My favourite: I'd have to be 192 lbs. to be average in the United States.
- Atomic Wedgie

Whoaaaa...people are (frank)ing FAT

Totally agree about scratch cooking and local produce.

I will say I eat mostly sodium and it's crazy how the palette adjusts. No salt fries or chips taste normal now. Salted ones are inedible for me. I can taste the salt in like chard and celery. It's wild.
- Zezel

The place where salt is absolutely required from my standpoint is anything that is well spiced with dry spices, ie. curries, stews, sauces, anything with a dry rub. Those flavours taste like flour unless you add enough salt to open up the flavours.

And most importantly, avocados ain't poop without a bit of salt and acid

Also salt belongs in Chili

Totally agree about scratch cooking and local produce.

I will say I eat mostly sodium and it's crazy how the palette adjusts. No salt fries or chips taste normal now. Salted ones are inedible for me. I can taste the salt in like chard and celery. It's wild.
- Zezel

I'm the same man. I have about 15 boiled beets a week and I salt and vinegar them like a monster. I take the healthy and turn it...well...not bad, but salty!

* mostly low sodium that should say. If I ate mostly sodium I'd be some weird alien microbe

Whoaaaa...people are (frank)ing FAT
- Zezel

Well...Atomic_Ledgie is 5'2.

They are definitely making the playoffs, though.

Perhaps my favourite all-time website:

https://www.bbc.com/news/health-18770328
- Atomic Wedgie

Turns out of I’m most like someone from Eritrea.

Nice

The place where salt is absolutely required from my standpoint is anything that is well spiced with dry spices, ie. curries, stews, sauces, anything with a dry rub. Those flavours taste like flour unless you add enough salt to open up the flavours.

And most importantly, avocados ain't poop without a bit of salt and acid
- TheMussel

I'm so far off salt I do avocados with just acid. Eating low-so, vinegars become your best friend. Hot pepper blended in apple cider vinegar is my table condiment.

I'm the same man. I have about 15 boiled beets a week and I salt and vinegar them like a monster. I take the healthy and turn it...well...not bad, but salty!
- AdamFrench

You must really enjoy blood-red urine and stool.

Well...Atomic_Ledgie is 5'2.
- AdamFrench

It's okay, he started only eating half the lasagna.

Turns out of I’m most like someone from Eritrea.

Nice
- bryant

Skip dinner and see if you can get down to Bangladeshi levels.

You must really enjoy blood-red urine and stool.
- Atomic Wedgie

A trait I picked up in Russia. Beets are really tasty and very healthy...plus the laughs in the stool in the morning make it all come together.

A trait I picked up in Russia. Beets are really tasty and very healthy...plus the laughs in the stool in the morning make it all come together.
- AdamFrench

I should keep more raw Beets around, they last forever. Not gonna lie, ain't huge on pickled beets, but beet slices in a cast iron (after boil and peel obviously) with a nice salt and pepper crust is a thing of beauty.

Even better if you grind some steak spice into fine powder in a mortar and pestle and then use that.

The place where salt is absolutely required from my standpoint is anything that is well spiced with dry spices, ie. curries, stews, sauces, anything with a dry rub. Those flavours taste like flour unless you add enough salt to open up the flavours.

And most importantly, avocados ain't poop without a bit of salt and acid

Also salt belongs in Chili
- TheMussel

Yeah, chili for sure. Again use vinegar too. I pick my spots with salt. I have my splurges. Like a kosher brine dill pickle oh (frank) yeah.

Well...Atomic_Ledgie is 5'2.
- AdamFrench

Muricans are fat too..

Yeah, chili for sure. Again use vinegar too. I pick my spots with salt. I have my splurges. Like a kosher brine dill pickle oh (frank) yeah.
- Zezel

I use quite a bit of acid when cooking, unless it really doesn't belong, there's always something that adds a bit of tang:

tomato
wine
vinegar
citrus

Also, a great underrated source of flavour when appropriate is horseradish. Horseradish mashed potatoes don't need salt at all.

If you blanche beets to tender-crisp, cut em up and throw them in apple cider vinegar in the fridge you got tasty salt free pickles

I use quite a bit of acid when cooking, unless it really doesn't belong, there's always something that adds a bit of tang:

tomato
wine
vinegar
citrus

Also, a great underrated source of flavour when appropriate is horseradish. Horseradish mashed potatoes don't need salt at all.
- TheMussel

Brilliant idea, thanks

I use quite a bit of acid when cooking, unless it really doesn't belong, there's always something that adds a bit of tang:

tomato
wine
vinegar
citrus

Also, a great underrated source of flavour when appropriate is horseradish. Horseradish mashed potatoes don't need salt at all.
- TheMussel

I stick to pot... But, whatever floats your boat. You must get into some interesting meals..

name me 3 professional well-respected chefs that don't love salt...

name me 3 professional well-respected chefs that don't love salt...
- MaximusAurelius

Unpossible. Good salt is necessary. Not iodized crap table salt shiit.

I stick to pot... But, whatever floats your boat. You must get into some interesting meals..
- bixll

]
- TheMussel

This one of your flashbacks?

And New.... President Joe (frank)in Biden...

A trait I picked up in Russia. Beets are really tasty and very healthy...plus the laughs in the stool in the morning make it all come together.
- AdamFrench

There's a well-developed theory that drinking beet juice in the days before a marathon improves your endurance.

So I was was beet-doping, when I decided to take a piss at the office. The bathroom was weirdly configured where you had a great view of the 3 urinals from anywhere in the bathroom.

I left a red streak. Poor guy I worked with thought I was dying of some scary disease.

This one of your flashbacks?

And New.... President Joe (frank)in Biden...
- bixll

name me 3 professional well-respected chefs that don't love salt...
- MaximusAurelius

Not saying chefs don't cook with it, saying it's way over-present in the average diet.

I love Gordon Ramsay, but he's (frank)ing crazy with the salt.