On Thu, 12 Jul 2007 19:10:34 +0200, Giusi > wrote:

>Sheldon wrote:
>
>>
>> Pure BS. The only thing adding salt early will accomplish is to draw
>> out moisture, speeds up sweating veggies and makes for less juicy
>> meat... anyone who includes salt in a steak marinade is a kitchen
>> imbecile. Salt has no odor of it's own and does nothing to enhance
>> aroma, and that is mostly what's responsible for food flavor, People
>> don't taste their food because they live in stinky houses, and then
>> try to compensate with air deodorizers and appling body fragrances of
>> all types. That's one reason restaurants have self closing doors for
>> kitchens, and why no one wants the table close to the terlits.
>>
>> Generally less salt will be consumed when food is salted at service
>> and when food is not served in an odorous venue (people who bathe and
>> don't douse themselves with perfume consume less salt, true). Most
>> folks prefer the jolt of surface salt which is why salt shakers came
>> to be, and why do you think pretzels and chips have surface salt
>> instead incorporated into the recipe... most of the salt incorporated
>> into food during preparation won't be detected by the taste buds,
>> dissolved into food it will be too weak a solution, and it won't be in
>> the mouth long enough anyway. Why do you think the phrase "Just shut
>> up and swallow". hehe
>>
>> Sheldon
>
>That is the longest stretch of senseless blathering I have seen this
>week. Considering that I read the political pages on at least three
>countries, that's saying something.

wouldn't it be great to see sheldon posting to political blogs. he'd
have several new ones torn daily.

(if he does post to them, i don't want to know.)

your pal,
blake