Re: [CH] Jalapeno seasoning
ChefChile (ChefChile@aol.com)
Mon, 13 Apr 1998 13:10:26 EDT
Well since this thread started I felt the need to put in my two cents.
Anything referred to as "seasoning salt", "jalapeno salt", "garlic salt",
"onion salt", etc. etc. etc. should be avoided when cooking. While these
items are somewhat useful to some people as a personal seasoning at the dinner
table, they really should be avoided in cooking. We all know the perils of
too much salt in the diet. These particular seasonings have no different
flavor than the addition of the individual spices themselves.
In my personal spice collection at home, I own no seasoning labeled as "_____
salt". I use kosher salt in my cooking when because it imparts no after taste
like some table salts do, it also dissolves quickly into the food, flavoring
it more intensely, therefore I tend to use slightly less in my cooking. The
use of a "seasoning salt" can be dangerous to the flavor of the food, not to
mention any possible health related problems there may be.
If we savor the flavor of our favorite chile in our food (and I know we do)
why add salt at the same time? Add the flavor we crave then adjust the
seasoning with a little salt to suit our individual tastes.
My suggestion is to use a one of the many powders available on the market.
Possibly one or more from one of our fellow CH'ers and their associated
businesses (I am not affiliated with any at the present
time...blah..blah..blah...usual disclaimers) or to grind your own at home.
Add the salt to the food separately.
Oh well, enough of that. I'll step down from my soap box and those who wish
may flame away. I'm ready to burn baby!
***************************************************
If vegetarians eat vegetables, what do humanitarians eat?
***************************************************
Yours Truly in Supreme Heat
ChefChile@aol.com aka "John"
TCS Mystic Fire Priest
Monk of the SOB
Executive Chef Ring O' Fire C=:-)
Humble Servant to El Grande