susan (01/28/83)
I hope this is the only time I ever submit anything other than a recipe or question/response regarding some area of culinary expertise. You can't please all of the people all of the time. If one person submits a suggested brand of spaghetti sauce, and you don't like it, please don't say it's the most disgusting thing around. Say you don't like it, but don't go out of your way to offend other folks who read the articles on this net. To all you veggies, meat lovers, etc - This is a forum for disseminating information on cooking. That includes all areas of cooking. Just because my kitchen is kosher doesn't mean I can't read a recipe for non-kosher foodstuff, like meat & cheese lasagne. Perhaps I'll learn something from the recipe; I can always delete and substitute. In other words, this is a general forum for recipes. I certainly see no reason for seceeding from the net just because all of the recipes aren't useful for me. Getting back to my point - I've gotten some excellent recipes and information from this net. So let's go back to recipes and helpful (yes, that's HELPFUL) hints for puttering around the kitchen, and leave the bickering to net.opinions, or some other place like that. NOW --- Does anyone know where I can find some really good sodium-free recipes? And can anyone recommend some good sodium-free products? I've got a couple of high blood pressure relatives, and I'm cooking dinner for them, so I'd appreciate all the guidance I can get, without the loss of good taste.