So where we at with salt these days..asking for a friend... 
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Salt...
- Thread starter scott43
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Having the correct salt content can be the difference between delicious and unpalatable, IMO.So where we at with salt these days..asking for a friend...
So where we at with salt these days..asking for a friend...
Scraping it off the trainer bike. 1 hour is like 5 pickle slices.
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I like some salt, but most restaurant food (anybody remember restaurants?) is way too salty. Too much salt is a cheap trick.... it makes the first bite taste amazing, but by the third bite all you can taste is salt.
I cook with salt but virtually never add it after or to a restaurant meal. The right amount helps bring out flavor without making the food taste salty.
When I cook, I layer the seasoning. Sometimes by individual ingredient. Often by groups of similar ingredients.
Different ingredients require varying amount of seasoning.
Different ingredients require varying amount of seasoning.
Crystal sea salt or Himalayan salt from a salt grinder, sure. Expensive imported small-batch soy sauce from Japan, absolutely.
I want to know who the people are who actually have a salt shaker on a chain attached to their belt loops.
I want to know who the people are who actually have a salt shaker on a chain attached to their belt loops.
Cooking with fresh food, salt is needed and desirable. Problem with many diets is prepared food and restaurant food which usually way too salted.
Food shouldn't come from a factory. Eat fresh / real food! You can control the salt.
Food shouldn't come from a factory. Eat fresh / real food! You can control the salt.
There is a very good book, 'Salt, A world History' Very interesting. It has shaped civilization, the first food preservative, first commodity to be traded. It is an essential mineral for our well being.
And it goes great on my fries
And it goes great on my fries
^LOL an editor friend used to call Kurlansky 'the Sebastian Junger of food' for his loopy tangled presentation in both Salt: and Cod:
Material is great, sure, but those used to a James Burke-level presentation need to keep...ahem...a few more tangents...in mind
Material is great, sure, but those used to a James Burke-level presentation need to keep...ahem...a few more tangents...in mind
Learn to cook your own and salt to taste. There's more to flavor than just salt, but salt is essential to bring out, heighten flavor.
Outside of the SF bay area, most restaurants are way too salty.
Within the SF bay area, closer to 20% offensive. Yeah, when I first observed this, I couldn't believe it either. Unfortunately, my experience holds out.
Least offensive to me on a road trip, small mom and pop mexican street tacos. It's hard to over salt with such small portions. Next winner, the burger, without the fries. Only a few chains really oversalt their burgers. Most fries on the other hand, deadly. For the salad lovers out there, my experience has been more mixed than overall success with fast food to sit down restaurants salads.
Outside of the SF bay area, most restaurants are way too salty.
Within the SF bay area, closer to 20% offensive. Yeah, when I first observed this, I couldn't believe it either. Unfortunately, my experience holds out.
Least offensive to me on a road trip, small mom and pop mexican street tacos. It's hard to over salt with such small portions. Next winner, the burger, without the fries. Only a few chains really oversalt their burgers. Most fries on the other hand, deadly. For the salad lovers out there, my experience has been more mixed than overall success with fast food to sit down restaurants salads.
I hear you on the fries - I do insist mine be before the salt.
OTOH I am probably the biggest culprit on salads - salt and light oil are all the dressing I need but I don't skimp on the salt and I crush greens to soak it in more.
Onion salt, garlic salt, pico de giao SURE. Straight salt pass.
Flawed pole. My doctor told me to eat more salt.
Thread Starter
TS
Can I get your doctor's name???
If you haven’t seen the Netfliz series Salt, Fat, Acid, Heat, I highly recommend watching it. The episode on Salt is relevant to this discussion. https://www.netflix.com/title/80198288
Also best focaccia *mwah*
I guessing the doctor's recommendation will be more doctor independent, and more @François Pugh's diagnosis specific.
I know someone with low blood pressure and they can't seem to get enough salt. Not normal ("typical") for most of our population, but not uncommon.