Stupid Food Question

Arthur Shapiro wrote:
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



Krustees pancake and waffle mix works for me. It even has blueberries
(they say) in it. MLB

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

Sherry wrote:
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



For the last year or so, I have had to eat salty things after being
diagnosed with low blood salt. I had several friends over the years who
had low blood salt which can be serious. Doctors prescribe diuretics
then forget, as time passes, to test the blood to see how it is going.
It takes quite a while to correct the condition. When I was a child, we
ate lemons with salt, celery and apples too. MLB

"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

On Nov 24, 6:50*pm, wrote:
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.


Me too. I haven't used salt in my cooking for a long time since I have
a
family history of high b.p. I use a lot of dried herbs instead.
I used to use soya sauce and oyster sauce which both contain salt.
Then
I changed to low salt soya sauce. These days I very rarely use it
since I
was diagnosed with high b.p.
A friend warned me of low blood sodium. But recent blood test
indicated
my sodium level is just fine. Now when I eat out at restaurants the
food usually
taste too salty to me.

I was surprised at the amount of sodium in pancake mix. I am thinking
of making
pancake from scratch and cut out the salt. But I don't know exactly
what is the
role of salt in a pancake batter.

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..
So then you might want to salt it again at the table, resulting in more
sodium. If you salt food just as you're about to eat it you don't have
an extra dose of it, at least! (Experienced cooks: any truth to this
theory?)

Joyce


--
There is, incidently, no way of talking about cats that enables one
to come off as a sane person.
* * * * * * * * * * * * * * * * * * * * * * * * * *-- Dan Greenberg

watermelon, cantalope and tomatoes are three of the very few things i want
to add it to, Lee
"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

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, Lee
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.
So then you might want to salt it again at the table, resulting in more
sodium. If you salt food just as you're about to eat it you don't have
an extra dose of it, at least! (Experienced cooks: any truth to this
theory?)

Joyce

--
There is, incidently, no way of talking about cats that enables one
to come off as a sane person.
-- Dan Greenberg

25.11.2010 15:39, Winnie kirjoitti:
On Nov 24, 6:50 pm, wrote:
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.


Me too. I haven't used salt in my cooking for a long time since I have
a
family history of high b.p. I use a lot of dried herbs instead.
I used to use soya sauce and oyster sauce which both contain salt.
Then
I changed to low salt soya sauce. These days I very rarely use it
since I
was diagnosed with high b.p.
A friend warned me of low blood sodium. But recent blood test
indicated
my sodium level is just fine. Now when I eat out at restaurants the
food usually
taste too salty to me.

I was surprised at the amount of sodium in pancake mix. I am thinking
of making
pancake from scratch and cut out the salt. But I don't know exactly
what is the
role of salt in a pancake batter.


A quick search (pancakes salt) told me that salt is in the pancake
batter to improve the taste as, according to some, they taste like
cardboard without the salt.

Here are some no salt pancake recipes

http://www.ask.com/food/Cake/No-salt...ke-Recipe.html

--
Christine in Finland
christal63 (at) gmail (dot) com

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

"CatNipped" wrote in message
...
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?

How about sticking a notice on your stove to remind you not to put so much
salt in your food? It's really bad for blood pressure anyway. I rarely
salt but if I do I use low sodium salt.
Tweed