Date: 2014-09-18 07:42 pm (UTC)
jesse_the_k: Ultra modern white fabric interlaced to create strong weave (interdependence)
From: [personal profile] jesse_the_k
Also have POTS -- my go to salty foods:

- pickles! Both standard store cucumber pickles and less common things like pickled watermelon, asparagus, mushrooms, sweet peppers, hot peppers

- olives! I adore the wrinkled, strong Kalamata olives. You can also get Olivada paste -- it's like olive mustard and it's easy to add half-a-gram by spreading it thick on one side of a sandwich.

- "Better than Boullion" stock base. it comes in every size, so you can taste it before committing. Like most bouillons, it's salty as all get out. Unlike most, it's really tasty. I drink their Chicken or Not-a-chicken when I'm feeling ill. It's a paste, not powder, so it tastes much fresher.

- canned anything: adding salt is part of the safe canning process. I like sardines, tuna, canned beans (no soaking!), artichoke hearts.

- pretzel nuggets: big as the first joint on your thumb so much more surface area to cover with salt.

- you can get salt tablets as well as "sport drink" type powders. These are often used to treat dehydration. Check with your doc whether these would work.

- in general, salt harmonizes well with fried food, peppery food, and umami (mushrooms, broiled meat) foods

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