OK, here's something that has blown my mind ever since cooking school, maybe somebody here can help shed some light. We were preparing some kind of sauce with bacon in it, I wish I could remember more specifically than that. Anyway, with the fried bacon and whatever other ingredients, the sauce was very heavy and salty, and unappealing. We went to Chef and asked him for his advice, and he immediately threw in about a handful of salt into the sauce. We were shocked, of course- the sauce had tasted too salty to begin with, so what in the...? After stirring the salt in, the sauce was no longer heavy and salty, but instead sweet, rich and decadent. This wasn't any special kosher salt or fleur de sel or anything like that- just ordinary iodized table salt. So what in the world? Since that day, I've been truely amazed at some of the transformations that a little bit of salt can work on different foods- making spicy peppers sweeter, making potatoes less starchy, etc- but making bacon less salty truly blows my mind. Has anybody here ever noticed anything like this, or better yet, have any explanation as to how it could be possible?