On Tue, 2 Sep 1997, Paul Wheaton wrote:

> > Let your tongue be the guide.
>
> Cool.
>
> Then maybe a gradual taper would be good.  And in the end, a bit here and
> there is okay.  The goal is to have as little as possible.  Low
> salt, not no salt.  Correct?

        The idea is to add as little as possible, but some things just
need salt.  Pork rinds come to mind.  I still sprinkle some on my bacon.
Sometimes beef cries out for it, especially if it's overcooked.

        With beef, the less you cook it, the more it tastes.  Salt lets
you taste more food - it's an electrical conductor.  The less you cook
your beef, the less you will want to put salt on it.