Made Chili today

[Cook Chatty Cathy]

Rick I love your photography! The picture of all the veggies that you put into your chili looks good enough to eat as is! I love the addition of the shredded carrot also, such a great idea!

[chubbyalaskagriz]

Kevin who in the heck packed that otrocious lunch My gosh I may need to choke that idiot, gosh trying to feed you that horrid meal how dare they?

I need to have a little talk with the Joker have him call me....cause my friend Kevin needs to be eating better than that!!!

Finally- a little support! Hee-Hee!

[jpshaw]

OMG I must be a "Redneck". I didn't see anything wrong with Ricks fried Spam. Before I got stuck on this low sodium diet I knew how to open them sidewinder cans. I guess they are probably pull open now.

[ricksrealpitbbq]

OMG I must be a "Redneck". I didn't see anything wrong with Ricks fried Spam. Before I got stuck on this low sodium diet I knew how to open them sidewinder cans. I guess they are probably pull open now.

They do make a supposedly low sodium version of spam

[cookie]

Chili love it!! Looks Good! Cookie

[jpshaw]

They do make a supposedly low sodium version of spam

Haven't found them in my little town. Low sodium product are very regional in nature. I find recipes calling for products I would have to travel across 4 states to get. Low sodium ketsup is one. So far no one has ever heard of it in Louisiana. Its a good thing Dick Logues book "500 Low Sodium Recipes" has a recipe to make most condiments and sauces.

[CanMan]

They have the low-sodium SPAM on my store shelves but I don't like it and I consider it blasphemy to alter the "perfect food." I use the regular SPAM but in recipes where I can spread out the salt over all the food so I don't feel guilty.

I definitely like the ability to make my own condiments and spices at home and adjust the taste and salt to my liking. Cheaper too, but one much remember that they don't have the usual preservatives (like salt) so they can't stay in the refrigerator for 5 years.

[jpshaw]

I definitely like the ability to make my own condiments and spices at home and adjust the taste and salt to my liking. Cheaper too, but one much remember that they don't have the usual preservatives (like salt) so they can't stay in the refrigerator for 5 years.

Oh, I learned that early on. I trust my ketsup for about a week. My Salsa seems to last a long time but the wife says it's because no germ can live in that stuff.

BTW here are the FDA guidelines for sodium labeling in the US (All per serving)

Sodium-free Less then 5% sodium per serving
Very low Sodium Less then 35%
Low Sodium Less then 140%
Light in Sodium 50% less then normal
Lightly Salted 50% less then normal
Reduced or Less Sodium Only 25% less then normal

So reduced sodium for a heart patient is like shooting yourself in the head with a .38 Spl instead of a .357 Magnum. It doesn't really make any difference.