In article >,
Goomba38 > wrote:

> Omelet wrote:
>
> > I do keep a salt shaker on the table for that very reason. People's
> > taste varies. With the exception of home made sausage, I do not
> > generally cook with salt.
> >
> > I prefer to add it after the fact to taste.
>
> I prefer to add the salt during cooking, and rarely do we use salt after
> that point. Potatoes cooked in salted water taste totally different than
> cooked in plain water and seasoned after cooking.

We don't eat potatoes and pasta is a rare treat.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:

>> I prefer to add the salt during cooking, and rarely do we use salt after
>> that point. Potatoes cooked in salted water taste totally different than
>> cooked in plain water and seasoned after cooking.
>
> We don't eat potatoes and pasta is a rare treat.

well.. the concept is about the same with most anything you're cooking...

In article >,
Goomba38 > wrote:

> Omelet wrote:
>
> >> I prefer to add the salt during cooking, and rarely do we use salt after
> >> that point. Potatoes cooked in salted water taste totally different than
> >> cooked in plain water and seasoned after cooking.
> >
> > We don't eat potatoes and pasta is a rare treat.
>
> well.. the concept is about the same with most anything you're cooking...

Hon', I used to cook with salt so I actually do realize the difference.
It's the same reason that I cook _all_ rice with stock and never with
water.

I and my housemate _prefer_ the flavor of salt added after cooking.
Adding it during tends to make you use more and it's too easy to over-do
it.

By far the vast majority of restaurant foods are drastically over-salted
to the point where it's difficult for either one of us to eat "out" any
more. Even if I can stand to eat the food, I swell up like a toad the
next day and have to increase my Torosemide dose to get rid of it!

Fluid retention drives up my blood pressure and my normal BP is 110 over
60. It's gone as high a 140 over 90 when I over did the salt. Makes me
feel like crap when it gets that high.

I rarely, if ever, cook with salt and I don't plan to change that. If
you enjoy high sodium foods and are unaffected by them, more power to
ya! ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:

> Hon', I used to cook with salt so I actually do realize the difference.
> It's the same reason that I cook _all_ rice with stock and never with
> water.

What does using stock over water have to do with the discussion of
salting foods while cooking or afterwards?
>
> I and my housemate _prefer_ the flavor of salt added after cooking.
> Adding it during tends to make you use more and it's too easy to over-do
> it.

Perhaps you have that problem. Others do not.

> By far the vast majority of restaurant foods are drastically over-salted
> to the point where it's difficult for either one of us to eat "out" any
> more. Even if I can stand to eat the food, I swell up like a toad the
> next day and have to increase my Torosemide dose to get rid of it!

I agree. Many prepared dishes at restaurants are over salted. Not all
are. Depends on the cook, the dish, the luck of the day... but just
because one salts during cooking versus after doesn't necessarily mean
that you will be taking in more salt one way or another.
>
> Fluid retention drives up my blood pressure and my normal BP is 110 over
> 60. It's gone as high a 140 over 90 when I over did the salt. Makes me
> feel like crap when it gets that high.
>
sucks to be you, I guess. but none of this has anything to do with the
discussion.

> I rarely, if ever, cook with salt and I don't plan to change that. If
> you enjoy high sodium foods and are unaffected by them, more power to
> ya! ;-)

You mean you think that salting while cooking (and not after) means
you're getting MORE salt? And why would you assume I or anyone else
enjoy "high sodium foods" just because we salt the dish while preparing it?

In article >,
Goomba38 > wrote:

> Omelet wrote:
>
> > Hon', I used to cook with salt so I actually do realize the difference.
> > It's the same reason that I cook _all_ rice with stock and never with
> > water.
>
> What does using stock over water have to do with the discussion of
> salting foods while cooking or afterwards?


Actually, I just looked at the subject of this thread. I don't have
*any* condiments on my dining room table. I don't *have* a dining room
table. I don't have a dining room. We eat in the kitchen or out front.

ObWeird: Went to a relative's house. The daughter wanted to show me
her room. There wasn't much there. She flipped a switch and a table
appeared out of the floor. Flipped the switch again and it disappeared.
Pretty practical but I never would have thought of it.

Dan Abel wrote:

> ObWeird: Went to a relative's house. The daughter wanted to show me
> her room. There wasn't much there. She flipped a switch and a table
> appeared out of the floor. Flipped the switch again and it disappeared.
> Pretty practical but I never would have thought of it.

Thomas Jefferson had something similar (yet not!) at Monticello?? I seem
to recall something about the tables coming and going...?

Goomba38 wrote:

> Dan Abel wrote:
>
>> ObWeird: Went to a relative's house. The daughter wanted to show me
>> her room. There wasn't much there. She flipped a switch and a table
>> appeared out of the floor. Flipped the switch again and it
>> disappeared. Pretty practical but I never would have thought of it.
>
> Thomas Jefferson had something similar (yet not!) at Monticello?? I
> seem to recall something about the tables coming and going...?

Ya gotta have dancing space :-)

--
Dave
www.davebbq.com