Serious Eats - seriouseats.com

I always had the same impression. If you like Rusty Nails but want to (a) enjoy one in the summer and/or (2) enjoy one as a pre-dinner cocktail, try a Silver Nail from Inde Bleu in D.C.:

1 oz blended scotch whisky (JW Black is awesome here)
1 oz Drambuie
1 oz gin (Plymouth works great)
1/4 oz lemon juice (or up to 1/2 oz to taste)
Build in rocks glass over ice, stir and garnish with a lemon twist. OR shake and strain up for more of a "cocktail" experience.

One of my favorites. Enjoy!

Cheers,

Mike S.

I make fish tacos at home with grilled tilapia or mahi mahi, cabbage, lime aioli, and tomatoes.

I've also used whole battered fillets (frozen, from a box) when I want the fried kind.

In Maine we have an old adage that Lobster should be cooked in water that is as salty as the sea. In fact, when we're down on the beach, the water that fills the pots is indeed from the Atlantic itself. I learned when I moved to Oregon that the same holds true for Crab.
When I lived in Brooklyn way back when, I had the luxury of being invited at least once a week to join her quite large family for dinner. Pasta was always served. She explained to me one night that the reason her pasta was so good was that the water she boiled it in was as salty as the mediterranean.
But for other dishes, I have to agree with the majority that taste as you go works best. That said, everything benefits from some salt prior to service. It helps to bring out all the natural flavors.

i would definitely have to say white fish. The consistency of white fish like flounder or tilapia along with the flavors that come with it I would say works best with the sauces and cabbage. So far I've only had fried, almost like fish and chips style fish. salmon's a surprise to me.

was there any salt in the venti latte?

I forget where i read it, but i've heard that pairing a cheese with a wine from the same region usually results in a good flavor combination.

Real fish?

Sorry, I couldn't resist.

You guys are brutal.
Peace, love and salty.

deidcated
guidlines
your're
aluminium
percisly
infered
tomotes
excell
coorespnding
maches
caled
factos

@Chefhorn -- A quick glance of those two posts reveals at least 12 misspellings of simple, common words. Perhaps before you criticize others with such smart-ass comments, you should at least how to spell above a 4th grade level.

Now excuz me, my chikon pot pye is redy to eet. Hav a nize daay.

In a forum deidcated to 'serious foodies' I am amazed that so many people dont realize that recipes are not blueprints... they're guidlines. You probably should be reading Rachel Ray's site if your're too timid to make a judgement call on something as basic as seasoning...

Add salt - taste - ask yourself, "is this better than before?" if yes then add some more - repeat until the answer is 'no' then stop.

Except for baking (or brining), I'd rather just do it my own way. That said, when a recipe specifies, I'll usually follow its lead, assuming I trust the source (Ina Garten is one example - she and I seem to have similar seasoning preferences).

I think the point is that it's all really a matter of taste at heart, so unless there's a chemical reaction at stake, I go with what feels right, and adjust at the end.

One note - if a cookbook does list salt quantities, it's really important to read the introduction or notes to find out what kind of salt they're using. A teaspoon of kosher salt does not equal a teaspoon of iodized salt.

@W: Why should salt crystal size matters? A teaspoon is a teaspoon. Either you're getting fewer crystals that are bigger or more crystals that are smaller. Size matters for other reasons, such as sprinkling salt on top of cookies or determining how long the salt will take to dissolve (smaller crystals would dissolve more quickly).

What MikeSims says reminds me of the salt section in Michael Ruhlman's The Elements of Cooking (which I'm reading now - great book). Ruhlman says that a properly salted pasta water should taste like perfectly seasoned soup.

I've never paid too much attention to salt. I salted pasta water because I was taught that it's what you do but didn't otherwise know why or question it. I'd sprinkle a pinch over what I made, but I wouldn't necessarily consider whether or not the dish really needed it. Now I'm trying to be more conscious about it and ask myself whether the dish needs salt, whether or not it's a dish that I usually add salt to. Also, I've been using fleur de sel more often recently than iodized salt. It tastes better and gives something extra to the dish. For a long time I've been aware that salt enhances the taste of food and tastes especially good with sweet things so I keep that in mind.

Perhaps recipes should say things such as "1 tsp of salt or more, to taste" or "Start with 1 tsp of salt. Add more until it tastes like [insert simile/flavour/dish here]", or maybe cookbooks for beginners should include such notes in the introduction to the book.

Season as I go.