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  1.    #1  
    that they can just reduce or remove the sodium they add to a product and it will still taste the same or good?

    If they don't do anything to give it flavor, then it's just awful and I'd rather waste my sodium allowance on something else.

    2 examples are:

    Campbell's Reduced Sodium Cream or Mushroom soup, it looks great, the can is one serving and ready to eat, you just warm it up and only 60mgs of sodium, so I picked one up to try..WILL NEVER BUY IT AGAIN! It tasted like someone took a glass of milk, added some tiny mushroom tidbits and then watered it down. No flavor at all.

    and

    Harland Vegetarian Vegetable soup. It's condensed, but only 190mgs a serving and even with the pasta and veggies it's awful! The supposed tomato broth is really just colored water and, of course, since they've been sitting in it in the can, that's what the vegetables and pasta taste like, too.

    Have these people never heard of spices????? Geez!
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  2. #2  
    Uhm have you tried homecooking?
  3.    #3  
    I do that most of the time, actually. Mrs. Dash is a definite win and really makes stuff savory.

    However, now and then we all like something quick and easy.

    I didn't even pick up the Harland soup, my roommate did, he always has weird ideas of what I do or don't like.
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  4. #4  
    My roommate are getting me a cb radio for my car bed this chrismas!
  5.    #5  
    Another winner is Ore Ida Hash Browns, 35mgs of sodium each and still crispy and tasty.

    Another Epic fail is Spike No Salt Magic, who wants cinnamon and nutmeg in their meats and eggs?
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  6.    #6  
    Quote Originally Posted by voodoochild View Post
    My roommate are getting me a cb radio for my car bed this chrismas!
    Awesome!

    I don't do holidays, which I'm certain is a good thing this year! LOL
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  7. #7  
    I didn't think that prefab **** sounded muchLike verwon.

    Most mediterranean dishes start with garlic, onions, salt and olive oil. Add some of that.
  8.    #8  
    There are a lot of things I don't bother to make, such as soups, from scratch, because I am only cooking for myself and see no point.

    I have all of that, except the salt, which I don't add to anything, plus more and use them a lot.
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  9. #9  
    Just add a little Ms. Dash and call it a day. Lol
    "Patience, use the force, think." Obi-Wan


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  10. preryan's Avatar
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    #10  
    Are you stirring your food with a llama's tail?
  11.    #11  
    Quote Originally Posted by vza33 View Post
    Just add a little Ms. Dash and call it a day. Lol
    Mrs. Dash has several blends, now. They're all good.
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  12.    #12  
    Quote Originally Posted by preryan View Post
    Are you stirring your food with a llama's tail?
    Not yet, but it may help.......hmmmmm...where's dbd?
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  13.    #13  
    And thanks GFN, you reminded me I needed to go pick up olive oil.

    Also found low-sodium Butter Buds on clearance.
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  14. #14  
    I will say that I heart Tony Chachere's, and that's not just because I know their food scientist.

    But on a related note, I'll leave it up to Anthony Bourdain:
    Salt Epidemic: Why Americans, Chefs Love Excess Sodium - TIME
    ‎"Is that suck and salvage the Kevin Costner method?" - Chris Matthews on Hardball, July 6, 2010. Wonder if he's talking about his oil device or his movie career...
  15.    #15  
    Yeah, I've read a million things on it and watched videos.

    They all need to learn new ways to add flavor.
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