Subj : Salt                                                     [1]
To   : Dave Drum
From : Ruth Haffly
Date : Sat Oct 08 2022 17:39:15

Hi Dave,


 DD> And sometimes over-salting spoils the flavour. There's a fine balance
 DD> - the level of saltiness that's acceptable varies from person to
 DD> person. And keep in mind that MSG is a form of salt.

 RH> True, and we don't have any MSG in the house.

 DD> I react to overdoses of MSG. Cotton-mouth and facial redness. So,
 DD> naturally I don't stock it, either.

I've not reacted to it but still, have enough other seasonings that we
don't need it.


 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".

 DD> Absotively.

Popcorn, for one. (G)

 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.

 DD> In college you were probably eating at the cafeteria - where
 DD> salt/spice levels are L.C.D. and the food is thus bland and needs a
 DD> "wake up" call.

 RH> Dining hall, and yes, it was L.C.D. but nice thing was, it was a small
 RH> (about 1,100 students) school so not as bad as if it were cooking for
 RH> multiple thousands of a big school.

 DD> My high school had about 1000 students. And after eating at their
 DD> lunch room I knew for sure what happened to the library's paste and to
 DD> all of the dry old history and mathematics texts left from previous
 DD> years.

Recycling before it became popular. (G)


 DD>       Title: Hugo's Back-To-School Special Pizza
 DD>  Categories: Breads, Vegetables, Sauces, Nuts, Herbs
 DD>       Yield: 6 servings

We had one student cook who made the best pizza, usually for Saturday
lunch. I don't know what quantity he had to make it in but it was always
popular. Sadly, he was a couple years ahead of me so when he graduated,
the pizza others made was never as good.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


....  It works!  Now, if only I could remember what I did.

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