Anybody? I was eating a fuji apple yesterday. It was a little on the old
side and not very sweet and it came to me that maybe a little salt would
make it taste better and it worked.

I remember sprinkling salt on apples as a kid - but I have not done it
or thought about it in years. Weird how it just popped in my head like
that.

Tracy

Tracy said...

> Anybody? I was eating a fuji apple yesterday. It was a little on the old
> side and not very sweet and it came to me that maybe a little salt would
> make it taste better and it worked.
>
> I remember sprinkling salt on apples as a kid - but I have not done it
> or thought about it in years. Weird how it just popped in my head like
> that.
>
> Tracy


Tracy,

I just heard about that very recently on a cooking show, somehow sweetened
them up a bit!

Best,

Andy

On 2009-01-21, Tracy > wrote:

> I remember sprinkling salt on apples as a kid - but I have not done it
> or thought about it in years. Weird how it just popped in my head like
> that.

I spent a lot of time on a ranch when I was a kid. The ppl had two foster
kids, my age. We all learned to enjoy/eat the great crabapples from the big
ol' tree out behind the big house, but Chuck, one of the foster kids loved
the things. He alone added a sprinkle of salt to every bite. I tried and
liked it, but not enough to make salt a requirement.

Salt is often used to dull sourness and enhance sweetness.

nb

In article >, Andy > wrote:

> Tracy said...
>
> > Anybody? I was eating a fuji apple yesterday. It was a little on the old
> > side and not very sweet and it came to me that maybe a little salt would
> > make it taste better and it worked.
> >
> > I remember sprinkling salt on apples as a kid - but I have not done it
> > or thought about it in years. Weird how it just popped in my head like
> > that.

> I just heard about that very recently on a cooking show, somehow sweetened
> them up a bit!

You know, I think there might be a reason that people put salt on food?
Something to do with flavor, maybe?

--
Dan Abel
Petaluma, California USA

You betcha. Cantaloupe, too.

--
Blinky
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

Dan Abel said...

> In article >, Andy > wrote:
>
>> Tracy said...
>>
>> > Anybody? I was eating a fuji apple yesterday. It was a little on the
>> > old side and not very sweet and it came to me that maybe a little
>> > salt would make it taste better and it worked.
>> >
>> > I remember sprinkling salt on apples as a kid - but I have not done
>> > it or thought about it in years. Weird how it just popped in my head
>> > like that.
>
>> I just heard about that very recently on a cooking show, somehow
>> sweetened them up a bit!
>
> You know, I think there might be a reason that people put salt on food?
> Something to do with flavor, maybe?


Dan,

Salt to sweeten up something?

I dunno!

Maybe.

Best,

Andy

Blinky the Shark wrote:
> You betcha. Cantaloupe, too.
>

Don't think I've tried that....I have had it on watermelon and my sister
liked to slice up a lemon, sprinkle the slices with salt and eat the pulp.

-Tracy

On Wed, 21 Jan 2009 16:13:35 -0500, Tracy > wrote:

>I remember sprinkling salt on apples as a kid - but I have not done it
>or thought about it in years.

Anyone put pepper on canteloupe?

On Jan 21, 4:09*pm, Blinky the Shark > wrote:
>
>You betcha. *Cantaloupe, too.
>
>
It's good on grapefruit, too.

Tracy > wrote in :

> Anybody? I was eating a fuji apple yesterday. It was a little on the old
> side and not very sweet and it came to me that maybe a little salt would
> make it taste better and it worked.
>
> I remember sprinkling salt on apples as a kid - but I have not done it
> or thought about it in years. Weird how it just popped in my head like
> that.
>
> Tracy
>



Don't know about apples, but salt goes great on green mangoes.


--
Peter Lucas
Brisbane
Australia


"And where is the Prince who can afford to so cover his country with troops
for its defense, as that ten thousand men descending from the clouds, might
not in many places do an infinite deal of mischief, before a force could be
brought together to repel them?"

Benjamin Franklin 1748

In article >,
Mr. Bill > wrote:

> On Wed, 21 Jan 2009 16:13:35 -0500, Tracy > wrote:
>
> >I remember sprinkling salt on apples as a kid - but I have not done it
> >or thought about it in years.
>
> Anyone put pepper on canteloupe?

Chili pepper. Always, unless there isn't any.

--
Dan Abel
Petaluma, California USA

Tracy wrote:
> Anybody? I was eating a fuji apple yesterday. It was a little on the
> old side and not very sweet and it came to me that maybe a little
> salt would make it taste better and it worked.
>
> I remember sprinkling salt on apples as a kid - but I have not done it
> or thought about it in years. Weird how it just popped in my head like
> that.
>
> Tracy

Of course. Green apples and raw rhubarb. yum
Janet

Tracy wrote:
> Anybody? I was eating a fuji apple yesterday. It was a little on the
> old side and not very sweet and it came to me that maybe a little
> salt would make it taste better and it worked.
>
> I remember sprinkling salt on apples as a kid - but I have not done it
> or thought about it in years. Weird how it just popped in my head like
> that.

My mother would salt apple slices to keep them from
turning brown. I haven't had that in ages, thanks for the
reminder.

nancy

"Tracy" > wrote in message
...
> Anybody? I was eating a fuji apple yesterday. It was a little on the old
> side and not very sweet and it came to me that maybe a little salt would
> make it taste better and it worked.
>
> I remember sprinkling salt on apples as a kid - but I have not done it or
> thought about it in years. Weird how it just popped in my head like that.
>
> Tracy

I never heard of that for apples, but my grandfather used to sprinkle salt
on grapefruit. He thought it provided a sweeter flavor.

MaryL

"Tracy" > wrote:
>
> I remember sprinkling salt on apples as a kid - but I have not done it or
> thought about it in years. Weird how it just popped in my head like that.
>

We put salt on canteloupe but not apples.

On Jan 21, 4:50�pm, notbob > wrote:
> On 2009-01-21, Tracy > wrote:
>
> > I remember sprinkling salt on apples as a kid - but I have not done it
> > or thought about it in years. Weird how it just popped in my head like
> > that.
>
> I spent a lot of time on a ranch when I was a kid. �The ppl had two foster
> kids, my age. �We all learned to enjoy/eat the great crabapples from the big
> ol' tree out behind the big house, but Chuck, one of the foster kids loved
> the things. �He alone added a sprinkle of salt to every bite. �I tried and
> liked it, but not enough to make salt a requirement. �
>
> Salt is often used to dull sourness and enhance sweetness.

Salt enhances both; sweet n' sour cookery needs a bit of salt.

I think fresh fruit is excellent with freshly ground black pepper.

On 2009-01-22, Sheldon > wrote:
>> Salt is often used to dull sourness and enhance sweetness.
>
> Salt enhances both; sweet n' sour cookery needs a bit of salt.
>
> I think fresh fruit is excellent with freshly ground black pepper.

That's a whole other place. Would you believe blk ppr on cottage cheese?

nb

On Jan 21, 8:09�pm, notbob > wrote:
> On 2009-01-22, Sheldon > wrote:
>
> >> Salt is often used to dull sourness and enhance sweetness.
>
> > Salt enhances both; sweet n' sour cookery needs a bit of salt.
>
> > I think fresh fruit is excellent with freshly ground black pepper.
>
> That's a whole other place. �Would you believe blk ppr on cottage cheese?

I thought I invented that.

On 2009-01-22, Sheldon > wrote:

> I thought I invented that.

Not unless yer older than my mom, who's 81.

nb

notbob wrote:
> On 2009-01-22, Sheldon > wrote:
>>> Salt is often used to dull sourness and enhance sweetness.
>> Salt enhances both; sweet n' sour cookery needs a bit of salt.
>>
>> I think fresh fruit is excellent with freshly ground black pepper.
>
> That's a whole other place. Would you believe blk ppr on cottage cheese?
>
> nb

I've been adding a little Nu-Salt (salt substitute), pepper, and enough
creamy French dressing to the cottage cheese to give it a blush when
well mixed.

On fruit like tart apples, sometimes a little salt enhances the apple.

I haven't added pepper to fruit yet, but since I do on squash, I think
I'll give it a try on melon.

Bob

On Wed, 21 Jan 2009 16:13:35 -0500, Tracy > wrote:

>Anybody? I was eating a fuji apple yesterday. It was a little on the old
>side and not very sweet and it came to me that maybe a little salt would
>make it taste better and it worked.
>
>I remember sprinkling salt on apples as a kid - but I have not done it
>or thought about it in years. Weird how it just popped in my head like
>that.
>
I've never heard of salt on apples, but if it was old and mealy I
guess it couldn't hurt.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 21 Jan 2009 22:20:25 +0000 (UTC), Andy > wrote:

>Dan Abel said...
>
>> In article >, Andy > wrote:
>>
>>> Tracy said...
>>>
>>> > Anybody? I was eating a fuji apple yesterday. It was a little on the
>>> > old side and not very sweet and it came to me that maybe a little
>>> > salt would make it taste better and it worked.
>>> >
>>> > I remember sprinkling salt on apples as a kid - but I have not done
>>> > it or thought about it in years. Weird how it just popped in my head
>>> > like that.
>>
>>> I just heard about that very recently on a cooking show, somehow
>>> sweetened them up a bit!
>>
>> You know, I think there might be a reason that people put salt on food?
>> Something to do with flavor, maybe?
>
>
>Dan,
>
>Salt to sweeten up something?
>
>I dunno!
>
salt enhances flavor... sweet, savory - doesn't matter.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Jan 21, 5:09�pm, notbob > wrote:

> That's a whole other place. �Would you believe blk ppr
> on cottage cheese?

Is that unusual? I've always peppered cottage cheese.

On Thu, 22 Jan 2009 01:09:43 GMT, notbob > wrote:

>On 2009-01-22, Sheldon > wrote:
>>> Salt is often used to dull sourness and enhance sweetness.
>>
>> Salt enhances both; sweet n' sour cookery needs a bit of salt.
>>
>> I think fresh fruit is excellent with freshly ground black pepper.
>
>That's a whole other place. Would you believe blk ppr on cottage cheese?
>
Yes! It's excellent.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Jan 21, 2:49*pm, PeterLucas > wrote:
> Tracy > wrote :
>
> > Anybody? I was eating a fuji apple yesterday. It was a little on the old
> > side and not very sweet and it came to me that maybe a little salt would
> > make it taste better and it worked.
>
> > I remember sprinkling salt on apples as a kid - but I have not done it
> > or thought about it in years. Weird how it just popped in my head like
> > that.
>
> > Tracy
>
> Don't know about apples, but salt goes great on green mangoes.

Yup, enhancing the flavor of sour fruits with salt (sometimes mixed
with pepper or chili paste) is a common practice in the Asian
community -- and I think also the Hispanic community, as I fondly
remember getting great peeled mango snacks with these condiments in
ziploc bags from street vendors during my stay in Los Angeles.

--
Ht

"Andy" > wrote in message ...
> Dan Abel said...
>
>> In article >, Andy > wrote:
>>
>>> Tracy said...
>>>
>>> > Anybody? I was eating a fuji apple yesterday. It was a little on the
>>> > old side and not very sweet and it came to me that maybe a little
>>> > salt would make it taste better and it worked.
>>> >
>>> > I remember sprinkling salt on apples as a kid - but I have not done
>>> > it or thought about it in years. Weird how it just popped in my head
>>> > like that.
>>
>>> I just heard about that very recently on a cooking show, somehow
>>> sweetened them up a bit!
>>
>> You know, I think there might be a reason that people put salt on food?
>> Something to do with flavor, maybe?
>
>
> Salt to sweeten up something?
>
> Andy

>
Salt draws out moisture; in the case of an apple, the juice

Jill

jmcquown said...

> "Andy" > wrote in message news:Xns9B9AAFEF7F3A8CotD@
85.214.105.209...
>> Dan Abel said...
>>
>>> In article >, Andy > wrote:
>>>
>>>> Tracy said...
>>>>
>>>> > Anybody? I was eating a fuji apple yesterday. It was a little on the
>>>> > old side and not very sweet and it came to me that maybe a little
>>>> > salt would make it taste better and it worked.
>>>> >
>>>> > I remember sprinkling salt on apples as a kid - but I have not done
>>>> > it or thought about it in years. Weird how it just popped in my head
>>>> > like that.
>>>
>>>> I just heard about that very recently on a cooking show, somehow
>>>> sweetened them up a bit!
>>>
>>> You know, I think there might be a reason that people put salt on food?
>>> Something to do with flavor, maybe?
>>
>>
>> Salt to sweeten up something?
>>
>> Andy
>
>>
> Salt draws out moisture; in the case of an apple, the juice
>
> Jill


Jill,

Makes sense... IF I HAD A HEAD!??

<VBG>

Andy
The Tin Man

Andy said...

> jmcquown said...
>
>> Salt draws out moisture; in the case of an apple, the juice
>>
>> Jill
>
>
> Jill,
>
> Makes sense... IF I HAD A HEAD!??
>
> <VBG>
>
> Andy
> The Tin Man


Jill,

Wait... wait... ???... If I had a brain? The Strawman!?

http://i42.tinypic.com/2lus0tv.jpg

Best,

Andy <--- Got worlds of heart!!! <smootch>

notbob wrote:
> On 2009-01-22, Sheldon > wrote:
>>> Salt is often used to dull sourness and enhance sweetness.
>>
>> Salt enhances both; sweet n' sour cookery needs a bit of salt.
>>
>> I think fresh fruit is excellent with freshly ground black pepper.
>
> That's a whole other place. Would you believe blk ppr on cottage
> cheese?
>
> nb

Try lemon pepper -- excellent!
Janet

notbob wrote:
> On 2009-01-22, Sheldon > wrote:
>>> Salt is often used to dull sourness and enhance sweetness.
>> Salt enhances both; sweet n' sour cookery needs a bit of salt.
>>
>> I think fresh fruit is excellent with freshly ground black pepper.
>
> That's a whole other place. Would you believe blk ppr on cottage cheese?
>
> nb

and halved cherry tomatoes.

-Tracy

On Wed, 21 Jan 2009 22:23:23 -0500, Bob Muncie wrote:

> notbob wrote:
>> On 2009-01-22, Sheldon > wrote:
>>>> Salt is often used to dull sourness and enhance sweetness.
>>> Salt enhances both; sweet n' sour cookery needs a bit of salt.
>>>
>>> I think fresh fruit is excellent with freshly ground black pepper.
>>
>> That's a whole other place. Would you believe blk ppr on cottage cheese?
>>
>> nb
>
> I've been adding a little Nu-Salt (salt substitute), pepper, and enough
> creamy French dressing to the cottage cheese to give it a blush when
> well mixed.
>
> On fruit like tart apples, sometimes a little salt enhances the apple.
>
> I haven't added pepper to fruit yet, but since I do on squash, I think
> I'll give it a try on melon.
>
> Bob

gotta have salt and pepper on cantaloupe.

your pal,
blake

On Thu, 22 Jan 2009 01:09:43 GMT, notbob > wrote:

>On 2009-01-22, Sheldon > wrote:
>>> Salt is often used to dull sourness and enhance sweetness.
>>
>> Salt enhances both; sweet n' sour cookery needs a bit of salt.
>>
>> I think fresh fruit is excellent with freshly ground black pepper.
>
>That's a whole other place. Would you believe blk ppr on cottage cheese?
>

Along with lots of snipped fresh chives.

Ross.

On Wed, 21 Jan 2009 16:33:40 -0800 (PST), Sheldon >
wrote:

>On Jan 21, 4:50?pm, notbob > wrote:
>> On 2009-01-21, Tracy > wrote:
>>
>> > I remember sprinkling salt on apples as a kid - but I have not done it
>> > or thought about it in years. Weird how it just popped in my head like
>> > that.
>>
>> I spent a lot of time on a ranch when I was a kid. ?The ppl had two foster
>> kids, my age. ?We all learned to enjoy/eat the great crabapples from the big
>> ol' tree out behind the big house, but Chuck, one of the foster kids loved
>> the things. ?He alone added a sprinkle of salt to every bite. ?I tried and
>> liked it, but not enough to make salt a requirement. ?
>>
>> Salt is often used to dull sourness and enhance sweetness.
>
>Salt enhances both; sweet n' sour cookery needs a bit of salt.
>
>I think fresh fruit is excellent with freshly ground black pepper.

FG black pepper and balsamic vinegar on strawberries picked fresh from
the garden is a favourite of ours.

Ross.

On Wed, 21 Jan 2009 16:08:22 -0700, "Janet Bostwick"
> wrote:

>Tracy wrote:
>> Anybody? I was eating a fuji apple yesterday. It was a little on the
>> old side and not very sweet and it came to me that maybe a little
>> salt would make it taste better and it worked.
>>
>> I remember sprinkling salt on apples as a kid - but I have not done it
>> or thought about it in years. Weird how it just popped in my head like
>> that.
>>
>> Tracy
>
>Of course. Green apples and raw rhubarb. yum
>Janet
>

Ye gods, I had almost forgotten rhubarb! Been years and years since I
did that... the whole kit-n-kaboodle of us loved either green apples
with salt, or raw rhubarb (peeled) with salt. Probably didn't do my
current hypertension much good.

Best -- Terry

Terry wrote:
> On Wed, 21 Jan 2009 16:08:22 -0700, "Janet Bostwick"
> > wrote:
>
>> Tracy wrote:
>>> Anybody? I was eating a fuji apple yesterday. It was a little on the
>>> old side and not very sweet and it came to me that maybe a little
>>> salt would make it taste better and it worked.
>>>
>>> I remember sprinkling salt on apples as a kid - but I have not done
>>> it or thought about it in years. Weird how it just popped in my
>>> head like that.
>>>
>>> Tracy
>>
>> Of course. Green apples and raw rhubarb. yum
>> Janet
>>
>
> Ye gods, I had almost forgotten rhubarb! Been years and years since I
> did that... the whole kit-n-kaboodle of us loved either green apples
> with salt, or raw rhubarb (peeled) with salt. Probably didn't do my
> current hypertension much good.
>
> Best -- Terry

It was a favorite summer snack for us skinned-knee kids. Go-Go Red Light,
Mumble-de-Peg, fishin for bullheads with string and a piece of liver,
walking/balancing on rails, baseball, etc. All hard work. Oh, does anyone
remember dropping popped corn into orange soda pop?
Janet

how can you possibly eat a green apple without it???






"Tracy" > wrote in message
...
> Anybody? I was eating a fuji apple yesterday. It was a little on the old
> side and not very sweet and it came to me that maybe a little salt would
> make it taste better and it worked.
>
> I remember sprinkling salt on apples as a kid - but I have not done it or
> thought about it in years. Weird how it just popped in my head like that.
>
> Tracy

I love salt and a lot of it on apples and watermelon, you know, most
kinds of fruit. Strange, but I also like it on some flavors of ice
cream!

Mark

Janet Bostwick wrote:

> Try lemon pepper -- excellent!
> Janet

At work one day, I had a baked potato, and I put butter and lemon-pepper
on it. Loved it.

Becca