>(Dan Abel) wrote:
>
>Now, soup needs salt, and my wife never adds enough, but
>it's easy to add at the table and then mix it in.

Well, it'd be sorta difficult to salt only the surface of soup.

>Other foods, though,
>> don't taste the same when you add salt at the table, because the salt is
>> only on the top and not throughout.

I find that solid foods are tastier (and less salt is needed) with the salt
sprinkled on... imagine the lowly pretzel. Knowing how human taste perception
functions (once stimulated the flavor perception lingers) the salt lick is the
most efficient method for stimulating the saltiness sensory perception. Think
tequilla too.



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On 31 Dec 2004 04:35:22 GMT, (PENMART01)
scribbled some thoughts:


>>(Dan Abel) wrote:
>>
>>Now, soup needs salt, and my wife never adds enough, but
>>it's easy to add at the table and then mix it in.
>
>Well, it'd be sorta difficult to salt only the surface of soup.
>
>>Other foods, though,
>>> don't taste the same when you add salt at the table, because the salt is
>>> only on the top and not throughout.
>
>I find that solid foods are tastier (and less salt is needed) with the salt
>sprinkled on... imagine the lowly pretzel. Knowing how human taste perception
>functions (once stimulated the flavor perception lingers) the salt lick is the
>most efficient method for stimulating the saltiness sensory perception. Think
>tequilla too.


Ah!!! Pretzles!!!! Go to Grant's Farm in St. Louis Missouri
where August Busch home is and in the Bavarian Village you
can get 2 free beers, any more and you have to pay, also,
they have the most sinfully deliscious hot soft pretzles.
W're talkin' an orgasm eating one of them.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

(PENMART01) wrote in
:

> >(Dan Abel) wrote:
> >
> >Now, soup needs salt, and my wife never adds enough, but
> >it's easy to add at the table and then mix it in.
>
> Well, it'd be sorta difficult to salt only the surface of soup.
>
> >Other foods, though,
> >> don't taste the same when you add salt at the table, because the
> >> salt is only on the top and not throughout.
>
> I find that solid foods are tastier (and less salt is needed) with
> the salt sprinkled on... imagine the lowly pretzel. Knowing how
> human taste perception functions (once stimulated the flavor
> perception lingers) the salt lick is the most efficient method for
> stimulating the saltiness sensory perception. Think tequilla too.
>
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
>

I find high carb items like potatoes, rice, pasta or corn require salt
when cooking (in the water). And you can't seem to make up the difference
if salt is only added later at the table.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

In article >,
Hahabogus > wrote:

> (PENMART01) wrote in
> :
>
> > >(Dan Abel) wrote:
> > >
> > >Now, soup needs salt, and my wife never adds enough, but
> > >it's easy to add at the table and then mix it in.
> >
> > Well, it'd be sorta difficult to salt only the surface of soup.
> >
> > >Other foods, though,
> > >> don't taste the same when you add salt at the table, because the
> > >> salt is only on the top and not throughout.
> >
> > I find that solid foods are tastier (and less salt is needed) with
> > the salt sprinkled on... imagine the lowly pretzel. Knowing how
> > human taste perception functions (once stimulated the flavor
> > perception lingers) the salt lick is the most efficient method for
> > stimulating the saltiness sensory perception. Think tequilla too.
> >
> >
> >
> > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> > ---= Move UNITED NATIONS To Paris =---
> > *********
> > "Life would be devoid of all meaning were it without tribulation."
> > Sheldon
> > ````````````
> >
>
> I find high carb items like potatoes, rice, pasta or corn require salt
> when cooking (in the water). And you can't seem to make up the difference
> if salt is only added later at the table.

Pasta I'll agree with. :-)
I actually cook my rice in chicken or beef stock so it does not need
salt. Spuds? No, they can be salted while eating.

But that's just me.......

and I never salt my corn.
--
K.

In article >,
Hahabogus > wrote:

> (PENMART01) wrote in
> :
>
> > >(Dan Abel) wrote:
> > >
> > >Now, soup needs salt, and my wife never adds enough, but
> > >it's easy to add at the table and then mix it in.
> >
> > Well, it'd be sorta difficult to salt only the surface of soup.
> >
> > >Other foods, though,
> > >> don't taste the same when you add salt at the table, because the
> > >> salt is only on the top and not throughout.
> >
> > I find that solid foods are tastier (and less salt is needed) with
> > the salt sprinkled on... imagine the lowly pretzel. Knowing how
> > human taste perception functions (once stimulated the flavor
> > perception lingers) the salt lick is the most efficient method for
> > stimulating the saltiness sensory perception. Think tequilla too.
> >
> >
> >
> > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> > ---= Move UNITED NATIONS To Paris =---
> > *********
> > "Life would be devoid of all meaning were it without tribulation."
> > Sheldon
> > ````````````
> >
>
> I find high carb items like potatoes, rice, pasta or corn require salt
> when cooking (in the water). And you can't seem to make up the difference
> if salt is only added later at the table.

Pasta I'll agree with. :-)
I actually cook my rice in chicken or beef stock so it does not need
salt. Spuds? No, they can be salted while eating.

But that's just me.......

and I never salt my corn.
--
K.

Dan Abel wrote:

> I had a little disagreement with my wife and daughter over Christmas
> dinner. My wife had made scallopped potatoes, at my daughter's request.
> I commented that they needed more salt. My wife replied that she hadn't
> added *any* salt. My daughter then added her two cents, that since she
> and I both added our salt in the form of Tony Cacheres, that we would have
> gotten less flavor if my wife had added salt during cooking.

Potatoes need salt during the cooking process to
taste right, IMO. I love making scalloped potatoes
and the only time
I limit the salt while layering the potatoes is
when I'm also adding died ham. I don't want overly
salty potatoes then. But to totally go without
makes for a bland, bland dish.
Goomba

In article >, Katra
> wrote:


> Um, well, when I add salt at the table, I mix it up so it is..... ;-)
> I agree that most soups need salt, but since so many people's tastes
> vary in salt tolerance, it's just easier this way, I think?


I think it's easier to add when cooking. If you don't know who's eating,
or what their preferences are, then I go really easy on the salt while
cooking. However, in the situation I mentioned, there were just the three
of us, and we all added salt at the table, just like we always do.

--
Dan Abel
Sonoma State University
AIS

In article >,
Katra > wrote:

> As a general rule, I try to follow a low sodium diet, at least most of
> the time, due to a fluid retention problem that can drive up blood
> pressure...
>
> But, there are some things that just HAVE to have a little bit of salt!
>
> Tomatoes
> eggs
> avocados
> summer squash
> winter squash
> potatoes
> most leafy greens
>
> Anyone else???

Rice.

As a friend of mine put it, "rice loves salt". Rice without salt tastes
of nothing.

Miche

--
WWMVD?

In article >,
Katra > wrote:

> As a general rule, I try to follow a low sodium diet, at least most of
> the time, due to a fluid retention problem that can drive up blood
> pressure...
>
> But, there are some things that just HAVE to have a little bit of salt!
>
> Tomatoes
> eggs
> avocados
> summer squash
> winter squash
> potatoes
> most leafy greens
>
> Anyone else???

Rice.

As a friend of mine put it, "rice loves salt". Rice without salt tastes
of nothing.

Miche

--
WWMVD?

In article >,
Miche > wrote:

> In article >,
> Katra > wrote:
>
> > As a general rule, I try to follow a low sodium diet, at least most of
> > the time, due to a fluid retention problem that can drive up blood
> > pressure...
> >
> > But, there are some things that just HAVE to have a little bit of salt!
> >
> > Tomatoes
> > eggs
> > avocados
> > summer squash
> > winter squash
> > potatoes
> > most leafy greens
> >
> > Anyone else???
>
> Rice.
>
> As a friend of mine put it, "rice loves salt". Rice without salt tastes
> of nothing.
>
> Miche

I cook rice with chicken or beef stock instead of water.
That generally takes care of it. :-d
--
K.

In article >,
Miche > wrote:

> In article >,
> Katra > wrote:
>
> > As a general rule, I try to follow a low sodium diet, at least most of
> > the time, due to a fluid retention problem that can drive up blood
> > pressure...
> >
> > But, there are some things that just HAVE to have a little bit of salt!
> >
> > Tomatoes
> > eggs
> > avocados
> > summer squash
> > winter squash
> > potatoes
> > most leafy greens
> >
> > Anyone else???
>
> Rice.
>
> As a friend of mine put it, "rice loves salt". Rice without salt tastes
> of nothing.
>
> Miche

I cook rice with chicken or beef stock instead of water.
That generally takes care of it. :-d
--
K.

Dan Abel wrote:
>
> In article >, Katra
> > wrote:
>
> > I never cook with salt... I only add it after the dish is done, but
> > that's just me.
>
> I had a little disagreement with my wife and daughter over Christmas
> dinner. My wife had made scallopped potatoes, at my daughter's request.
> I commented that they needed more salt. My wife replied that she hadn't
> added *any* salt. My daughter then added her two cents, that since she
> and I both added our salt in the form of Tony Cacheres, that we would have
> gotten less flavor if my wife had added salt during cooking.
>
> I don't agree. Now, soup needs salt, and my wife never adds enough, but
> it's easy to add at the table and then mix it in. Other foods, though,
> don't taste the same when you add salt at the table, because the salt is
> only on the top and not throughout.

This is so true. I don't like a lot of salt but most things
need some salt. I try to salt my food sufficiently while
cooking it so that one doesn't need to add salt, although
there is always someone who doesn't think it's salty enough.
I hate it when I have to add salt at the table as you're
right - it doesn't taste the same when all the salt is on
the "outside" of the food.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?