Subj : Re: Salt
To : Ruth Haffly
From : Dave Drum
Date : Thu Oct 06 2022 06:23:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> I'd go with the regular tomato sauce and ketchup unless there is
RH> a need for the reduced sodium variety.
JW> It's not surprising to read that someone who posted low-fat
JW> vegetarian recipes would also reduce their salt content. [g]
DD> Reduced sodium usually means reduced flavour as well. Salt enhances
DD> flavour.
RH> Sometimes salt can be reduced with no loss in flavor. A lot of cook
RH> books from the 50's call for a lot more salt than I use. I've cut the
RH> amount with no loss of flavor.
And sometimes over-salting spoils the flavour. There's a fine balance -
the level of saltiness that's acceptable varies from person to person.
And keep in mind that MSG is a form of salt.
RH> We tried cutting out salt almost completly some years ago. It didn't do
RH> anything one way or another for our blood pressure so we added some
RH> back into our diet. I still cook in the lower salt range but I know
RH> some things have to have it to taste "right".
Absotively.
DD> My cardio doctor (one the the top five in the world in his specialty)
DD> tells me "you don't have to ditch the salt ... just don't go
DD> overboard"
RH> I used to (in college) grab the salt shaker with most every meal. Had
RH> to break myself of that when I got married and doing my own cooking.
In college you were probably eating at the cafeteria - where salt/spice
levels are L.C.D. and the food is thus bland and needs a "wake up" call.
DD> He was a contributor to studies done into the subject of salt's
DD> effects on blood pressure, etc.
RH> So he should know whereof he speaks.
DD> With my usual consumption of salt my average BP take at appointments
DD> is in the 105/110 over high 60s to mid 70s. According to Drs Miller
DD> and Dynda (my cardio and GP guys) that's "stellar".
RH> Very good! Mine is usually higher when the PA takes it but that's
RH> usually right after I come in, barely get seated and get called back.
RH> Then the doctor takes it well into the appointment and it's down in the
RH> good range.
Well, yeah. Most all of my medical places have an automatic BP device
that they leave me hooked to. By the time the croaker comes in and they
record the result I have been "at rest" long enough to stabilise all
readings.
What gets them excited sometimes is when they clip the oximeter to my
"signalling" finger and the readings seem low. I have to remind them
that with my COPD and emphysema low - mid 90s is normal for me. Bv)=
If I had a time machine I would go back to 1949 and find my seven-year-
old self and slap the wadding out of me for ever picking up that first
cigarette.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Time Traveller's Raspberry Napoleon
Categories: Pastry, Fruits, Desserys, Dairy
Yield: 6 servings
2 Sheets frozen ready-rolled
- butter puff pastry, thawed
2 tb Milk
2 tb Caster sugar
5 Egg yolks
100 g Caster sugar
500 mL Milk
40 g Cornflour or arrowroot
1 Vanilla pod; split down the
- centre w/seeds scraped out
250 mL Thickened Cream
1 ts Icing sugar
2 Punnets of raspberries
2 tb Raspberry jam
Set oven @ 200ºC/400ºF.
Line a baking tray with non-stick baking paper
Place the pastry on the lined tray.
Brush pastry with milk and sprinkle with caster sugar.
Bake for 5 minutes or until golden.
Turn the pastry and bake for a further five minutes
until the pastry is crisp.
Set aside to cool.
Pour the milk into a pan, add the vanilla pod and its
seeds and bring to the boil, then remove from the heat.
Whisk sugar, egg yolks and cornflour together in a large
bowl.
Add a little of the hot milk to the egg mixture and
continue to whisk.
Slowly whisk in the rest of the hot milk and return to
the pan.
Cook over a low heat, whisking continuously, until
thick.
Remove from the heat and allow to cool completely
before placing in refrigerator.
Whisk cream until stiff peaks form and refrigerate.
Using a large serrated knife trim the cooled pastry
into 6 x 12 cm rectangles.
Spread pastry slices with raspberry jam and raspberries
then add a layer of the custard.
Add another pastry slice spread with raspberry Jam then
add a layer of raspberries and cream.
Top with a pastry slice then sprinkle with icing sugar
to serve.
by Aleney de Winter
RECIPE FROM:
https://boyeatsworld.com.au
Uncle Dirty Dave's Archives
MMMMM
... I sprinkled some baking powder over a potato but it didn't work.
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