On Thu, 29 Oct 2009 06:49:20 +0100, "Giusi" >
wrote:

>Well, of course if you don't no one will come to eat your food. When
>cooking professionally, we use more fats and salt than is good for you. I
>often find restaurant food way too salty, but I know I am conservative with
>salt. As to fats, in Umbrian cooking the olive oil is a large component of
>many dishes' taste, so it's hard for any American to get over the low fat
>mentality and put that raw oil on the finished dish. Has to be done, so
>pick the oil carefully.

I need to go back to Italy. Umbria calls.

--
I love cooking with wine.
Sometimes I even put it in the food.