Path: ...!eternal-september.org!feeder3.eternal-september.org!news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail
From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: Dinner Tonight, 1/31/2025
Date: Thu, 6 Feb 2025 09:39:35 -0000 (UTC)
Organization: A noiseless patient Spider
Lines: 30
Message-ID: <vo200m$2t0lk$2@dont-email.me>
References: <vnjjl0$3negv$1@dont-email.me> <87zfj6lhgm.fsf@example.com>
 <vnjm4g$3negv$5@dont-email.me> <878qqqii5l.fsf@example.com>
 <vnleo8$55kv$3@dont-email.me> <vnll4k$6hcj$2@dont-email.me>
 <87seoslf27.fsf@example.com> <vo0e1e$2gvdp$3@dont-email.me>
 <vo0lu5$2id6b$1@dont-email.me> <vo0nak$2ib33$1@dont-email.me>
 <67a3e7b3$0$3068686$882e4bbb@reader.netnews.com>
Reply-To: hamilton@invalid.com
MIME-Version: 1.0
Content-Type: text/plain; charset=UTF-8
Content-Transfer-Encoding: 8bit
Injection-Date: Thu, 06 Feb 2025 10:39:35 +0100 (CET)
Injection-Info: dont-email.me; posting-host="2042927b16b6b35e0229292954bf2bbf";
	logging-data="3048116"; mail-complaints-to="abuse@eternal-september.org";	posting-account="U2FsdGVkX189u3TXspnvsL3hg0j2JfM2sae5EbyIg4E="
User-Agent: slrn/1.0.3 (Linux)
Cancel-Lock: sha1:zR9jq8+7dSdwzqYTcHYVtFVgZVo=
Bytes: 2623

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.

Although I measure the salt for oatmeal, it works out to a heaping
quarter teaspoon.

-- 
Cindy Hamilton