On May 18, 1:41*am, (Steve Pope) wrote:

> Depends upon your personal salt tolerance. *If you've been eating
> a lot of salty food of late, a low-salt red beans and rice would
> taste bland, or at least that would be your first impression.
> Conversly, if you were routinely eating low-salt, then it would
> not seem like it's missing anything.

> An untrained taster will almost always report that the item with 30%
> more salt per mouthful tasts better. *It takes an almost conscious
> effort to mentally factor this out. *When tasting something, especially
> if tasting something critically, *I tell myself, "Are there high levels
> of salt, sugar, and/or fat that are seducing me? *Ignore those."


My salt preference depends on the dish. For example, I have
tried to eat tabouli without salt or low amounts of it and I think it
sucks. But cooked foods are different. I have made beans many times
with no salt at all and never felt the need to add. But if I want to
add, since there's so little salt already in the mix, I'll do it.
Yes, I guess it depends on the individuals perceived need for salt,
but as far as the popeyes read beans and rice recipe goes, I'm
guessing a good portion of the salt could be removed without me crying
about it. I am not against salt, I just prefer adding my own.
Sometimes at whole foods I'll buy two scoops of an unsalted variety of
nuts with one scoop of salted added, then just mix them up. I hardly
ever cook with salt since it can be added later or not at all. Yeah,
regarding Popyeye's beans and rice, I'm sure if my sole intent was to
find a perfect replication I'd have to swing toward the more salty
versions - but that doesn't mean it's the best version, only the one
that most reminded me of the one I remember liking.

TJ