OT: The Toronto Blue Jays

[BeLeafer]

I volunteered in a community kitchen with some of TO's top chefs -- the amount of salt they use is ridiculous. Double what I normally use (which is what I expected) and then double that again. Even something simple like green beans, they season, re-season. re-re-season, basically adding salt over and over again.

The common refrain among them is: when in doubt, add more salt.

I avoided salt like the plague for years but now have a nifty little salt grinder for my Himilayan pink salts.

 

[Preston]

I salt everything from the tomatoes to the burger buns on my hamburgers. It's obnoxiously cheffy but it makes all the difference in the world to the final product.

 

[CH1]

Everything that goes on the pan has to be seasoned aggressively for me. I find the fear of salt is what holds most home cooks back from taking the next step. Took me awhile to find that "aha moment" but when it came it was a game changer.

oh yeah... those sessions definitely changed my game. salt phobia is real, but mostly, it's about being aware of the all the added salt to packaged goods for preservative purposes.

if you're cooking from raw ingredients, you can have a heavy hand...especially if you're using kosher salt (less salty flavour)...and when I want to take the dish to another level, I'll add some Maldon flakes at the end.

 

[Habsy]

you see, the sauce is what's killing your cholesterol/triglyceride levels....that's why, as much as I admire the nerdiness of french cuisine, I'll take Italian all day.

A nice piccata works too.

Never said it was healthy, said it was delicious. Veal Francese. Mmmmm.

 

[CH1]

I salt everything from the tomatoes to the burger buns on my hamburgers. It's obnoxiously cheffy but it makes all the difference in the world to the final product.

I'm not an Emeril Lagasse fan, but I'll never forget how he salted every step of the way, saying stuff "I don't know where you get your produce, but where I'm from the onions don't come seasoned. Bam (blasts salt everywhere)"

 

[CH1]

A nice piccata works too.

Never said it was healthy, said it was delicious. Veal Francese. Mmmmm.

I just don't want you to die.

 

[Habsy]

I salt everything from the tomatoes to the burger buns on my hamburgers. It's obnoxiously cheffy but it makes all the difference in the world to the final product.

You’re still young, you can do that but you’re asking for your BP go wacky in 20 years.

 

[Habsy]

I just don't want you to die.

Hey! Now there’s 6 people! Woot!

 

[CH1]

I salt everything from the tomatoes to the burger buns on my hamburgers. It's obnoxiously cheffy but it makes all the difference in the world to the final product.

 

[BeLeafer]

I've got the weirdest cat -- she loves frittata!

 

[BeLeafer]

Probably all that bacon fat.

 

[LeafOfFaith]

Salt is the greatest.

Veal can be pretty awesome too. You'll still find it in middle eastern restaurants, often the meat in their stews. Delish.

 

[zeke]

Oh, probably, my inability to eat veal is not entirely rational stuff.

 

[BeLeafer]

I do manage to force down lamb fairly frequently.

I have a friend who grew up on a farm and she said her family referred to the meat by name when eating it. 'mmm, Betsy was delicious.'

 

[CH1]

I salt everything from the tomatoes to the burger buns on my hamburgers. It's obnoxiously cheffy but it makes all the difference in the world to the final product.

don't forget to salt your knife and fork every 25 seconds....game changer

 

[zeke]

 

[Volcanologist]

Can't eat veal or lamb. they just taste funny.

 

[LeafOfFaith]

I do manage to force down lamb fairly frequently.

I have a friend who grew up on a farm and she said her family referred to the meat by name when eating it. 'mmm, Betsy was delicious.'

Sounds like a serial killer.

 

[LeafOfFaith]

don't forget to salt your knife and fork every 25 seconds....game changer

Do you actually do this??

 

[LeafOfFaith]

Can't eat veal or lamb. they just taste funny.

Veal I like, but hate lamb and duck.