On Sunday, August 10, 2014 5:15:44 PM UTC-5, Julie Bove wrote:
> "David E. Ross" > wrote in message
>
> ...
>
> > On 8/10/2014 8:50 AM, cshenk wrote:
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> >>
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> >> Hi, lookig for no salt or low salt items for a friend. He has heart
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> >> issues and needs to reduce sodium as much as possible and does not have
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> >> the ability to stand over a stove for more than 5 minutes.
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> >>
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> >> How long it takes to cook without him tending it, not relevant.
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> >> Standing time is.
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> >>
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> >> He's a confirmed foodie so this isn't a time to 'pop a can'. Recipes
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> >> can be as complex as it needs to be but has to allow making parts in
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> >> stages. Aim at meats and veggies as his primary desires when possible
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> >> and thanks!
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> >>
>
> >> Carol
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> >>
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> >
>
> > I love salt. When my wife or I cook, however, we usually omit any salt
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> > from the recipe. Instead, we salt our food to taste when it is served.
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> >
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> > Many, many recipes call for salt that is not needed. Instead of looking
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> > for low-salt and no-salt recipes, merely adjust existing favorite
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> > recipes accordingly.
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> >
>
> > By the way, the same can be said about sugar. My wife makes a delicious
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> > eggplant Parmigiana. Her recipe calls for sugar, but she could not
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> > understand why. She completely omits the sugar because I have type-2
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> > diabetes, and the result is great. My wife also makes a chocolate
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> > pudding from scratch (not from a mix). She cuts the recipe's amount of
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> > sugar in half, and the result is the best chocolate pudding I ever ate.
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> > I actually taste chocolate to an extent that is too often masked by
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> > sweetness. I reduced the amount of brown sugar and eliminated all white
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> > sugar from a dry rub to use on portk backribs, which was very good; if
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> > the same rub works as well with a boneless port loin roast, I will post
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> > the recipe here.
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> >
>
> > --
>
> > David E. Ross
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> >
>
> > Visit "Cooking with David" at
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> > <http://www.rossde.com/cooking/>
>
>
>
> I don't like adding salt at the table with a few exceptions like fries and
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> sometimes salad but I am fine with saltless salad. To me, when you add salt
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> at the table, the food tastes of salt. But when a little is added during
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> cooking, it just blends right in.
>
Of course you do things exactly the wrong way.
>
> My mom went salt free some years ago. She just continued to make whatever
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> she made before but with no salt. That being said, I don't think she was a
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> great cook for most things. So it was just the same old things but lacking
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> even more flavor. She did try using Mrs. Dash instead of salt. Didn't
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> help.

Like mother-like daughter, I'm sure that she was a shitty cook.

--Bryan