Toppings on Pizza

[ssampier]

I've seen people put salt on salad. And not just salt at the only condiment, but dressing plus salt.

I do but only if the salad has tomatoes on it. Salt pulls the moisture right out of the tomato, but I like the flavor. Also I almost always sprinkle pepper on my salads (sometimes before tasting it).

I'm weird, I guess.

 

[Wycen]

As far as tomatoes, no, you aren't weird. I have it on good authority from a foodie that a dash of salt on slices of tomatoe, plus maybe a bit of mayo, is delicious.

 

[Scott DeWar]

on a food science level it was explained as such:

Salt breaks down the cellular walls and releases the tasy fluids trapped there in- It works for melons too.

 

[Relique du Madde]

So are you saying that salted Snails would make a good topping?

 

[Theo R Cwithin]

So are you saying that salted Snails would make a good topping?

Wild guess what recipe lurks on the other end of this link.
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[edit]
And fwiw, after looking it over, escargot pizza actually doesn't sound half bad!
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[ssampier]

I definitely salt my watermelon before eating it. I knew one lady that salted and peppered her watermelon. Her husband thought to do either was an abomination.

I really don't salt any other melons, though.

As far as tomatoes, no, you aren't weird. I have it on good authority from a foodie that a dash of salt on slices of tomatoe, plus maybe a bit of mayo, is delicious.

Take that salted tomato & mayo, add some bacon, lettuce, and two slices of bread you have a BLT. Mmm, good.

 

[Relique du Madde]

I definitely salt my watermelon before eating it. I knew one lady that salted and peppered her watermelon. Her husband thought to do either was an abomination.

I could see using chili pepper powder, but not black pepper...

 

[Dannyalcatraz]

Some of my relatives salt their watermelon, so I did as well. One day I didn't. I stopped salting my watermelon ever since.

Tomatoes, OTOH...ohhhhhhhh, tomatoes.

One of my favorites. I'll eat 'em raw or cooked, chilled* or room temp.

I used to eat them with a dash of salt, but for hypertensive reasons, I've mostly stopped. However, I get a similar taste experience with a dash of tarragon vinegar or a squeeze of lemon juice.




* I understand that lycopene pretty much shuts down under 40degF, so if that's why you eat your tomatoes, don't chill them.

 

[Scott DeWar]

I used to eat them with a dash of salt, but for hypertensive reasons, I've mostly stopped. However, I get a similar taste experience with a dash of tarragon vinegar or a squeeze of lemon juice.

first, thanks for the tip on the Lycopene, and second, I am almost afraid to ask why you you add acid food to an already acidic tomato?

do you have a favored variety, such as the heritage - Cherokee Purple?

 

[Dannyalcatraz]

first, thanks for the tip on the Lycopene, and second, I am almost afraid to ask why you you add acid food to an already acidic tomato?

I have a strong preference for acidic/salty/sour/tart/savory foods...and tomatoes aren't THAT acidic. A buddy of mine tried to surprise me with Sour Patch candy (or some such) and was VERY disappointed when I didn't so much as flinch.

do you have a favored variety, such as the heritage - Cherokee Purple?

Not really- I've found good & bad with every varietal I've tried. I buy a lot of Cherry or Grape tomatoes for use in salads or to eat straight. Romas get bought a lot for use in salads or in sauces. Beefsteaks straight are a common dish for me. Then, of course, anything I get from the Farmer's Market is as endangered as a dodo.

(Hmmm...I'm starting to sound like the tomato version of Bubba...)