The supertasters wanted salt to the max, up to the point where most people find foods not only very salty but irritating to the mouth. “For them, more is better,” Hayes says, “and Goldilocks was wrong.
Richard Knox on NPR’s For Supertasters, A Desire for Salt is Genetic.
I love the drama in “AND GOLDILOCKS WAS WRONG!” Puts the salt on my pretzel, it do.
(Thanks to D.Beene for the tip)
Table salt is basically for the salt addict. It adds nothing to the flavor of food. (It’s too late, and it’s crummy salt anyway.)
Really, we could spend all day posting comments. This is someone responding to the (always entertaining) “Dear Floflab” last week, in which the author said she wished more restaurants had salt on the table.
I have over 60 varieties of salt, including several smoked ones (I use applewood from Maine the most). Yours would be good on thick slices of avocado, roasted corn, cured salmon, or a simple butter lettuce salad. Also excellent with peach sorbet.
At least Florence Fabricant admits: “I have little use for flavored salts.” I’m sure it won’t be long until someone is purchasing this with their food stamps, thus completing the licorice-boysenberry-ham-hock-soaked-in-beer-vinegar for Sunday’s BBQ.
More here - NYT Food Stuff: Salt With Extra Seasonings
