This looks delicious. I will have to make it.

No salt is used in my house, or, at least, a pinch here and there every few days. You get so you don't miss it and really taste it when it's in food.

I always used to salt beef before cooking it, but I haven't used meat in a long time. Legumes are better seasoned after they are cooked.

Salt is a great way of killing unwanted spouses. It works really well and you can asplain it all away in court.

OMG, that looks amazing. I may have to make that tonight.

I love salt. Not so much super salty processed foods, but salt added to home cooking. It makes flavors pop so nicely.

I shy away from salting meat a long time before cooking it, because I had thought I remembered reading that that can dry it out, but I may have made that up. I definitely salt it before cooking, though.

I always assume that because I tend to have low blood pressure, I can use as much salt as I like in food. As we don't eat much processed food, this is probably not all that much, but I do have a generous hand.

Let us know how it turns out, mdonley! It looks great.

I've been macerating the hell out of strawberries lately, ever since I was reminded by Middle Class Tool here on Mecha.

I finely chop strawberries, toss them with a bit of balsamic, and add brown sugar, salt, and freshly ground black pepper. If eaten fresh it's like strawberry salsa, but if you let it sit in the fridge for a few the salt draws juice out of the berries, the balsamic soaks into them, and the acid softens them up, and the whole thing turns into a delicious slurpy sweet and tart strawberry sauce.

I put it on top of some fresh whipped cream and this cake, and it was also heavenly on top of some pineapple chunks that had been tossed in oil, skewered, and grilled.

Yeah, as for health concerns here in food here in Poland, the only salt I get is when I eat out, as processed food just isn't that popular/available here, and aside from the tiniest sprinkle over eggs, I don't really use it. And I think there's maybe a teaspoon of salt on the whole two pounds of chicken? So per serving, not a huge amount. You can ALSO cut the salt with sugar, which would be kind of wild, I think - garlic and sugar?

I take it out of the oven in 20 minutes or so. The house smells amazing!

One more benefit - it's pretty cheap! Onions, garlic, chicken thighs/legs, little tomatoes, olives, and salt. Chicken is the most expensive but-still-common-ish meat here, but I think the spice mixture would be great on pork as well, which is suuuuuper-cheap here. That's next week.

I did end up making this for dinner tonight, and it was yummy yummy. Thanks for the recipe!

Yay! Spreading the chicken-y love, one MeCha post at a time...