Here's the only relevant thing Bob wrote in reply to what brought me
into this discussion:


> Unless the recipe demands a great deal of butter *and* a great deal
of > salt, my experience is that it doesn't matter whether the butter is
> salted or not. And in the instance of the hypothetical recipe cited,
a > minor adjustment solves the whole "problem."


And that adjustment might come after someone else has tasted and
commented on the dish, perhaps, "Bob, this is a bit salty for me."

The question is, is this possible because of using salted vs unsalted
butter? Could that difference be enough to tip a dish into the "salty"
side of taste for some people?

You have been saying "absolutely no way." I have been saying prove that
with replicable research, not opinion, not anecdotal stories.

What peer-reviewed research do you have on people's perceptions of taste
that proves your point - that this can make no difference at all?



jim