On Mon, 12 Sep 2005 10:27:32 -0500, vega > wrote:

>On Mon, 12 Sep 2005 10:06:59 -0500, Melba's Jammin'
> wrote:
>
>>In article >,
>>wrote:
>>(snip)
>>> Chicken Paprika is normaly made using tomato sauce. I make it with V8
>>> because it is less acidic and I do not have to use salt to break the
>>> acid. There is enough salt in the chicken after it's over night bath.
>>(snip)
>>I'm not familiar with using salt to reduce the acidity of tomatoes. Is
>>that what you mean? How does that work?
>>
>>I use a smidge of baking soda to reduce the acidity of tomato stuff.
>
>
>I guess I should say that the salt makes the tomato taste less acidic.
>
>I do not know HOW it works. It is an old trick I learned in the Army.
>Army coffee is very strong and often very acidic tasting. Sugar did
>nothing to aleave it. A ranger told me to try a pinch of salt to "cut"
>the acid. It worked!
>
>Tried the same thing in tomato sauce and juice. Worked there too


You got me wondering HOW this works.

So far I found this http://www.saltinstitute.org/29.html it says:

"Improving coffee - A pinch of salt in coffee will enhance the flavor
and remove the bitterness of over-cooked coffee"

Found this also http://www.dennyq.com/salt.htm

Says:

Add a pinch of Salt to the
coffee in the basket of your coffeemaker. This will improve the
coffee's flavor by helping to remove some of the acid taste."