One of the tragic event in our lives is when we cannot eat EVERYTHING we want to eat any more because it is a restriction the doctors have given us to avoid further problem with our health. This is why I have always believed in “taking everything only in moderation” and that “prevention is better than cure”.
But then again, not all believes that. Or not everyone can stop themselves in splurging. And so, a decade or so after the buffets and banquets…we are served bland, tasteless food that we almost could not tolerate.
THAT SHOULD NOT BE THE CASE! Because we can lessen the salt, but increase the taste with SALT FREE HERBS AND SPICES that are probably just in our backyards. They are 100% healthier than MSG’s (monosodium glutamate) like Ajinomoto or Magic Sarap.
We just have to know how to use them. Where to use them, with what dish…etc, etc. Here are samples of such:
FISH (breaded/battered) – fry mustard and onion; oregano, basil, and garlic; thyme,
BEEF (swiss steak/roast)– rosemarie and black pepper/bay leaf and tarragon
POULTRY/VEAL (BBQ/VEAL PATTIES) – clove, all spice and dry mustard; basil, garlic and oregano/dill, onion and sesame seed; tarragon)
GRAVIES/SAUCES (BROWN/CREAM) - chervil and onion; bay leaf and thyme; onion and nutmeg/white pepper and dry mustard; tarragon and thyme
VEGETABLES (cabbage/cauliflower) – caraway; onion and nutmeg/ basil; paprika and onion
There’s so many of them actually…thus we need not limit ourselves to salt and nothing more that when we leave off the salt, we leave nothing behind but TASTELESS FOOD.