Subj : Re: Salt To : Ruth Haffly From : Dave Drum Date : Thu Oct 06 2022 06:23:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> I'd go with the regular tomato sauce and ketchup unless there is RH> a need for the reduced sodium variety. JW> It's not surprising to read that someone who posted low-fat JW> vegetarian recipes would also reduce their salt content. [g] DD> Reduced sodium usually means reduced flavour as well. Salt enhances DD> flavour. RH> Sometimes salt can be reduced with no loss in flavor. A lot of cook RH> books from the 50's call for a lot more salt than I use. I've cut the RH> amount with no loss of flavor. And sometimes over-salting spoils the flavour. There's a fine balance - the level of saltiness that's acceptable varies from person to person. And keep in mind that MSG is a form of salt. RH> We tried cutting out salt almost completly some years ago. It didn't do RH> anything one way or another for our blood pressure so we added some RH> back into our diet. I still cook in the lower salt range but I know RH> some things have to have it to taste "right". Absotively. DD> My cardio doctor (one the the top five in the world in his specialty) DD> tells me "you don't have to ditch the salt ... just don't go DD> overboard" RH> I used to (in college) grab the salt shaker with most every meal. Had RH> to break myself of that when I got married and doing my own cooking. In college you were probably eating at the cafeteria - where salt/spice levels are L.C.D. and the food is thus bland and needs a "wake up" call. DD> He was a contributor to studies done into the subject of salt's DD> effects on blood pressure, etc. RH> So he should know whereof he speaks. DD> With my usual consumption of salt my average BP take at appointments DD> is in the 105/110 over high 60s to mid 70s. According to Drs Miller DD> and Dynda (my cardio and GP guys) that's "stellar". RH> Very good! Mine is usually higher when the PA takes it but that's RH> usually right after I come in, barely get seated and get called back. RH> Then the doctor takes it well into the appointment and it's down in the RH> good range. Well, yeah. Most all of my medical places have an automatic BP device that they leave me hooked to. By the time the croaker comes in and they record the result I have been "at rest" long enough to stabilise all readings. What gets them excited sometimes is when they clip the oximeter to my "signalling" finger and the readings seem low. I have to remind them that with my COPD and emphysema low - mid 90s is normal for me. Bv)= If I had a time machine I would go back to 1949 and find my seven-year- old self and slap the wadding out of me for ever picking up that first cigarette. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Time Traveller's Raspberry Napoleon Categories: Pastry, Fruits, Desserys, Dairy Yield: 6 servings 2 Sheets frozen ready-rolled - butter puff pastry, thawed 2 tb Milk 2 tb Caster sugar 5 Egg yolks 100 g Caster sugar 500 mL Milk 40 g Cornflour or arrowroot 1 Vanilla pod; split down the - centre w/seeds scraped out 250 mL Thickened Cream 1 ts Icing sugar 2 Punnets of raspberries 2 tb Raspberry jam Set oven @ 200ºC/400ºF. Line a baking tray with non-stick baking paper Place the pastry on the lined tray. Brush pastry with milk and sprinkle with caster sugar. Bake for 5 minutes or until golden. Turn the pastry and bake for a further five minutes until the pastry is crisp. Set aside to cool. Pour the milk into a pan, add the vanilla pod and its seeds and bring to the boil, then remove from the heat. Whisk sugar, egg yolks and cornflour together in a large bowl. Add a little of the hot milk to the egg mixture and continue to whisk. Slowly whisk in the rest of the hot milk and return to the pan. Cook over a low heat, whisking continuously, until thick. Remove from the heat and allow to cool completely before placing in refrigerator. Whisk cream until stiff peaks form and refrigerate. Using a large serrated knife trim the cooled pastry into 6 x 12 cm rectangles. Spread pastry slices with raspberry jam and raspberries then add a layer of the custard. Add another pastry slice spread with raspberry Jam then add a layer of raspberries and cream. Top with a pastry slice then sprinkle with icing sugar to serve. by Aleney de Winter RECIPE FROM: https://boyeatsworld.com.au Uncle Dirty Dave's Archives MMMMM .... I sprinkled some baking powder over a potato but it didn't work. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .