I would just like to say

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marjon said:
You can get enough from normal food:)

I add it to chips;) or when I have had a really sweaty day, when you get white bits on your shirt after the sweat has dried. Guessing that don’t happen from behind a pooter:D

J
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In 1976, when I was a rep and forced to drive around in the huge, summer heat in a suit, in a car with no aircon. I found myself putting a shedload more salt on my food than was normal. And of course I didn't wear the jacket except to get from the car to the customer.
I ended up hitting the road at 6 a.m. getting to customers just as they opened, packing it in at 1 p.m. changing into shorts and a T-shirt, and driving home. Wrung out wasn't the word. :(:(:(
 
Hippo said:
Food as salt innit anyways. Top mine up wiv crisps. Salt is a cheap way of adding taste to food. Hence why chefs use it a lot.
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Wouldn't say that is true.
Sure they use it, but not a lot, just enough to get it to taste right, usually.
Although there are dishes where they use a ton of it, but that is not for the taste but for another reason,
e.g. this
https://www.paleoscaleo.com/how-to-bake-a-whole-chicken-in-a-salt-crust/
Customers can be relied on to complain if it is too salty, and chefs also have to keep at least one eye on on the new health consciousness of their customers. ;)
 
Stanleysteamer said:
Wouldn't say that is true.
Sure they use it, but not a lot, just enough to get it to taste right, usually.
Although there are dishes where they use a ton of it, but that is not for the taste but for another reason,
e.g. this
https://www.paleoscaleo.com/how-to-bake-a-whole-chicken-in-a-salt-crust/
Customers can be relied on to complain if it is too salty, and chefs also have to keep at least one eye on on the new health consciousness of their customers. ;)
Click to expand...
Eye was finking about gordon ramsey and Jamie olliva. They both add salt like they've gorra job lot to get rid of. Especially sea salt.
 
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