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NaCl
I'd recently inquired about a "pantry wine" Yesterday, I bought the chardonnay, and made a "Chicken & Pasta Primavera" I wish I could say it was great.... One of the ingredients was a packet of KNORR Veg. Soup Mix. salty....Salty....SALTY !!! Why in Gods name do they add so much salt to the prepared mixes ? I've stopped using Lipton Onion soup, most Campbell soups, Rice-a-Roni, and several of the Lipton side-dish offerings. In every case, I've said; "This is good, but way too salty" Who are their product tasters ? Do they have a distorted sense of "salty" ? Do they know how many customers they lose ? BTW; I tried writing a nasty SALT eMail to Lipton. Even Google couln't find "Mr. Lipton". Kitchen Wisdom; " Let the diner salt to taste" <rj> |
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NaCl
On Wed, 11 Aug 2004 09:38:12 -0700, "<RJ>" >
wrote: > >I'd recently inquired about a "pantry wine" >Yesterday, I bought the chardonnay, >and made a "Chicken & Pasta Primavera" > >I wish I could say it was great.... >One of the ingredients was a packet of KNORR Veg. Soup Mix. >salty....Salty....SALTY !!! > >Why in Gods name do they add so much salt to the prepared mixes ? >I've stopped using Lipton Onion soup, >most Campbell soups, Rice-a-Roni, >and several of the Lipton side-dish offerings. > >In every case, I've said; "This is good, but way too salty" > >Who are their product tasters ? >Do they have a distorted sense of "salty" ? >Do they know how many customers they lose ? I agree but I suspect the reason(s) might be: 1. most people don't mind the salt 2. It's a processing filler. Salt makes up the bulk of the powder making mixing and distribution into packages easier. Sue(tm) Lead me not into temptation... I can find it myself! |
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On Wed, 11 Aug 2004 09:38:12 -0700, "<RJ>" >
wrote: > >I'd recently inquired about a "pantry wine" >Yesterday, I bought the chardonnay, >and made a "Chicken & Pasta Primavera" > >I wish I could say it was great.... >One of the ingredients was a packet of KNORR Veg. Soup Mix. >salty....Salty....SALTY !!! > >Why in Gods name do they add so much salt to the prepared mixes ? >I've stopped using Lipton Onion soup, >most Campbell soups, Rice-a-Roni, >and several of the Lipton side-dish offerings. > >In every case, I've said; "This is good, but way too salty" > >Who are their product tasters ? >Do they have a distorted sense of "salty" ? >Do they know how many customers they lose ? I agree but I suspect the reason(s) might be: 1. most people don't mind the salt 2. It's a processing filler. Salt makes up the bulk of the powder making mixing and distribution into packages easier. Sue(tm) Lead me not into temptation... I can find it myself! |
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NaCl
>" RJ "
> >Why do they add so much salt to the prepared mixes ? Simple as 1, 2, 3... 1. They're intended for those who can't cook and/or have their taste in their ass. 2. Minus the salt he kitchen incompetants would never pay the price for such a small packet. 3. Only the kitchen morons would pay so high a price for an envelope containing mostly salt... all one needs to do is *read* the list of ingredients printed on the packet. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>" RJ "
> >Why do they add so much salt to the prepared mixes ? Simple as 1, 2, 3... 1. They're intended for those who can't cook and/or have their taste in their ass. 2. Minus the salt he kitchen incompetants would never pay the price for such a small packet. 3. Only the kitchen morons would pay so high a price for an envelope containing mostly salt... all one needs to do is *read* the list of ingredients printed on the packet. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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NaCl
>" RJ "
> >Why do they add so much salt to the prepared mixes ? Simple as 1, 2, 3... 1. They're intended for those who can't cook and/or have their taste in their ass. 2. Minus the salt he kitchen incompetants would never pay the price for such a small packet. 3. Only the kitchen morons would pay so high a price for an envelope containing mostly salt... all one needs to do is *read* the list of ingredients printed on the packet. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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NaCl
"<RJ>" > wrote in message ... > > I'd recently inquired about a "pantry wine" > Yesterday, I bought the chardonnay, > and made a "Chicken & Pasta Primavera" > > I wish I could say it was great.... > One of the ingredients was a packet of KNORR Veg. Soup Mix. > salty....Salty....SALTY !!! > > Why in Gods name do they add so much salt to the prepared mixes ? > I've stopped using Lipton Onion soup, > most Campbell soups, Rice-a-Roni, > and several of the Lipton side-dish offerings. > > In every case, I've said; "This is good, but way too salty" > > Who are their product tasters ? > Do they have a distorted sense of "salty" ? > Do they know how many customers they lose ? > > BTW; > I tried writing a nasty SALT eMail to Lipton. > Even Google couln't find "Mr. Lipton". > > Kitchen Wisdom; " Let the diner salt to taste" > <rj> Try this one next time: * Exported from MasterCook * Mix: Onion Soup Mix Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup instant onion flakes 1/3 cup beef broth granules 4 teaspoons onion powder 1/4 teaspoon celery seed 1/4 teaspoon sugar Mix all ingredients. 5 tblsp = 1.25ozs or one package of soup. - - - - - - - - - - - - - - - - - - - |
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NaCl
On Wed, 11 Aug 2004 09:38:12 -0700, "<RJ>"
> wrote: > I'd recently inquired about a "pantry wine" > Yesterday, I bought the chardonnay, > and made a "Chicken & Pasta Primavera" I just took a look at some recipes for it... most of them aren't very appealing to me. Why not try making regular primivara next time and add some chicken strips to it? This one looked tasty - Pasta Primavera with Ricotta and Herbs http://www.favoritebrandrecipes.com/...hLists/250.htm Of course, you don't have to stick with fettuccine. Good Luck! sf Practice safe eating - always use condiments |
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On Wed, 11 Aug 2004 09:38:12 -0700, "<RJ>"
> wrote: > I'd recently inquired about a "pantry wine" > Yesterday, I bought the chardonnay, > and made a "Chicken & Pasta Primavera" I just took a look at some recipes for it... most of them aren't very appealing to me. Why not try making regular primivara next time and add some chicken strips to it? This one looked tasty - Pasta Primavera with Ricotta and Herbs http://www.favoritebrandrecipes.com/...hLists/250.htm Of course, you don't have to stick with fettuccine. Good Luck! sf Practice safe eating - always use condiments |
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NaCl
On Wed, 11 Aug 2004 23:47:39 GMT, sf > wrote:
>On Wed, 11 Aug 2004 09:38:12 -0700, "<RJ>" > wrote: > >> I'd recently inquired about a "pantry wine" >> Yesterday, I bought the chardonnay, >> and made a "Chicken & Pasta Primavera" > >I just took a look at some recipes for it... most of them >aren't very appealing to me. Why not try making regular >primivara next time and add some chicken strips to it? > >This one looked tasty - >Pasta Primavera with Ricotta and Herbs >http://www.favoritebrandrecipes.com/...hLists/250.htm > >Of course, you don't have to stick with fettuccine. > >Good Luck! > >sf >Practice safe eating - always use condiments Thanks so much for the URL. Lots of reading here. I'm sure I'll find some keepers. <rj> |
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On Wed, 11 Aug 2004 23:47:39 GMT, sf > wrote:
>On Wed, 11 Aug 2004 09:38:12 -0700, "<RJ>" > wrote: > >> I'd recently inquired about a "pantry wine" >> Yesterday, I bought the chardonnay, >> and made a "Chicken & Pasta Primavera" > >I just took a look at some recipes for it... most of them >aren't very appealing to me. Why not try making regular >primivara next time and add some chicken strips to it? > >This one looked tasty - >Pasta Primavera with Ricotta and Herbs >http://www.favoritebrandrecipes.com/...hLists/250.htm > >Of course, you don't have to stick with fettuccine. > >Good Luck! > >sf >Practice safe eating - always use condiments Thanks so much for the URL. Lots of reading here. I'm sure I'll find some keepers. <rj> |
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NaCl
"<RJ>" > wrote in message > > I wish I could say it was great.... > One of the ingredients was a packet of KNORR Veg. Soup Mix. > salty....Salty....SALTY !!! > > Why in Gods name do they add so much salt to the prepared mixes ? snips here and there > > Who are their product tasters ? > Do they have a distorted sense of "salty" ? > Do they know how many customers they lose ? Salt is cheap. Many of us are addicted to salt and think it really enhances flavors. It does in moderation, but most prepared foods are so heavily salted that the real flavor is overpowered. I recently bough a bag of Kettle Chips salt and black pepper flavored. They were very good. Saw a bag of Herr's salt and pepper chips. My, they were inedible. The Kettle brand had 170 mg of salt per serving. Herr's had 420 mg. About 10 years ago I decided to reduce the amount of salt I used. After a week or so of bland eating, my taste bud recovered and I better enjoy the real flavor of the food I eat. I still salt a baked potato and corn on the cob, but very little else. Ed http://pages.cthome.net/edhome |
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"<RJ>" > wrote in message > > I wish I could say it was great.... > One of the ingredients was a packet of KNORR Veg. Soup Mix. > salty....Salty....SALTY !!! > > Why in Gods name do they add so much salt to the prepared mixes ? snips here and there > > Who are their product tasters ? > Do they have a distorted sense of "salty" ? > Do they know how many customers they lose ? Salt is cheap. Many of us are addicted to salt and think it really enhances flavors. It does in moderation, but most prepared foods are so heavily salted that the real flavor is overpowered. I recently bough a bag of Kettle Chips salt and black pepper flavored. They were very good. Saw a bag of Herr's salt and pepper chips. My, they were inedible. The Kettle brand had 170 mg of salt per serving. Herr's had 420 mg. About 10 years ago I decided to reduce the amount of salt I used. After a week or so of bland eating, my taste bud recovered and I better enjoy the real flavor of the food I eat. I still salt a baked potato and corn on the cob, but very little else. Ed http://pages.cthome.net/edhome |
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On Thu, 12 Aug 2004 02:05:55 GMT, "Edwin Pawlowski"
> wrote: > I still salt a baked potato and corn on the > cob, but very little else. Oh, Ed-Ed-Ed.... stop salting that corn. Times have changed! The new commercial corn varieties are absolutely wonderful w/o salt! sf Practice safe eating - always use condiments |
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NaCl
On Thu, 12 Aug 2004 02:05:55 GMT, "Edwin Pawlowski"
> wrote: > I still salt a baked potato and corn on the > cob, but very little else. Oh, Ed-Ed-Ed.... stop salting that corn. Times have changed! The new commercial corn varieties are absolutely wonderful w/o salt! sf Practice safe eating - always use condiments |
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"<RJ>" > wrote in message >. ..
> I'd recently inquired about a "pantry wine" > Yesterday, I bought the chardonnay, > and made a "Chicken & Pasta Primavera" > > I wish I could say it was great.... > One of the ingredients was a packet of KNORR Veg. Soup Mix. > salty....Salty....SALTY !!! > > Why in Gods name do they add so much salt to the prepared mixes ? > I've stopped using Lipton Onion soup, > most Campbell soups, Rice-a-Roni, > and several of the Lipton side-dish offerings. > > In every case, I've said; "This is good, but way too salty" > > Who are their product tasters ? > Do they have a distorted sense of "salty" ? > Do they know how many customers they lose ? > > BTW; > I tried writing a nasty SALT eMail to Lipton. > Even Google couln't find "Mr. Lipton". > > Kitchen Wisdom; " Let the diner salt to taste" > <rj> *Somebody* must like all that salt - not me. Ever notice how heavily the TV chefs salt everything? Makes me sick just watching it. -L. |
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NaCl
"<RJ>" > wrote in message >. ..
> I'd recently inquired about a "pantry wine" > Yesterday, I bought the chardonnay, > and made a "Chicken & Pasta Primavera" > > I wish I could say it was great.... > One of the ingredients was a packet of KNORR Veg. Soup Mix. > salty....Salty....SALTY !!! > > Why in Gods name do they add so much salt to the prepared mixes ? > I've stopped using Lipton Onion soup, > most Campbell soups, Rice-a-Roni, > and several of the Lipton side-dish offerings. > > In every case, I've said; "This is good, but way too salty" > > Who are their product tasters ? > Do they have a distorted sense of "salty" ? > Do they know how many customers they lose ? > > BTW; > I tried writing a nasty SALT eMail to Lipton. > Even Google couln't find "Mr. Lipton". > > Kitchen Wisdom; " Let the diner salt to taste" > <rj> *Somebody* must like all that salt - not me. Ever notice how heavily the TV chefs salt everything? Makes me sick just watching it. -L. |
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NaCl
sf > wrote in message >. ..
> On Thu, 12 Aug 2004 02:05:55 GMT, "Edwin Pawlowski" > > wrote: > > > I still salt a baked potato and corn on the > > cob, but very little else. > > Oh, Ed-Ed-Ed.... stop salting that corn. Times have > changed! The new commercial corn varieties are absolutely > wonderful w/o salt! That's because the new varieties of corn no longer taste like corn - they taste like candy, with no discernable corn flavor. > > sf > Practice safe eating - always use condiments |
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On 2004-08-12 17:03:08 -0500, (Curly Sue) said:
> > I never understood the quest for sweetness in corn, either by variety > development or how it's cooked. It's a vegetable; I don't want it to > be sweet. Not to quibble, but corn is a grain, not a vegetable  It's full ofsugar and starches anyway. -- c. bellers |
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> cbellers driveled:
>>(Curly Sue) said: >> >> I never understood the quest for sweetness in corn, either by variety >> development or how it's cooked. It's a vegetable; I don't want it to >> be sweet. > >Not to quibble, but corn is a grain, not a vegetable Actually culinarilly "sweet corn" is considered a vegetable. Other varieties are used as grain corn... of course corn is a plant (a grass) therefore all corn is vegetable.... in fact all plant grain is vegetable. Encyclopędia Britannica "Commercial classifications, based mainly on kernel texture, include dent corn, flint corn, flour corn, sweet corn, and popcorn. Dent corn is characterized by a depression in the crown of the kernel caused by unequal drying of the hard and soft starch making up the kernel. Flint corn, containing little soft starch, has no depression. Flour corn, composed largely of soft starch, has soft, mealy, easily ground kernels. Sweet corn has wrinkled, translucent seeds; the plant sugar is not converted to starch as in other types. Popcorn, an extreme type of flint corn characterized by small, hard kernels, is devoid of soft starch, and heating causes the moisture in the cells to expand, making the kernels explode. Improvements in corn have resulted from hybridization, based on crossbreeding of superior inbred strains." ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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