On Tuesday, May 15, 2018 at 2:56:33 PM UTC-4, Keyser Soze wrote:
On 5/15/18 12:58 PM, Keyser Soze wrote:
On 5/15/18 10:18 AM, Tim wrote:

9:00 AMKeyser Soze
- show quoted text -
Wait...you think I give a **** about what passes for thought or comment
among you righties?

.............

Of course you do. That’s why you’re here on aminutely basis.Â* Why else
would an agnostic socialist like youÂ* even think of being here? I know
it’s not for theÂ* rec. talk.


For grins, Tim, for grins. Nothing else.


BTW, I'm cooking a pot roast tonight for a near neighbor who has four
kids and whose wife is in the hospital. The recipe includes the beouf,
garlic, olive oil, yellow onions, carrots, potatoes, black pepper, lawry
salt, thyme, rosemary, onion powder, garlic powder, parsley flakes,
butter, red wine, Worcestershire sauce, brown gravy mix, and a couple of
other things which escape me at the moment.

So they are getting a salty pot roast with overcooked veggies? Nice.

On Tue, 15 May 2018 20:22:58 -0700 (PDT), Its Me wrote:

On Tuesday, May 15, 2018 at 2:56:33 PM UTC-4, Keyser Soze wrote:
On 5/15/18 12:58 PM, Keyser Soze wrote:
On 5/15/18 10:18 AM, Tim wrote:

9:00 AMKeyser Soze
- show quoted text -
Wait...you think I give a **** about what passes for thought or comment
among you righties?

.............

Of course you do. That’s why you’re here on aminutely basis.* Why else
would an agnostic socialist like you* even think of being here? I know
it’s not for the* rec. talk.


For grins, Tim, for grins. Nothing else.


BTW, I'm cooking a pot roast tonight for a near neighbor who has four
kids and whose wife is in the hospital. The recipe includes the beouf,
garlic, olive oil, yellow onions, carrots, potatoes, black pepper, lawry
salt, thyme, rosemary, onion powder, garlic powder, parsley flakes,
butter, red wine, Worcestershire sauce, brown gravy mix, and a couple of
other things which escape me at the moment.

So they are getting a salty pot roast with overcooked veggies? Nice.

Lots and lots of salt. But, I'll have to admit the onion soup and beef consomme' in the roast Tim
and I made added lots of salt also. But, we didn't add even more salt - like Lawry's. Brown gravy
mix is probably 50% salt.

7:34 AMJohn H
- show quoted text -
Lots and lots of salt. But, I'll have to admit the onion soup and beef consomme' in the roast Tim
and I made added lots of salt also. But, we didn't add even more salt - like Lawry's. Brown gravy
mix is probably 50% salt.

..........

Correct. No need to add more. I’m amazed at how much salt is in canned goods. Then people add more?

Wow!

On 5/16/18 11:23 AM, wrote:
On 16 May 2018 13:47:44 GMT, Keyser Soze wrote:

Tim wrote:

7:34 AMJohn H
- show quoted text -
Lots and lots of salt. But, I'll have to admit the onion soup and beef
consomme' in the roast Tim
and I made added lots of salt also. But, we didn't add even more salt -
like Lawry's. Brown gravy
mix is probably 50% salt.

.........

Correct. No need to add more. I’m amazed at how much salt is in canned
goods. Then people add more?

Wow!


So, you think a half teaspoon of Lawry's and a little sprinkle of kosher
salt is more harmful than all the beef you bozos eat, eh?

I was curious about the gravy mix too. It sounds like 1360 MG of salt
you don't need for a minuscule amount of extra flavor since the gravy
mix is basically salt, flour, starch, onion powder and some dried beef
fat for flavor. Didn't you already have real beef in there? I assume
you seared it well before you started the braise.


As all the dry ingredients are pretty much dissolved into about three
cups of liquid, and you might have a couple of tablespoons of that
liquid on your plate and the bit of the liquid absorbed by the beouf
pieces you actually eat, I doubt the salt intake per serving is
worrisome. And yes, it was seared on all sides before I started the real
cooking process.

Keyser Soze wrote:
On 5/16/18 11:23 AM, wrote:
On 16 May 2018 13:47:44 GMT, Keyser Soze wrote:

Tim wrote:

7:34 AMJohn H
- show quoted text -
Lots and lots of salt. But, I'll have to admit the onion soup and beef
consomme' in the roast Tim
and I made added lots of salt also. But, we didn't add even more salt -
like Lawry's. Brown gravy
mix is probably 50% salt.

.........

Correct. No need to add more. I’m amazed at how much salt is in canned
goods. Then people add more?

Wow!


So, you think a half teaspoon of Lawry's and a little sprinkle of kosher
salt is more harmful than all the beef you bozos eat, eh?

I was curious about the gravy mix too. It sounds like 1360 MG of salt
you don't need for a minuscule amount of extra flavor since the gravy
mix is basically salt, flour, starch, onion powder and some dried beef
fat for flavor. Didn't you already have real beef in there? I assume
you seared it well before you started the braise.


As all the dry ingredients are pretty much dissolved into about three
cups of liquid, and you might have a couple of tablespoons of that
liquid on your plate and the bit of the liquid absorbed by the beouf
pieces you actually eat, I doubt the salt intake per serving is
worrisome. And yes, it was seared on all sides before I started the real
cooking process.


It would s not the liquid absorbed by the beef, it is the salt that is
worrisome.

Bill wrote:
Keyser Soze wrote:
On 5/16/18 11:23 AM, wrote:
On 16 May 2018 13:47:44 GMT, Keyser Soze wrote:

Tim wrote:

7:34 AMJohn H
- show quoted text -
Lots and lots of salt. But, I'll have to admit the onion soup and beef
consomme' in the roast Tim
and I made added lots of salt also. But, we didn't add even more salt -
like Lawry's. Brown gravy
mix is probably 50% salt.

.........

Correct. No need to add more. I’m amazed at how much salt is in canned
goods. Then people add more?

Wow!


So, you think a half teaspoon of Lawry's and a little sprinkle of kosher
salt is more harmful than all the beef you bozos eat, eh?

I was curious about the gravy mix too. It sounds like 1360 MG of salt
you don't need for a minuscule amount of extra flavor since the gravy
mix is basically salt, flour, starch, onion powder and some dried beef
fat for flavor. Didn't you already have real beef in there? I assume
you seared it well before you started the braise.


As all the dry ingredients are pretty much dissolved into about three
cups of liquid, and you might have a couple of tablespoons of that
liquid on your plate and the bit of the liquid absorbed by the beouf
pieces you actually eat, I doubt the salt intake per serving is
worrisome. And yes, it was seared on all sides before I started the real
cooking process.


It would s not the liquid absorbed by the beef, it is the salt that is
worrisome.



The salt is in solution, injenere

--
Posted with my iPhone 8+.

On Wednesday, May 16, 2018 at 1:24:34 PM UTC-4, Keyser Söze wrote:
Bill wrote:
Keyser Soze wrote:
On 5/16/18 11:23 AM, wrote:
On 16 May 2018 13:47:44 GMT, Keyser Soze wrote:

Tim wrote:

7:34 AMJohn H
- show quoted text -
Lots and lots of salt. But, I'll have to admit the onion soup and beef
consomme' in the roast Tim
and I made added lots of salt also. But, we didn't add even more salt -
like Lawry's. Brown gravy
mix is probably 50% salt.

.........

Correct. No need to add more. I’m amazed at how much salt is in canned
goods. Then people add more?

Wow!


So, you think a half teaspoon of Lawry's and a little sprinkle of kosher
salt is more harmful than all the beef you bozos eat, eh?

I was curious about the gravy mix too. It sounds like 1360 MG of salt
you don't need for a minuscule amount of extra flavor since the gravy
mix is basically salt, flour, starch, onion powder and some dried beef
fat for flavor. Didn't you already have real beef in there? I assume
you seared it well before you started the braise.


As all the dry ingredients are pretty much dissolved into about three
cups of liquid, and you might have a couple of tablespoons of that
liquid on your plate and the bit of the liquid absorbed by the beouf
pieces you actually eat, I doubt the salt intake per serving is
worrisome. And yes, it was seared on all sides before I started the real
cooking process.


It would s not the liquid absorbed by the beef, it is the salt that is
worrisome.



The salt is in solution, injenere

The salt is in solution when you boil pasta, or rice, or anything you may cook in salted water. Too much salt in the water solution, food cooked in it is too salty, non-injenere.