This one feels particularly obnoxious to me, for some reason. I'm growing all the more convinced that if I'm cooking my own food using non-cured meats or canne

This one feels particularly obnoxious to me, for some reason. I'm growing all the more convinced that if I'm cooking my own food using non-cured meats or canned vegetables, it seems I can add as much salt as I want with almost reckless abandon.