I generally don't put anything on my corn either .. but I'm going to have to try the lime thing too.

So I tried salted watermelon.

As anticipated, it sucks. Watermelon just doesn't have the legs to hold up to salt.

Now: take a mango, add some lime, salt and hot chilis - there is a fruit that can hold its own.

I used to put salt on potatoes and eggs and on anything that was bland including bad pizza. A few years ago I resolved to try and eat healthier and one of the things I did was switch from using table salt to using liberal amounts of pepper. It seems to have worked as I lost weight.

Personally, I wouldn't touch watermelon until July.

A tiny sprinkle of salt can make a tasteless watermelon palatable but it works its magic on already great tasting watermelons (which always has seeds) in season.

Now I'll have to try that, too.

Recently, a server decided to just leave the pepper grinder on my table. :D

Foods that have to have salt:
*Fried or Hard Boiled eggs
*Cantaloupe
*Watermelon
*Apple Slices
*Beer, sprinkled on foam
*Margarita on glass rim
*Bloody Mary with Celery Salt
*Popcorn
*Corn on the cob
*Fresh sliced tomatos with red onion slices and lime juice

Now wheres the topic: Foods you keep a can of bacon grease on the stove for cooking for!

duplicate

Recently I stopped using table salt and started using sea salt for everything, including boiling pasta. Food just tastes better cooked with sea salt.

What drives me crazy is when people leave the salt out of baked goods and other "sweet" products. It doesn't take more than a pinch, but baked goods without any salt just taste flat. Even something like icing needs just a tiny bit of salt.

Primarily to make sure no crops will ever grow on the land of my enemies, but also occasionally on food.

I tried that recently instead of using a little olive oil to keep pasta from sticking; not bad.

I use very little salt, usually in pasta water and on the occasional hard boiled egg. That's about it.
I will admit that I don't watch the sodium content in processed foods as closely as I should but use very little table salt

A few words about "salt." A lot of chemical compounds are salts, so what we are talking about here is Sodium Chloride. Most of the world, I believe, get their salt from mines. But at the south end of the San Francisco peninsula salt is produced from sea water. Thus having lived in Northern California for decades I think the only salt I have ever known is sea salt. There is no dietary advantage of sea salt vs. mined salt
What I think is the troublesome part is the Sodium in "salt." Light salt is a different "salt" - Potassium Chloride - and thus has no sodium. So to avoid sodium just buy potassium chloride (i.e. light salt).

Does the potassium chloride actually have a flavor, or is it just used as a filler to make you think you are getting as much salt? If not, would plugging half the holes in your salt shaker do the same thing?

It's a salt. It tastes salty.

It just tastes different from sodium chloride, the same way that citric acid tastes different from acetic acid...