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From: Ed P <esp@snet.n>
Newsgroups: rec.food.cooking
Subject: Re: Dinner Tonight, 1/31/2025
Date: Sat, 1 Feb 2025 12:20:20 -0500
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On 2/1/2025 10:31 AM, Jill McQuown wrote:

>>
> I'm also not opposed to salt.  It is a key ingredient in bringing out 
> the flavor in many recipes.  Food cooked without salt is bland.  Of 
> course, over-salting can ruin a very good meal.
> 
> I will never cook a beef steak without first sprinkling salt on it and 
> letting it set for a while.  Same thing with hamburgers.
> 
>> What I don't like much is salty rice.  Rice is so good---should be never
>> be salty.
> 
> I don't eat a lot of rice.  But, IMHO, a *little* salt in the cooking 
> water is essential.  Salt enhances; if it overwhelms the taste of the 
> rice someone added too much.
> 
> Jill

I use a bit more salt now than I did years ago.  Fortunately, it does 
not affect me.

My son uses a LOT of salt.  I cringe at times when I see him salting his 
plate.  Then has a blood test and the doctor says "your sodium level is 
a bit low"