Dinner, 5April

[cshenk]

Hi all,

Today just feels like a Pasta day.

I started the red sauce already

28oz can crushed tomatoes
14.5oz can crushed tomatoes
3 TB 'Italian blend' herbs
1tsp mixed onion and garlic salts
1tsp minced dried garlic

The tomatoes are Cento brand with only 1 ingredient- Tomatoes. 20mg
sodium per 1/4 cup. I'll probably add mushrooms later.

Bread going with a crusty Italian that will make 6 baguettes and a load
of shelf stable bread sticks.

Later, just cook up the pasta! Tomorrow, probably Brushetta.

[bruce bowser]

D O N ' T B U R N
T H E G A R L I C B R E A D ! ! !

[lucr...@florence.it]

AIOE is your friend ???

[Dave Smith]

I just made some meatballs and some tomato sauce. I will probably have
spaghetti with it.

[dsi1]

Probably spicy garlic eggplant or chicken fried steak. I'll probably serve the chicken fried steak with brown gravy. Sorry.

[Bruce]

On Wed, 5 Apr 2023 14:11:02 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

Probably mock duck, stir-fried vegetables and a carb.

[Sqwertz]

On Wed, 05 Apr 2023 17:46:55 +0000, cshenk wrote:

> Hi all,
>
> Today just feels like a Pasta day.
>
> I started the red sauce already
>
> 28oz can crushed tomatoes
> 14.5oz can crushed tomatoes
> 3 TB 'Italian blend' herbs
> 1tsp mixed onion and garlic salts
> 1tsp minced dried garlic

No Curry Powder!?!?! Whaaaa?

-sw

[Sqwertz]

Live a little - have some linguini, fetucini, or even some
capelini instead.

And "Just say NO!" to double continence! Those damned Italians
must be shitting and pissing their brains out trying to spell
corectaly.

-sw

[itsjoan...@webtv.net]

I had an appointment after 2:00 with my optometrist today so no cooking.
I stopped in at Walmart Market for some chicken tenders and that was
dinner and a diet Sun Drop soda finished it off.

[Leonard Blaisdell]

On 2023-04-05, cshenk <csh...@virginia-beach.net> wrote:
> Hi all,
>
> Today just feels like a Pasta day.
>
> I started the red sauce already
>
> 28oz can crushed tomatoes
> 14.5oz can crushed tomatoes
> 3 TB 'Italian blend' herbs
> 1tsp mixed onion and garlic salts
> 1tsp minced dried garlic

Not enough garlic for almost three pounds of sauce. Think tablespoons.

> The tomatoes are Cento brand with only 1 ingredient- Tomatoes. 20mg
> sodium per 1/4 cup. I'll probably add mushrooms later.

Mushrooms? Absolutely! A can or two of olives wouldn't hurt either.
2 cents.

[jmcquown]

On 4/5/2023 9:00 PM, Leonard Blaisdell wrote:
> On 2023-04-05, cshenk <csh...@virginia-beach.net> wrote:
>> Hi all,
>>
>> Today just feels like a Pasta day.
>>
>> I started the red sauce already
>>
>> 28oz can crushed tomatoes
>> 14.5oz can crushed tomatoes
>> 3 TB 'Italian blend' herbs
>> 1tsp mixed onion and garlic salts
>> 1tsp minced dried garlic
>
> Not enough garlic for almost three pounds of sauce. Think tablespoons.
>

Agreed. I wouldn't be using powdered onion and garlic salts, either.

>> The tomatoes are Cento brand with only 1 ingredient- Tomatoes. 20mg
>> sodium per 1/4 cup. I'll probably add mushrooms later.
>
> Mushrooms? Absolutely! A can or two of olives wouldn't hurt either.
> 2 cents.

Here we differ, Leo. I don't like olives so I wouldn't add them to my
tomato sauce. Ditto mushrooms. I do shred a fresh zucchini into my
tomato sauce so there is an additional and practically unnoticeable
green vegetable component. It melds nicely into the low and slow
simmered sauce.

Jill

[Bruce]

Did you need First Aid after the diet Sun Drop?

"Carbonated Water, contains less than 2% of Citric Acid, Orange Juice
Concentrate, Natural Flavor, Aspartame, Sodium Citrate, Sodium
Benzoate, Salt, Caffeine, natural flavors, Acacia Gum, Yellow 5, Ester
Gum, Brominated Vegetable Oil."

[Leonard Blaisdell]

On 2023-04-06, jmcquown <j_mc...@comcast.net> wrote:

> Here we differ, Leo. I don't like olives so I wouldn't add them to my
> tomato sauce. Ditto mushrooms. I do shred a fresh zucchini into my
> tomato sauce so there is an additional and practically unnoticeable
> green vegetable component. It melds nicely into the low and slow
> simmered sauce.

Even worse, I'd add a few tablespoons of salt, oregano and basil and
skip the Italian seasoning. If the result was a bit sharp, I'd add a
little sugar to mellow.
Having said that, I respect everyone's idea of "the perfect red sauce"
and shouldn't have chimed in. :)

leo

[itsjoan...@webtv.net]

Not at all.

*BURP*

[itsjoan...@webtv.net]

I like olives but hold them out of sketti sauce and most definitely
mushrooms. Lots of garlic, too, but you're not a fan of Italian seasoning???

[Bruce]

On Wed, 5 Apr 2023 20:23:47 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Wednesday, April 5, 2023 at 8:46:20 PM UTC-5, Bruce wrote:
>>
>> On Wed, 5 Apr 2023 17:20:02 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>> >
>> >I had an appointment after 2:00 with my optometrist today so no cooking.
>> >I stopped in at Walmart Market for some chicken tenders and that was
>> >dinner and a diet Sun Drop soda finished it off.
>> >
>> Did you need First Aid after the diet Sun Drop?
>>
>> "Carbonated Water, contains less than 2% of Citric Acid, Orange Juice
>> Concentrate, Natural Flavor, Aspartame, Sodium Citrate, Sodium
>> Benzoate, Salt, Caffeine, natural flavors, Acacia Gum, Yellow 5, Ester
>> Gum, Brominated Vegetable Oil."
>>
>Not at all.
>
>*BURP*

Yes, that would get you burping alright!

[Michael Trew]

I'm not picky with red sauce, but when making it, I always start by
reducing onions and fresh garlic diced with olive oil. Despite Sheldon
chiding me, I still make most of my tomato sauce in later summer and
early autumn when I have loads of roma tomatoes ready to go (instead of
canned). Add a couple pinches of sugar if it's bitter.

[Leonard Blaisdell]

On 2023-04-06, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:

> I like olives but hold them out of sketti sauce and most definitely
> mushrooms. Lots of garlic, too, but you're not a fan of Italian seasoning???

I'm an ignorant rube who believes that oregano, basil and garlic pretty
much "are" Italian seasoning. I haven't explored other possibilities.
To me, Mexican seasoning is cumin, chile powder and I forget the third
ingredient of that triad.
I don't get out much, but I can live with that. ;)

[dsi1]

I can cook up spaghetti sauce easily and fast. It's going to taste as good as anyone's. The big container of seasoning is one of my great discoveries. It costs about 7 bucks at Costco. For pizza, I'll spread some tomato sauce on top of the dough, sprinkle some salt and pepper and my big container of seasoning. It's easy as pie and had a genuine Italian taste. I also use this in Italian meatballs. This is like some kind of miracle brought to Earth by Jesus.

https://www.amazon.com/Tones-Italian-Spaghetti-Seasoning-oz/dp/B00722U8AQ

[Cindy Hamilton]

We always cook about 3 pounds of hot Italian sausage in the red sauce to
provide a nice, porky richness.

--
Cindy Hamilton

[Cindy Hamilton]

On 2023-04-06, Leonard Blaisdell <leobla...@sbcglobal.net> wrote:

> On 2023-04-06, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>
>> I like olives but hold them out of sketti sauce and most definitely
>> mushrooms. Lots of garlic, too, but you're not a fan of Italian seasoning???
>
>
> I'm an ignorant rube who believes that oregano, basil and garlic pretty
> much "are" Italian seasoning.

Dried basil isn't worth bothering with. Fresh basil should be added
at the end. A good Italian seasoning blend will also have marjoram,
rosemary, and thyme, all acting as supporting players.

> I haven't explored other possibilities.
> To me, Mexican seasoning is cumin, chile powder and I forget the third
> ingredient of that triad.

Sazon? Oregano? Coriander seed?

--
Cindy Hamilton

[Cindy Hamilton]

It's for people who don't know how to cook Italian food:

Salt,
Dehydrated Onion,
Spices,
Dehydrated Red and Green Bell Pepper,
Sugar,
Parsley,
Dehydrated Garlic,
Red Pepper.

--
Cindy Hamilton

[Gary]

On 4/5/2023 5:13 PM, Bruce wrote:
> Probably mock duck, stir-fried vegetables and a carb.

Your stir-fried vegetables is the carb.
Define "mock duck," please.

[Bruce]

It's gluten based. No real ducks involved. Stir-fried vegetables isn't
a carb. Maybe the mock duck is. I'd have to check.

[Leonard Blaisdell]

On 2023-04-06, Cindy Hamilton <hami...@invalid.com> wrote:

> Sazon? Oregano? Coriander seed?


Damn! Time to go to bed. :)

[dsi1]

Indeed, I'm no expert on Italian food. OTOH, my spaghetti is going to be better than most other people's. I've been cooking that dish for over 50 years. Are you claiming to be an expert on Italian food?

https://photos.app.goo.gl/hcFtCqGBEZSgzKv67

[Gary]

dsi1 wrote:
> Indeed, I'm no expert on Italian food. OTOH, my spaghetti is going to be better than most other people's. I've been cooking that dish for over 50 years. Are you claiming to be an expert on Italian food?
>
> https://photos.app.goo.gl/hcFtCqGBEZSgzKv67

Again...very tasty looking. It ought be good after cooking for 50 years. heh

I don't consider that spaghetti though.
More like well sauced meat over fresh pasta.
I like the raw onion (?) touch. Adds a little strong and crunchy flavor
and texture.

For me, spaghetti would have more sauce - enough to coat the pasta too.

[S Viemeister]

On 06/04/2023 09:58, Cindy Hamilton wrote:
> On 2023-04-06, Leonard Blaisdell <leobla...@sbcglobal.net> wrote:
>> On 2023-04-06, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>>
>>> I like olives but hold them out of sketti sauce and most definitely
>>> mushrooms. Lots of garlic, too, but you're not a fan of Italian seasoning???
>>
>> I'm an ignorant rube who believes that oregano, basil and garlic pretty
>> much "are" Italian seasoning.
>
> Dried basil isn't worth bothering with. Fresh basil should be added
> at the end. A good Italian seasoning blend will also have marjoram,
> rosemary, and thyme, all acting as supporting players.
>

When I don't have fresh basil, I've found that frozen works very well.

[Cindy Hamilton]

You need to cook the pasta in the sauce so it can absorb the flavor.

--
Cindy Hamilton

[Cindy Hamilton]

I grow basil every summer and freeze some for "emergencies". Although I
usually have a pot of basil growing in the kitchen during the winter.

--
Cindy Hamilton

[Gary]

Name your stir-fried vegetables.

[dsi1]

Everybody's going to have their own idea of the proper amount of sauce to put on pasta. I'm not a fan of pasta so in my case, I'll get a small serving of pasta with a small serving of sauce. I'm no fan of Italian food but the family likes to go to chain Italian restaurants. Ha ha, I rather go to a Chinese restaurant but the kids are no fan of that either. That's the breaks.

[Cindy Hamilton]

Bob. Shirley. Alphonse. Zachariah.

--
Cindy Hamilton

[Ed P]

They would go down to the pond and tease the ducks. Shameful, but I
guess some people do it for cheap entertainment. Toss them some bread
and then ridicule them.

mock
verb
tease or laugh at in a scornful or contemptuous manner.

[bruce bowser]

On Wednesday, April 5, 2023 at 8:20:05 PM UTC-4, itsjoan...@webtv.net wrote:
> I had an appointment after 2:00 with my optometrist today so no cooking.
> I stopped in at Walmart Market for some chicken tenders and that was
> dinner and a diet Sun Drop soda finished it off.

Hey!, I don't think we have Sun Drop here in NYC.

[Dave Smith]

;-)


Back in my animal training days it was hard to pass a bunch of ducks in
a pond without teaching one of them to attack the others. It was pretty
easy and took only a couple minutes. Tear up some bread crumbs and toss
in a few pieces. Watch their reaction. When one pecked at another I
would toss a piece right to him. Then reward him every time he showed
aggression. No matter how crowded the pond was, within a couple minutes
the other ducks would be crowded around but the subject duck would have
a have a space of his own with about a 10ft radius that he would not
allow any of the others to enter.

[%]

Dave Smith wrote:
> Back in my animal training days
>

zzzzzzzzzz

[Kẻ giả mạo là sâu bọ]

On 4/6/2023 2:18 AM, Gary wrote:

> On 4/5/2023 5:13 PM, Bruce wrote:
>> Probably mock duck, stir-fried vegetables and a carb.
>
> Your stir-fried vegetables is the carb.

No.

Stir-fried greens (bok choy and other brassicas) are very low
in net carbs.

Carb would be rice, potatoes, noodles...

> Define "mock duck," please.

Basically wheat gluten with seasonings like soy sauce and other
Chinese spices. Also very low in net carbs.

[itsjoan...@webtv.net]

On Thursday, April 6, 2023 at 6:41:57 AM UTC-5, dsi1 wrote:
>
> I'm no expert on Italian food. OTOH, my spaghetti is going to be better than
> most other people's. I've been cooking that dish for over 50 years.
>

> https://photos.app.goo.gl/hcFtCqGBEZSgzKv67
>
It's not going to be any better or any worse than other people's, it's going to
be what you and your family like.

[itsjoan...@webtv.net]

On Thursday, April 6, 2023 at 7:27:12 AM UTC-5, Gary wrote:

>
> dsi1 wrote:
> >
> > https://photos.app.goo.gl/hcFtCqGBEZSgzKv67
> >
> Again...very tasty looking. It ought be good after cooking for 50 years. heh
>
> I don't consider that spaghetti though.
> More like well sauced meat over fresh pasta.
> I like the raw onion (?) touch. Adds a little strong and crunchy flavor
> and texture.
>

Ummmm, what do you think spaghetti is? By the way, that's not onion, it's
shaved parmesan cheese.

>
> For me, spaghetti would have more sauce - enough to coat the pasta too.
>

Pretty sure the pasta would be thoroughly coated after it's stirred.

[itsjoan...@webtv.net]

Your loss. 😥

[Bruce]

green beans, carrots, broccoli, bell pepper (is that what y'all call
it?)

Yes, some contain a little bit of carbs, but they're not carbs.

[Bruce]

lol

[Bruce]

That must be a relief.

[%]

Bruce wrote:
> green beans, carrots, broccoli, bell pepper (is that what y'all call
> it?)
>
> Yes, some contain a little bit of carbs, but they're not carbs.
>

Carrots actually do contain a fair amount of carbs, they're
best in moderation if you're on the keto diet.

[%]

Scroll-meister.

[dsi1]

I have an understanding about what people like. If I was to make this dish for rfc, I'd cut down on the salt and spices i.e., make it blander. If I was to make it for a Filipino crowd, I'd cut back on the salt and spices - then I'd add a lot of sugar and a good amount of ketchup and put some hot dog in there too.

[Bruce]

Net carbs:
100 gr of potatoes: 87 gr
100 gr of carrots: 6.7 gr

Gimme carbs!

[Bruce]

On Thu, 6 Apr 2023 13:17:29 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

If I made a soup for you, I'd add a lot of blanket statements.

[%]

Newsflash: taters have carbs too.

[Bruce]

Didn't I just say that? 87 gr per 100 gr.

[%]

So you think eating carrots have no carbs, or are your
semantics not working on someone that know better?

[dsi1]

As a cook, I have a pretty solid idea of how I want a dish to turn out. Most people can't taste a dish before they cook it - but I can. Your problem is that you cook in some kind of fog, blindly. I prepare food with direction and intention. Sorry, but I don't do vague. That's the breaks. You should read some of the blanket statements that you make. You must post in a fog, blindly too.

[Bruce]

On Thu, 6 Apr 2023 13:59:01 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

You're a superior person, dsi1, with clear direction and intention.
But we already knew that. After all you're Asian AND Hawaiian!

[Cindy Hamilton]

On 2023-04-06, dsi1 <dsi...@hawaiiantel.net> wrote:
> On Thursday, April 6, 2023 at 6:36:18 AM UTC-10, itsjoan...@webtv.net wrote:
>> On Thursday, April 6, 2023 at 6:41:57 AM UTC-5, dsi1 wrote:
>> >
>> > I'm no expert on Italian food. OTOH, my spaghetti is going to be better than
>> > most other people's. I've been cooking that dish for over 50 years.
>> >
>> > https://photos.app.goo.gl/hcFtCqGBEZSgzKv67
>> >
>> It's not going to be any better or any worse than other people's, it's going to
>> be what you and your family like.
>
> I have an understanding about what people like. If I was to make this
> dish for rfc, I'd cut down on the salt and spices i.e., make it blander.

That's too bad. The first time I tasted my husband's spaghetti sauce, I
told him it was hotter than most people's chili.

There's almost no such thing as too much salt for me. I put close to
1/2 teaspoon of kosher salt in a single serving of oatmeal.

--
Cindy Hamilton

[Bruce]

Carrots have a little bit of carb, but not much compared to potatoes.
I think we can agree on that.

[jmcquown]

On 4/5/2023 10:04 PM, Leonard Blaisdell wrote:
> On 2023-04-06, jmcquown <j_mc...@comcast.net> wrote:
>
>> Here we differ, Leo. I don't like olives so I wouldn't add them to my
>> tomato sauce. Ditto mushrooms. I do shred a fresh zucchini into my
>> tomato sauce so there is an additional and practically unnoticeable
>> green vegetable component. It melds nicely into the low and slow
>> simmered sauce.
>
>
> Even worse, I'd add a few tablespoons of salt, oregano and basil and
> skip the Italian seasoning. If the result was a bit sharp, I'd add a
> little sugar to mellow.
> Having said that, I respect everyone's idea of "the perfect red sauce"
> and shouldn't have chimed in. :)
>
> leo

Not chimed in? Nonsense! I don't think I've ever encountered two
people who made red sauce/gravy the same way. :)

Jill

[jmcquown]

On 4/6/2023 3:30 AM, Leonard Blaisdell wrote:
> On 2023-04-06, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>
>> I like olives but hold them out of sketti sauce and most definitely
>> mushrooms. Lots of garlic, too, but you're not a fan of Italian seasoning???
>
>
> I'm an ignorant rube who believes that oregano, basil and garlic pretty
> much "are" Italian seasoning. I haven't explored other possibilities.

That's pretty much what is in Italian seasoning blend. :)

> To me, Mexican seasoning is cumin, chile powder and I forget the third
> ingredient of that triad.

Oregano?

> I don't get out much, but I can live with that. ;)

I don't go out to eat often and I can live with that, too. :)

Jill

[jmcquown]

On 4/6/2023 5:03 PM, Cindy Hamilton wrote:
> On 2023-04-06, dsi1 <dsi...@hawaiiantel.net> wrote:
>> On Thursday, April 6, 2023 at 6:36:18 AM UTC-10, itsjoan...@webtv.net wrote:
>>> On Thursday, April 6, 2023 at 6:41:57 AM UTC-5, dsi1 wrote:
>>>>
>>>> I'm no expert on Italian food. OTOH, my spaghetti is going to be better than
>>>> most other people's. I've been cooking that dish for over 50 years.
>>>>
>>>> https://photos.app.goo.gl/hcFtCqGBEZSgzKv67
>>>>
>>> It's not going to be any better or any worse than other people's, it's going to
>>> be what you and your family like.
>>
>> I have an understanding about what people like. If I was to make this
>> dish for rfc, I'd cut down on the salt and spices i.e., make it blander.
>
> That's too bad. The first time I tasted my husband's spaghetti sauce, I
> told him it was hotter than most people's chili.
>

Did your husband add red pepper flakes? At any rate, I sure as heck
wouldn't want *bland" spaghetti sauce.

> There's almost no such thing as too much salt for me. I put close to
> 1/2 teaspoon of kosher salt in a single serving of oatmeal.
>

I like salt but I start off with less than I think the sauce will need,
tasting and adjusting along the way. BTW, I like salt in oatmeal, too.
On the rare occasions I make oatmeal I never add any kind of sweetener
to it.

Jill

[jmcquown]

On 4/6/2023 10:02 AM, Cindy Hamilton wrote:

> On 2023-04-06, Gary <g.ma...@att.net> wrote:
>> On 4/6/2023 5:24 AM, Bruce wrote:
>>> On Thu, 6 Apr 2023 05:18:49 -0400, Gary <g.ma...@att.net> wrote:
>>>
>>>> On 4/5/2023 5:13 PM, Bruce wrote:
>>>>> Probably mock duck, stir-fried vegetables and a carb.
>>>>
>>>> Your stir-fried vegetables is the carb.
>>>> Define "mock duck," please.
>>>>
>>> It's gluten based. No real ducks involved. Stir-fried vegetables isn't
>>> a carb. Maybe the mock duck is. I'd have to check.
>>
>> Name your stir-fried vegetables.
>

> Bob. Shirley. Alphonse. Zachariah.
>
LOL!

Jill

[Dave Smith]

I was on a very low salt diet for a while. You will find most restaurant
meals very salty.

[Bruce]

On Thu, 6 Apr 2023 17:27:11 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Cindy must have had an upgrade. She's suddenly able to say something
funny. Humour used to lead to a *DOES NOT COMPUTE* error with Cindy.

[%]

jmcquown wrote:
> I don't go out to eat often and I can live with that, too. :)
>
> Jill
>

When was the last time you got ate out, princess?

[%]

Dave Smith wrote:
> I was on a very low salt diet for a while.
>

So, you're all healed up now?

[S Viemeister]

On 06/04/2023 21:17, dsi1 wrote:

> I have an understanding about what people like. If I was to make this dish for rfc, I'd cut down on the salt and spices i.e., make it blander.

If you were to make it for me, yes, you'd cut down on the salt, but
you'd also leave out the sugar entirely, and you'd add some hot pepper,
like piquin, and finish it off with fresh basil.

[dsi1]

I'd still put in the sugar - I just wouldn't say a word about that. MSG - ditto. A good cook knows when to keep his pie hole shut.

[dsi1]

That sounds like a blanket statement - and a racist one as well.

[S Viemeister]

If the sugar came from finely ground carrot, that would be fine -
there's nutritional value in that.

[Bruce]

On Thu, 6 Apr 2023 15:16:46 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

It's a put-down of white people, but if you're a white people
yourself, it's allowed. I can call myself a honkie tonkie pianissie.
<https://www.youtube.com/watch?v=a2begmUC7F8>

[Bruce]

On Thu, 6 Apr 2023 15:15:09 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

Doesn't matter. If it's been prepared by an American, you know it's
got sugar in it.

[itsjoan...@webtv.net]

On Thursday, April 6, 2023 at 3:17:33 PM UTC-5, dsi1 wrote:
>
> On Thursday, April 6, 2023 at 6:36:18 AM UTC-10, itsjoan...@webtv.net wrote:
> >
> > On Thursday, April 6, 2023 at 6:41:57 AM UTC-5, dsi1 wrote:
> > >
> > > I'm no expert on Italian food. OTOH, my spaghetti is going to be better than
> > > most other people's. I've been cooking that dish for over 50 years.
> > >
> > > https://photos.app.goo.gl/hcFtCqGBEZSgzKv67
> > >
> > It's not going to be any better or any worse than other people's, it's going to
> > be what you and your family like.
> >
> I have an understanding about what people like. If I was to make this dish for rfc, I'd
> cut down on the salt and spices i.e., make it blander.
>

Well, I'd pass on your spaghetti sauce for RFC. Who wants to eat bland tomato sauce?

[Bruce]

On Thu, 6 Apr 2023 16:42:04 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Thursday, April 6, 2023 at 3:17:33 PM UTC-5, dsi1 wrote:
>>
>> On Thursday, April 6, 2023 at 6:36:18 AM UTC-10, itsjoan...@webtv.net wrote:
>> >
>> > On Thursday, April 6, 2023 at 6:41:57 AM UTC-5, dsi1 wrote:
>> > >
>> > > I'm no expert on Italian food. OTOH, my spaghetti is going to be better than
>> > > most other people's. I've been cooking that dish for over 50 years.
>> > >
>> > > https://photos.app.goo.gl/hcFtCqGBEZSgzKv67
>> > >
>> > It's not going to be any better or any worse than other people's, it's going to
>> > be what you and your family like.
>> >
>> I have an understanding about what people like. If I was to make this dish for rfc, I'd
>> cut down on the salt and spices i.e., make it blander.
>>
>Well, I'd pass on your spaghetti sauce for RFC. Who wants to eat bland tomato sauce?

The world according to dsi1:
"You're a mainlander and your white, you're not a superior Asian or
Hawaiian. Therefore, you like bland spaghetti sauce."

[dsi1]

If you really were putting down white people, you'd probably mention them. You're actually dissing Asians and Hawaiians. Mostly, you feel the need to lie to yourself. How strange is that? Very.

[dsi1]

Nobody wants to eat bland tomato sauce. If I was making spaghetti sauce for rfc, I'd tone it down an notch. Have you seen the stuff that rfc cooks?

[Bruce]

On Thu, 6 Apr 2023 17:05:37 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

I'm not dissing Asians or Hawaiians. I'm dissing you and your racist
views. See the difference? :)

[dsi1]

You're dissing white people, and me? Please pick one and stick with it!

[jmcquown]

Interesting he seems to think he'd need to make bland sauce. I gather
this is a supposition he makes about people who live "on the mainland". Heh.

Jill

[GM]

On Thursday, April 6, 2023 at 6:41:57 AM UTC-5, dsi1 wrote:

> On Wednesday, April 5, 2023 at 11:01:32 PM UTC-10, Cindy Hamilton wrote:
> > On 2023-04-06, dsi1 <dsi...@hawaiiantel.net> wrote:

> > > On Wednesday, April 5, 2023 at 9:30:24 PM UTC-10, Leonard Blaisdell wrote:
> > >> On 2023-04-06, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
> > >>
> > >> > I like olives but hold them out of sketti sauce and most definitely
> > >> > mushrooms. Lots of garlic, too, but you're not a fan of Italian seasoning???
> > >> I'm an ignorant rube who believes that oregano, basil and garlic pretty
> > >> much "are" Italian seasoning. I haven't explored other possibilities.

> > >> To me, Mexican seasoning is cumin, chile powder and I forget the third
> > >> ingredient of that triad.

> > >> I don't get out much, but I can live with that. ;)
> > >
> > > I can cook up spaghetti sauce easily and fast. It's going to taste as good as anyone's. The big container of seasoning is one of my great discoveries. It costs about 7 bucks at Costco. For pizza, I'll spread some tomato sauce on top of the dough, sprinkle some salt and pepper and my big container of seasoning. It's easy as pie and had a genuine Italian taste. I also use this in Italian meatballs. This is like some kind of miracle brought to Earth by Jesus.
> > >
> > > https://www.amazon.com/Tones-Italian-Spaghetti-Seasoning-oz/dp/B00722U8AQ
> > It's for people who don't know how to cook Italian food:
> >
> > Salt,
> > Dehydrated Onion,
> > Spices,
> > Dehydrated Red and Green Bell Pepper,
> > Sugar,
> > Parsley,
> > Dehydrated Garlic,
> > Red Pepper.
> >
> > --
> > Cindy Hamilton
> Indeed, I'm no expert on Italian food. OTOH, my spaghetti is going to be better than most other people's. I've been cooking that dish for over 50 years. Are you claiming to be an expert on Italian food?
>
> https://photos.app.goo.gl/hcFtCqGBEZSgzKv67


Did Aunt Jemima or Chef Boyardee cook up dat ugli mess...???

Unca Tojo, if yoose was Irish, I'd say you was full o' Blarney...

However, yoose is a poi - brained yellow - bellied Gook, so yoose is full o' da SHITE...

😎

--
GM

[dsi1]

You're kind of a fool. So I think that the mainland serves bland food. Big deal. That doesn't mean that I think we're superior - just different. The Mexicans would think that Hawaiian food is bland. They'd think that Chinese food is bland. That doesn't make the Mexicans superior to the Hawaiians or the Chinese. I think you doth protest too much.
The good news is that the mainland isn't the bland food wasteland that it used to be. Things are picking up there! Here's what the Hawaiians used to think of mainland food. So sorry if it hurts your feelings. You should try acting more like a man. Find a Sissy's Anonymous and sign up forthwith!

https://photos.app.goo.gl/xQstVRdn1jZ7dMFM6

[GM]

Welp, Unca, since yoose is a slovenly cook, yoose keep yer pie hole constantly a -FLAPPIN'...

Do carry on, you provide us a plethora of cheep giggles 'n laffs...


🐸

--
GM

[Bruce]

On Thu, 6 Apr 2023 17:13:44 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

I'm very broad-minded. I can do both.

[Bruce]

On Thu, 6 Apr 2023 17:23:59 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

wrote:

>On Thursday, April 6, 2023 at 1:55:35 PM UTC-10, Bruce wrote:
>> On Thu, 6 Apr 2023 16:42:04 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >Well, I'd pass on your spaghetti sauce for RFC. Who wants to eat bland tomato sauce?
>> The world according to dsi1:
>> "You're a mainlander and your white, you're not a superior Asian or
>> Hawaiian. Therefore, you like bland spaghetti sauce."
>
>You're kind of a fool. So I think that the mainland serves bland food. Big deal. That doesn't mean that I think we're superior - just different. The Mexicans would think that Hawaiian food is bland. They'd think that Chinese food is bland. That doesn't make the Mexicans superior to the Hawaiians or the Chinese. I think you doth protest too much.
>The good news is that the mainland isn't the bland food wasteland that it used to be. Things are picking up there!
>

I think that's universal. Anglo and Dutch food used to be boring and
bland. But that started to change with French, Italian, Indonesian and
Chinese influence in the 60s.

[Bruce]

On Fri, 07 Apr 2023 10:30:41 +1000, Bruce <Br...@invalid.invalid>

wrote:

>On Thu, 6 Apr 2023 17:23:59 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
>wrote:
>
>>On Thursday, April 6, 2023 at 1:55:35 PM UTC-10, Bruce wrote:
>>> On Thu, 6 Apr 2023 16:42:04 -0700 (PDT), "itsjoan...@webtv.net"
>>> <itsjoan...@webtv.net> wrote:
>>>
>>> >Well, I'd pass on your spaghetti sauce for RFC. Who wants to eat bland tomato sauce?
>>> The world according to dsi1:
>>> "You're a mainlander and your white, you're not a superior Asian or
>>> Hawaiian. Therefore, you like bland spaghetti sauce."
>>
>>You're kind of a fool. So I think that the mainland serves bland food. Big deal. That doesn't mean that I think we're superior - just different. The Mexicans would think that Hawaiian food is bland. They'd think that Chinese food is bland. That doesn't make the Mexicans superior to the Hawaiians or the Chinese. I think you doth protest too much.
>>The good news is that the mainland isn't the bland food wasteland that it used to be. Things are picking up there!
>>
>I think that's universal. Anglo and Dutch food used to be boring and
>bland. But that started to change with French, Italian, Indonesian and
>Chinese influence in the 60s.

Indonesian in the Netherlands, Indian/Pakistani probably more in the
UK.

[GM]

On Thursday, April 6, 2023 at 7:24:04 PM UTC-5, dsi1 wrote:
> On Thursday, April 6, 2023 at 1:55:35 PM UTC-10, Bruce wrote:
> > On Thu, 6 Apr 2023 16:42:04 -0700 (PDT), "itsjoan...@webtv.net"
> > <itsjoan...@webtv.net> wrote:
> >
> > >On Thursday, April 6, 2023 at 3:17:33 PM UTC-5, dsi1 wrote:
> > >>
> > >> On Thursday, April 6, 2023 at 6:36:18 AM UTC-10, itsjoan...@webtv.net wrote:
> > >> >
> > >> > On Thursday, April 6, 2023 at 6:41:57 AM UTC-5, dsi1 wrote:
> > >> > >
> > >> > > I'm no expert on Italian food. OTOH, my spaghetti is going to be better than
> > >> > > most other people's. I've been cooking that dish for over 50 years.
> > >> > >
> > >> > > https://photos.app.goo.gl/hcFtCqGBEZSgzKv67
> > >> > >
> > >> > It's not going to be any better or any worse than other people's, it's going to
> > >> > be what you and your family like.
> > >> >
> > >> I have an understanding about what people like. If I was to make this dish for rfc, I'd
> > >> cut down on the salt and spices i.e., make it blander.
> > >>
> > >Well, I'd pass on your spaghetti sauce for RFC. Who wants to eat bland tomato sauce?
> > The world according to dsi1:
> > "You're a mainlander and your white, you're not a superior Asian or
> > Hawaiian. Therefore, you like bland spaghetti sauce."
> You're kind of a fool. So I think that the mainland serves bland food. Big deal. That doesn't mean that I think we're superior - just different. The Mexicans would think that Hawaiian food is bland. They'd think that Chinese food is bland. That doesn't make the Mexicans superior to the Hawaiians or the Chinese.

Not *all* Mexican food is Taco Bell as you assume, David...

Mexico has a plethora of unique cuisines...

You might check out Diana Kennedy, an English writer who wrote expertly of Mexican cookery:

(PS: she WAS a white honkie, though...)

https://en.m.wikipedia.org/wiki/Diana_Kennedy

"Diana Kennedy MBE (née Southwood; 3 March 1923 – 24 July 2022) was a British food writer. The preeminent English-language authority on Mexican cuisine, Kennedy was known for her nine books on the subject, including The Cuisines of Mexico, which changed how Americans view Mexican cuisine. Her cookbooks are based on her fifty years of travelling in Mexico, interviewing and learning from several types of cooks from virtually every region of the nation...

Kennedy was called the "grand dame of Mexican cooking", with comparisons to Julia Child in the United States and Elizabeth David in the UK, and a "dogged, obsessive pop anthropologist." Her comparison to Julia Child comes from her promotion of Mexican cuisine, much the way that Child did for French cuisine; however, while flattered, she dismissed it. She was a common name among foodies in the United States for decades, but did not receive notice in her native England until Prince Charles came to Quinta Diana in 2002, to eat and to appoint her a Member of the Order of the British Empire..."

<|>

[Hank Rogers]

dsi1 wrote:
> On Thursday, April 6, 2023 at 1:42:07 PM UTC-10, itsjoan...@webtv.net wrote:
>> On Thursday, April 6, 2023 at 3:17:33 PM UTC-5, dsi1 wrote:
>>>
>>> On Thursday, April 6, 2023 at 6:36:18 AM UTC-10, itsjoan...@webtv.net wrote:
>>>>
>>>> On Thursday, April 6, 2023 at 6:41:57 AM UTC-5, dsi1 wrote:
>>>>>
>>>>> I'm no expert on Italian food. OTOH, my spaghetti is going to be better than
>>>>> most other people's. I've been cooking that dish for over 50 years.
>>>>>
>>>>> https://photos.app.goo.gl/hcFtCqGBEZSgzKv67
>>>>>
>>>> It's not going to be any better or any worse than other people's, it's going to
>>>> be what you and your family like.
>>>>
>>> I have an understanding about what people like. If I was to make this dish for rfc, I'd
>>> cut down on the salt and spices i.e., make it blander.
>>>
>> Well, I'd pass on your spaghetti sauce for RFC. Who wants to eat bland tomato sauce?
>
> Nobody wants to eat bland tomato sauce. If I was making spaghetti sauce for rfc, I'd tone it down an notch. Have you seen the stuff that rfc cooks?
>

Yoose mean honkey food, Uncle?

[S Viemeister]

I loved the food in Indonesian restaurants in the Netherlands.

> > Indonesian in the Netherlands, Indian/Pakistani probably more in the
> UK.
>

Indian/Pakistani food was well known in the UK in the 1800s.

Chinese restaurants in the US tended to be Cantonese in the 60s, but
there were some really good Szechuan places in Scotland in the 1960s.

[Bruce]

On Fri, 7 Apr 2023 03:02:31 +0100, S Viemeister
<firs...@lastname.oc.ku> wrote:

>On 07/04/2023 01:32, Bruce wrote:
>> On Fri, 07 Apr 2023 10:30:41 +1000, Bruce <Br...@invalid.invalid>
>> wrote:
>
>>> I think that's universal. Anglo and Dutch food used to be boring and
>>> bland. But that started to change with French, Italian, Indonesian and
>>> Chinese influence in the 60s.
>
>I loved the food in Indonesian restaurants in the Netherlands.
>> > Indonesian in the Netherlands, Indian/Pakistani probably more in the
>> UK.
>>
>Indian/Pakistani food was well known in the UK in the 1800s.

I doubt that the (wo)man in the street ate a lot of it.

[S Viemeister]

Those were the years of the 'Raj'. There were lots of lower-to-middle
class people from Great Britain in India and Pakistan, and when they
returned home, they brought with them a taste for other than mince and
tatties.

The really poor folk in the slums of the big cities were surviving on
bread and beer (or tea), and poor crofters in the Highlands ate whatever
they could grow, but those with adequate income had some variety in
their foods.

[Bruce]

Sure, but I doubt that the great unwashed were eating a lot of curry.

[cshenk]

Dave Smith wrote:

> On 2023-04-05 1:46 p.m., cshenk wrote:
> > Hi all,
> >
> > Today just feels like a Pasta day.
> >
> > I started the red sauce already
> >
> > 28oz can crushed tomatoes
> > 14.5oz can crushed tomatoes
> > 3 TB 'Italian blend' herbs
> > 1tsp mixed onion and garlic salts
> > 1tsp minced dried garlic
> >
> > The tomatoes are Cento brand with only 1 ingredient- Tomatoes. 20mg
> > sodium per 1/4 cup. I'll probably add mushrooms later.
> >
> > Bread going with a crusty Italian that will make 6 baguettes and a
> > load of shelf stable bread sticks.
> >
> > Later, just cook up the pasta! Tomorrow, probably Brushetta.
>
> I just made some meatballs and some tomato sauce. I will probably
> have spaghetti with it.

I'm sure they were good! Did you make garlic bread too?

We had more of our red sauce tonight on leftover rotini, as a side to
Bruschetta. I had this jar of artichoke hearts...

1 6oz jar artichoke hearts, drained then chopped
1/2 c grated romano
1/4 c red onion, thin chopped
4 TB mayo
1 Baguette- baked yesterday and split to a top and bottom

Mix all but the bread, then spread on bread and use the broiler for 2
minutes. Since we were making just a little Baguette (10 inch, 5
inches top and bottom for each of us after cutting), we have leftover
topping that became a nice dip. We used the rarely seen toaster oven
for broiling. The toaster oven resides in the pantry area in another
room mostly.

Other sides were green salad with minced onion, shaved carrots, thin
sliced radish, green onion and bell peppers plus Ranch dressing (posted
already) and mangos.

[cshenk]

dsi1 wrote:

> On Wednesday, April 5, 2023 at 7:47:06 AM UTC-10, cshenk wrote:
> > Hi all,
> >
> > Today just feels like a Pasta day.
> >
> > I started the red sauce already
> >
> > 28oz can crushed tomatoes
> > 14.5oz can crushed tomatoes
> > 3 TB 'Italian blend' herbs
> > 1tsp mixed onion and garlic salts
> > 1tsp minced dried garlic
> >
> > The tomatoes are Cento brand with only 1 ingredient- Tomatoes. 20mg
> > sodium per 1/4 cup. I'll probably add mushrooms later.
> >
> > Bread going with a crusty Italian that will make 6 baguettes and a
> > load of shelf stable bread sticks.
> >
> > Later, just cook up the pasta! Tomorrow, probably Brushetta.
>

> Probably spicy garlic eggplant or chicken fried steak. I'll probably
> serve the chicken fried steak with brown gravy. Sorry.

Oh not to worry! That's what we got in Japan! It was glossied up by
corn starch. They have many there that have problems with lactose so a
brown gravy was more common.

How is your garlic eggplant done?

[cshenk]

Cindy Hamilton wrote:

> On 2023-04-06, Gary <g.ma...@att.net> wrote:
> > On 4/6/2023 5:24 AM, Bruce wrote:
> >> On Thu, 6 Apr 2023 05:18:49 -0400, Gary <g.ma...@att.net> wrote:
> >>
> >>> On 4/5/2023 5:13 PM, Bruce wrote:
> >>>> Probably mock duck, stir-fried vegetables and a carb.
> > > >
> >>> Your stir-fried vegetables is the carb.
> >>> Define "mock duck," please.
> > > >
> >> It's gluten based. No real ducks involved. Stir-fried vegetables
> isn't >> a carb. Maybe the mock duck is. I'd have to check.
> >
> > Name your stir-fried vegetables.
>
> Bob. Shirley. Alphonse. Zachariah.

Snicker

[cshenk]

Leonard Blaisdell wrote:

> On 2023-04-05, cshenk <csh...@virginia-beach.net> wrote:
> > Hi all,
> >
> > Today just feels like a Pasta day.
> >
> > I started the red sauce already
> >
> > 28oz can crushed tomatoes
> > 14.5oz can crushed tomatoes
> > 3 TB 'Italian blend' herbs
> > 1tsp mixed onion and garlic salts
> > 1tsp minced dried garlic
>

> Not enough garlic for almost three pounds of sauce. Think tablespoons.

It was going with garlic bread. Too much in the sauce (it cooks down a
good bit), would not have been good.

>
> > The tomatoes are Cento brand with only 1 ingredient- Tomatoes. 20mg
> > sodium per 1/4 cup. I'll probably add mushrooms later.
>

> Mushrooms? Absolutely! A can or two of olives wouldn't hurt either.
> 2 cents.

I often add olives but didn't that time. As a base sauce, portions can
be removed and spices added to shift it. Example: Aniseed for lasagna.

[cshenk]

Leonard Blaisdell wrote:

> On 2023-04-06, jmcquown <j_mc...@comcast.net> wrote:
>
> > Here we differ, Leo. I don't like olives so I wouldn't add them to
> > my tomato sauce. Ditto mushrooms. I do shred a fresh zucchini
> > into my tomato sauce so there is an additional and practically
> > unnoticeable green vegetable component. It melds nicely into the
> > low and slow simmered sauce.
>
>
> Even worse, I'd add a few tablespoons of salt, oregano and basil and
> skip the Italian seasoning. If the result was a bit sharp, I'd add a
> little sugar to mellow.
> Having said that, I respect everyone's idea of "the perfect red sauce"
> and shouldn't have chimed in. :)
>
> leo

Lol! The herb blend is basil, oregano, rosemary, sage, majorum,
coriander,thyme, and savory.

[dsi1]

It's stupidly simple. Long eggplant is cut up and steamed for about 10 minutes. Drain the eggplant and remove from wok. Ground pork is fried with some garlic, black bean sauce, garlic chili sauce, light soy sauce, dark soy sauce, oyster sauce, and ketchup. Add some water and a cornstarch slurry to thicken. Add the eggplant and simmer for a few minutes. Add some sesame oil and a little vinegar to finish.

https://photos.app.goo.gl/xm9jL4zFsHW7Gdaj6

[Bruce]

On Thu, 6 Apr 2023 22:29:01 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

>On Thursday, April 6, 2023 at 5:33:00 PM UTC-10, cshenk wrote:
>> dsi1 wrote:
>> > On Wednesday, April 5, 2023 at 7:47:06 AM UTC-10, cshenk wrote:
>> > > Hi all,
>> > >
>> > > Today just feels like a Pasta day.
>> > >
>> > > I started the red sauce already
>> > >
>> > > 28oz can crushed tomatoes
>> > > 14.5oz can crushed tomatoes
>> > > 3 TB 'Italian blend' herbs
>> > > 1tsp mixed onion and garlic salts
>> > > 1tsp minced dried garlic
>> > >
>> > > The tomatoes are Cento brand with only 1 ingredient- Tomatoes. 20mg
>> > > sodium per 1/4 cup. I'll probably add mushrooms later.
>> > >
>> > > Bread going with a crusty Italian that will make 6 baguettes and a
>> > > load of shelf stable bread sticks.
>> > >
>> > > Later, just cook up the pasta! Tomorrow, probably Brushetta.
>> >
>> > Probably spicy garlic eggplant or chicken fried steak. I'll probably
>> > serve the chicken fried steak with brown gravy. Sorry.
>>
>> Oh not to worry! That's what we got in Japan! It was glossied up by
>> corn starch. They have many there that have problems with lactose so a
>> brown gravy was more common.
>>
>> How is your garlic eggplant done?
>
>It's stupidly simple. Long eggplant is cut up and steamed for about 10 minutes. Drain the eggplant and remove from wok. Ground pork is fried with some garlic, black bean sauce, garlic chili sauce, light soy sauce, dark soy sauce, oyster sauce, and ketchup.

No sugar? Or is the ketchup sugary enough?

[Gary]

On 4/6/2023 12:41 PM, itsjoan...@webtv.net wrote:
> On Thursday, April 6, 2023 at 7:27:12 AM UTC-5, Gary wrote:
>>
>> dsi1 wrote:
>>>
>>> https://photos.app.goo.gl/hcFtCqGBEZSgzKv67
>>>
>> Again...very tasty looking. It ought be good after cooking for 50 years. heh
>>
>> I don't consider that spaghetti though.
>> More like well sauced meat over fresh pasta.
>> I like the raw onion (?) touch. Adds a little strong and crunchy flavor
>> and texture.
>>
> Ummmm, what do you think spaghetti is? By the way, that's not onion, it's
> shaved parmesan cheese.
>>
>> For me, spaghetti would have more sauce - enough to coat the pasta too.
>>
> Pretty sure the pasta would be thoroughly coated after it's stirred.

Notice that little morsel on the top right of the plate. Looks like a
miniature slice of pumpkin pie but I know that can't be right. ;)

[Cindy Hamilton]

On 2023-04-06, jmcquown <j_mc...@comcast.net> wrote:

> On 4/6/2023 5:03 PM, Cindy Hamilton wrote:

>> On 2023-04-06, dsi1 <dsi...@hawaiiantel.net> wrote:
>>> On Thursday, April 6, 2023 at 6:36:18 AM UTC-10, itsjoan...@webtv.net wrote:
>>>> On Thursday, April 6, 2023 at 6:41:57 AM UTC-5, dsi1 wrote:
>>>>>
>>>>> I'm no expert on Italian food. OTOH, my spaghetti is going to be better than
>>>>> most other people's. I've been cooking that dish for over 50 years.
>>>>>
>>>>> https://photos.app.goo.gl/hcFtCqGBEZSgzKv67
>>>>>
>>>> It's not going to be any better or any worse than other people's, it's going to
>>>> be what you and your family like.
>>>
>>> I have an understanding about what people like. If I was to make this
>>> dish for rfc, I'd cut down on the salt and spices i.e., make it blander.
>>

>> That's too bad. The first time I tasted my husband's spaghetti sauce, I
>> told him it was hotter than most people's chili.
>>
> Did your husband add red pepper flakes? At any rate, I sure as heck
> wouldn't want *bland" spaghetti sauce.

He adds red pepper flakes and cooks hot Italian sausage in the sauce.
The sauce and the sausage flavor each other. And, of course, he adds
plenty of other aromatics and herbs: onion and garlic (fresh, never
powdered) sauteed in olive oil, oregano, parsley, basil, black pepper,
wine.

>> There's almost no such thing as too much salt for me. I put close to
>> 1/2 teaspoon of kosher salt in a single serving of oatmeal.
>>
> I like salt but I start off with less than I think the sauce will need,
> tasting and adjusting along the way.

We do that, too. Since I eat oatmeal every day, I know how much salt
to put in without tasting and adjusting.

> BTW, I like salt in oatmeal, too.
> On the rare occasions I make oatmeal I never add any kind of sweetener
> to it.

You're a "true Scotsman". I prefer it with just a touch of brown
sugar.

--
Cindy Hamilton

[Cindy Hamilton]

On 2023-04-06, Dave Smith <adavid...@sympatico.ca> wrote:

> On 2023-04-06 5:03 p.m., Cindy Hamilton wrote:
>> On 2023-04-06, dsi1 <dsi...@hawaiiantel.net> wrote:
>
>>> I have an understanding about what people like. If I was to make this
>>> dish for rfc, I'd cut down on the salt and spices i.e., make it blander.
>>
>> That's too bad. The first time I tasted my husband's spaghetti sauce, I
>> told him it was hotter than most people's chili.
>>

>> There's almost no such thing as too much salt for me. I put close to
>> 1/2 teaspoon of kosher salt in a single serving of oatmeal.
>

> I was on a very low salt diet for a while. You will find most restaurant
> meals very salty.

Here's hoping I never need to be on a low-salt diet. I feel the
dangers of salt are overestimated, even by the health-industrial
complex.

"Overall, salt sensitivity has been estimated to be present in
approximately 51% of hypertensive and 26% of the normotensive
population, posing a major public health problem."
https://professional.heart.org/en/science-news/salt-sensitivity-of-blood-pressure/Commentary

Three-quarters of normotensive people are not salt-sensitive, yet they
call it a major public health problem and want everybody to reduce their
salt consumption to less than 1 teaspoon of table salt. Screw that.

--
Cindy Hamilton

[Bruce]

You're a true American.