Re: Dinner Tonight, 1/31/2025

On 2025-02-06, Jill McQuown <j_mcquown@comcast.net> wrote:

On 2/5/2025 6:04 PM, Dave Smith wrote:

On 2025-02-05 5:35 p.m., Graham wrote:
 

I minimise the amount of salt used when I'm cooking. Even in bread,
where salt is usually 2% of the flour weight, I cut it ack to 1.5%.
It horrifies me to see cooks or celebrity chefs chuck enormous
quantities of salt in their dishes.

 
 
FWIW, I went though that episode of congestive heart failure a few years
ago and was on a very low sodium diet for a while.  I got used to it and
after a few months I never missed the salt. We did not go out for dinner
for a long time. Then we went out with our son and his fiancee to meet
her parents. We had eaten at that restaurant before and never had issues
with the salt, but this time my wife found the food seemed to be
exceptionally salty, but none of the other four seemed to notice.

>
I tend not to go out to eat very often but in many (especially
chain-type) restaurants lots of things taste over-salted.  I think they
use pre-prepared food that is reheated in the kitchen rather than cooked
from scratch.

The restaurant my mother and I frequent has finally dialled in the
salt on their tomato, parmesan, and basil soup.  I think they used
to make tomato soup, season it appropriately, and then add a bunch
of parmesan.  It was almost too salty even for me.  I wonder if their
mainly elderly clientele complained.

--
Cindy Hamilton