Andy wrote:

> I'm a no-salt person, except when it comes to recipes.
>
> Is salt an absolute requirement in those recipes that call for it or
> is it a taste issue?
>
> Andy


It depends on the recipe. If you are making pickles or sauerkraut or
sausage, the salt is critical. For most everything else, the salt is
optional or "to taste."

I usually put half the salt called for in cookies/cakes/soups/casseroles
etc. If I don't add any salt they don't taste right, and no amount of
salt added at the table fixes it. It's the same if you leave out the
salt when boiling pasta -- it never tastes right. So I shoot for
undersalting a little and then have a salt shaker on the table.

Bob