Kolek planning to go pro
This has always driven me up the wall and well before I knew my blood pressure was too high. When I go out to eat I almost always request low salt or no salt depending on what I order. As someone who enjoys an array of dishes I fully understand that seasoning is vitally important and that some things require the use of salt to start or finish the cooking process. I have no problem whatsoever with salting the proper amount and do so when I cook pretty much anything.What I strongly object to, and I believe this is an epidemic, insane, a health catastrophe, and makes food taste terrible is when restaurants take a bucket of salt and drop it in your food. WTF is going on?So the other night at a fine San Francisco eating establishment, when I ordered mussels in the traditional butter, wine, garlic, fennel, shallot, preparation, I never considered that I should assume they will salt it like I was ordering a baked potato at Outback. What on earth is going on with this and why are restaurants trying to kill people? Has anyone actually measured how much salt they use relative to what they should use? This absolutely needs to stop and people must wake up if we care about our health. Plus, it makes the food inedible. I simply do not get it.
I have never been to a fine dining restaurant where they over-salted food. Sounds like you went to a bad restaurant, or you should have sent the food back.
Apparently, you have never read the book Salt, Fat, Acid, Heat.Most trained chefs consider salt to be an essential flavor ingredient. If you don't want any in your food, mention that when you order.
I hope we do compression socks next. Or maybe the best reading glasses.
Agree muggs - too much salt ruins meals.
I think the discussion should be all restaurants, I shouldn't have highlighted my particular experience. Imo too much salt is a problem everywhere.though.
I’m sure the poindexters here will figure out a way to turn even those mundane topics into a dick measuring contest.
That's racist.
An oversalting anywhere is a threat to proper seasoning everywhere.
Muggsy:I was advised by Mayo Clinic to drastically reduce my Sodium in take. I am targeting about 500 mg a day . Sometimes I go over a little as some foods have naturally occurring sodium, such as egg whites . I agree with you, these restaurants put way too much salt in their meals. I try to Have clean proteins and steamed or raw vegetablesI make my own food at home and use spices such as ginger , turmeric , garlic coriander and cumin. I had to cut back on pepper due to acid refluxI have found the chefs are very willing to work with my no salt requests. Some actually come out and talk to me about my meal. Last nigh, in Alaska I had some excellent halibut and steamed vegetables. Had a outstanding salad with salt free blueberry dressing . I generously tip the wait staff .