I have never liked a lot of salt, and at one time had to cut back. always used a lot of herbs and spices and a lot of citrus (squeeze lime on almost everything)
And am proud to say almost the only complaint I get on my dishes are undersalted? I show them the shaker.

when I think of all the prepared meats that some use in a bolognese along with the tomatoes, Yikes.

Even when on ships serving several hundred people, only time I can think of using a handful or two of salt is doing 20# or more of pulled pork or in a rub for meat or poultry. I don't brine a lot, but that would call for it?

I do taste for salt and pepper before serving and must be honest, when something seems a bit saltly to me it is usually just right?

Problem is (think I mentioned this before) I discovered finishing salts, now about eight on my shelf and am working my way through them, so very nice, but should be careful!!

and as stated above be very careful to read labels on any and all canned or prepared ingredients.
Nan

Salt is kinda like heat in a dish. You can always add more but you cannot take it out.

Wonder if Kevin will like my new avatar?

So true Janie, I wonder if the lady you saw tossing handfuls of salt into her sauce was just doing antics for the camera? I wonder if anyone was really going to even eat it...God frobid they'd wind up embalmed like King Tut if they did eat it....from the sounds of it!

Well, was going through channels and came across this show--recognized her from being Mario's sous on Iron Chef. But this show was strange--between the head bobbing and arms flying, and strange things coming out of her mouth, I was flabbergasted.

First pureeing the vegies, why? finely chopped gives texture and seasoning, also garlic needs to be added sometime into the saute process, if it browns, it is bitter?

It all looked pretty awful without all the salt? Only other seasonings besides the mirepoix and garlic was thyme and bay leaves. Since this is a sauce I don't care for, I don't make it, but would have thought there would be a bit of oregano or basil? Several recipes in Italian books I have, have either or both.

Since Tuscany is to the south and west of Bologna and a real difference in food methods and seasonings, didn't understand her constant refering to Tuscany? this is my opinion?

here is a link to some comments on the show--
Ann Burrell's new show on FN - June 29 - Food Media and News - Chowhound

and one to the show--must admit, her lamb recipes are spot on and I will use the tips.

Secrets of a Restaurant Chef : Food Network

well girfriend, love an adventure in my cookbooks and search engines and you send me on a goodun!!

thanks and hugs,
Nan