My new favourite cheese companion, fig and walnut tapenade, springs to mind. Food of the gods. Just chop up soft dried figs, capers, kalamata olives, and toasted walnuts in a food processor (but not too long or it’ll start to look like, well, crap), enjoy.
Peanut and chocolate brownies always taste much better with the salt stuff.
Pasta = carbs = sugar.
Not quite.
A big soft pretzel with honey mustard sauce. Mmmm.
It does for a diabetic.
This recipe for corn bread:
Ingredients
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
2/3 cup of sugar, that’s nearly as much sugar as there is cornmeal or flour; hell, that’s almost cake, and why I don’t like most cornbread from commercial establishments.
Isn’t there a decent amount of salt in ice cream? I thought it brings out the flavours in certain sweets, especially caramel and butterscotch.
Oh yeah. I had one once from Bennigan’s (actually the only time I ate there) and forgave them any other food sins they may have committed. That sandwich set my triple whammy bar waaaay high.
Part of many recipes for cured meats involve sugar in addition to salt, and maple cured bacon has gotten more popular over the years. I know it’s a significant portion of the formula for the gravlax I make on occasion.
Funnel cake is a triple whammy of salt, sugar and fat, as are many fair foods.
I still say onion in mac and cheese is an abomination. The only time mac and cheese should be crunchy is from topping, if that. And how good can the taste of onion go with cheese? 
Nothing can compare with Simply Sara’s Wanda’s Macaroni Salad.
Maybe some French-fried onions from the can.
Cooked onions aren’t crunchy, and onions go well with anything savory.
There was a recent thread in GQ asking why Oreo cookies were so addictive. I was going to post that IMHO they have a tiny hint of salt in the cookie, and the salt + sugar + fat (extra points for the creamy and crunchy) make them quite perfect.
But, I could be wrong. It could be just me that tastes the salt. But 1 serving of Oreos (I think 2 cookies?) has 160mg of sodium, while Saltines crackers (with SALT in their name!) has 190mg. Ritz crackers “only” have 135mg.
Preach it, um, brother? Sister?
Sigh. Yeah, I remember when I could eat those with abandon…
Are we still talking about Bennigan’s Monte Cristo? Because that thing was huge…I’m thinking an unusually undersized one had to be at least 1200 calories.
Most commercial foods, including sweets, have salt added, for the reasons you’ve noted. It really helps bring out the flavors. When the salt is missing, the food tastes bland.
A cooked onion is soft, melt in your mouth tender, softer than the pasta, and sweet as sugar. It is the perfect counterpoint in taste to sharp cheddar, salty parmesan or even tangy cream cheese. Caramelized onion on rye toast with cream cheese = standard go to party hors d’oeuvres for years.
Salted caramels. Butter, lovely lovely caramelized sugar, and a bit of salt… mmmmm.
My wife (the lovely Shocker Khan) makes these amazing chocolate pecan bars from a Rick Bayless recipe. They’re basically just pecans surroudned in sugar and butter, w/ a bottom crust made from ground up salty pretzels. Oh, and w/ Mexican chocolate.
Recipe here, if anybody wants to try them. They’re labor-intensive but Oh so so so good.
Candied bacon.
Take bacon. liberally coat it with brown sugar. Bake in oven. Watch it disappear.
Recipe provided to me by a woman who was a vegetarian six months ago, and went back to meat - apparently in the most overboard way imaginable - candied bacon…