Ok, I am not cooking much -- not at all, really. I am warming things, but not really cooking, except when I am in Geneva. So: I am spending lots of time with my iphone, and thinking about food. I am. Truly.
Some time ago, I reviewed Mark Kurlansky's terrific book on Salt, entitled (surprise) Salt. It was likely years ago now -- who knows. (Actually, here it is.) But, I like salt. I have different colors of salt, different flavors of salt, and though I think it is nonsense to spend a lot of money on salt, really like having it around even when I forget to use the fancy stuff and just stick with the small bowl of the form I usually use sitting near the stove.
Having said that, I was thrilled to find this -- and wanted to share it with you all -- an NPR bit on salt.
Here it is. The title: Three Burning Questions About Salt. I especially like the last one, as like many of us, I risk consuming too much salt when I do not bother to cook myself. And yes, there can be less salt and it can taste spectacular. Less salt than frozen food, especially.
