To wonder why no one seasons food anymore

[heydiddlysquat]

Visiting my daughter for lunch - cooking a roast. I remarked that she hadn't added any salt and pepper to the meat before cooking. She looked at me as if I was mad and said of course not - salt is bad for you.

I'm in my 60's and growing up all meat was seasoned before cooking (no other way of doing it) and of course people could add more afterwards to suit their taste.

But it seems everyone wants their food to be unseasoned (tasteless) nowadays.

Or am I out of touch?

Nearly a kilo of salt per serving? Are you sure you weren’t just drinking seawater?

I find when people are served food in restaurants to cover the plate with salt, before tasting a mouth an insult.

I always though it was oversalted processed food that was bad for you. Whereas a bit of salt in a home cooked meal is fairly necessary I think.

I can't imagine steak without some salt on it, or dal without salt, or chips without salt.

Agree that using soy, fish sauce, parmesan, bacon or all ways of using salt and I'd taste before adding any more.

I stopped adding salt when DD was weaning and haven’t missed it at all. She is only 2 now and I still don’t add salt as she will get enough from other ingredients like soy sauce and cheese. My DH doesn’t like pepper so I tend to just leave salt and pepper on the table to be added if someone wants it.

I got out of the habit of adding salt to most things when DS was going on to solids but things like soy sauce, stock cubes, nam pla are salty enough and I use those so I suppose we don't have a salt-free house.

I don't salt meat unless the salt was part of a wider herb/spice blend as a rub. Same with veg - though roasted veg does benefit from a small sprinkle of salt

My aunt salts her cooking heavily. And when she's dishing up will salt her plate heavily again before actually tasting it. Her cooking is far too salty for me. It's all you can taste on the whole plate and I'm thirsty for hours afterwards!

Should have been 980 milligrams… I was out by a factor of 1000!

I've got terrible low blood pressure so am under doctor's orders to eat more salt as it seems to work in stopping me fainting. I therefore salt pretty much everything I eat, however I still can't hack eating at MILs who uses more salt than anyone I know in absolutely everything. Every time I eat there I am chronically parched for days.

I season everything pre cooking/whilst cooking depending on what it is, does it need salt, pepper, herbs, spices, acid etc, then cook. I add salt after if I haven't used it in cooking, it's up to everyone else how they season at the table.