No it's not and considering the illogical fear of parents thinking paedos are on every street corner they're overlooking the fact their precious is more likely to be abused by a person they know, sometimes in the teaching profession, I'm surprised they've not gone around to the house of the person who came up with the idea and hung them from the nearest tree by their testicles.

This society is a bit, well, headf*cked.

Me.

Failed my recent exam.

Pass mark was 69%
I got 66%

That's six questions I got wrong.

was it some sort of double-entendre exam or something?

Ah, this is where the thread was, tried looking for it earlier.

Made and omlette yesterday and forgot to add salt. Had added sugar already so it ended up just being sweet, especially with the red onions.

I have four bitmap image manipulation packages and not one of them does 'text on a curve'. FFS. Why do I have to import a bit map image into a vector image package as a layer just so I can put some curved text on it!

Jon

lol, red onion custard pie

You know, it's easier to add salt after you've made it than it is to take it out again

Adding sugar to savoury eggs seems quite an Asian thing. I only ever do it when I'm making sushi, and that has plenty of saltiness to balance it. But then, I'm mostly Cornish. Where I come from, meat is wrapped in pastry and everything else is covered in cream.

I made some spinach pasties the other day. Tip for the future: spinach is very wet so cook the water out before wrapping it in pastry. They tasted OK, but they went rather soggy. I suspect they didn't all get eaten

That is true, i was thinking of putting some soy sauce over it instead, however it wasn't particularly foul, just... sweet. So i just left it as it was and finished it.



Our family pretty much has a policy of adding sugar and salt to anything (be it a marinade or stir frying veg), don't really know why, it was just how i was taunt/learnt it. I'd probably hazard a guess that it rounds off the saltiness whilst still retaining it but i'm not an expert chef or anything.

Adding sugar or salt is a taste thing and you can certainly live without it. My gf is a chef and goes wild if I don't add salt to pasta, veg etc. If I add salt then the only extra flavour I get to taste is salt, and then that can mask other flavours.

If you went without any added salt for six months and then went back to it you would probably think it tasted awful. Much in the same way that I find sugar in tea or coffee sickly.

I agree, in fact there's a specific Chinese word which i guess translates to "plain" used to describe when someone's taste are at too... "neutral" a level such that they think everything is too sweet/salty regardless of how little was put in.

However as a little salt is essential i think i'll stick to adding it... it's not as if i'm dumping it in, just a bit here and there.

I would guess that millions of years of evolution probaby enabled our bodies to gather all the salt we need from our diet. Any desire for salty flavoured foods have probably arisen from curing foods for storage, from emulating the richer classes with respect to salt and other spice consumption, and from being told that it is the right thing to do by TV shows and celebrity nobodies.

At the end of the day as long as you are doing it for your own taste at no risk to your health through over or under consumption then do what you want.

Salt actually enhances the flavour. If you put black pepper in boiling water you wouldn't taste much but if you add salt it brings out the flavour of the black pepper.

Or you could just put in extra pepper and have healthier arteries.

Healthy? Bah!

I tend to use only one twist of salt whilst I use lots of black pepper.

White pepper for the win!!!