Having just come from an easter dinner at mom's ( no, I don't have fond memories of my mother's cooking growing up ) I beg of you to go light with that salt when cooking. As a guest I can always add more, but rinsing ones food under running water doesn't do much for the host's feelings. Like every other food taboo ( saturated fats, sugar, alcohol, caffeine ) there seems to be some problems when one over-indulges. And few health risks if used in moderation. -----Original Message----- From: Cameron Begg [SMTP:email@example.com] Sent: Tuesday, April 14, 1998 9:14 AM To: firstname.lastname@example.org Cc: ChefChile@aol.com; email@example.com Subject: Re: [CH] Jalapeno seasoning Hi C-H's, Would John and Frank care to discuss the following statements, excerpted from John's recent post? : "We all know the perils of too much salt in the diet." Tell me what they are, and be very careful what you say! " The use of a "seasoning salt" ................................., not to mention any possible health related problems there may be." What health problems are there for any normal healthy person? "Add the salt to the food separately." This from a chef? Why? Do you practise your craft in a cardiac unit? Many dishes and cooking and preserving methods depend upon salt. "I'll step down from my soap box and those who wish may flame away. I'm ready to burn baby!" I'm not going to flame you, but I might make sauerkraut out of you! Regards, Cameron.