Re: Salty Foods; Salt Meters

[Guest guest]

Thornton wrote:

<< I used to have a pocket salt meter that was calibrated in percentage salt

.... I bought the meter somewhere in the US but lost it on a trip,

unfortunately. >>

http://www.geneq.com/catalog/en/digital_refractometers_palette_models.htm

(Model ES-421)

http://www.kerncoinstr.com/salinmet.htm

(maybe)

http://www.arrowscientific.com.au/salt_analyzer.html

(a meter that uses salt strips)

http://oregonscientific.com/st228.html

(Nice unit! $29.95)

[Guest guest]

Susie

> http://oregonscientific.com/st228.html

> (Nice unit! $29.95)

Yes, that (or a previous version of it) was the one. Oregon Scientific have

a branch here in Germany so I am going to call them to see if they can get

me one. I don't understand why they make a point of saying that it is for

liquids only because mine worked on solid food as well (mashed potatoes,

fresh bread, even steaks).

Talking about steaks, if I ever go back to the US for any length of time I

will have to look for a meter that detects meat tenderizer. Once I was there

for over a year, moving from one hotel to the next and eating every meal,

breakfast, lunch and dinner, in a different restaurant. After three months

both my wife and I developed an allergy that was diagnosed as being caused

by meat tenderizer.

That abomination is one of the reasons why foreigners have so much trouble

with what in the US passes for food. I suppose that you folks born there are

immune to it or are exposed to it only for a few days in the year but an

overdose of it really makes life miserable (itching in the worst possible

places) for us.

In the end we could take only larger rooms with a cooking facility so that

we could stay away from restaurants. Even expensive restaurants were unable

to provide meat that wasn't tenderized. We never ate in fast food places but

I suppose that they are worse still. Ugh!