I'm going to be cooking for a dinner party next
month, where one of the guests is on a severely
sodium-restricted diet. How do "salt substitutes"
work in cooking? (I was kind of hoping to do
gumbo and some creole dishes, but low sodium is
likely to be a challenge for that.)


--
Tagon: "Where's your sense of adventure?" | Mike Van Pelt
Kevyn: "It died under mysterious circumstances. | mvp at calweb.com
My sense of self-preservation found the body, | KE6BVH
but assures me it has an airtight alibi." (schlockmercenary.com)