On Wed, 21 Jan 2009 22:23:23 -0500, Bob Muncie wrote:

> notbob wrote:
>> On 2009-01-22, Sheldon > wrote:
>>>> Salt is often used to dull sourness and enhance sweetness.
>>> Salt enhances both; sweet n' sour cookery needs a bit of salt.
>>>
>>> I think fresh fruit is excellent with freshly ground black pepper.
>>
>> That's a whole other place. Would you believe blk ppr on cottage cheese?
>>
>> nb
>
> I've been adding a little Nu-Salt (salt substitute), pepper, and enough
> creamy French dressing to the cottage cheese to give it a blush when
> well mixed.
>
> On fruit like tart apples, sometimes a little salt enhances the apple.
>
> I haven't added pepper to fruit yet, but since I do on squash, I think
> I'll give it a try on melon.
>
> Bob

gotta have salt and pepper on cantaloupe.

your pal,
blake