taste during the cooking process,
I'd be the only one who would want to eat it.

Also, I've heard that when you salt food while it's cooking, it tends
to lose some of the salty flavor - but it doesn't lose the sodium content.

"MLB" wrote in message
...
Sherry wrote:
On Nov 25, 3:57 am, "jmcquown" wrote:
"Sherry" wrote in message

...

I used to think sea salt was the best. Now after being aware of all the
foul stuff in the ocean, I wonder. The salt dug out from salt mines would
have stuff in it from thousands of years ago. A good research project.
MLB


When you think about it, all salt mines used to be underwater. Ergo, all
salt is from the sea. Some of it is just eons old salt deposits in what we
now call salt mines. Salt is sodium + chloride. Sea salt has other trace
minerals (good or ill, who knows? I'd rather mine be processed so it
doesn't contain unknown gunk). But salt is salt, regardless of where it
comes from. As my original reply stated, you can't get away from salt even
if you never lift up a salt shaker. Salt occurs naturally in plants.
Apparently they need it just like we do

Jill

"Art Shapiro" wrote in message
...
On 11/25/2010 9:11 AM, Storrmmee wrote:
this is facinating, DH and i have been together the better part of thirty
years, we have bought maybe five of those blue canisters with the girl on
it

In fairness, the stuff is quite useful for sprinkling on snails or slugs
outside. Great visual savoir faire.

Now the question has to be asked: does anyone here salt their cats'
food???

Art

You're being an idiot again. Half an inch away from the k/f.

Jill

Art Shapiro wrote:
On 11/25/2010 9:11 AM, Storrmmee wrote:
this is facinating, DH and i have been together the better part of thirty
years, we have bought maybe five of those blue canisters with the girl
on it

In fairness, the stuff is quite useful for sprinkling on snails or slugs
outside. Great visual savoir faire.

Now the question has to be asked: does anyone here salt their cats' food???

Art


A few years ago when I had snails in the garden, I fed them beer.
When I was a child, I remember my father telling me to catch birds by
putting salt on their tails. I remember him laughing at me as I chased
the birds with the salt shaker (I think I was 4 or 5).To give a reply
to your cat food question, you know the answer: Not if they have any
brains. Best wishes. MLB