Salt in food?

Jojo_the_Tightfisted

I use sea salt flakes - about 4 or 5 of them just over the top of my potatoes, 2 - 3 on an egg and about half a ton on top of a half pint of rice vinegar on chips .

When it comes to sausages/bratwurst, they just have pepper and paprika on them. I chuck caraway in quite a few meals too - mostly pork or cabbage related things. Home baked bread has some salt in it, though.

I wouldn't want to go without salt totally, but I find that being able to taste that tiny amount is quite enough for 95% of meals.

And I would never want to eat in a fancy TV chef restaurant - 'You mean to say that you aren't able to cook food with any flavour, so you have to chuck salt and MSG in on top of it just to hide this fact?' (Don't think Ramsay et al would appreciate me laughing in their faces at the cook chill and salt nonsense they dish up - and I have worked in a 'posh' restaurant)

I think it is possibly a bit unfair to assume everyone British chucks salt around.