In article >,
"Louis Cohen" > wrote:

> The aphorism about salting the pasta water is a metaphor, but the many
> people do put a lot of salt into the pasta water.
>
>

Not _this_ people... ick!
If I want to flavor my pasta, I'll just boil it in some bullion broth.
Knorr cubes are handy dandy. ;-)

But, they are also very high in salt, so fresh made stock is better.

I just don't cook with a lot of salt for numerous reasons. I'd much
rather add a little salt at the end if the recipe needs it, or even at
the table and let folks add their own.

K.

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