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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Dinner Tonight, 1/31/2025
Date: Fri, 7 Feb 2025 23:07:06 -0000 (UTC)
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Graham 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.

If you are used to a low salt world then it would seem others use too
much.