How do you use salt?
May 17, 2010 | 6:32 pm
#31
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I generally don't put anything on my corn either .. but I'm going to have to try the lime thing too.
May 17, 2010 | 10:22 pm
#32
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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.
May 17, 2010 | 10:47 pm
#33
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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.
May 18, 2010 | 3:38 am
#34
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May 18, 2010 | 1:52 pm
#35
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May 19, 2010 | 10:24 am
#36
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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!
*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!
May 25, 2010 | 9:47 am
#39
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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.
Last edited by milepig; Jun 1, 2010 at 2:02 pm
May 25, 2010 | 11:15 am
#41
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May 27, 2010 | 4:27 am
#42
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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
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
May 28, 2010 | 3:42 pm
#43
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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).
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).
Last edited by lvtrader; May 30, 2010 at 10:03 am Reason: correct spelling
Jun 1, 2010 | 1:51 pm
#44
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You will easily cut down on your sodium intake by using Lite Salt:
http://www.mortonsalt.com/products/f.../lite_salt.htm
http://www.mortonsalt.com/products/f.../lite_salt.htm
Jun 1, 2010 | 2:44 pm
#45
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It just tastes different from sodium chloride, the same way that citric acid tastes different from acetic acid...