Another thread mentioned that Campbells soups were too salty. I
definitely agree. I have really noticed this since I cut my salt
intake way back. Even worse, Kraft "anything" dressings I have tried -
Creamy French, Ranch, Thousand Island, Catalina- all seem very over
salted. The new Castleberry's Carolina Style BBQ and Brunswick Stew
seem to have become very salty since they changed manufacturers. Bad
trend for these brands and other high salt content foods as far as my
purchases will go.
--
Mr.E

On 9/11/2013 10:18 AM, Mr.E wrote:
> Another thread mentioned that Campbells soups were too salty. I
> definitely agree. I have really noticed this since I cut my salt
> intake way back. Even worse, Kraft "anything" dressings I have tried -
> Creamy French, Ranch, Thousand Island, Catalina- all seem very over
> salted. The new Castleberry's Carolina Style BBQ and Brunswick Stew
> seem to have become very salty since they changed manufacturers. Bad
> trend for these brands and other high salt content foods as far as my
> purchases will go.
>

Most canned/bottled/processed foods are very high in salt. People like
salt and some are addicted to it and cannot taste the low or no salt
foods as well. As you can see once you restrict salt, you really don't
need as much as many foods have.

The relationship of salt to high blood pressure is questionable, but
that aside, I just don't like a lot of salt in my foods, nor do I want
to east many of them with no salt. Cooking at home, it is easy to get a
good balance, but eating out or canned products, most have too much for
my taste.

On Wed, 11 Sep 2013 10:18:46 -0400, Mr.E > wrote:

> Another thread mentioned that Campbells soups were too salty. I
> definitely agree. I have really noticed this since I cut my salt
> intake way back. Even worse, Kraft "anything" dressings I have tried -
> Creamy French, Ranch, Thousand Island, Catalina- all seem very over
> salted. The new Castleberry's Carolina Style BBQ and Brunswick Stew
> seem to have become very salty since they changed manufacturers. Bad
> trend for these brands and other high salt content foods as far as my
> purchases will go.

So make your own - it's not hard. The internet is filled with recipes
and tutorials.

--
Food is an important part of a balanced diet.

sf wrote:
> On Wed, 11 Sep 2013 10:18:46 -0400, Mr.E > wrote:
>
>> Another thread mentioned that Campbells soups were too salty. I
>> definitely agree. I have really noticed this since I cut my salt
>> intake way back. Even worse, Kraft "anything" dressings I have tried
>> - Creamy French, Ranch, Thousand Island, Catalina- all seem very over
>> salted. The new Castleberry's Carolina Style BBQ and Brunswick Stew
>> seem to have become very salty since they changed manufacturers. Bad
>> trend for these brands and other high salt content foods as far as my
>> purchases will go.
>
> So make your own - it's not hard. The internet is filled with recipes
> and tutorials.

And soup isn't a good example, since even homemade soup counts among the
saltier foods. Processed soup like Campbells is and always has been a
salt bomb.

IMHO, the best way to minimize salt/sodium in your food is to cook from
scratch yourself - you'll need less salt overall.

And I don't think we should find fault with Campbells, et al - they make
what we choose to buy. Don't eat it if you don't want the salt.

A healthier compromise, IMHO, is store-made things local to you, e.g.,
if your grocery store makes their own soups, you've probably got a
better chance of having less sodium in it.

-S-

"Steve Freides" > wrote in message
...

> IMHO, the best way to minimize salt/sodium in your food is to cook from
> scratch yourself - you'll need less salt overall.

Exactly right!!


--
--
http://www.helpforheroes.org.uk/shop/

On 2013-09-11 15:44:50 +0000, Ed Pawlowski said:

> On 9/11/2013 10:18 AM, Mr.E wrote:
>> Another thread mentioned that Campbells soups were too salty. I
>> definitely agree. I have really noticed this since I cut my salt
>> intake way back. Even worse, Kraft "anything" dressings I have tried -
>> Creamy French, Ranch, Thousand Island, Catalina- all seem very over
>> salted. The new Castleberry's Carolina Style BBQ and Brunswick Stew
>> seem to have become very salty since they changed manufacturers. Bad
>> trend for these brands and other high salt content foods as far as my
>> purchases will go.
>
> Most canned/bottled/processed foods are very high in salt. People like
> salt and some are addicted to it and cannot taste the low or no salt
> foods as well.

And then there is us, the minority that Campbell's isn't catering to,
that thinks packaged foods *taste* too salty. I don't know what that
percentage is, but I think it's much much higher than Campbell's
thinks, and continues to grow.

> As you can see once you restrict salt, you really don't need as much as
> many foods have.

I never once touched a salt shaker in my life at the dinner table, nor
did my mom cook with a lot of salt. Pepper? Yes. Year's later,
diagnosed with high blood pressure, I radically cut my salt intake and
began ordering foods without salt when I could, for example with French
fries, and began cooked for myself more regularly. But I felt no great
loss. I started using Mrs. Dash and experimenting with various spices.
By the way, I think this was when my cooking really took a turn for the
better: I was compelled to eat out less, and also compelled to
self-educate my tastebuds to new cooked-at-home foods. After I quit
smoking my bp seemed eased up and so my habits changed again.

> The relationship of salt to high blood pressure is questionable, but
> that aside, I just don't like a lot of salt in my foods, nor do I want
> to east many of them with no salt. Cooking at home, it is easy to get a
> good balance, but eating out or canned products, most have too much for
> my taste.

Certainly. But there are times when convenience packaging rules the
day. In the soups department we've begun buying those soups that come
in cartons (can't name the brands off hand), and find they taste good
and aren't total salt bombs.

Yes, homemade soup always seems to be prepared EXACTLY the way we like,
even when our tastes change!

On 2013-09-11 18:21:45 +0000, Sqwertz said:

> On Wed, 11 Sep 2013 10:18:46 -0400, Mr.E wrote:
>
>> Another thread mentioned that Campbells soups were too salty. I
>> definitely agree. I have really noticed this since I cut my salt
>> intake way back. Even worse, Kraft "anything" dressings I have tried -
>> Creamy French, Ranch, Thousand Island, Catalina- all seem very over
>> salted. The new Castleberry's Carolina Style BBQ and Brunswick Stew
>> seem to have become very salty since they changed manufacturers. Bad
>> trend for these brands and other high salt content foods as far as my
>> purchases will go.
>
> Campbell's made a big deal about lowering the salt content in all of
> it's products. Then it made a big deal about putting it all back in.
>
> http://www.theatlantic.com/health/ar...sodium/242485/
>

Like to see the detailed demographics of the loyal Campbell's user.
Especially trended over the past 20 years.

On Wed, 11 Sep 2013 13:18:47 -0400, "Steve Freides" >
wrote:

> sf wrote:
> > On Wed, 11 Sep 2013 10:18:46 -0400, Mr.E > wrote:
> >
> >> Another thread mentioned that Campbells soups were too salty. I
> >> definitely agree. I have really noticed this since I cut my salt
> >> intake way back. Even worse, Kraft "anything" dressings I have tried
> >> - Creamy French, Ranch, Thousand Island, Catalina- all seem very over
> >> salted. The new Castleberry's Carolina Style BBQ and Brunswick Stew
> >> seem to have become very salty since they changed manufacturers. Bad
> >> trend for these brands and other high salt content foods as far as my
> >> purchases will go.
> >
> > So make your own - it's not hard. The internet is filled with recipes
> > and tutorials.
>
> And soup isn't a good example, since even homemade soup counts among the
> saltier foods. Processed soup like Campbells is and always has been a
> salt bomb.
>
> IMHO, the best way to minimize salt/sodium in your food is to cook from
> scratch yourself - you'll need less salt overall.
>
> And I don't think we should find fault with Campbells, et al - they make
> what we choose to buy. Don't eat it if you don't want the salt.
>
> A healthier compromise, IMHO, is store-made things local to you, e.g.,
> if your grocery store makes their own soups, you've probably got a
> better chance of having less sodium in it.
>

Why are you saying homemade soup is a salt bomb?

--
Food is an important part of a balanced diet.

On 2013-09-11 18:57:47 +0000, sf said:

>> And soup isn't a good example, since even homemade soup counts among the
>> saltier foods. Processed soup like Campbells is and always has been a
>> salt bomb.
>>
>> IMHO, the best way to minimize salt/sodium in your food is to cook from
>> scratch yourself - you'll need less salt overall.
>>
>> And I don't think we should find fault with Campbells, et al - they make
>> what we choose to buy. Don't eat it if you don't want the salt.
>>
>> A healthier compromise, IMHO, is store-made things local to you, e.g.,
>> if your grocery store makes their own soups, you've probably got a
>> better chance of having less sodium in it.
>
> Why are you saying homemade soup is a salt bomb?

Didn't he say that "Processed soup like Campbells" is the salt bomb?

"gtr" > wrote in message news:2013091111251897419-xxx@yyyzzz...

> Yes, homemade soup always seems to be prepared EXACTLY the way we like,
> even when our tastes change!

So how is the BP now?

--
--
http://www.helpforheroes.org.uk/shop/

On Wed, 11 Sep 2013 12:09:12 -0700, gtr > wrote:

> On 2013-09-11 18:57:47 +0000, sf said:
>
> >> And soup isn't a good example, since even homemade soup counts among the
> >> saltier foods. Processed soup like Campbells is and always has been a
> >> salt bomb.
> >>
> >> IMHO, the best way to minimize salt/sodium in your food is to cook from
> >> scratch yourself - you'll need less salt overall.
> >>
> >> And I don't think we should find fault with Campbells, et al - they make
> >> what we choose to buy. Don't eat it if you don't want the salt.
> >>
> >> A healthier compromise, IMHO, is store-made things local to you, e.g.,
> >> if your grocery store makes their own soups, you've probably got a
> >> better chance of having less sodium in it.
> >
> > Why are you saying homemade soup is a salt bomb?
>
> Didn't he say that "Processed soup like Campbells" is the salt bomb?

I wonder if he replied to the wrong person.

--
Food is an important part of a balanced diet.

On 2013-09-11 19:11:18 +0000, Ophelia said:

> "gtr" > wrote in message news:2013091111251897419-xxx@yyyzzz...
>
>> Yes, homemade soup always seems to be prepared EXACTLY the way we like,
>> even when our tastes change!
>
> So how is the BP now?

Thanks for asking: It's under control. I was 32 then and stopped
smoking a few years later; the BP receded. It kicked in again in my
early 50's: I started getting what I mistakenly thought were migraines
stemming from my sinuses. So bp medication again, and they vanished.

Recently, I lowered the dosage yet again. Second time in 5 years. So I
guess I'm doing something right--or something right is being done TO
me...

"gtr" > wrote in message news:2013091112454118701-xxx@yyyzzz...
> On 2013-09-11 19:11:18 +0000, Ophelia said:
>
>> "gtr" > wrote in message
>> news:2013091111251897419-xxx@yyyzzz...
>>
>>> Yes, homemade soup always seems to be prepared EXACTLY the way we like,
>>> even when our tastes change!
>>
>> So how is the BP now?
>
> Thanks for asking: It's under control. I was 32 then and stopped smoking a
> few years later; the BP receded. It kicked in again in my early 50's: I
> started getting what I mistakenly thought were migraines stemming from my
> sinuses. So bp medication again, and they vanished.
>
> Recently, I lowered the dosage yet again. Second time in 5 years. So I
> guess I'm doing something right--or something right is being done TO me...

I'm very pleased What do you think you did right? I take minimum dosage
of BP meds. I
would love to come off them.

--
--
http://www.helpforheroes.org.uk/shop/

sf wrote:
> On Wed, 11 Sep 2013 12:09:12 -0700, gtr > wrote:
>
>> On 2013-09-11 18:57:47 +0000, sf said:
>>
>>>> And soup isn't a good example, since even homemade soup counts
>>>> among the saltier foods. Processed soup like Campbells is and
>>>> always has been a salt bomb.
>>>>
>>>> IMHO, the best way to minimize salt/sodium in your food is to cook
>>>> from scratch yourself - you'll need less salt overall.
>>>>
>>>> And I don't think we should find fault with Campbells, et al -
>>>> they make what we choose to buy. Don't eat it if you don't want
>>>> the salt.
>>>>
>>>> A healthier compromise, IMHO, is store-made things local to you,
>>>> e.g., if your grocery store makes their own soups, you've probably
>>>> got a better chance of having less sodium in it.
>>>
>>> Why are you saying homemade soup is a salt bomb?
>>
>> Didn't he say that "Processed soup like Campbells" is the salt bomb?
>
> I wonder if he replied to the wrong person.

Yes, it would have been better for me to reply a level up in the thread.

No, I didn't say homemade soup was a salt bomb - I said that about
processed soup like Campbell's, but I also said that even homemade soups
tend to be among the saltier foods we eat - that's been my experience,
that you have to put significant salt into even your homemade soup for
it to taste good. The reason I think I know that soup is salty is
that, a couple of times a year, I have to drop a few pounds to make
weight for powerlifting competitions - anything salty is something to be
avoided at those times, and I've found that soup, even homemade soup,
unless you want it to taste really bland, has more sodium in it than
many other choices.

I've got an axe to grind on the subject of processed soups - I watched
my father, who insisted on having canned soup every day of his life for
lunch, strunggle with heart, blood pressure, and water retention
problems during the last years of his life. He chose to take a pile of
medicines, whose side effects, IMHO, hastened his death, rather than
give up his canned soup for lunch every day - a very sad thing. Better
than smoking cigarettes,I suppose, but not by all that much.

Just my opinion and my experiences, no science claimed; your mileage may
vary.

-S-

Ophelia wrote:
> "gtr" > wrote in message
> news:2013091112454118701-xxx@yyyzzz...
>> On 2013-09-11 19:11:18 +0000, Ophelia said:
>>
>>> "gtr" > wrote in message
>>> news:2013091111251897419-xxx@yyyzzz...
>>>
>>>> Yes, homemade soup always seems to be prepared EXACTLY the way we
>>>> like, even when our tastes change!
>>>
>>> So how is the BP now?
>>
>> Thanks for asking: It's under control. I was 32 then and stopped
>> smoking a few years later; the BP receded. It kicked in again in my
>> early 50's: I started getting what I mistakenly thought were
>> migraines stemming from my sinuses. So bp medication again, and they
>> vanished. Recently, I lowered the dosage yet again. Second time in 5
>> years. So
>> I guess I'm doing something right--or something right is being done
>> TO me...
>
> I'm very pleased What do you think you did right? I take minimum
> dosage of BP meds. I
> would love to come off them.

I am not a doctor nor do I play one on TV, but improving body
composition makes many of these problems go away or at least improve
dramatically.

-S-

In article >, says...

I also said that even homemade soups
> tend to be among the saltier foods we eat - that's been my experience,
> that you have to put significant salt into even your homemade soup for
> it to taste good.

Not IME. That suggests there must be something wrong with your
recipes, ingredients or method.

Janet UK.

"Steve Freides" > wrote in message
...
> Ophelia wrote:
>> "gtr" > wrote in message
>> news:2013091112454118701-xxx@yyyzzz...
>>> On 2013-09-11 19:11:18 +0000, Ophelia said:
>>>
>>>> "gtr" > wrote in message
>>>> news:2013091111251897419-xxx@yyyzzz...
>>>>
>>>>> Yes, homemade soup always seems to be prepared EXACTLY the way we
>>>>> like, even when our tastes change!
>>>>
>>>> So how is the BP now?
>>>
>>> Thanks for asking: It's under control. I was 32 then and stopped
>>> smoking a few years later; the BP receded. It kicked in again in my
>>> early 50's: I started getting what I mistakenly thought were
>>> migraines stemming from my sinuses. So bp medication again, and they
>>> vanished. Recently, I lowered the dosage yet again. Second time in 5
>>> years. So
>>> I guess I'm doing something right--or something right is being done
>>> TO me...
>>
>> I'm very pleased What do you think you did right? I take minimum
>> dosage of BP meds. I
>> would love to come off them.
>
> I am not a doctor nor do I play one on TV, but improving body composition
> makes many of these problems go away or at least improve dramatically.

errr do you mean losing weight?

--
--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
> "Steve Freides" > wrote in message
> ...
>> Ophelia wrote:
>>> "gtr" > wrote in message
>>> news:2013091112454118701-xxx@yyyzzz...
>>>> On 2013-09-11 19:11:18 +0000, Ophelia said:
>>>>
>>>>> "gtr" > wrote in message
>>>>> news:2013091111251897419-xxx@yyyzzz...
>>>>>
>>>>>> Yes, homemade soup always seems to be prepared EXACTLY the way we
>>>>>> like, even when our tastes change!
>>>>>
>>>>> So how is the BP now?
>>>>
>>>> Thanks for asking: It's under control. I was 32 then and stopped
>>>> smoking a few years later; the BP receded. It kicked in again in my
>>>> early 50's: I started getting what I mistakenly thought were
>>>> migraines stemming from my sinuses. So bp medication again, and
>>>> they vanished. Recently, I lowered the dosage yet again. Second
>>>> time in 5 years. So
>>>> I guess I'm doing something right--or something right is being done
>>>> TO me...
>>>
>>> I'm very pleased What do you think you did right? I take minimum
>>> dosage of BP meds. I
>>> would love to come off them.
>>
>> I am not a doctor nor do I play one on TV, but improving body
>> composition makes many of these problems go away or at least improve
>> dramatically.
>
> errr do you mean losing weight?
>
> --

Yes. Improving body composition for most people means muscle remains
the same or increases and fat decreases. I'm careful about saying
"losing weight" because it's not that for everyone, but for most
sedentary folks, yes, it means losing weight. I have improved my own
body composition without changing my weight - little mini-cycles of
gaining a few pounds then losing a few pounds, all while lifting
weights, has resulted in more muscle and less fat at the same
bodyweight.

-S-

On Thursday, September 12, 2013 8:26:21 AM UTC-4, Janet wrote:
> In article >, says...
>
> I also said that even homemade soups
>
> > tend to be among the saltier foods we eat - that's been my experience,
> > that you have to put significant salt into even your homemade soup for
> > it to taste good.
>
> Not IME. That suggests there must be something wrong with your
> recipes, ingredients or method.
>
> Janet UK.

It's usually the stock being inferior that requires the
addition of extra salt. Take care in making the stock,
reduce it if necessary, and there should be no problem.

Store bought stock doesn't cut it.

http://www.richardfisher.com

"Steve Freides" > wrote in message
...

> Yes. Improving body composition for most people means muscle remains the
> same or increases and fat decreases. I'm careful about saying "losing
> weight" because it's not that for everyone, but for most sedentary folks,
> yes, it means losing weight. I have improved my own body composition
> without changing my weight - little mini-cycles of gaining a few pounds
> then losing a few pounds, all while lifting weights, has resulted in more
> muscle and less fat at the same bodyweight.

I'm interested, but I doubt I could manage weights unless they were fairly
light.
--
--
http://www.helpforheroes.org.uk/shop/

In article >,
says...
>
> On Thu, 12 Sep 2013 13:26:21 +0100, Janet > wrote:
>
> >In article >, says...
> >
> > I also said that even homemade soups
> >> tend to be among the saltier foods we eat - that's been my experience,
> >> that you have to put significant salt into even your homemade soup for
> >> it to taste good.
> >
> > Not IME. That suggests there must be something wrong with your
> >recipes, ingredients or method.
> >
> > Janet UK.
>
> I agree, I put some salt but not really enough that given the quantity
> of liquid it is going into, that it could be considered high salt.
>
> I just checked, I regularly cook about 50 cups of soup, 5 L

um, isn't 50 US cups about 11 Litres?

and add
> about a tablespoon of salt.

! I'd call that a lot of salt.

I use half a teaspoon of salt in 3 litres of soup.

Janet UK

On 9/12/2013 8:04 AM, Steve Freides wrote:
> Ophelia wrote:
>> "gtr" > wrote

>>> Thanks for asking: It's under control. I was 32 then and stopped
>>> smoking a few years later; the BP receded. It kicked in again in my
>>> early 50's: I started getting what I mistakenly thought were
>>> migraines stemming from my sinuses. So bp medication again, and they
>>> vanished. Recently, I lowered the dosage yet again. Second time in 5
>>> years. So
>>> I guess I'm doing something right--or something right is being done
>>> TO me...
>>
>> I'm very pleased What do you think you did right? I take minimum
>> dosage of BP meds. I
>> would love to come off them.
>
> I am not a doctor nor do I play one on TV, but improving body
> composition makes many of these problems go away or at least improve
> dramatically.

Taking a brisk half hour walk a few times a week is a big help, too.
Also, I noticed a change when I started taking fish oil supplements,
but I'm not a doctor either, just a satisfied customer.

nancy

"Nancy Young" > wrote in message
...
> On 9/12/2013 8:04 AM, Steve Freides wrote:
>> Ophelia wrote:
>>> "gtr" > wrote
>
>>>> Thanks for asking: It's under control. I was 32 then and stopped
>>>> smoking a few years later; the BP receded. It kicked in again in my
>>>> early 50's: I started getting what I mistakenly thought were
>>>> migraines stemming from my sinuses. So bp medication again, and they
>>>> vanished. Recently, I lowered the dosage yet again. Second time in 5
>>>> years. So
>>>> I guess I'm doing something right--or something right is being done
>>>> TO me...
>>>
>>> I'm very pleased What do you think you did right? I take minimum
>>> dosage of BP meds. I
>>> would love to come off them.
>>
>> I am not a doctor nor do I play one on TV, but improving body
>> composition makes many of these problems go away or at least improve
>> dramatically.
>
> Taking a brisk half hour walk a few times a week is a big help, too.
> Also, I noticed a change when I started taking fish oil supplements, but
> I'm not a doctor either, just a satisfied customer.

I trying to walk more too.
--
--
http://www.helpforheroes.org.uk/shop/

On Thu, 12 Sep 2013 07:24:11 -0400, "Steve Freides" >
wrote:

> No, I didn't say homemade soup was a salt bomb - I said that about
> processed soup like Campbell's, but I also said that even homemade soups
> tend to be among the saltier foods we eat - that's been my experience,
> that you have to put significant salt into even your homemade soup for
> it to taste good. The reason I think I know that soup is salty is
> that, a couple of times a year, I have to drop a few pounds to make
> weight for powerlifting competitions - anything salty is something to be
> avoided at those times, and I've found that soup, even homemade soup,
> unless you want it to taste really bland, has more sodium in it than
> many other choices.

I use herbs to jazz up my soup and if the natural salt and sugar in
vegetables don't do the trick, then I add a pinch of salt - by pinch I
mean a real two fingered pinch not a handful.

--
Food is an important part of a balanced diet.

On Thu, 12 Sep 2013 13:26:21 +0100, Janet > wrote:

> In article >, says...
>
> I also said that even homemade soups
> > tend to be among the saltier foods we eat - that's been my experience,
> > that you have to put significant salt into even your homemade soup for
> > it to taste good.
>
> Not IME. That suggests there must be something wrong with your
> recipes, ingredients or method.
>
Agreed.


--
Food is an important part of a balanced diet.

On Thu, 12 Sep 2013 15:19:56 +0100, Janet > wrote:

>In article >,
says...
>>
>> On Thu, 12 Sep 2013 13:26:21 +0100, Janet > wrote:
>>
>> >In article >, says...
>> >
>> > I also said that even homemade soups
>> >> tend to be among the saltier foods we eat - that's been my experience,
>> >> that you have to put significant salt into even your homemade soup for
>> >> it to taste good.
>> >
>> > Not IME. That suggests there must be something wrong with your
>> >recipes, ingredients or method.
>> >
>> > Janet UK.
>>
>> I agree, I put some salt but not really enough that given the quantity
>> of liquid it is going into, that it could be considered high salt.
>>
>> I just checked, I regularly cook about 50 cups of soup, 5 L
>
>um, isn't 50 US cups about 11 Litres?
>
>> and add about a tablespoon of salt.
>
> ! I'd call that a lot of salt.


Depends what type of salt... a Tbsp of kosher salt is not too much for
11 L of soup. I don't cook with table salt, too easy to over salt. I
cook with kosher salt and never measure with anything but my hands.

Janet wrote:
>
> In article >, says...
>
> I also said that even homemade soups
> > tend to be among the saltier foods we eat - that's been my experience,
> > that you have to put significant salt into even your homemade soup for
> > it to taste good.
>
> Not IME. That suggests there must be something wrong with your
> recipes, ingredients or method.
>
> Janet UK.

I make 2-3 large batches of chicken or turkey vegetable soup each
year. I add everything but the kitchen sink and salt. I never add
salt. And eating it later on, I rarely add salt to the dish. All the
natural vegetable flavors work well for me. My soup is not watery
either. It's more like a thick stew. One pint of that heated up with
a slice or two of bread and butter and I have a decent meal.

G.

In article >, Gary > wrote:

> Janet wrote:
> >
> > In article >, says...
> >
> > I also said that even homemade soups
> > > tend to be among the saltier foods we eat - that's been my experience,
> > > that you have to put significant salt into even your homemade soup for
> > > it to taste good.
> >
> > Not IME. That suggests there must be something wrong with your
> > recipes, ingredients or method.
> >
> > Janet UK.
>
> I make 2-3 large batches of chicken or turkey vegetable soup each
> year. I add everything but the kitchen sink and salt. I never add
> salt. And eating it later on, I rarely add salt to the dish. All the
> natural vegetable flavors work well for me. My soup is not watery
> either. It's more like a thick stew. One pint of that heated up with
> a slice or two of bread and butter and I have a decent meal.
>
> G.

Do you make your own stock? Or do you use canned stocks? Making my own
is something I haven't done yet, but I have memories of my mother
simmering a large pot for most of the day. If a pressure cooker would
speed things up a bit, then I'll have to look into that option.

Helpful person wrote:
>
> Store bought stock doesn't cut it.

No kidding and I've tried several brands. People cook with it but if
they would just taste it plain, they would never buy it again. It's
watery, nasty tasting (plain) and many or all brands are full of
sodium....to enhance the crappy taste.

Homemade stock (no salt) and simmered way down to concentrate is the
only way for me.

G.

"Mark Storkamp" > wrote in message
...
>
> Do you make your own stock? Or do you use canned stocks? Making my own
> is something I haven't done yet, but I have memories of my mother
> simmering a large pot for most of the day. If a pressure cooker would
> speed things up a bit, then I'll have to look into that option.

I make my own stock and store it in the freezer. I have used a pressure
cooking but much prefer cooking it all day with barely a bubble disturbing
the surface. It stays lovely and clear. Having said that, a pressure
cooking will certainly speed up the process)

--
--
http://www.helpforheroes.org.uk/shop/

"Gary" > wrote in message ...
> Helpful person wrote:
>>
>> Store bought stock doesn't cut it.
>
> No kidding and I've tried several brands. People cook with it but if
> they would just taste it plain, they would never buy it again. It's
> watery, nasty tasting (plain) and many or all brands are full of
> sodium....to enhance the crappy taste.
>
> Homemade stock (no salt) and simmered way down to concentrate is the
> only way for me.

Just the way I do it

--
--
http://www.helpforheroes.org.uk/shop/

On Thursday, September 12, 2013 4:32:31 PM UTC-4, Ophelia wrote:
>
> I make my own stock and store it in the freezer. I have used a pressure
> cooking but much prefer cooking it all day with barely a bubble disturbing
> the surface. It stays lovely and clear. Having said that, a pressure
> cooking will certainly speed up the process)
>
> http://www.helpforheroes.org.uk/shop/

Surely, except for maybe vegetable stock, a pressure cooker
cannot work. One needs to avoid boiling, the ideal about one
bubble every second or two. Otherwise the fat from the meat and
the water will emulsify. This makes the stock cloudy and means
that you cannot skim off all the fat.

http://www.richardfisher.com

On Thu, 12 Sep 2013 16:46:10 -0400, Susan > wrote:

> OTOH, for those times when I need just a bit for a recipe and my stock
> is frozen, I use Better Than Bouillon, the only store bought one stand.
> But not for a soup or a recipe that really depends on the stock.

I can't stand BBB - that's a salt bomb if I've ever tasted one. It's
good to cook rice with, because you need the salt anyway - but AFAIC,
boxed stock is 100 times better and the little flavor it has is still
more than BBB.

--
Food is an important part of a balanced diet.

On Thu, 12 Sep 2013 15:19:43 -0500, Mark Storkamp
> wrote:

> Do you make your own stock? Or do you use canned stocks? Making my own
> is something I haven't done yet, but I have memories of my mother
> simmering a large pot for most of the day. If a pressure cooker would
> speed things up a bit, then I'll have to look into that option.

Try doing it overnight on the stove. I think it's much richer than
stock made with a pressure cooker, but maybe it's just my own personal
preference. I tried using my pressure cooker for it, but I thought
the result was too watery - so I stopped.

--
Food is an important part of a balanced diet.

Mark Storkamp > wrote:

> Do you make your own stock? Or do you use canned stocks? Making my own
> is something I haven't done yet, but I have memories of my mother
> simmering a large pot for most of the day. If a pressure cooker would
> speed things up a bit, then I'll have to look into that option.

Here is Heston Blumenthal's take on it. (I posted this before.)

Victor

Relieve the pressure
Heston Blumenthal
The Guardian
Saturday February 7, 2004

OK, being awarded three Michelin stars at the Fat Duck is fantastic - a
dream, really - but it's terrifying at the same time. So it's a relief
to get back to the business of cooking. I'm a sucker for hi-tech kitchen
tools (though readers of my recent recipe column may have guessed that
already). Anyway, at the Fat Duck we've just started using a brilliant
gadget to make stocks. It's not exactly cutting-edge - it's the humble
pressure cooker - but it makes stock better and quicker than any other
method I know of.

Now, this may seem obvious, but when you smell those wonderful odours
while you're cooking, it's a sign that you're losing flavours through
those volatile elements that disappear in the air. A pressure cooker,
however, keeps the aromas and flavour molecules sealed in the pot. Also,
it cooks at a higher temperature than conventional methods - as high as
140°C, which is round about the point when those lovely meaty flavours
in the stock really begin to develop. In a normal stockpot, by contrast,
water evaporates at boiling point, taking flavour with it. A final
advantage is that the pressure keeps the liquid inside the cooker much
less turbulent, which helps to keep the stock that much clearer even
before you clarify it (unlike the traditional method, which renders all
sorts of impurities).

So, sweat some chopped onion and star anise (this really brings out the
meaty flavours) in a little oil, add the stock bones or meat, along with
water (or stock), clamp on the lid of your pressure cooker, and set over
the heat. And, after 30 minutes' cooking and 10 minutes' cooling down
time, you will have the best, truest tasting stock you've ever made.

Guardian Unlimited © Guardian Newspapers Limited 2006

sf wrote:
>
> On Thu, 12 Sep 2013 16:46:10 -0400, Susan > wrote:
>
> > OTOH, for those times when I need just a bit for a recipe and my stock
> > is frozen, I use Better Than Bouillon, the only store bought one stand.
> > But not for a soup or a recipe that really depends on the stock.
>
> I can't stand BBB - that's a salt bomb if I've ever tasted one. It's
> good to cook rice with, because you need the salt anyway - but AFAIC,
> boxed stock is 100 times better and the little flavor it has is still
> more than BBB.

Boxed stock is 100 times better? Than anything? Really?
Tell me your brand and I'll try it.

G.

On Thu, 12 Sep 2013 18:08:42 -0400, Gary > wrote:

> sf wrote:
> >
> > On Thu, 12 Sep 2013 16:46:10 -0400, Susan > wrote:
> >
> > > OTOH, for those times when I need just a bit for a recipe and my stock
> > > is frozen, I use Better Than Bouillon, the only store bought one stand.
> > > But not for a soup or a recipe that really depends on the stock.
> >
> > I can't stand BBB - that's a salt bomb if I've ever tasted one. It's
> > good to cook rice with, because you need the salt anyway - but AFAIC,
> > boxed stock is 100 times better and the little flavor it has is still
> > more than BBB.
>
> Boxed stock is 100 times better? Than anything? Really?
> Tell me your brand and I'll try it.
>
You'd better reread. I said it's better than "better than bouillon"
which I mistakenly called BBB instead of BTB.


--
Food is an important part of a balanced diet.

On Thu, 12 Sep 2013 18:42:16 -0400, Gary > wrote:

> I find it amazing how so many of the tv cooking shows promote using
> boxed stock/broth in recipes. Have they ever tasted it plain? I doubt
> it.

They know that most people don't care and those who do will make their
own stock. Cooking shows today often take classic recipes and show
their audience how to make a reasonable facsimile *faster*.

--
Food is an important part of a balanced diet.

Ophelia wrote:
> "Steve Freides" > wrote in message
> ...
>
>> Yes. Improving body composition for most people means muscle
>> remains the same or increases and fat decreases. I'm careful about
>> saying "losing weight" because it's not that for everyone, but for
>> most sedentary folks, yes, it means losing weight. I have improved
>> my own body composition without changing my weight - little
>> mini-cycles of gaining a few pounds then losing a few pounds, all
>> while lifting weights, has resulted in more muscle and less fat at
>> the same bodyweight.
>
> I'm interested, but I doubt I could manage weights unless they were
> fairly light.
> --

Ophelia - a common misconception. I am a teacher - my job is to give my
students an appropriate challenge and assist them in achieving it - then
giving them a harder, now-appropriate challenge and repeating the
process. Weights are no different. There is a skill requirement - you
do your homework, you pay attention to following proper procedure, and
you improve. It's no different than anything else - except if you
expect it to be easy or mindless.

Limit strength - how much weight you can move for one or a just few
repetitions for a full-body movement - is the vessel in which all other
physical attributes exist. Even distance runners, if they're weak,
benefit from increased strength.

I am part of an organization aptly named StrongFirst. It has a web
site - I recommend you visit and poke around there, and I would be
delighted to answer any questions you might have.

-S-

Nancy Young wrote:
> On 9/12/2013 8:04 AM, Steve Freides wrote:
>> Ophelia wrote:
>>> "gtr" > wrote
>
>>>> Thanks for asking: It's under control. I was 32 then and stopped
>>>> smoking a few years later; the BP receded. It kicked in again in my
>>>> early 50's: I started getting what I mistakenly thought were
>>>> migraines stemming from my sinuses. So bp medication again, and
>>>> they vanished. Recently, I lowered the dosage yet again. Second
>>>> time in 5 years. So
>>>> I guess I'm doing something right--or something right is being done
>>>> TO me...
>>>
>>> I'm very pleased What do you think you did right? I take minimum
>>> dosage of BP meds. I
>>> would love to come off them.
>>
>> I am not a doctor nor do I play one on TV, but improving body
>> composition makes many of these problems go away or at least improve
>> dramatically.
>
> Taking a brisk half hour walk a few times a week is a big help, too.
> Also, I noticed a change when I started taking fish oil supplements,
> but I'm not a doctor either, just a satisfied customer.
>
> nancy

Walk = good
Fish Oil = good.

-S-