"David E. Ross" > wrote in message
...
> On 8/10/2014 8:50 AM, cshenk wrote:
>>
>> Hi, lookig for no salt or low salt items for a friend. He has heart
>> issues and needs to reduce sodium as much as possible and does not have
>> the ability to stand over a stove for more than 5 minutes.
>>
>> How long it takes to cook without him tending it, not relevant.
>> Standing time is.
>>
>> He's a confirmed foodie so this isn't a time to 'pop a can'. Recipes
>> can be as complex as it needs to be but has to allow making parts in
>> stages. Aim at meats and veggies as his primary desires when possible
>> and thanks!
>>
>> Carol
>>
>
> I love salt. When my wife or I cook, however, we usually omit any salt
> from the recipe. Instead, we salt our food to taste when it is served.
>
> Many, many recipes call for salt that is not needed. Instead of looking
> for low-salt and no-salt recipes, merely adjust existing favorite
> recipes accordingly.
>
> By the way, the same can be said about sugar. My wife makes a delicious
> eggplant Parmigiana. Her recipe calls for sugar, but she could not
> understand why. She completely omits the sugar because I have type-2
> diabetes, and the result is great. My wife also makes a chocolate
> pudding from scratch (not from a mix). She cuts the recipe's amount of
> sugar in half, and the result is the best chocolate pudding I ever ate.
> I actually taste chocolate to an extent that is too often masked by
> sweetness. I reduced the amount of brown sugar and eliminated all white
> sugar from a dry rub to use on portk backribs, which was very good; if
> the same rub works as well with a boneless port loin roast, I will post
> the recipe here.

Pretty much how I work! Oh and btw many of us here still do use English
measurments)


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