SC - Turkey - NW or OW?
Decker, Terry D.
TerryD at Health.State.OK.US
Fri Sep 18 18:00:06 PDT 1998
> In a message dated 9/16/98 10:03:00 AM US Mountain Standard Time,
> jstaplet at du.edu writes:
>
> >
> > I see frequent references to certain types of ham and to feta cheese,
> > an especial passion of mine, as "too salty", and I think they're wonderful
> > as is.
>
> I personally haven't tasted a feta with too much salt. Salt cured hams,
> however are a different matter. Salt pork of any sort.
>
I can't say that I've ever eaten true 'salt pork" as I envision the stuff
of sea rations to be. :-) Bacon, ham--nothing's ever too salty for me.
And I don't think feta is especially salty; I think that some of the
people I know personally have been indoctrianted intot he idea that feta
is "too salty" because I've served low salt varieties and get the same
reaction; yet these same folks are scarfing down olives (I tend to serve
them together).
Berengaria
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