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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 77 KB, 1100x734, salt-shaker.jpg [View same] [iqdb] [saucenao] [google]
20392257 No.20392257 [Reply] [Original]

>ruins your food

>> No.20392277

>>20392257
You might be the dumbest mother fucker on the board right now.

>> No.20392298

Did some jerkwad replace it with sugar again?

>> No.20392313
File: 43 KB, 676x879, 71CXNcOmoeL._SY879_.jpg [View same] [iqdb] [saucenao] [google]
20392313

>>20392257
come home, white man

>> No.20392397

People have fried their tastebuds from a lifetime salt abuse, similarly to how diabetic coca cola guzzlers can't taste sweetness, or hot sauce fanatics can't taste the heat of a mild pepper. Almost everything that isn't raw meat, grain, or veggies already has added salt, you will not miss out on your sodium. Plus these things already naturally contain sodium.
I still use salt for things like prepping steak, but not nearly as much as in the past. Sometimes I skip salt completely. Imagine eating plain steamed veggies and actually tasting it. The downside is most restaurant food tastes salty as fuck to me.

I did this as an experiment and stuck with it, never had any BP issues or anything. But when I counted, I found I was consooming 3x the daily recommended intake, which led me to try it out.

>> No.20393254

hes talking about the salt shaker not the salt you autists

>> No.20393287

>>20392313
>white man
>kosher salt
American moment.

>> No.20393716

>>20393287
Would you prefer "large granulated salt" instead, nigger?

>> No.20394132

>>20392277
checked

>> No.20394145

>be boomer
>someone whispered to me that salt is bad 40 years ago
>never season food again

>> No.20394175

I'm with you, OP. I get salt on fries with ketchup and its effects on preparing meat but just sprinkling it on everything is crazy to me

>> No.20394194
File: 106 KB, 635x635, 1556442550051.jpg [View same] [iqdb] [saucenao] [google]
20394194

>>20392257

>> No.20394342

>>20392397
>>20394175
I don't put salt in or on anything

>> No.20394742

>>20393716
"coarse salt" will do, thank you.

>> No.20394762

>>20394342
Same. You really do start to appreciate subtle flavors so much better after just a month of going saltless. You'll never convince the boomers here though, they've been raised since birth to use the preservative chemical additive on everything. I wonder how many of them have ever actually tasted asparagus, and not just the strongest green umami that can penetrate the salt wall.

>> No.20394835

>>20393287
Afaik, the kosher stuff is healthier than the non-kosher. Of course the jews would hoard the good stuff for themselves.

>> No.20394936

>>20394835
enjoy your iodine deficiency

>> No.20394937

>>20394835
How are they hoarding it when it's right next to the regular salt for the same price

>> No.20394959

>>20394835
salt is soluble you putz, shape has nothing to do with how you digest the salt. chefs like kosher salt because you can pick it up with your fingers without any falling and it's really hard to do that with finer grains. that's it.

>> No.20395489
File: 214 KB, 720x720, Cocaine.png [View same] [iqdb] [saucenao] [google]
20395489

>>20392257

>> No.20395691

>>20394762
>You'll never convince the boomers here though, they've been raised since birth to use the preservative chemical additive on everything
I think the bigger culprits are the people who just learned how to cook because all the youtube cooks tell you to use tons of salt. like they'll dump half a cup of salt on the dish and tell the viewer anything less would be a crime against cooking.

>> No.20396388

>>20394342
Me either. The most I'll do is sprinkle a tiny baby bit of MSG on some dishes.

>> No.20397097

>>20395489
SNIFFF.