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Pulled Pord - Here it is!
KC wrote:
On 8/9/2014 12:21 PM, wrote: On Sat, 09 Aug 2014 11:53:39 -0400, Poco Loco wrote: Way too much salt on those rotisserie fowl. None of the skin goes in the soup. Most of the salt stays with the skin - along with loads of fat. Ah the good part ;-) Some new studies suggest salt is not an issue for folks who don't already have blood pressure issues, etc... Skin has other problems. It is an organ meat. We use little added salt. Went to that in 1973, during a drought, and the drinking water where we lived jumped in chlorides. Now when we eat out at some places, can not drink enough water at home to satisfy thirst, because of the amount of salt consumed. |
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