As readers here know, I'm a salt advocate, if only because I believe America is hoodwinked into fearing all kinds of natural foods for no good reason. I admit my pleas to have you salt your food as you wish so long as you avoid processed and fast food are based on nothing more than common sense, intuition and personal experience. I don't do randomized clinical trials. Here, doing something that traditional journalism is so good at, a NYTimes article by John Tierney shows that there is no evidence to say lowering salt in our diet, helps us or hurts us. It might even make us fatter! Again, eat natural foods that you cook yourself and stop listening to the agenda-pushing health police. See also my recent salt rant.
Isn't that true with all non-processed foods? Everything in moderation?
I just discovered your books "making of.." and "Soul of.." and loved them. You seem to have a brown sauce fetish, but reading your books (and Kitchen Confidential) inspired me to take cooking lessons. I find it as fascinating as you do, and if I wasn't already a doctor with a wife and kids, I would consider a career change. As a native Clevelander, I loved your section on Lola, but I question the places you took Tony in the episode No Reservations. While I love Sokolowskis as much as the next guy, the cinematography (and the oddball guests Pekar et al) made Cleveland looks like a seriously disturbed place. Though he probably wouldn't have been impressed with Jack's Deli in South Euclid, it is one of my favorite places.
here via Twitter.
If you hadn't pointed to the microblog, I wouldn't have even noticed it existed. That said, I think it's a good thing to have - a way to interact quickly without either the stress of a well crafted entry or the limitation of Twitter.
And I haven't yet commented on the site redesign. I thought the grey was soothing, but I understand why you didn't keep it (i.e. mainly because it was too soothing). The white is good, but I'm finding it oddly stark in a way that it makes me feel like this is more of an advertising space than a blog space, but I've been trying to think of how to put that in less fuzzy words that will make sense from a design perspective, and I've got nothing.
On the other hand, I love your font choice. It's just the right side of formal and serif versus personal and quirky.
I am actually a huge advocate for a low-sodium diet - one that eliminates nearly all processed foods AND holds the salt shaker on home cooked foods. That said, I am an advocate of this diet ONLY if you are suffering from stage 2 to end-stage heart failure. In that instance, as I know from personal experience over the course of 20 years of suffering with the disease before being transplanted in 2006, a diet that restricted in sodium can actually improve and prolong your quality of life (how do you think I made it 20 years? I went to cooking school to learn *how* to cook then eliminated salt from everything) before the inevitable hits (and it will, eventually).
As an addendum, since transplant, I haven't paid attention to sodium once, but low-sodium and ultra-low-sodium do have their place.