Oh Noes! NY is trying to ban salt.
http://www.guardian.co.uk/world/2010/mar/11/new-york-restaurants-salt-ban
Won't that make the pies taste like crap?
Oh Noes! NY is trying to ban salt.
http://www.guardian.co.uk/world/2010/mar/11/new-york-restaurants-salt-ban
Won't that make the pies taste like crap?
That would make everything taste like crap. Seriously. Ask any chef, they're going to talk to you about the importance of salt and pepper in cooking in just about everything.
Guardian tool said: City politician proposes £600 fines for restaurants that use salt in recipes
Adding insult to injury, they'll have to find a currency exchange before paying the fine.
I doubt the salt IN the food is adding to the high blood pressure.. it is the salt people add afterwards. I have a friend who has high blood pressure. I remember him at 20 adding salt to pizza..
and yes, he was originally from NYC
They can have my salt when they pry it from my cold, tingling, somewhat numb left hand.
Some people have a sweet tooth, I swear I must have a salt tooth. I'll take country ham or potato chips over cookies and ice cream any day. 
NOM NOM NOM
EastCoastMojo wrote: Some people have a sweet tooth, I swear I must have a salt tooth. I'll take country ham or potato chips over cookies and ice cream any day.
Ditto!
Much of the sodium from processed foods is from the preservatives, not salt itself. How would they suggest getting around salt use in recipes? This must be a secret alliance between the New York government and Ms. Dash.
I've got the can of salt I bought in 1980, I use it to season the cast iron panns. Food has enough natural salt in it.
OK, I put it on corn on the cob, sometines on fried eggs with Tobasco.
My father puts salt on everything on his plate before tasting it, now he has artery and blood pressure issues.
Dan
914Driver wrote: I've got the can of salt I bought in 1980, I use it to season the cast iron panns. Food has enough natural salt in it.
Ask any chef. It is essential for cooking, the "backbone" of flavor. Please note that I am not saying that all foods need it, or it should be applied afterward, but it is very important when actually cooking the food.
914Driver wrote: I've got the can of salt I bought in 1980, I use it to season the cast iron panns. Food has enough natural salt in it. OK, I put it on corn on the cob, sometines on fried eggs with Tobasco. My father puts salt on everything on his plate before tasting it, now he has artery and blood pressure issues. Dan
I am with you.. my salt has hardened into a solid brick from sitting
The only salt I use is in my spaggetti water.
If you look at any processed food the sodium content is way higher than anyone really needs. I stopped eating McD's burgers because they taste like salt. I don't need my blood pressure any higher. Though I have a friend that used to put salt on his McD's fries. Turns out he has low blood pressure and his doctor told him he needs as much as he can stand.
EastCoastMojo wrote: Some people have a sweet tooth, I swear I must have a salt tooth. I'll take country ham or potato chips over cookies and ice cream any day.
+1000
Give me the antipasto plate, a bowl of olives, a sourdough pretzel or just a huge bag of good jerky over cookies any day.
Clearly none of you non-salters are bakers. Salt is an important part of the chemical reaction that is baking, and it's also essential to the flavor of some items, like pie crust.
Trust me on this last one--I once made a no-salt-crust apple pie for my notoriously health-conscious MIL, and it was literally inedible. Try eating a giant spoonful of dry flour with some apple filling on top, and you've got it, because salt also affects the hydrology of baked goods. Took a loooong time to swallow that first and only bite. (It was bad enough that it's now family legend, and the reason Tommy started the thread the way he did... even though the pie predated him by a good 10 years.)
Margie
I also use sea salt when the recipe calls for salt.
Marjorie Suddard wrote: Clearly none of you non-salters are bakers. Salt is an important part of the chemical reaction that is baking, and it's also essential to the flavor of some items, like pie crust.
What she said! Cooking is about chemistry (and some biology), and salt is a necessary part of it.
Kia_racer wrote: I also use sea salt when the recipe calls for salt.
salt is salt so if it makes you feel better do it, but it's the same thing
carguy123 wrote:Kia_racer wrote: I also use sea salt when the recipe calls for salt.salt is salt so if it makes you feel better do it, but it's the same thing
Not the same thing. Iodized salt has um.. iodide, and other chemicals in it. Health-wise, it probably isn't going to make a difference. But cooking-wise it does. Kosher or Sea Salt for cooking. I've done taste tests where I make the same thing with Kosher and table salt. There is a noticeable difference. Now, I couldn't taste the difference if they weren't back to back, so its not so important, but it was definitely better with the kosher salt.
Salt is iodized for a reason, your health. Until they started putting iodized salt on the shelves goiters were an issue, not so much any more. Google goiter for some very pretty pictures.
Kosher just means it's blessed and packaged in a clean facility
Chemically salt is salt period. Now if you want to "season" your salt for flavoring purposes you can hope that the flavored salt has the flavorings you want (sea salt has who knows what in it - remember it is dried sea water so the chemical wastes that are being dumped in it are part of your sea salt. Think of this the next time you pee in the water when you're at the beach). Of course you could also choose your seasonings from off your own shelf and get just the ingredients you want.
Mined salt is from deposits that came about way before man is much more pure.
carguy123 wrote: Chemically salt is salt period.
Yep, I agree. But when you start adding stuff to it (like Iodide), you are adding that to whatever you are cooking/baking. Changes the chemistry of it.
Recipes have taken into consideration the iodide because it's been in salt so long and you've just made my argument for not using sea salt.
Kia_racer wrote: I also use sea salt when the recipe calls for salt.
Sea salt and kosher salt are not so great for baking. The finer granules of table salt are distributed much better. For savory cooking, I like kosher salt because it is easier to measure in the palm of my hand.
When i cook for people I like using kosher salt. Not only because the bigger crystals make me think of pretzels, but because most people I know don't use it so it makes me feel even more superior than I already am.
carguy123 wrote: Salt is iodized for a reason, your health. Until they started putting iodized salt on the shelves goiters were an issue, not so much any more. Google goiter for some very pretty pictures. Kosher just means it's blessed and packaged in a clean facility Chemically salt is salt period.
Kosher salt nearly always lacks iodine.
An interesting thing about salt is that the basic elements (sodium and cloride) that make it up are both poisonous by themselves. Put them together, and they become a neccesary nutrient for life.
Another good example is H2O. Both gases, once cooled to liquid form, they will burn like crazy when put together; you can launch a rocket into space with them. Put them together to make water, though, and you can put out fires with it!
Chemistry is cool, but weird. 
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