Oh pshaw, on Wed 13 Dec 2006 08:24:48p, Omelet meant to say...

> I keep a shaker of "real salt", lemon pepper in place of plain black
> pepper, and a small shaker of a mixed spice that my housemate likes and
> uses. Some of my hispanic co-workers keep salt, pepper and a shaker of
> chili powder on the table, and tobasco sause. <G>
>
> What condiments/shakers do you keep openly available? Most common seems
> to be just one shaker each of salt and pepper. I DO have a small pepper
> grinder, but it's kept by the stove, not on the table.
>
> At work, there is a large container of mixed packets from various places
> including the hospital cafeteria. Packets of ketchup, mustard, mayo.,
> tartar sauce, peanut butter, honey, and from the local chinese place,
> hot mustard, soy sauce and duck sauce. Those last three tend to get to
> be so numerous, they take over the container and I end up throwing a
> bunch out......

On our dining table there is basket containing Kosher salt in a salt mill,
mixed peppercorns in a peppermill, allspice berries in a spice mill,
chorizo spice blend in a shaker (more interesting than plain chili powder),
cinnamon sugar and vanilla sugar in shakers, and a small assortment of hot
sauces.

--
Wayne Boatwright
__________________________________________________

One thing about pain: It proves you're alive.

I keep a shaker of "real salt", lemon pepper in place of plain black
pepper, and a small shaker of a mixed spice that my housemate likes and
uses. Some of my hispanic co-workers keep salt, pepper and a shaker of
chili powder on the table, and tobasco sause. <G>

What condiments/shakers do you keep openly available? Most common seems
to be just one shaker each of salt and pepper. I DO have a small pepper
grinder, but it's kept by the stove, not on the table.

At work, there is a large container of mixed packets from various places
including the hospital cafeteria. Packets of ketchup, mustard, mayo.,
tartar sauce, peanut butter, honey, and from the local chinese place,
hot mustard, soy sauce and duck sauce. Those last three tend to get to
be so numerous, they take over the container and I end up throwing a
bunch out......
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet > wrote in
news
> I keep a shaker of "real salt", lemon pepper in place of plain
> black pepper, and a small shaker of a mixed spice that my
> housemate likes and uses. Some of my hispanic co-workers keep
> salt, pepper and a shaker of chili powder on the table, and
> tobasco sause. <G>
>
> What condiments/shakers do you keep openly available? Most
> common seems to be just one shaker each of salt and pepper. I
> DO have a small pepper grinder, but it's kept by the stove,
> not on the table.
>
> At work, there is a large container of mixed packets from
> various places including the hospital cafeteria. Packets of
> ketchup, mustard, mayo., tartar sauce, peanut butter, honey,
> and from the local chinese place, hot mustard, soy sauce and
> duck sauce. Those last three tend to get to be so numerous,
> they take over the container and I end up throwing a bunch
> out......


Pepper and crushed chili peppers. :-)

Omelet > wrote in newsmp_omelet-
:

> I keep a shaker of "real salt",

Maldon??


>lemon pepper in place of plain black
> pepper, and a small shaker of a mixed spice that my housemate likes and
> uses. Some of my hispanic co-workers keep salt, pepper and a shaker of
> chili powder on the table, and tobasco sause. <G>


We have Maldon, a pepper mill and a bottle of Tapatio

http://www.tapatiohotsauce.com/



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

One time on Usenet, Omelet > said:

> I keep a shaker of "real salt", lemon pepper in place of plain black
> pepper, and a small shaker of a mixed spice that my housemate likes and
> uses. Some of my hispanic co-workers keep salt, pepper and a shaker of
> chili powder on the table, and tobasco sause. <G>
>
> What condiments/shakers do you keep openly available? Most common seems
> to be just one shaker each of salt and pepper. I DO have a small pepper
> grinder, but it's kept by the stove, not on the table.

<snip>

We don't eat in the dining room, unless we have company. In that case
I keep salt and pepper available, but that's about it...

--
Jani in WA

Omelet wrote:

> I keep a shaker of "real salt", lemon pepper in place of plain black
> pepper, and a small shaker of a mixed spice that my housemate likes
> and uses. Some of my hispanic co-workers keep salt, pepper and a
> shaker of chili powder on the table, and tobasco sause. <G>
>
> What condiments/shakers do you keep openly available? Most common
> seems to be just one shaker each of salt and pepper. I DO have a
> small pepper grinder, but it's kept by the stove, not on the table.
>
> At work, there is a large container of mixed packets from various
> places including the hospital cafeteria. Packets of ketchup, mustard,
> mayo., tartar sauce, peanut butter, honey, and from the local
> chinese place, hot mustard, soy sauce and duck sauce. Those last
> three tend to get to be so numerous, they take over the container and
> I end up throwing a bunch out......

Penzeys Mural of Flavor non-salt mix. Louisiana Hot Sauce. Lemon
pepper.

--
Dan Goodman
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.
Journal http://dsgood.livejournal.com
Links http://del.icio.us/dsgood
Political http://www.dailykos.com/user/dsgood

Omelet wrote:
[snip]
> What condiments/shakers do you keep openly available? Most common seems
> to be just one shaker each of salt and pepper.

If we have guests we put salt and pepper on the table and any other
seasonings appropriate to what is being served. If I've done a good
job cooking, none of them should need to be used, but people's tastes
vary and I want the supplemental seasonings to be available if the
guests want them.

If it's just us I know how to season the food as it cooks and I don't
put even salt and pepper on the table. -aem

Omelet wrote:
> What condiments/shakers do you keep openly available? Most common
> seems to be just one shaker each of salt and pepper.

Salt & pepper. If a particular meal is going to call for something else,
say Tabasco sauce, it goes out when the food is ready.

Jill

Omelet wrote:

> What condiments/shakers do you keep openly available? Most common
> seems to be just one shaker each of salt and pepper. I DO have a
> small pepper grinder, but it's kept by the stove, not on the table.

Always olive oil, vinegar, salt and pepper
Sometimes, for dishes who may require them, there may be also balsamic
vinegar, soy sauce or tabasco.
--
Vilco
Think pink, drink rose'

Om wrote:

> What condiments/shakers do you keep openly available? Most common seems
> to be just one shaker each of salt and pepper. I DO have a small pepper
> grinder, but it's kept by the stove, not on the table.

I've got a pepper grinder and a small crystal bowl of coarse salt, with a
tiny spoon for sprinkling it. Other condiments are put out if the food being
served makes them appropriate.

Bob

Omelet said...

> What condiments/shakers do you keep openly available?


I keep everything that's possibly condimental out in the open OR quickly on
display, cold out of the fridge!

Andy

"Dan Goodman" > wrote

> Penzeys Mural of Flavor non-salt mix. Louisiana Hot Sauce. Lemon
> pepper.

Oh, I've been looking at the Mural of Flavor, you like it I gather?
Think I'll add it to my shopping cart.

nancy

:Omelet > wrote:
: What condiments/shakers do you keep openly available? Most common seems
: to be just one shaker each of salt and pepper. I DO have a small pepper
: grinder, but it's kept by the stove, not on the table.

salt, potassium salt, olive oil, cheap [bad] pepper
grinder filled w/ black pepper berries, small grinder
filled w/ toasted whole sesame seed.

--thelma
: Peace, Om

We keep Mrs. Dash Original, Mrs, Dash Lemon Pepper, and Mrs. Dash Table
we also have Salt Sense and Black Peppercorns in a grinder.

That's about it we do have regualr salt and pepper available to those
who want the regular stuff.


Thelma Lubkin wrote:
> :Omelet > wrote:
> : What condiments/shakers do you keep openly available? Most common seems
> : to be just one shaker each of salt and pepper. I DO have a small pepper
> : grinder, but it's kept by the stove, not on the table.
>
> salt, potassium salt, olive oil, cheap [bad] pepper
> grinder filled w/ black pepper berries, small grinder
> filled w/ toasted whole sesame seed.
>
> --thelma
> : Peace, Om

In article >,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> On our dining table there is basket containing Kosher salt in a salt mill,
> mixed peppercorns in a peppermill, allspice berries in a spice mill,
> chorizo spice blend in a shaker (more interesting than plain chili powder),
> cinnamon sugar and vanilla sugar in shakers, and a small assortment of hot
> sauces.
>
> --
> Wayne Boatwright

That's awesome! :-d
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article s.net>,
sandi > wrote:

> Pepper and crushed chili peppers. :-)

No salt?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
PeterL > wrote:

> Omelet > wrote in newsmp_omelet-
> :
>
> > I keep a shaker of "real salt",
>
> Maldon??

It's a brand of natural mineral salt:

http://www.realsalt.com/

I really REALLY like this stuff and so far, anyone that has tried it
does also. Their gift kit on the website looks interesting.

>
>
> >lemon pepper in place of plain black
> > pepper, and a small shaker of a mixed spice that my housemate likes and
> > uses. Some of my hispanic co-workers keep salt, pepper and a shaker of
> > chili powder on the table, and tobasco sause. <G>
>
>
> We have Maldon, a pepper mill and a bottle of Tapatio
>
> http://www.tapatiohotsauce.com/

Mm!
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article > ,
"Dan Goodman" > wrote:

> Penzeys Mural of Flavor non-salt mix. Louisiana Hot Sauce. Lemon
> pepper.
>
> --
> Dan Goodman

I use a salt free lemon pepper, otherwise most mixes are about 1/2 salt.
What brand do you use? Mine is "Fiesta".
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
"aem" > wrote:

> Omelet wrote:
> [snip]
> > What condiments/shakers do you keep openly available? Most common seems
> > to be just one shaker each of salt and pepper.
>
> If we have guests we put salt and pepper on the table and any other
> seasonings appropriate to what is being served. If I've done a good
> job cooking, none of them should need to be used, but people's tastes
> vary and I want the supplemental seasonings to be available if the
> guests want them.
>
> If it's just us I know how to season the food as it cooks and I don't
> put even salt and pepper on the table. -aem

I do keep a salt shaker on the table for that very reason. People's
taste varies. With the exception of home made sausage, I do not
generally cook with salt.

I prefer to add it after the fact to taste.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > What condiments/shakers do you keep openly available? Most common
> > seems to be just one shaker each of salt and pepper.
>
> Salt & pepper. If a particular meal is going to call for something else,
> say Tabasco sauce, it goes out when the food is ready.
>
> Jill

I substitute Picante sauce for Tobaso. <G>
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Vilco" > wrote:

> Omelet wrote:
>
> > What condiments/shakers do you keep openly available? Most common
> > seems to be just one shaker each of salt and pepper. I DO have a
> > small pepper grinder, but it's kept by the stove, not on the table.
>
> Always olive oil, vinegar, salt and pepper
> Sometimes, for dishes who may require them, there may be also balsamic
> vinegar, soy sauce or tabasco.

Vinegar only for fish, soy sauce for appropriate foods, but I provide
those in a small dipping bowl on the plate:

http://tinypic.com/2dijbra.jpg

One bowl was a lemon butter mix for the shrimp.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > What condiments/shakers do you keep openly available? Most common seems
> > to be just one shaker each of salt and pepper. I DO have a small pepper
> > grinder, but it's kept by the stove, not on the table.
>
> I've got a pepper grinder and a small crystal bowl of coarse salt, with a
> tiny spoon for sprinkling it. Other condiments are put out if the food being
> served makes them appropriate.
>
> Bob

That is elegant. :-)
I'm surprised then that you don't have any antique salt cellars?
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:

> What condiments/shakers do you keep openly available? Most common seems
> to be just one shaker each of salt and pepper. I DO have a small pepper
> grinder, but it's kept by the stove, not on the table.

I have a pepper grinder on the table. I like fresh pepper on my
vegetables. No one else uses it. The salt is on the stove. Most of our
dinner guests eat low-sodium or at least don't use the shaker on their
plate.

Since all the other condiments are kept refridgerated, they only come
out when needed.

I think I have a bottle of Mrs. Dash out right now for our no-salt
friend who dines with us regularly.


Dawn

Omelet wrote:

> I do keep a salt shaker on the table for that very reason. People's
> taste varies. With the exception of home made sausage, I do not
> generally cook with salt.
>
> I prefer to add it after the fact to taste.

I prefer to add the salt during cooking, and rarely do we use salt after
that point. Potatoes cooked in salted water taste totally different than
cooked in plain water and seasoned after cooking.

Oh pshaw, on Thu 14 Dec 2006 09:00:50a, Omelet meant to say...

> In article >,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> On our dining table there is basket containing Kosher salt in a salt
>> mill, mixed peppercorns in a peppermill, allspice berries in a spice
>> mill, chorizo spice blend in a shaker (more interesting than plain
>> chili powder),
>> cinnamon sugar and vanilla sugar in shakers, and a small assortment of
>> hot sauces.
>>
>> --
>> Wayne Boatwright
>
> That's awesome! :-d

Actually, I just got tired of retrieving things and putting them back after
eating, so chucking them all in a pretty basket seemed a good solution. :-)

--
Wayne Boatwright
__________________________________________________

One thing about pain: It proves you're alive.

On Thu, 14 Dec 2006 12:44:19 -0500, Goomba38 >
wrote:


>> I do keep a salt shaker on the table for that very reason. People's
>> taste varies. With the exception of home made sausage, I do not
>> generally cook with salt.
>>
>> I prefer to add it after the fact to taste.
>
>I prefer to add the salt during cooking, and rarely do we use salt after
>that point. Potatoes cooked in salted water taste totally different than
>cooked in plain water and seasoned after cooking.

Same with almost anything that is salted during cooking. Try cooking
beans with salt. That old fallacy about the beans not softening is
just that..a fallacy. And the beans taste completely different.

Some of my favorite cooks/food writers advocate salting while cooking.
Marcella Hazan is one such. She says that salting during cooking
allows the flavors to "bloom" I tend to agree with this.

And Judy Rodgers of Zuni Cafe fame (also Zuni Cafe Cookbook) is a big
advocate of pre-salting. She learned this in France. It does make a
huge difference and now the technique is gaining more widespread use.

I have gotten so that I salt a tiny bit when I am first cooking
something. I learned from one cookbook that I have, to salt in
layers. In other words, when I start cooking mirepoix for whatever,
I salt it a bit... Then as I add other ingredients, I salt more as it
is needed. I am tasting all the while though..so I don't oversalt. I
also learned to wait a few minutes after salting something that is
cooking, such as a stew. That gives the salt a chance to dissapate
through out the mixture. If you taste immediately afterwards, you
might not taste what the added salt contributes.

And by the time whatever it is I am cooking comes to the table, it
isn't necessary to add more salt. Unless of course you are a person
that just has to have an enormous amount of salt on anything.

Christine

In article >,
Thelma Lubkin > wrote:

> :Omelet > wrote:
> : What condiments/shakers do you keep openly available? Most common seems
> : to be just one shaker each of salt and pepper. I DO have a small pepper
> : grinder, but it's kept by the stove, not on the table.
>
> salt, potassium salt, olive oil, cheap [bad] pepper
> grinder filled w/ black pepper berries, small grinder
> filled w/ toasted whole sesame seed.
>
> --thelma

You grind the sesame seeds? :-) They are kept in the freezer as I
purchase those in 5 lb. bags. For usage, I fill a 10 oz. shaker that
lives in the spice cabinet. <G>

I use a lot of toasted sesame seeds, whole, in stir fry, on various
meats and on steamed veggies.

Your idea sounds intriguing tho'!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Dawn > wrote:

> Omelet wrote:
>
> > What condiments/shakers do you keep openly available? Most common seems
> > to be just one shaker each of salt and pepper. I DO have a small pepper
> > grinder, but it's kept by the stove, not on the table.
>
> I have a pepper grinder on the table. I like fresh pepper on my
> vegetables. No one else uses it. The salt is on the stove. Most of our
> dinner guests eat low-sodium or at least don't use the shaker on their
> plate.

Interesting isn't it how common low salt eating is?
I've personally found that I enjoy food more since I "gave it up".

Probably a good comparison might be cigarettes.

>
> Since all the other condiments are kept refridgerated, they only come
> out when needed.

I hear that.

>
> I think I have a bottle of Mrs. Dash out right now for our no-salt
> friend who dines with us regularly.
>
>
> Dawn

I was never that impressed with that, but whatever works!
It's why I keep out the lemon pepper instead of plain pepper.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Goomba38 > wrote:

> Omelet wrote:
>
> > I do keep a salt shaker on the table for that very reason. People's
> > taste varies. With the exception of home made sausage, I do not
> > generally cook with salt.
> >
> > I prefer to add it after the fact to taste.
>
> I prefer to add the salt during cooking, and rarely do we use salt after
> that point. Potatoes cooked in salted water taste totally different than
> cooked in plain water and seasoned after cooking.

We don't eat potatoes and pasta is a rare treat.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet > wrote:
: In article >,
: Thelma Lubkin > wrote:

:> :Omelet > wrote:
:> : What condiments/shakers do you keep openly available? Most common seems
:> : to be just one shaker each of salt and pepper. I DO have a small pepper
:> : grinder, but it's kept by the stove, not on the table.
:>
:> salt, potassium salt, olive oil, cheap [bad] pepper
:> grinder filled w/ black pepper berries, small grinder
:> filled w/ toasted whole sesame seed.
:>
:> --thelma

: You grind the sesame seeds? :-) They are kept in the freezer as I
: purchase those in 5 lb. bags. For usage, I fill a 10 oz. shaker that
: lives in the spice cabinet. <G>

We toast our own in a wok, in a quantity just large enough
to fill the small plastic specialized grinder. My first one
was a gift from a friend and I became so dependent on it
that I got my kids in California to send me several more
from an Asian grocery out there. I haven't seen any here.
I just remove its bottom if I want to sprinkle some on
whole
--thelma
: --
: Peace, Om

Omelet wrote:
> In article >,
> Thelma Lubkin > wrote:
>
>> :Omelet > wrote:
>> : What condiments/shakers do you keep openly available? Most common seems
>> : to be just one shaker each of salt and pepper. I DO have a small pepper
>> : grinder, but it's kept by the stove, not on the table.
>>
>> salt, potassium salt, olive oil, cheap [bad] pepper
>> grinder filled w/ black pepper berries, small grinder
>> filled w/ toasted whole sesame seed.
>>
>> --thelma
>
> You grind the sesame seeds? :-) They are kept in the freezer as I
> purchase those in 5 lb. bags. For usage, I fill a 10 oz. shaker that
> lives in the spice cabinet. <G>
>
> I use a lot of toasted sesame seeds, whole, in stir fry, on various
> meats and on steamed veggies.
>
> Your idea sounds intriguing tho'!

A hand held sesame seed grinder is a common implement found in a
Japanese kitchen which was the first place I ever saw one.

In article >,
Christine Dabney > wrote:

> And by the time whatever it is I am cooking comes to the table, it
> isn't necessary to add more salt. Unless of course you are a person
> that just has to have an enormous amount of salt on anything.
>
> Christine

The problem is, there are more of those than you think! My housemate and
I can rarely eat OUT anymore! Now that we've adjusted to a "low salt"
lifestyle, sooooo many dishes at restaurants are so way too salty!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Thelma Roslyn Lubkin > wrote:
--thelma
>
> : You grind the sesame seeds? :-) They are kept in the freezer as I
> : purchase those in 5 lb. bags. For usage, I fill a 10 oz. shaker that
> : lives in the spice cabinet. <G>
>
> We toast our own in a wok, in a quantity just large enough
> to fill the small plastic specialized grinder. My first one
> was a gift from a friend and I became so dependent on it
> that I got my kids in California to send me several more
> from an Asian grocery out there. I haven't seen any here.
> I just remove its bottom if I want to sprinkle some on
> whole
> --thelma

Fascinating, thanks.
The 5 lb. bags of sesame seeds I purchase and freeze are toasted.
Guess I'm spoiled. <G>

Have you ever tried Sesame oil???
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Thu, 14 Dec 2006 12:44:19 -0600, Omelet >
wrote:


>> And by the time whatever it is I am cooking comes to the table, it
>> isn't necessary to add more salt. Unless of course you are a person
>> that just has to have an enormous amount of salt on anything.
>>
>> Christine
>
>The problem is, there are more of those than you think! My housemate and
>I can rarely eat OUT anymore! Now that we've adjusted to a "low salt"
>lifestyle, sooooo many dishes at restaurants are so way too salty!

I proprose a challenge to all you who don't salt while cooking. Think
of something that you cook/eat that you don't usually salt while
cooking, but add later. Then try adding salt during the cooking
process. Not a ton of it. And taste, taste, taste during this time
to make sure you are using the correct amount. Just add salt in tiny
incremental amounts.

Then see the difference.

You don't have to do it with pasta, or potatoes if that is something
you shy away from. How about with beans? Or a stew or something?

Just an idea..

Christine

In article >,
Christine Dabney > wrote:

> On Thu, 14 Dec 2006 12:44:19 -0600, Omelet >
> wrote:
>
>
> >> And by the time whatever it is I am cooking comes to the table, it
> >> isn't necessary to add more salt. Unless of course you are a person
> >> that just has to have an enormous amount of salt on anything.
> >>
> >> Christine
> >
> >The problem is, there are more of those than you think! My housemate and
> >I can rarely eat OUT anymore! Now that we've adjusted to a "low salt"
> >lifestyle, sooooo many dishes at restaurants are so way too salty!
>
> I proprose a challenge to all you who don't salt while cooking. Think
> of something that you cook/eat that you don't usually salt while
> cooking, but add later. Then try adding salt during the cooking
> process. Not a ton of it. And taste, taste, taste during this time
> to make sure you are using the correct amount. Just add salt in tiny
> incremental amounts.
>
> Then see the difference.
>
> You don't have to do it with pasta, or potatoes if that is something
> you shy away from. How about with beans? Or a stew or something?
>
> Just an idea..
>
> Christine

For me, that'd probably be base stock. It always needs salt when used in
a recipe.

Problem is, I always pressure cook stock so it's impossible to "salt to
taste" during the cooking process.

Same goes for rice.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Thu, 14 Dec 2006 12:55:35 -0600, Omelet >
wrote:

>For me, that'd probably be base stock. It always needs salt when used in
>a recipe.
>
>Problem is, I always pressure cook stock so it's impossible to "salt to
>taste" during the cooking process.
>
>Same goes for rice.

Well..what do you cook outside of pressure cooking, that you salt
later?

Christine

Omelet > wrote:

: The 5 lb. bags of sesame seeds I purchase and freeze are toasted.
: Guess I'm spoiled. <G>

: Have you ever tried Sesame oil???
: --

I used to use it often; then my husband started complaining
that it tasted off [rancid], even though I'd been storing it
in the freezer [and he had no complaints about anything else
stored in the freezer]. Now I try to sneak by him with a
little occasionally. I like the taste of shrimp flavored with
vinegar and sesame oil; sesame seeds are not a good substitute.

--thelma
: Peace, Om

Omelet wrote:

>> I prefer to add the salt during cooking, and rarely do we use salt after
>> that point. Potatoes cooked in salted water taste totally different than
>> cooked in plain water and seasoned after cooking.
>
> We don't eat potatoes and pasta is a rare treat.

well.. the concept is about the same with most anything you're cooking...

Christine Dabney wrote:

> I proprose a challenge to all you who don't salt while cooking. Think
> of something that you cook/eat that you don't usually salt while
> cooking, but add later. Then try adding salt during the cooking
> process. Not a ton of it. And taste, taste, taste during this time
> to make sure you are using the correct amount. Just add salt in tiny
> incremental amounts.
>
> Then see the difference.
>
> You don't have to do it with pasta, or potatoes if that is something
> you shy away from. How about with beans? Or a stew or something?

My sister in law used to boast about her salt free bread. It was
horrible. She didn't realize how people avoided eating it because that
smidgeon of salt called for in the recipe was what it needed for flavor
yet while eating it all you could think of was that "this needs some
salt!" Salt really does help bring other flavors out also, yet doesn't
need to be used to excess.

Vilco wrote:
> Omelet wrote:
>
>> What condiments/shakers do you keep openly available? Most common
>> seems to be just one shaker each of salt and pepper. I DO have a
>> small pepper grinder, but it's kept by the stove, not on the table.
>
> Always olive oil, vinegar, salt and pepper
> Sometimes, for dishes who may require them, there may be also balsamic
> vinegar, soy sauce or tabasco.

Lord, with all that on my table there wouldn't be room for plates!