All their lives my kids have been eating green veggies with nothing on them except steam. And they love them. They always take seconds. It all depends on what you are used to.
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Or what you can train yourself to if you have bad habits earlier in life. :-)
Yep. I used to slather veggies with butter, but now I eat them plain.
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It's really been very easy to lose my taste for salt...
For most folks, moderate amounts of salt are fine. I don't worry about it, but then again, I don't even have a shaker on the table. I use it in cooking, however. I suppose I could eliminate it, but I see no good reason to do so.
-- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower
I never cook with salt... I only add it after the dish is done, but that's just me.
I had a little disagreement with my wife and daughter over Christmas dinner. My wife had made scallopped potatoes, at my daughter's request. I commented that they needed more salt. My wife replied that she hadn't added *any* salt. My daughter then added her two cents, that since she and I both added our salt in the form of Tony Cacheres, that we would have gotten less flavor if my wife had added salt during cooking.
I don't agree. Now, soup needs salt, and my wife never adds enough, but it's easy to add at the table and then mix it in. Other foods, though, don't taste the same when you add salt at the table, because the salt is only on the top and not throughout.
Um, well, when I add salt at the table, I mix it up so it is..... ;-) I agree that most soups need salt, but since so many people's tastes vary in salt tolerance, it's just easier this way, I think? -- K.
Now, soup needs salt, and my wife never adds enough, but it's easy to add at the table and then mix it in.
Well, it'd be sorta difficult to salt only the surface of soup.
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Other foods, though,
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don't taste the same when you add salt at the table, because the salt is only on the top and not throughout.
I find that solid foods are tastier (and less salt is needed) with the salt sprinkled on... imagine the lowly pretzel. Knowing how human taste perception functions (once stimulated the flavor perception lingers) the salt lick is the most efficient method for stimulating the saltiness sensory perception. Think tequilla too.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ````````````
On 31 Dec 2004 04:35:22 GMT, [email hidden] (PENMART01) scribbled some thoughts:
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(Dan Abel) wrote:
Now, soup needs salt, and my wife never adds enough, but it's easy to add at the table and then mix it in.
Well, it'd be sorta difficult to salt only the surface of soup.
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Other foods, though,
Quoted message said:
don't taste the same when you add salt at the table, because the salt is only on the top and not throughout.
I find that solid foods are tastier (and less salt is needed) with the salt sprinkled on... imagine the lowly pretzel. Knowing how human taste perception functions (once stimulated the flavor perception lingers) the salt lick is the most efficient method for stimulating the saltiness sensory perception. Think tequilla too.
Ah!!! Pretzles!!!! Go to Grant's Farm in St. Louis Missouri where August Busch home is and in the Bavarian Village you can get 2 free beers, any more and you have to pay, also, they have the most sinfully deliscious hot soft pretzles. W're talkin' an orgasm eating one of them.
[email hidden] (PENMART01) wrote in news:[email hidden]:
Quoted message said:
Quoted message said:
(Dan Abel) wrote:
Now, soup needs salt, and my wife never adds enough, but it's easy to add at the table and then mix it in.
Well, it'd be sorta difficult to salt only the surface of soup.
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Other foods, though,
Quoted message said:
don't taste the same when you add salt at the table, because the salt is only on the top and not throughout.
I find that solid foods are tastier (and less salt is needed) with the salt sprinkled on... imagine the lowly pretzel. Knowing how human taste perception functions (once stimulated the flavor perception lingers) the salt lick is the most efficient method for stimulating the saltiness sensory perception. Think tequilla too.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ````````````
I find high carb items like potatoes, rice, pasta or corn require salt when cooking (in the water). And you can't seem to make up the difference if salt is only added later at the table.
-- Starchless in Manitoba. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
[email hidden] (PENMART01) wrote in news:[email hidden]:
Quoted message said:
Quoted message said:
(Dan Abel) wrote:
Now, soup needs salt, and my wife never adds enough, but it's easy to add at the table and then mix it in.
Well, it'd be sorta difficult to salt only the surface of soup.
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Other foods, though, > don't taste the same when you add salt at the table, because the > salt is only on the top and not throughout.
I find that solid foods are tastier (and less salt is needed) with the salt sprinkled on... imagine the lowly pretzel. Knowing how human taste perception functions (once stimulated the flavor perception lingers) the salt lick is the most efficient method for stimulating the saltiness sensory perception. Think tequilla too.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ````````````
I find high carb items like potatoes, rice, pasta or corn require salt when cooking (in the water). And you can't seem to make up the difference if salt is only added later at the table.
Pasta I'll agree with. :-) I actually cook my rice in chicken or beef stock so it does not need salt. Spuds? No, they can be salted while eating.
I had a little disagreement with my wife and daughter over Christmas dinner. My wife had made scallopped potatoes, at my daughter's request. I commented that they needed more salt. My wife replied that she hadn't added *any* salt. My daughter then added her two cents, that since she and I both added our salt in the form of Tony Cacheres, that we would have gotten less flavor if my wife had added salt during cooking.
Potatoes need salt during the cooking process to taste right, IMO. I love making scalloped potatoes and the only time I limit the salt while layering the potatoes is when I'm also adding died ham. I don't want overly salty potatoes then. But to totally go without makes for a bland, bland dish. Goomba
Um, well, when I add salt at the table, I mix it up so it is..... ;-) I agree that most soups need salt, but since so many people's tastes vary in salt tolerance, it's just easier this way, I think?
I think it's easier to add when cooking. If you don't know who's eating, or what their preferences are, then I go really easy on the salt while cooking. However, in the situation I mentioned, there were just the three of us, and we all added salt at the table, just like we always do.
-- Dan Abel Sonoma State University AIS [email hidden]
I never cook with salt... I only add it after the dish is done, but that's just me.
I had a little disagreement with my wife and daughter over Christmas dinner. My wife had made scallopped potatoes, at my daughter's request. I commented that they needed more salt. My wife replied that she hadn't added *any* salt. My daughter then added her two cents, that since she and I both added our salt in the form of Tony Cacheres, that we would have gotten less flavor if my wife had added salt during cooking.
I don't agree. Now, soup needs salt, and my wife never adds enough, but it's easy to add at the table and then mix it in. Other foods, though, don't taste the same when you add salt at the table, because the salt is only on the top and not throughout.
This is so true. I don't like a lot of salt but most things need some salt. I try to salt my food sufficiently while cooking it so that one doesn't need to add salt, although there is always someone who doesn't think it's salty enough. I hate it when I have to add salt at the table as you're right - it doesn't taste the same when all the salt is on the "outside" of the food.
Kate
-- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? [email hidden]
