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

[Huette von Ahrens]

Adamantius,

What I was reacting to was your own admission that you
wanted the dish oversalted.

This is what you said.

>"Start adding salt. Continue adding it until
>there's enough. Then add some more, and continue,
>slowly, until the _exact_ point where you say,
>d**n, that's too much salt. Then stop immediately."

This tells me that you wanted this dish [whatever it
was] to be oversalted.  Otherwise, you would have just
told your helper to put in x amount of salt.

Or did you consider your helper unable to judge what a
proper amount of salt was?  Or had an insufficient
palate to be able to judge what was a proper amount of
salt?

I don't have a sodium problem or have to watch my
sodium intake, but I know that a dish is too salty
when I can't taste other flavors because the salt
masks the favors.  I prefer to put in just enough salt
to enhance the favors of the dish without knowing that
there is salt in the dish at all.

I have gone to fine restaurants and sent food back
because the chef oversalted his food, in my opinion.
In one case, I had the chef and the restaurant manager
come to my table and thank me for catching the
problem.

My "illogical" statement was a joke and I put a smiley
face after it, because I wasn't serious.  I made the
joke because others have commented how much stronger
my gingerbreads are compared to what others make.  It
is a personal choice and one that I was joking and
ribbing myself about. Especially after you made the
comment about your "agressive seasoning style".

Huette






--- Philip & Susan Troy <troy at asan.com> wrote:
> 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
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks


=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.

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