Subj : Re: Reduced salt
To   : Carol Shenkenberger
From : Dave Drum
Date : Sun Mar 10 2024 07:18:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 >  > So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt
 >  > (potassiuim chloride) and a couple shakers of Mrs. Dash to help him get
 >  > some "safe" flavour in his grub.

 >  > I did the same thing for myself after my cardiac ablation and pacemaker
 >  > implnt. Nu Salt works OK - but it gets bitter when you over-do.

 >  > I have since gone back on using real salt and it doesn't seem to affect
 >  > my BP nor make my feet sweel or any of the other gotchas. But, all cases
 >  > are their own deal. What works for  me may not for others.  Bv)=

 CS> It might be salt doesn't affect you much.  New studies (scientific, not
 CS> bogus) show only 49% of us are affected by salt.  Because that number
 CS> is 'high', Doctors will still universally recommend low sodium to avoid
 CS> lawsuits.  Safer for them.  I know from Japan that Don is salt reactive
 CS> but not super reactive, and I am non-reactive.

The old "bandwagon" syndrome. Common wisdom is not always wise.  Bv)=
And we're all individuals

     8<----- SLASH ----->8

 > As the old philosopher said, "We live and we learn. Or we don't live
 > long." I've found that to be true.

 CS> Ok on the change resistance.  Don is somewhat like that.

 CS> I run high potassium (just barely out of norms) but it's diet related.
 CS> LOTS of dark leafy greens in our diet.  Don gets mad at me as he says
 CS> I'm trying to keep him healthy (grin).

Since the croaker cut my pee pill dosage in half my potassium levels 
have returned to the normal range .... mostly because I quit with the
extra potassium sulfate tabs.

 CS> On the msg, just pinces, takes no more than that for this effect.  It's
 CS> used here at 1 pinch for every 3.5 cups.  That probably 1/16th of a
 CS> tsp?

I found a shaker of Accent in a back corner of my spice/condiment cabinet.
I'll probably, if I use it at all, use it very sparingly. I have enough ways
to enhance flavours to suit me - for the most part.

Making this for tonight's supper as I amm having my brother and hiS wife
over. I'll do short pasta instead of rice because Phil has an aversion
to rice from his Vietnam service. And I'm using chilli-grind (coarse)
chuck in place of the ground round. If it liiks too "greasy" I'll save
the fat for other purposes.  Bv)= 

I really like broccoli-beef and using the ground meat puts it into the
range of "frugal" ... which is a plus as it doesn't give up any flavour.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ground Beef & Broccoli Stir Fry
 Categories: Beef, Vegetables, Sauces, Herbs, Rice
      Yield: 4 servings

      1 c  Water
      6 tb Soy sauce
      3 tb (packed) light brown sugar
      1 tb Cornstarch or arrowroot
      3 cl Garlic; minced
      1 tb Minced fresh ginger
      2 ts Unseasoned rice vinegar
      3 tb Oil; divided
     12 oz Fresh broccoli florets
      1 lb Ground round
    1/2 ts Kosher salt
      2 ts Toasted sesame seeds; opt
      2    Green onions; thin sliced;
           - opt
           Steamed white rice; to serve

  MAKE THE SAUCE: Whisk together the water, soy sauce,
  brown sugar, cornstarch, garlic, ginger, and rice
  vinegar in a medium bowl until combined and the sugar is
  dissolved. Set aside.

  COOK THE BROCCOLI: Heat 2 tablespoons of the oil in a
  large nonstick skillet over medium-high until
  shimmering. Add the broccoli and cook, stirring
  occasionally, until tender-crisp and blackened in spots,
  6 to 7 minutes. Transfer broccoli to a large bowl; set
  aside.

  BROWN THE BEEF AND ADD THE SAUCE: Reduce the heat to
  medium and add the remaining 1 tablespoon of oil to the
  skillet. Add the ground beef and sprinkle with salt.
  Cook, stirring occasionally to break the meat into
  crumbles, until browned, about 5 minutes. 

  Add the sauce. Cook, stirring constantly, until sauce
  thickens slightly and flavors meld, about 3 minutes.

  ASSEMBLE AND SERVE: Return the broccoli to the skillet
  and cook, stirring constantly, until the sauce has
  thickened and evenly coats meat and vegetables, about 3
  minutes. Top with sesame seeds and scallions (if using).
  Serve over steamed white rice. 

  RECIPE FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

.... She hunted mushrooms with a bad man and lost her morels.
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