SC - Salting proceedure (was pomegranate chicken)

[LrdRas at aol.com]

In a message dated 10/13/98 6:23:55 PM Eastern Daylight Time, Njs at mccalla.com
writes:

<< There are two schools and they are polarized often.  I'm generally a do it
the easy way student:  Salt before and adjust seasoning at critical points.
But, it depends on cooking method and marinade, right into the pan, or
roasting, etc.  There are so many other things that affect the tenderness of
the meat I cook that salt is relatively low on my list of worries.
 
 niccolo difrancesco
   >>

Sirrah! Good gentle. I enjoyed reading this post. 

May I enclude rhe quote above in the next update of our local Guild's
handbook? 

If permission is granted, would you like the quote listed under the name of
Niccolo Di Francesco, a varient there of, or under another alias? Thnaks you
inadvance for your prompt reply.

al-Sayyid A'aql
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