Overheard on the Home Cooking Board

"[S]alt (too much of it mostly) masks the true flavors of foods, especially vegetables. Once you strip away that salty taste, you begin to taste the real food. This happens but it takes some time." – Val

"I smother the artichokes and tuck between the leaves parsley, garlic, and lemon, drizzle on olive oil, then salt and pepper and braise until soft. No need to dip them in anything." – escondido123

"I made beef and barley soup recently with short ribs. I braised the meat the day before in plain beef broth, then let it cool overnight to skim the fat. I used that broth as the basis of the rest of the soup. It was great!" – katecm

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