Hi Dave,
On , you wrote me:

 DD> Fortunately it's not a critical issue. And Staples is (as many
 DD> retailers are) jumping the gun on their Black Friday marketing
 DD> in their nearst (to me) store Tuesday afternoon.

That's an idea.  The whole black friday thing is still new to me, so
I'm not used to it yet.  It's the only aspect of the US thanksgiving
Canaduh has adopted.

 DD> Morton also has a product labelled "Salt Substitute" but reading the
 DD> panel on the side tells me it's basically the same as Nu-Salt.

It's pretty much the same, I saw that as well.  In fact I lied to you,
it's the Morton's I have here now.  I had to go look when I read this.

 DD> You might give Pink Himalayan salt some consideration - it's higher
 DD> in potassiun and magnesium and lower in sodium than conventional
 DD> salts.

I honestly don't care about my BP.  It's under control with the meds so
I'm not going to worry about it.  I've abused my body beyond what is
normal so when it kicks me in the ass I accept it. :)

 DD> pepper has a different flavor and heat component than black pepper.
 DD> The process used and handling of white pepper can introduce different
 DD> flavor notes as well."

Well I'm gonna have to buy some now.

 DD> I know onbe of the icons of Fats Food - KFC uses white pepper in its
 DD> "11 Herbs & Spioces" formula. 3 times more white pepper than black it
 DD> turns out.

I did know that from the various copycat recipes out there.  I've got the
fried chicken recipe that my family likes down pat, and there's no pepper
in it.  (I wish there was - but it's too spicy ;( )

Shawn
... If it walks out of your refrigerator, let it go.


--- Grumble