[Sca-cooks] EK12N, or, I am a Cook and a Captain Bold

[Philip & Susan Troy]

Philip & Susan Troy wrote:


>> Now, if you were talking cinnamon or ginger or nutmeg,
>> that would be another thing ... :-)
>
>
> I think I will leave the basic and fundamental illogic of this statement
> for another time ;-). Perhaps tomorrow...

I'm sorry, I shouldn't have broken off at that point; it suggested a
breaking off in anger, which is not what happened. No disrespect to
Huette intended, but I really disagree, and as all this hooplah probably
indicates, I'm pretty impassioned on this subject. Many people probably
consider this a relatively unimportant point to debate, but I have
cultivated, over the years, a pretty sensitive palate, and too much of
something is too much, regardless of whether it is salt or nutmeg. What
I'm always looking for is the optimum point, and while that sounds
impossible since  everyone's tastes are different, I can only say that
there seems to be a fairly specific, narrow range of accuracy that is
acceptable for most people. (A pretty common expression among, say, food
writers, culinary school instructors, and chefs, is that a dish is
"accurately" seasoned. Evidently this concept exists outside of my own
little world.)

I think some of the people who specifically complain of too much salt in
food in general, prepared commercial foods, Shake & Bake*, whatever, are
probably mostly responding to living in an area where food is routinely
heavily salted without thought. Essentially they are abused minorities
fighting back. I think that at least not all of them really consume a
lot less dietary sodium than those that don't make a big deal about it.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98