On Tue, 9 Oct 2007 21:26:52 -0500, "jmcquown" >
wrote:

>Serene wrote:
>> I have been on a sort of a crusade lately to make all the foods my
>> mom made for us when we were kids. None of my siblings has any
>> interest in cooking, and I don't want my mom's recipes to die out
>> when she dies. She's been having a blast teaching me over the phone
>> to make knaedlach (matzoh-ball) soup, lasagna, pot roast, and on and
>> on.
>>
>> There's one dish, though, that was one of my very favorites when I
>> was a child that I haven't asked her about: Chicken and rice.
>>
>> The reason I haven't asked her is that I knew the recipe involved at
>> least one can of Campbell's cream of mushroom soup. Oy.
>>
>> It's worse than that, as it turns out: One can EACH of cream of
>> mushroom, cream of chicken, and cream of celery.
>>
>> I bit the bullet and bought the stuff. I will certainly find the
>> resulting casserole too salty,
>
>Buy the low-salt versions. You'll soon find out it is waaay too low salt.
>So add sea salt. You can compensate. Apparently this is what professional
>chefs do. Although frankly, I have no idea why anyone thinks sea salt is
>lower in sodium than salt mined from inland seas. After all, they were seas
>once.
>
>Salt is salt, IMHO. They certainly charge much more for coloured crystals
>ground and called "sea salt". But if you look at salt from places like
>where Tabasco sauce is made in Louisiana, the salt used to make it comes
>from very deep salt caves. Sea salt. It's not blue. It's not black. It's
>not pink. It's pure white salt.
>
>Go ahead! Pay more for all this other stuff if The Food Network tells you
>to. Meanwhile I'll buy regular sea salt.
>
>Jill
>
jesus, jill, this is wacky even for you. no one has mentioned sea
salt in this thread except for you. but go ahead and make fun of your
imaginary friends.

your pal,
blake