-=> Dave Drum wrote to Ruth Haffly <=-

 DD> I found that if one uses too much Nu Salt it gets bitter. I wouldn't
 DD> use enough to affect my potassium levels. However the two potassium
 DD> sulphate caplets I used to take every night to replace the potassium
 DD> that was lost through use of Lasix (water pill) did cause my doctor to
 DD> tkae note. So now I just take a single caplet every other night. If I
 DD> start to have problems with muscle cramps again I'll increase thae
 DD> frequency.

I use Redmond Real Salt (sea salt).  It's mined from the Great Salt Lake
and it is all-natural with minerals with the salt.  It's delicious and
tastes good on food.  I have an issue with electrolytes due to blood
pressure meds. If I need a quick shot of them, I dissolve a little Real
Salt in a flavored drink and that fixes the problem.

https://redmond.life/collections/real-salt

My mom told me about this salt.  Not cheap but a little goes a very,
very long way.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Mushroom Steaks
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      2 sm Beef Top Loin Steaks
      1 tb Butter

MMMMM-------------------------THE SAUCE------------------------------
    1/2 lb Mushrooms, Sliced
      1 tb Butter
      3 tb Onion, Chopped
      2 tb All-Purpose Flour
  1 1/2 c  Half and Half
      1 ts Soy Sauce
      1 ts Onion, Grated
           Salt
           Pepper
      1    Sliced Red Bell Pepper
      1    Sliced Green Bell Pepper
 
  Trim the steaks of excess fat and allow to sit at room temperature
  for 2 to 3 hours. Prepare the mushroom sauce. Saute the sliced
  mushrooms in butter for a few minutes in a heavy saucepan until they
  just start to brown. Add the chopped onions and saute until they are
  golden and transparent. Sprinkle with flour and stir to blend well.
  Add the half and half a little at a time while stirring. Simmer until
  thick and creamy. Add the soy sauce, grated onion and salt and pepper
  to taste. Brown some butter in a skillet. Add the steaks. Brown
  slightly on both sides. Reduce heat, cover and simmer for a few
  minutes in their own juices. Add the mushroom sauce to the skillet.
  Let the steaks simmer in the sauce until they are tender and done to
  your liking. Remove the membranes and seeds from the bell peppers and
  slice vertically into thin strips. Use as a garnish on the steaks.
  Serve while hot.
  
  Joel Ehrlich on rec.food.cooking
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM
 
-- Sean

... Complex problems have simple, easy to understand wrong answers.
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