So apparently there's a wrong way to eat at a Chinese buffet and it offended my friend

[Chan790]

32. Adding salt to pasta sauce?!

Most of the jarred and canned stuff has too much salt in it off-the-shelf; they use a lot of salt because it's cheap, acts as a preservative and reduces the need to use higher-quality more-expensive spices like basil and oregano. The average jar of pasta sauce contains more than an entire DV% of sodium.

I used to take the jarred sauce, cut it with tomato juice at about a 1:1-ratio and then reduce it by a third in order to cut the salt content.

If he's still in love with salt, try supplementing his salt usage with Nu-salt (Potassium Chloride) in cooked foods and something like gomasio for a table-salt. Gomasio is a Japanese seasoning with a nutty salty flavor...it contains salt but somewhere between 1/5 and 1/15 as much salt per tsp. You can make you own gomasio...it's just ground toasted sesame seeds and salt. Most recipes will tell you you need to grind it in a spice grinder, but I usually just pour it directly into a pepper-mill once cooled to room temperature and grind it to need.

Gomasio Recipe: http://www.finecooking.com/recipes/sesame-salt-gomasio.aspx