On 2014-06-11 18:13:48 +0000, Spider said:

On 11/06/2014 09:34, sacha wrote:
snip

Try a tiny dab of salt on melon. It brings the flavour out wonderfully.



Goodness! I've never heard that, Sacha. I shall do it, albeit
nervously, next time I have melon. I'll report back.

My (former) Italian mil put me onto that. Like you, I was taken aback
having known only the English habit of using a bit of powdered ginger
which, to my tastebuds, does good, ripe, juicy melon no favours at all.
I was just amazed at how good it was and now do it always.
--

Sacha
www.hillhousenursery.com
South Devon
www.helpforheroes.org.uk

On Wed, 11 Jun 2014 19:08:53 +0100, Spider wrote:

On 10/06/2014 17:21, Stephen Wolstenholme wrote:
On Tue, 10 Jun 2014 15:17:22 +0100, Spider wrote:

I never knew that! I put salt on most (savoury) things, so I'm now
wondering if that makes me a wimp ...?

Salt makes taste sensitivity low.

I gave up salt because of health reasons and within a few days
realised how many flavours I had been missing.

Steve




Odd, that, because I cut down on salt for years until an infection all
but killed my sense of taste. Now that I (feel) I have to use more salt
again, I find salt increases flavours.

Isn't that just the flavour of the salt?

Steve

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I am even more happy, now, that we have this discussion, after a talk
with my college and English-teacher. The confusion appears to be
systematic already as there are even printed dictionaries which mix-up
horseradish and radish.

If not someone imposes some corrections, we can now observe a “false
friend� in evolution. More fun for the translators of cookbooks, less for
the people daring to try out a new recipe... At least, here in France,
they've got it right, so far.

--
GnuPG/OpenPGP 4096R/3216CF02 2013-11-15 [expires: 2015-11-15]
sub 4096R/2751C550 2013-11-15 [expires: 2015-11-15]

On Thu, 12 Jun 2014 13:06:07 +0200,
Martin wrote:
So what is the German name of the type of radish used?

In Bavaria it is a simple „Radi“.
Everywhere else it depends on the amount of folklorism that a regional
population is willing to introduce into its own language. They should
say simply „Rettich“ or „weißer Rettich“ (white radish), but many say
„Radi“, even outside of Bavaria.
If not someone imposes some corrections, we can now observe a “false
friend” in evolution. More fun for the translators of cookbooks, less for
the people daring to try out a new recipe... At least, here in France,
they've got it right, so far.

One day the French will serve real German beer with spiral cut large white
radish.

The “new� french beers are all very good. As the breweries are small,
they are almost confined to simplicity, which always makes the best
beers. Those that I know are using organically grown ingredients and
normally have some BIO-label (although it is «AB» most of the time,
meaning “officially certified�, meaning conveniently low standards).

Unfortunately the best brewery in our vicinity is shutting down. It was
run by an English guy and called «Le Brewery».

But even the French are over-impressed by the fuss and noise, that we
Germans do around our own produce or importance. *This* is really
inconvenient. I cannot even say, that I enjoy French beer without the
next Frenchmen expressing doubt...

Cheerio,

Michael
--
GnuPG/OpenPGP 4096R/3216CF02 2013-11-15 [expires: 2015-11-15]
sub 4096R/2751C550 2013-11-15 [expires: 2015-11-15]

On 11/06/2014 20:30, David Hill wrote:

And means I'll never have to share my meal with a slug :~).
It is low salt, so I've got a slightly higher lower life expectancy.


I wouldn't bet on that, part of the sodium is replaced with Potassium

"Unfortunately not everyone should use a sodium-replacement salt. If you
have kidney disease, or are taking certain blood pressure medications, a
large increase in potassium could be harmful. Please check with your
doctor before using a sodium-replacement salt."

"Low-sodium salts typically replace some of the sodium in sodium
chloride with potassium, so they're a mixture of sodium and potassium
chloride. Potassium chloride does have a salt-like taste, but there's a
reason we've been sprinkling our steaks exclusively with sodium-infused
crystals for thousands of years -- potassium chloride can kill you.

Potassium chloride is the principle positive ion in our body's cells and
can help lower blood pressure. Unfortunately, it can also stop your
heart. In fact, potassium chloride, while safe in small dosages, is the
toxin of choice for many states' lethal injection procedures, so it's
definitely not something you want to ingest in excess. Most low-sodium
salts advise you to consult a doctor before consuming, but if you ask
us, it's safer to just stay away from non-food products, especially if
they can kill you."




Oh, Crikey!! I'm doomed! Oh well, I'll just have to use up what I've
got left, then slowly kill myself off with the original salt :~(

Thanks for the warning, David. I'll have to try and cut down on any
salt, but it won't be easy.
--
Spider.
On high ground in SE London
gardening on heavy clay

On 12/06/2014 10:04, Stephen Wolstenholme wrote:
On Wed, 11 Jun 2014 19:08:53 +0100, Spider wrote:

On 10/06/2014 17:21, Stephen Wolstenholme wrote:
On Tue, 10 Jun 2014 15:17:22 +0100, Spider wrote:

I never knew that! I put salt on most (savoury) things, so I'm now
wondering if that makes me a wimp ...?

Salt makes taste sensitivity low.

I gave up salt because of health reasons and within a few days
realised how many flavours I had been missing.

Steve




Odd, that, because I cut down on salt for years until an infection all
but killed my sense of taste. Now that I (feel) I have to use more salt
again, I find salt increases flavours.

Isn't that just the flavour of the salt?

Steve




No. I can detect 'salt' flavour, of course, but clearly recognise
intensified meat/veg flavours. A definite improvement, rather than an
imagined one.

--
Spider.
On high ground in SE London
gardening on heavy clay

On 12/06/2014 10:23, Martin wrote:
On Thu, 12 Jun 2014 10:04:11 +0100, Stephen Wolstenholme
wrote:

On Wed, 11 Jun 2014 19:08:53 +0100, Spider wrote:

On 10/06/2014 17:21, Stephen Wolstenholme wrote:
On Tue, 10 Jun 2014 15:17:22 +0100, Spider wrote:

I never knew that! I put salt on most (savoury) things, so I'm now
wondering if that makes me a wimp ...?

Salt makes taste sensitivity low.

I gave up salt because of health reasons and within a few days
realised how many flavours I had been missing.

Steve




Odd, that, because I cut down on salt for years until an infection all
but killed my sense of taste. Now that I (feel) I have to use more salt
again, I find salt increases flavours.

Isn't that just the flavour of the salt?

No. Salt is a flavour enhancer, but it also masks subtle flavours.




Tis true, except I don't perceive subtle flavours because of my taste
dysfunction. Without salt, most food tastes like cardboard/ash/flour.

--
Spider.
On high ground in SE London
gardening on heavy clay

On 11/06/2014 19:40, Janet wrote:
In article ,
lid says...

On 11 Jun 2014 09:31:04 GMT, Emery Davis wrote:

On Wed, 11 Jun 2014 09:34:56 +0100, sacha wrote:

Try a tiny dab of salt on melon. It brings the flavour out wonderfully.

Pepper, too. Learned this from a French guy in La Rochelle, have done
salt and pepper on melons ever since.

On topic, I love horseradish (and all things spicy) but wouldn't dare
grow it.

Grow it in a container Emery or on a piece of waste land well away from your
own land.

My horseradish has been sentenced to whole-life solitary confinement
without parole, in a high security jail/pot.

Janet




Ah, but have you thrown away the key? It may try to overcome you and
root out the key from your pocket ;~).

--
Spider.
On high ground in SE London
gardening on heavy clay

In article ,
Stephen Wolstenholme wrote:
On Wed, 11 Jun 2014 19:08:53 +0100, Spider wrote:

I never knew that! I put salt on most (savoury) things, so I'm now
wondering if that makes me a wimp ...?

Salt makes taste sensitivity low.

I gave up salt because of health reasons and within a few days
realised how many flavours I had been missing.

Odd, that, because I cut down on salt for years until an infection all
but killed my sense of taste. Now that I (feel) I have to use more salt
again, I find salt increases flavours.

Isn't that just the flavour of the salt?

No. While salt can mask flavours, you have to use a huge amount
for it to do that - typically, it enhances them. However, most people
in 'the west' DO use a huge amount - so much that I cannot tolerate
many processed foods at all and almost always need to drink large
quantities of water when eating out. I have a very low salt
tolerance.


Regards,
Nick Maclaren.

On 11/06/2014 23:44, Sacha wrote:
On 2014-06-11 18:13:48 +0000, Spider said:

On 11/06/2014 09:34, sacha wrote:
snip

Try a tiny dab of salt on melon. It brings the flavour out wonderfully.



Goodness! I've never heard that, Sacha. I shall do it, albeit
nervously, next time I have melon. I'll report back.

My (former) Italian mil put me onto that. Like you, I was taken aback
having known only the English habit of using a bit of powdered ginger
which, to my tastebuds, does good, ripe, juicy melon no favours at all.
I was just amazed at how good it was and now do it always.



I've not even had ginger with melon until fairly recently (in a
restaurant). My mother used to serve it with a light sprinkle of sugar,
but RG and I eat it au naturel. Not very adventurous.

--
Spider.
On high ground in SE London
gardening on heavy clay

On 2014-06-12 13:55:43 +0000, Spider said:

On 11/06/2014 23:44, Sacha wrote:
On 2014-06-11 18:13:48 +0000, Spider said:

On 11/06/2014 09:34, sacha wrote:
snip

Try a tiny dab of salt on melon. It brings the flavour out wonderfully.



Goodness! I've never heard that, Sacha. I shall do it, albeit
nervously, next time I have melon. I'll report back.

My (former) Italian mil put me onto that. Like you, I was taken aback
having known only the English habit of using a bit of powdered ginger
which, to my tastebuds, does good, ripe, juicy melon no favours at all.
I was just amazed at how good it was and now do it always.



I've not even had ginger with melon until fairly recently (in a
restaurant). My mother used to serve it with a light sprinkle of
sugar, but RG and I eat it au naturel. Not very adventurous.

If they're really ripe and juicy, why not? I like salt and have to ask
Ray not to put too much onto his food because he loves it. All my
cajoling falls on (very) deaf ears most of the time!
--

Sacha
www.hillhousenursery.com
South Devon
www.helpforheroes.org.uk

Am 11.06.2014 15:57, schrieb Matthias Czech:
[..]
The Bavarians do serve spiral cut horseradish in beer halls and beer gardens,
not spiral cut radishes.
http://www.muenchen.de/int/en/restau...r-gardens.html

That statement on that page is wrong. Probably an error when translated
from German to English.
Addendum: If anyone should be puzzled, saying 'But they don't even use
the word 'horseraddish''. They did. I informed them about their mistake,
and they corrected it.

On Thu, 12 Jun 2014 14:52:18 +0100, Spider wrote:

Ah, but have you thrown away the key? It may try to overcome you and
root out the key from your pocket ;~).

That's exactly my fear Spider! Having had a few things like mint break
out...



--
Gardening in Lower Normandy

On Thu, 12 Jun 2014 14:56:47 +0200, Michael Uplawski wrote:

Unfortunately the best brewery in our vicinity is shutting down. It was
run by an English guy and called «Le Brewery».

I didn't know that! A real shame. "Le Brewery" has been around for a
while now, it must be nearly 20 years. Fine in bottles, and a necessary
refreshment at most local events.



--
Gardening in Lower Normandy

On Thu, 12 Jun 2014 14:41:10 +0100, Spider wrote:

Thanks for the warning, David. I'll have to try and cut down on any
salt,
but it won't be easy.

Unless you have high sodium, you don't need to worry about it. That
should show up in standard blood tests, so your GP would tell you to
watch the salt...



--
Gardening in Lower Normandy