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Old 09-06-2016, 06:35 AM   #21
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I used it quite a bit in my scout days. It has more flavor than regular salt and more convenient to pack than a bunch of spices. That and black pepper was it.
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Old 09-06-2016, 11:28 AM   #22
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I don't use seasoned salt at all. It's not that I have anything against them, or object to the taste. The problem I have is that it's impossible to know what the season-to-salt ratio is, thus making it too easy to over salt the food.

If I use a seasoning blend, I would rather use a product without salt, and salt the food separately. Penzeys has a number of salt-free seasoning blends that are pretty good. Mural of Flavor and Arizona Dreaming are a couple that I like.
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Old 09-06-2016, 12:13 PM   #23
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The only seasoned salt that I enjoy is truffle salt. The truffle flavor is strong enough so that you don't have to use too much salt to flavor the food.

This is a finishing salt, not to put into the cooking pot.

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Old 09-06-2016, 06:40 PM   #24
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Quote:
Originally Posted by Aunt Bea View Post
Now that you have it you might as well experiment with it. Try adding a good amount of onion powder and a smaller amount of garlic powder, maybe a big pinch of cayenne pepper to the bottle and give it a good shake to mix it up. The added ingredients will help cut the salt/sugar and amp up the flavor.

I use Goya Adobo with pepper as an inexpensive all purpose seasoning.

Goya Products

Good luck!
Thanks Aunt Bea. I was thinking along the line of diluting it.

But I found my answer today at work.

I mentioned it at work and a coworker said he loved the stuff.

Tomorrow he's going to receive a gift of a bottle minus a few shakes.

Quote:
Originally Posted by Steve Kroll View Post
I don't use seasoned salt at all. It's not that I have anything against them, or object to the taste. The problem I have is that it's impossible to know what the season-to-salt ratio is, thus making it too easy to over salt the food.

If I use a seasoning blend, I would rather use a product without salt, and salt the food separately. Penzeys has a number of salt-free seasoning blends that are pretty good. Mural of Flavor and Arizona Dreaming are a couple that I like.
Mr. Steve, I agree totally.
I bought this only because I'd heard such glowing reviews from peeps.
I have all the ingredients on hand separately.
In the future I'll use my tastes to make spice blends that are to my taste.
But nothing ventured nothing gained and it's different strokes for different folks kind of thing.

Count me in as one who wants to spice foods as I see fit with the spices I have on hand.
It seems to be easier and cheaper as far as I can see.
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Old 09-07-2016, 01:04 AM   #25
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Whoa.... I just cooked a steak with this "seasoning".

It's salt folks.

Any spice is lost in the salt.

Except the sugar. So let's call it sweet salt.

I can see this is going to be one of those bottles that sits on the shelf for years just for looks.
Save the space on your shelf and your salt intake for something you enjoy. Toss it now.
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Old 09-07-2016, 11:26 AM   #26
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I use it on zucchini all the time. It's not just salt. All the fear of salt is totally unfounded propaganda anyway.

See It's Time to End the War on Salt - Scientific American

This from Scientific American and New England Journal of Medicine, no less.
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Old 09-07-2016, 12:19 PM   #27
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Originally Posted by Stock Pot View Post
I use it on zucchini all the time. It's not just salt. All the fear of salt is totally unfounded propaganda anyway.

See It's Time to End the War on Salt - Scientific American

This from Scientific American and New England Journal of Medicine, no less.
Well, Stock Pot, I think what we all are talking about here has nothing to do with our health concerns, rather our personal taste preferences.

For our home, we simply do not care for overly salted foods. For that reason, we have stopped eating at several "chain" restaurants, WAY too salty, all of their food on the menu.
In addition, there are many "prepared" food items that we steer clear of, because of the taste of excessive salt.
We, my husband and I, just do not care for overly salted foods.
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Old 09-07-2016, 12:53 PM   #28
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Originally Posted by Stock Pot View Post
I use it on zucchini all the time. It's not just salt. All the fear of salt is totally unfounded propaganda anyway.

See It's Time to End the War on Salt - Scientific American

This from Scientific American and New England Journal of Medicine, no less.
Its pretty much all salt with little seasoning. That's the point of this discussion, not any "fear of salt."
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Old 09-07-2016, 02:44 PM   #29
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Talking

you should take those reports with a grain of salt.


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Old 09-07-2016, 03:49 PM   #30
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you should take those reports with a grain of salt.


Ja Mon!
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