Maybe something made with a bechamel sauce?? I imagine that would be a mild base/sauce.
Perhaps chicken with mushrooms in a bechamel sauce??
I’m on salt restriction. 
I’m not suggesting my cooking for anyone else; I try to accommodate others by providing salt at the table.
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I generally salt meat before cooking but recently a family member was salt restricted so I tried some Dash Table Blend salt-free stuff (didn’t it used to be called “Mrs. Dash”?). I used it pretty liberally on chicken wings without adding salt and grilled them with a bit of smoke, and was really surprised at how well I liked the result.
Me too. I havent cooked with salt, or generally added it to my own food, for more than 20 years. There are exceptions - I’ll always add a sprinkle of sea salt to the first of the new season asparagus, which is one of things I don’t find “too salty” if there’s salt.
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Yes, it was called “Mrs Dash”. - oh, I use a lot of salt-fee mixes - most are my own - and I’m not deprived … except when I crave a half-sour …
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Of course. It sounded rather like you preferred your turkey unadorned with salt, not that it was a medical necessity.
The older we get, the more dietary concessions we have to make, sadly 
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And the ones we’re not directed to make we kind of find out for ourselves, unpleasantly sometimes. Those are also no fun.
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Sometimes we are also stubborn and insist we will eat food X anyway, regardless of the consequences… it’s a cost/benefit decision every time. Le sigh.
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Not here. I haven’t adjusted my diet at all. Eat the same and as robustly as 20 years ago. I workout less than when I was a college athlete but still put in plenty of cardio and weights. Eat what you want. Just sweat it off. On that note I’m off to my peloton.
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Le grand sigh.
You may have misunderstood my comment. I wasn’t referring to “OMG I can’t eat like a teenager anymore AND look like one without doing Peloton every day,” though I’m happy that works for you - perhaps some luck with your genetic makeup.
I meant rather uncomfortable consequences of ingesting foods I love. Beef & chicken fat are big offenders, and of course, alcohol. No “just sweating it off” there, unfortunately.
I do eat what I want, but my body doesn’t react as “robustly” as it did 20 years ago. That’s what I meant with the cost/benefit analysis.
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I did understand. My point was that staying active at least for me counters a lot of the affects of aging. I generally eat well and try to avoid junk food though Doritos are a weakness for me. I probably drink now more than I did in my 20s. No food issues either other than lactose intolerance which runs in my family sadly. No more ice cream or cappuccinos. I have a lifetime habit of working out that benefits me. Had first post Covid physical and checkup with my doctor and he told me to keep doing what I’ve been doing. My metabolic age is decades younger than my actual age.
Some of the mild cuisines have sharp condiments like mustard or vinegar, or a heavy hand with herbs such as dill or parsley. Or saffron… So they aren’t spicy, but they’ve got a punch of flavour- that’s where I put Slavic, German, some Dutch, some Scandinavian, some Irish, some British food.
Mild in terms of subtle: some Japanese food, some Cantonese dishes
Mild in terms of bland: traditional Ontario WASP cuisine, hospital cuisine, airplane cuisine
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Traditional British cuisine has long had a heavy use of spices - just not chilli until comparitively recently. The British Empire was largely built on a search for spice.
Even curry has a long history. The first British recipe was included in Hannah Glasse’s 1747 cookbook “The Art of Cookery Made Plain and Easy”. At that time, the heat would have come from pepper, as it generally did then in Indian cooking (outside of the Portuguese colonies). Skip forward 150+ years and you’d see that British soldier’s “pocket book” included recipes that he might cook for himself and his mates. One of which was “curry stew”, by then including curry powder.
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Some people are blessed genetically, others aren’t.
But at least I’ve no allergies to any foods, just adverse, unpleasant reactions.
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The 50something who Peletons to have the body of a teenager, and dresses like a teenager, crack me up.
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Body of a 30 something who still wears a suit here
Agreed, my grandmother was Welsh. Rarebit is about as wild as she got. Woo hoo
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Good for you, and I mean that.
It’s a very very different experience for men than women after a certain age.
I eat less, eat healthier overall, exercise more and weigh less than I did 5 years ago but my clothes fit differently because I’m female and in my 50s.
I hope you’re supportive to the women in your life because a lot of changes in their figure after The Change are beyond their control.
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Keep in mind that currywurst is relatively new to the Germanic palate. It’s a tweak resulting from an influx of Asian immigrants, as is the U.K.'s creation of chicken tikka masala.
