On Thu, 29 Oct 2009 07:53:38 +0100, "Giusi" >
wrote:

>
>"sf" ha scritto nel messaggio
> Christine Dabney > wrote:
>>
>>>Yes, he says the water you cook vegetables in, should be as salty as the
>>>ocean.
>>
>> No way Jose. I steam vegetables and do not, will not, salt the water for
>> potatoes. I can't stand all that salt, I'm still trying to get it> out of
>> my system. I salt pasta water. Period.
>
>That's your privilege when cooking for yourself. If you were being paid to
>cook for others, however, you'd need to figure out how much salt tastes good
>and use it. That doesn't mean how much tastes good to you, because you like
>an amount that is the taste of the tiniest fraction of the people of the
>world.
>
I am not a professional cook and my body hates way the part of the
world I just visited over salts their food. I blew up like a balloon
and it's still not entirely gone.

>Potatoes and eggs are definitely salted in my house, although not as salty
>as the sea, which saying is used by Italians for pasta and I think is too
>salty.
>
At least you're not a heavy salter.

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