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Old 03-17-2019, 07:31 PM   #21
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Old 03-17-2019, 07:33 PM   #22
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Old 03-17-2019, 07:34 PM   #23
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I did put on the green shirt. The last Guinness still remains in favor of local stouts and pizza/burritos. Something of an Irish fail I guess.
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Old 03-17-2019, 07:35 PM   #24
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People on low salt diets can eat corned beef if its soaked in cold water overnight and rinsed several times.
Of course some salt remains. It is a cured product.
I would not want to live without salt. It is by far the most important addition to any type of food.
I would give up many other so called bad things before I would consider a salt free diet. I could stomach a low salt diet if it was life or death.
I think being aware of sodium and the recommended amount of it in our daily intake.
I have found that I can get to less than 1/2 of my salt intake without any change in taste. That last 1/2 to 1/3 is a complete lifestyle change.
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Old 03-17-2019, 07:49 PM   #25
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I think being aware of sodium and the recommended amount of it in our daily intake.
I have found that I can get to less than 1/2 of my salt intake without any change in taste. That last 1/2 to 1/3 is a complete lifestyle change.
I take a blood pressure medicine so I try and avoid sodium.

I don't have salt (sodium chloride) in the house, I do have substitute (potassium chloride) instead for cooking.

I do pay a great deal of attention to food labels to keep the sodium intake down.
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Old 03-17-2019, 07:55 PM   #26
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I take a blood pressure medicine so I try and avoid sodium.

I don't have salt (sodium chloride) in the house, I do have substitute (potassium chloride) instead for cooking.

I do pay a great deal of attention to food labels to keep the sodium intake down.
That's a good plan brother. Is there a specific brand you prefer?
Im still using that cinnamon you turned me on to.
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Old 03-17-2019, 08:02 PM   #27
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That's a good plan brother. Is there a specific brand you prefer?
Im still using that cinnamon you turned me on to.
Thanks and I'm glad to hear it. Do you notice the difference if you miss a day?

I use 'No Salt' original.
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Old 03-17-2019, 08:47 PM   #28
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I take a blood pressure medicine so I try and avoid sodium.
I don't have salt (sodium chloride) in the house, I do have substitute (potassium chloride) instead for cooking.
I do pay a great deal of attention to food labels to keep the sodium intake down.
So you are saying all those beautiful pictures of food are actually just props with little to no taste?
Salt is the most important ingredient in any good tasty food. Are you saying you don't season while preparing meals?
By season I mean salt and pepper.

You don't love coarse Kosher salt sprinkled on the finished product? You don't use a little salt on fried foods as soon as they leave the grease?
You don't season as you go?
You don't layer seasoning during the preparation process?

Don't tell me you use Mrs. Dash or salt substitute.
I have never met one chef that has cut salt completely out of their diets and their creations.
Lots of stuff will kill you. I'll take my chances on the salt.
Take salt out of any restaurant and watch that restaurant wither and die.
Take salt out of a dish is like taking the paint out of painting.
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Old 03-17-2019, 09:22 PM   #29
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Can I ask what brand and how you like it?
Instant Pot is the brand. Beware, it is a cult of the I.P. There is so much out there with videos and recipes. Made picked eggs yesterday and yogurt today. Love pickled eggs but hate peeling them, cooking boiled eggs in the Instant Pot they practically fall out of the shells, its weird.
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Old 03-17-2019, 09:27 PM   #30
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So you are saying all those beautiful pictures of food are actually just props with little to no taste?
Salt is the most important ingredient in any good tasty food. Are you saying you don't season while preparing meals?
By season I mean salt and pepper.

You don't love coarse Kosher salt sprinkled on the finished product? You don't use a little salt on fried foods as soon as they leave the grease?
You don't season as you go?
You don't layer seasoning during the preparation process?

Don't tell me you use Mrs. Dash or salt substitute.
I have never met one chef that has cut salt completely out of their diets and their creations.
Lots of stuff will kill you. I'll take my chances on the salt.
Take salt out of any restaurant and watch that restaurant wither and die.
Take salt out of a dish is like taking the paint out of painting.
John,
I'm a big fan of southern cooking but, salt is someone's curry or garlic or turmeric or mug tug or fermented cabbage and who knows what but, I'm putting that course salt and pepper on my morning eggs.

Mac, I fell off the Cinimon and local honey wagon but, I'm mounting up tonight.
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Old 03-17-2019, 09:33 PM   #31
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So you are saying all those beautiful pictures of food are actually just props with little to no taste?
Salt is the most important ingredient in any good tasty food. Are you saying you don't season while preparing meals?
By season I mean salt and pepper.

I use way more pepper and other spices than salt and all my food is spicy.

You don't love coarse Kosher salt sprinkled on the finished product? You don't use a little salt on fried foods as soon as they leave the grease?
You don't season as you go?
You don't layer seasoning during the preparation process?

I don't really fry more than chicken. I don't put kosher salt on anything. I use salt substitute in and on somethings. Like I said I use other spices.

Don't tell me you use Mrs. Dash or salt substitute.
I have never met one chef that has cut salt completely out of their diets and their creations.
Lots of stuff will kill you. I'll take my chances on the salt.
Take salt out of any restaurant and watch that restaurant wither and die.
Take salt out of a dish is like taking the paint out of painting.

Hell no I don't use Mrs Dash. Potassium chloride is a salt it just has no sodium, the taste is the same and it costs about 10x as much as sodium chloride.
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Old 03-17-2019, 09:34 PM   #32
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Instant Pot is the brand. Beware, it is a cult of the I.P. There is so much out there with videos and recipes. Made picked eggs yesterday and yogurt today. Love pickled eggs but hate peeling them, cooking boiled eggs in the Instant Pot they practically fall out of the shells, its weird.
Oh, I hear people talk about instant pots but hadn't looked into them or was interested until you said what they can do.
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Old 03-17-2019, 09:40 PM   #33
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John,
I'm a big fan of southern cooking but, salt is someone's curry or garlic or turmeric or mug tug or fermented cabbage and who knows what but, I'm putting that course salt and pepper on my morning eggs.

Mac, I fell off the Cinimon and local honey wagon but, I'm mounting up tonight.
Funny you say that about spices, I use curry, garlic, turmeric, saffron, cayenne, chipotle, and even good smoked paprika all the time.


I swear by the supplements and things I take. This winter I had a sinus infection but caught none of the bugs going around here that all my friends were down with.
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Old 03-18-2019, 11:08 AM   #34
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John,
I'm a big fan of southern cooking but, salt is someone's curry or garlic or turmeric or mug tug or fermented cabbage and who knows what but, I'm putting that course salt and pepper on my morning eggs.

Mac, I fell off the Cinimon and local honey wagon but, I'm mounting up tonight.
My parents were on low sodium diets. Actually it was my father who had congestive heart failure.
Being Italian/Spanish they used lots of garlic and other spices to take the place of salt. Swore they did not miss it at all.
I always had to ask if they had any salt on hand when we ate over there.

There are some things that absolutely require salt. Over easy eggs being the top. And watermelon at the bottom of the list.
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Old 03-18-2019, 03:44 PM   #35
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My parents were on low sodium diets. Actually it was my father who had congestive heart failure.
Being Italian/Spanish they used lots of garlic and other spices to take the place of salt. Swore they did not miss it at all.
I always had to ask if they had any salt on hand when we ate over there.

There are some things that absolutely require salt. Over easy eggs being the top. And watermelon at the bottom of the list.
Sorry bro, that sounds more like an addiction than a necessity.

Like people you see at a restaurant that salt the plate as soon as it hits the table rather than tasting first!
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Old 03-18-2019, 05:03 PM   #36
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most foods contain a small amount of salt especially canned foods.
and generally do not need added salt.


mrs dash forget it! (disgusting)


many salt substitutes are ok but knowing a bit of chemistry there are additives you can use to enhance flavor
for instance any fruit flavor can be enhance with the addition of citric acid (lime, lemon, or orange juice) and you can get citric acid base from any candy makers suppliers.
citric acid base is very tart in taste


for any non fruit flavors you can use tartaric acid. (but in very small amounts)
this will bring out the salt flavor or any flavor quickly
tartaric acid is very bitter to taste alone


dab a bit of tartaric acid on your tounge and a drop of cinnamon oil right after it
and your mouth will be on fire for a bit!

also available from any candy maker suppliers.


although my favorite flavor enhancer for steak is Jack Daniels
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Old 03-18-2019, 08:20 PM   #37
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most foods contain a small amount of salt especially canned foods.
and generally do not need added salt.


mrs dash forget it! (disgusting)


many salt substitutes are ok but knowing a bit of chemistry there are additives you can use to enhance flavor
for instance any fruit flavor can be enhance with the addition of citric acid (lime, lemon, or orange juice) and you can get citric acid base from any candy makers suppliers.
citric acid base is very tart in taste


for any non fruit flavors you can use tartaric acid. (but in very small amounts)
this will bring out the salt flavor or any flavor quickly
tartaric acid is very bitter to taste alone


dab a bit of tartaric acid on your tounge and a drop of cinnamon oil right after it
and your mouth will be on fire for a bit!

also available from any candy maker suppliers.


although my favorite flavor enhancer for steak is Jack Daniels
I use Jack in all the meat sauces I make.

Honey for chicken/pork, Cinnamon for bbq sauce, regular Jack for beef, and Gentlemen Jack for sipping.
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Old 03-20-2019, 12:00 PM   #38
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Sorry bro, that sounds more like an addiction than a necessity.

Like people you see at a restaurant that salt the plate as soon as it hits the table rather than tasting first!
Addiction or not, fact is salt makes almost everything taste better. Also any decent restaurant with a capable chef will serve food that requires no extra salt. Like said above many foods come with added salt already.
They know what sells and salt is in the equation.

There are no salt shakers available on my every day table, but I do always have coarse Kosher salt at the ready on my prep counter.

I use salt during the process of preparing meals. Imagine salami with no salt? Sausages? Pop corn?
Salt has a place for some. Salt is the place for others. I am in the latter group.
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Old 03-20-2019, 12:17 PM   #39
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Addiction or not, fact is salt makes almost everything taste better. Also any decent restaurant with a capable chef will serve food that requires no extra salt. Like said above many foods come with added salt already.
They know what sells and salt is in the equation.

There are no salt shakers available on my every day table, but I do always have coarse Kosher salt at the ready on my prep counter.

I use salt during the process of preparing meals. Imagine salami with no salt? Sausages? Pop corn?
Salt has a place for some. Salt is the place for others. I am in the latter group.

I use salt based spices (cajun spice) in things like sausage when I make them but I have never been a huge fan of salt overall, I'm much more a pepper fan.
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