Salt Substitues Rochester NH

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Hannaford Supermarket & Pharmacy
(603) 332-9611
11 Milton Road
Rochester, NH
Store Hours
Monday 7am - 11pm
Tuesday 7am - 11pm
Wednesday 7am - 11pm
Thursday 7am - 11pm
Friday 7am - 11pm
Saturday 7am - 11pm
Sunday 7am - 9pm
Pharmacy #
(603) 332-9401
Pharmacy Hours
Mon: 8:30am - 8:30pm
Tue: 8:30am - 8:30pm
Wed: 8:30am - 8:30pm
Thr: 8:30am - 8:30pm
Fri: 8:30am - 8:30pm
Sat: 9am - 7pm
Sun: 9am - 6pm

Hannaford Supermarket & Pharmacy
(603) 749-9232
833 Central Avenue
Dover, NH
Store Hours
Monday 6am - 11pm
Tuesday 6am - 11pm
Wednesday 6am - 11pm
Thursday 6am - 11pm
Friday 6am - 11pm
Saturday 6am - 11pm
Sunday 7am - 9pm
Pharmacy #
(603) 749-9361
Pharmacy Hours
Mon: 8:30am - 8pm
Tue: 8:30am - 8pm
Wed: 8:30am - 8pm
Thr: 8:30am - 8pm
Fri: 8:30am - 8pm
Sat: 9am - 7pm
Sun: 9am - 6pm

BJ's
(603) 427-0400
1801 Woodbury Ave.
Portsmouth, NH
Services / Departments
Bakery, Beer & Wine, BJ's Gas(R), BJ's Optical Department(R), BJ's Propane(TM), Delicatessen, Rotisserie Chicken, Tire Center Operated by Monro(R), Tire Center, Verizon Wireless Kiosk
Store Hours
Mon. - Sat.: 9 A.M. - 9 P.M.Sun.: 9 A.M. - 7 P.M.

Wal Mart
(603) 330-1961
116 Farmington Rd
Rochester, NH
 
ARTHURS MARKET
(603) 332-5428
1 Hancock St
Rochester, NH
 
Target
(603) 692-6750
11 Andrews Rd
Somersworth, NH
Store Hours
M-Fr: 8:00 a.m.-10:00 p.m.Sa: 8:00 a.m.-10:00 p.m.Su: 8:00 a.m.-9:00 p.m.

Durham Marketplace
(603) 868-2500
7 Mill Road
Durham, NH
Store Hours
Monday 7:30am - 9pm
Tuesday 7:30am - 9pm
Wednesday 7:30am - 9pm
Thursday 7:30am - 9pm
Friday 7:30am - 9pm
Saturday 7:30am - 9pm
Sunday 8am - 9pm
Pharmacy Hours
Mon: 7:30am - 10pm
Tue: 7:30am - 10pm
Wed: 7:30am - 10pm
Thr: 7:30am - 10pm
Fri: 7:30am - 10pm
Sat: 7:30am - 10pm
Sun: 7:30am - 10pm

Target
(603) 501-1470
1450 Greenland Rd
Greenland, NH
Store Hours
M-Fr: 8:00 a.m.-10:00 p.m.Sa: 8:00 a.m.-10:00 p.m.Su: 8:00 a.m.-9:00 p.m.

Hannaford Supermarkets & Pharmacies
(603) 332-9580
290 N Main St
Rochester, NH
 
The Governors Inn Restaurant Catering & Special Events
(603) 332-0107
78 Wakefield St
Rochester, NH
 

In Search of Salt Substitues

Been told you need to cut back on your salt intake but you’re dreading a lifetime
of dull, bland food? Cheer up! With a whole world full of available flavoring agents,
you need never stare longingly at your salt shaker again.

By Lisa James

February 2007

Sugar and unhealthy fat are the dietary villains the media loves to hate, appearing in headlines so frequently that it’s easy to forget about that other culprit: salt. Although vital to health in proper amounts, big food companies are now using this ancient condiment in dangerous excess. “Salt is a heavy, low-cost ingredient that adds bulk and reduces the cost of a product,” says Ian Hemphill, Australian spice exporter and author of The Spice and Herb Bible (Robert Rose). “Heavily salted manufactured foods tend to have the perception of having lots of flavor.” Too much salt can push blood pressure upwards, which doesn’t help the 65 million Americans who have pressure problems.

In fact, the American Medical Association is now urging the federal government to limit the amount of salt that can be added to prepared foods.

Whether you need to get your blood pressure under control or simply want to not feel like you’re feeding off a salt lick, there is an answer to the low-salt/low-taste riddle…and it’s as close as your kitchen cupboard.

Mussels with
Lemongrass Broth

Cooks in the US are coming to appreciate lemongrass for the citrusy tang it imparts to meat and seafood. But you have to respect its sharp, grass-like blades; Ian Hemphill recommends removing any upper sections that aren’t tightly rolled and then peeling off several outer layers before slicing.

1 tbsp oil
4 stalks lemongrass, very finely chopped
1 tsp grated gingerroot
2 lbs mussels, scrubbed and beards removed (discard any that are already open)
1/4 cup dry white wine
1/4 cup chicken stock
1 green onion, finely sliced

1. Place oil in a large stockpot over medium heat. Fry lemongrass and ginger for 3 minutes.
2. Increase heat to high and add mussels, wine and stock. Cover tightly and cook for 5 minutes, giving the pot a good shake every 30 seconds to move mussels around from top to bottom. After 5 minutes all the mussels should be open (discard the ones that aren’t).
3. Spoon mussels and broth into large bowls and sprinkle with green onion.

Serves 2. Analysis per serving: 292 calories, 28g protein, 12g fat (2g saturated), 10g carbohydrates

Source: The Spice and Herb Bible, Second Edition by Ian Hemphill with recipes by Kate Hemphill (Robert Rose)

Herbs and spices are Nature’s way of saying “flavor.” These plants have culinary histories going back thousands of years; today, when regional cuisines hopscotch the globe with regularity, all the world’s tastes are increasingly available in the US. But exactly how do you employ those somewhat intimidating ingredients? “I always say that to use spices you do not need any special cooking skills,” Hemphill claims. (If you’re wondering, “herb” refers ...

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