Re: [CH] Jalapeno seasoning

Dennis Dye (
Wed, 15 Apr 1998 21:51:29 -0700

I would like to Change my E-Mail address to

> From: ChefChile <>
> To:;
> Cc:
> Subject: Re: [CH] Jalapeno seasoning
> Date: Tuesday, April 14, 1998 11:30 AM
> In a message dated 98-04-14 08:11:40 EDT, writes:
> << 
>  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
>  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?
>  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!
>   >>
> Well since I am only a Chef and not a member of the medical field I can
> relate to you the information as it appears to me.  First of all Salt is
> most common source of sodium.  Approximately 40% of salt is pure sodium. 
> foods contain sodium even though they do not taste salty.  Most processed
> foods contain sodium, including your sauerkraut.
> The human body only needs about 500 mg of sodium per day.  A recommended
> intake of less than 2400mg of sodium is recommended.  If my memory serves
> correct that would be about 6 grams of salt, which isn't very much.  To
> best of my knowledge we consume much more than that because many people
> salt in cooking and add salt at the table, not to mention the people who
> prepared foods which are notoriously high in sodium.  Just read a label.
> For some individuals a high intake of sodium has been associated with
> blood pressure.  Based on my limited knowledge of the human anatomy (yes
I do
> have some knowledge of the human anatomy, but we'll keep this rated "G")
> blood pressure is a factor in heart attacks, strokes, and other
> problems. Since many people suffer from heart disease and it is among the
> leading killers in the US I for one am concerned.
> Many people do not have a problem with sodium intake.  I know I do not
> high blood pressure at the moment, but I know that I could develop the
> problem.  Do I live in fear of developing high blood pressure?  No!  
> Normal Healthy individuals may not have a problem with sodium intake. 
> fine.  
> I add salt to the food I cook at home and in the restaurants that I work.
> add enough salt to bring out the desired flavor in the food, but not
> it.  Some people I know like the taste of salt so they will add the salt
> the table, sometimes without even tasting the food beforehand.  As a rule
> consider salt on the table as a necessity for those people who need to
> the seasoning of the food to suit their individual taste.  For me I like
> potatoes to be salty, something I contribute to growing up where the
> of the city I lived in was the "Salt City" (Syracuse, NY) and where new
> potatoes where cooked in a salt brine and then immediately dunked in
> butter then popped in the mouth.  These of course are known as salt
> They are mmmmmmmgooood.  By the way, I rinse sauerkraut before preparing
> for service
> So to answer your question about cooking in a cardiac unit I must say no.
> concerns about the use of seasoning salts in cooking are that they add
salt to
> the dish that my not be needed, thus ruining the intended flavor, and
> this additional salt is probably not needed by the body.  
> Salt has been used a a food preservative and flavoring throughout
history, and
> will continue to do so for some time I imagine.  I know I will continue
> usage for the immediate future.  I have not said that everyone must stop
> salt.  My concern was the use if seasoning salt.  If you are adding onion
> to a dish, why not just add fresh onion, granulated onion, or onion
> then if the dish needs it add the salt.  If you are adding jalapeno salt
to a
> dish, why not add fresh jalapeno, dried jalapeno flakes, or jalapeno
> then add salt to the dish if it needs it.
> As a Chef I do have a responsibility to the consumer.  It is my
> to provide them with food that is not only tasty, but has been purchased
> reputable sources, has been delivered in good condition, stored in the
> environment, handled only as many times as was necessary and finally
> properly.  At home I have the same responsibility to my family and
friends.  I
> do concern myself with the health of the consumer whether at home or at
> restaurant. I want them to return again and again for many years, so they
> keep contributing to my retirement fund.  When possible I look for
> flavor to put in the dish so as to limit the amount of salt or oil, or
> or fat...etc, etc.  Sometimes it works, sometimes it doesn't work so
> Yours Truly in Supreme Heat
>   aka "John"
> TCS Mystic Fire Priest
> Monk of the SOB
> Executive Chef Ring O' Fire   C=:-)    
> Humble Servant to El Grande