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Date: Thu, 6 Feb 2025 07:51:33 -0700
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Subject: Re: Dinner Tonight, 1/31/2025
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On 2025-02-06 2:54 a.m., Bruce wrote:
> On Thu, 6 Feb 2025 09:39:35 -0000 (UTC), Cindy Hamilton
> <chamilton5280@invalid.com> wrote:
> 
>> On 2025-02-05, Graham <g.stereo@shaw.ca> wrote:
>>> On 2025-02-05 3:05 p.m., Jill McQuown wrote:
>>>> On 2/5/2025 4:41 PM, Ed P wrote:
>>>>> I have a salt grinder with sea salt on the table.  It was broken so I
>>>>> bought another and as long as I was ordering, got some Himalayan pink
>>>>> salt.  Meantime, I fixed the other grinder.
>>>>
>>>> I remember Sheldon asking who on earth would ever need a salt grinder?
>>>> Then again, he also claimed he never added salt to anything he cooked,
>>>> claiming food should be *salted at the table*.  Nonsense.  You get none
>>>> of the nuances of a little salt added during the cooking process.
>>>> Properly done, the salt shaker/grinder on the table might just be a
>>>> decoration. :)
>>>>
>>>> Jill
>>> I minimise the amount of salt used when I'm cooking. Even in bread,
>>> where salt is usually 2% of the flour weight, I cut it ack to 1.5%.
>>> It horrifies me to see cooks or celebrity chefs chuck enormous
>>> quantities of salt in their dishes.
>>
>> Look away, Graham.  I chuck enormous quantities of salt into everything.
>> I salt the fries at McDonald's (decennially).  I salt a BLT, because
>> the bacon has enough salt, but the bread, tomato, and lettuce need
>> more.
> 
> Tomatoes, especially, need a bit of salt.
> 
> Eating nice food with too little salt is like listening to good music
> with the volume too low.
> 
OTOH after getting used to a minimal salt use, the food tastes fine and
one notices when too much is used.