On Tue, 2 Mar 2010 19:48:20 -0000, Ophelia wrote:

> "blake murphy" > wrote in message
> ...
>> On Mon, 1 Mar 2010 20:16:37 -0000, Ophelia wrote:
>>>
>>> OK! So, while not making the food salty (we are used to that now) would
>>> it
>>> give a more distinct flavour.. ie pep it up a bit?
>>>
>>
>> that's the theory (and the practice of many).
>>
>> i should note i don't use it in many things - mostly asian recipes that
>> call for it (and those are mostly japanese). but it would certainly be
>> worth trying over fooling around with a potassium chloride salt
>> 'substitute.'
>
> Thanks, Blake! That is what I wanted to know. Now I just have to find
> some

i would think amazon.uk could hook you up. shipping charges might make it
less cheap, though.

any kind of asian market should have it.

your pal,
blake