A Literary Culinary Journal
Salt is the policeman of taste: it keeps the various flavors of a dish in order and restrains the stronger from tyrannizing over the weaker.--Margaret Visser
Salt plays an important role in our daily life. Not only is it a vital substance for all living creatures, as it regulates the water content of our body, but it is also makes food taste better. Nobody can survive or cook without sodium chloride.
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by Jonell Galloway
Sweet potatoes are a traditional part of a American Thanksgiving dinner. Every family has its own favorite or traditional recipe. Here’s mine, in all its simplicity.
I love sweet potatoes for their natural flavor and texture, so I simply scrub them really well and bake them, with the peeling on, at 200° C / 400° F until they’re soft enough to eat. The time depends on the time and variety of sweet potato. I then cut them crosswise into chunks (still leaving the peel), put them into a serving dish, and slather them with butter with sea salt, which I buy from my cheesemonger.
No marshmallows, no brown sugar, no maple syrup, just au nature.
It’s interesting to watch Europeans’ reactions to them. At first they’re puzzled, but on their second bite, they usually find them interesting and like them.
Note: If you peel them, they will dry out in the oven.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
