In last week’s blog, I made reference to a 4 letter word that cannot be said due to its’ potential of striking fear in the hearts of men.
In this week’s blog, I have to admit to you that there is another. Compared to the first one which has the redeeming value of fresh air and exercise, this second one strikes fear in the hearts of ALL of us, particularly in the arteries.
Let’s just say it is complicated.
As we know, salt was discovered a long time ago by someone who was looking for something to spice up their popcorn and Caesar during intermissions at unappetizing Roman spectacles at the Forum. (Ed’s note: Not to make fun of the food, drink or famous Roman Emporer. I will always have the highest regard for popcorn and Caesars. As for the famous Roman Emporer, I understand that he was told by his advisors not to make any long term plans. Just goes to show you that it pays to be honest about your food and cautious about politics)
Lest we forget, salt was used to preserve some foods before refrigerators and cold beer. Who ever invented prosciutto should have received the Nobel Prize for an amazing contribution to billions of happy tummies throughout the ages.
Like fond memories of Disney’s movie “Old Yeller’, we will always cherish the name ‘Old Salt’, fondly describing the classic, grandpa-like fisherman repairing his nets outside of his house on River Road in Delta, B.C. prior to going out to catch herring to sell to raise proceeds towards the annual Christmas fund for children and, you guessed it, the tasty creation of Rollmops!
And I bet you can provide me with several of your own salt stories as well!
Well, not to pour salt on a wound, but nowadays we should know better.
For example, salads do not need to be salted if you are applying a dressing to them. There is sometimes salt in the dressing or, if you are using a base of olive oil and vinegar, you still do not NEED it.
The same can be held true for restaurant meals. The chef has taken the time to flavour the food so that it does not require anything except the utensils to eat it. How many times have you seen people put salt on their food the minute the plate lands in front of them?
You don’t want your arteries to go on strike do you?
And if this doesn’t convince you, you will certainly not want to see Head Chef, Pepe, come roaring out of his kitchen in your direction with a meat cleaver in his hand and a wild-eyed look, screaming something in French that sounds like “How Could You Do That To My Masterpiece?!!!”
Next week: A Post Halloween Special: The Battle of Disproportionate Portions: “I Can’t Believe I Ate the Whole Thing” and other similar horror stories.
Have a week of good health.
Rick
