MUScoop
MUScoop => The Superbar => Topic started by: MuggsyB on May 21, 2023, 07:42:54 PM
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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.
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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.
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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.
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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.
1) salt Bae
2) salted manatee is delicious.
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Unless you have a diagnosed kidney pathology, there is no reason at all to worry about salt in your diet.
Oral salt intake, through diet, will have negligible effects for any healthy adult.
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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.
I didn't send it back because everyone else seemed to enjoy their food. Fine Dining I suppose can be subjective but this was a $150-200 a pop joint. Anyway, I was not pleased.
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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 didn't write salt wasn't an essential ingredient, it's called over-salting. Why am I being attacked?
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BIG SALT has too much influence in America's kitchens.
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Attacked?
That’s kinda salty of you, Muggs.
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Salt is the cheapest "spice" a chef can use. So, they feel obligated to use it liberally and often, aina?
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Agree muggs - too much salt ruins meals.
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I hope we do compression socks next. Or maybe the best reading glasses.
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I hope we do compression socks next. Or maybe the best reading glasses.
I’m sure the poindexters here will figure out a way to turn even those mundane topics into a dick measuring contest.
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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.
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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.
1000% agree
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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.
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That's racist.
Yep that’s right
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Why am I not at all surprised that Muggsy has high blood pressure?
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Maybe some scoop advice for
Metamucil or Depends next?
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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.
An oversalting anywhere is a threat to proper seasoning everywhere.
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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.
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 vegetables
I 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 reflux
I 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 .
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Don’t go to Carnevor. Milwaukee’s most overrated restaurant oversalts everything. You’ll die.
All the food tastes the same. Salt.
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An oversalting anywhere is a threat to proper seasoning everywhere.
RESTAURANTS HAVE THE RIGHT TO USE SALT AS THEY PLEASE. Its in the 11th amendment.
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I blame manatees for living in salted water.
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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 vegetables
I 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 reflux
I 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 .
Herman , enjoy your vacation! Hopefully you can snag some King 🦀 up there! Ya, I'm having a hard time understanding how all this sodium is good for anyone. Again, I'm not saying no salt at all but I have found what they do at a sizeable percentage of restaurants is seriously whacked.
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Anthony Bourdain said the reason food in restaurants tastes better, than at home, is because chefs use a lot of salt and a lot of butter. Early on and also at the finish - salt and butter. And they mean a lot when they say they use a lot. FYI: He also said shallots versus onions doesn’t hurt either. So if you want to impress guests load your food up with salt and butter - a lot more than you think and then some - and use shallots.
For most of the population, avoiding salt is important. A doc described it as sandpaper for your arteries, at least the effects. The salt industry would like you to think it is fine unless you are “allergic” to it. My understanding is that for most of us, we need to cut down on salt for a lot a health reasons and side effects - not just high blood pressure - that accumulate over time.
For those of us that avoid salt, we taste it in everything and it ruins a lot of meals out. For those that don’t avoid it, it is just normal, so you won’t notice it. So yes, restaurants over salt as a habit, at least to those of us who avoid it, but so does almost all prepared and frozen foods. A lot of companies have started reducing salt in prepared foods, but reducing 1/3 of a really high number helps, but not much. I read sodium on things before I buy, most stuff goes back on the shelf or freezer.
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I am surprised he hasn't been repping the stories of orcas attacking boats.
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Truly an as-salt on diners' senses!
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Anthony Bourdain said the reason food in restaurants tastes better, than at home, is because chefs use a lot of salt and a lot of butter. Early on and also at the finish - salt and butter. And they mean a lot when they say they use a lot. FYI: He also said shallots versus onions doesn’t hurt either. So if you want to impress guests load your food up with salt and butter - a lot more than you think and then some - and use shallots.
For most of the population, avoiding salt is important. A doc described it as sandpaper for your arteries, at least the effects. The salt industry would like you to think it is fine unless you are “allergic” to it. My understanding is that for most of us, we need to cut down on salt for a lot a health reasons and side effects - not just high blood pressure - that accumulate over time.
For those of us that avoid salt, we taste it in everything and it ruins a lot of meals out. For those that don’t avoid it, it is just normal, so you won’t notice it. So yes, restaurants over salt as a habit, at least to those of us who avoid it, but so does almost all prepared and frozen foods. A lot of companies have started reducing salt in prepared foods, but reducing 1/3 of a really high number helps, but not much. I read sodium on things before I buy, most stuff goes back on the shelf or freezer.
I disagree a bit with this analysis because I'm 40 and don't "avoid salt". The issue is whether they need to use 10 times the normal amount and whether it actually makes the food taste better? I think with certain vegetables and bland foods you can almost anticipate how much salt and butter they're going to use. I would also make a major distinction between too much butter vs too much salt if we're talking about taste. Maybe we need to analyze this depending on the actual dish one orders? What I do know is if I'm tasting a vat of salt in my mussels, when the components of butter, shallots, fennel, garlic, white wine, and an array of herbs, it should be more than ample to extract flavor, something is deeply wrong. I also think "food tastes better at restaurants" is highly, highly, and I mean highly debatable. It depends on the cuisine and how good one is as a home chef.
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I disagree a bit with this analysis because I'm 40 and don't "avoid salt". The issue is whether they need to use 10 times the normal amount and whether it actually makes the food taste better? I think with certain vegetables and bland foods you can almost anticipate how much salt and butter they're going to use. I would also make a major distinction between too much butter vs too much salt if we're talking about taste. Maybe we need to analyze this depending on the actual dish one orders? What I do know is if I'm tasting a vat of salt in my mussels, when the components of butter, shallots, fennel, garlic, white wine, and array of spices should be more than ample to extract flavor, something is deeply wrong.
If the mussels taste too salty, they probably are not very fresh. Many places add salt to the broth when the mussels start to get fishy.Otherwise no salt is needed for mussels. Learned that in France.
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I disagree a bit with this analysis because I'm 40 and don't "avoid salt". The issue is whether they need to use 10 times the normal amount and whether it actually makes the food taste better? I think with certain vegetables and bland foods you can almost anticipate how much salt and butter they're going to use. I would also make a major distinction between too much butter vs too much salt if we're talking about taste. Maybe we need to analyze this depending on the actual dish one orders? What I do know is if I'm tasting a vat of salt in my mussels, when the components of butter, shallots, fennel, garlic, white wine, and array of spices should be more than ample to extract flavor, something is deeply wrong.
So you went out for a meal that you thought was too salty, but everyone else thought their food was fine. You did nothing about it at the restaurant. Instead you go to a public forum and accuse restaurants in general of [checks notes] "trying to kill people".
Here is where you went wrong:
1. You should have told your server that your food was far saltier than you were expecting and ask for something else or for the dish to be remade. At a nice restaurant, this request should certainly be accomodated.
2. Since you mentioned that for you, this in an ongoing problem, you should tell your server ahead of time that you don't like a lot of salt in your food, and could they please not add any salt during its preparation so you can salt it to your taste at the table.
Anything else is just yelling at clouds.
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So you went out for a meal that you thought was too salty, but everyone else thought their food was fine. You did nothing about it at the restaurant. Instead you go to a public forum and accuse restaurants in general of [checks notes] "trying to kill people".
Here is where you went wrong:
1. You should have told your server that your food was far saltier than you were expecting and ask for something else or for the dish to be remade. At a nice restaurant, this request should certainly be accomodated.
2. Since you mentioned that for you, this in an ongoing problem, you should tell your server ahead of time that you don't like a lot of salt in your food, and could they please not add any salt during its preparation so you can salt it to your taste at the table.
Anything else is just yelling at clouds.
Stop mansplaining dining
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So you went out for a meal that you thought was too salty, but everyone else thought their food was fine. You did nothing about it at the restaurant. Instead you go to a public forum and accuse restaurants in general of [checks notes] "trying to kill people".
Here is where you went wrong:
1. You should have told your server that your food was far saltier than you were expecting and ask for something else or for the dish to be remade. At a nice restaurant, this request should certainly be accomodated.
2. Since you mentioned that for you, this in an ongoing problem, you should tell your server ahead of time that you don't like a lot of salt in your food, and could they please not add any salt during its preparation so you can salt it to your taste at the table.
Anything else is just yelling at clouds.
There should be a Superbar thread dedicated to “Old Men Yelling at Clouds”
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So you went out for a meal that you thought was too salty, but everyone else thought their food was fine. You did nothing about it at the restaurant. Instead you go to a public forum and accuse restaurants in general of [checks notes] "trying to kill people".
Here is where you went wrong:
1. You should have told your server that your food was far saltier than you were expecting and ask for something else or for the dish to be remade. At a nice restaurant, this request should certainly be accomodated.
2. Since you mentioned that for you, this in an ongoing problem, you should tell your server ahead of time that you don't like a lot of salt in your food, and could they please not add any salt during its preparation so you can salt it to your taste at the table.
Anything else is just yelling at clouds.
I don't think I'm yelling at clouds. I believe my friends and many others are polite and also conform to societal gaslighting. I could say my palate is more sophisticated but what's actually going on is people losing rudimentary focus and accepting that everything is wonderful at most of our eating establishments because others tell them how great they are. I will stand by my oversalting rant.
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I don't think I'm yelling at clouds. I believe my friends and many others are polite and also conform to societal gaslighting. I could say my palate is more sophisticated but what's actually going on is people losing rudimentary focus and accepting that everything is wonderful at most of our eating establishments because others tell them how great they are. I will stand by my oversalting rant.
Boy this word salad is salty.
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Any evidence dietary sodium intake leads to health problems in otherwise healthy adults?
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I didn't send it back because everyone else seemed to enjoy their food.
How do you type those words and come to the conclusion that it’s the restaurant’s problem and not yours? You’re saying, “Everyone else (including presumably a very talented professional chef at a high end restaurant) was wrong and I was right.” Here’s a tip: if everyone else seemed to enjoy their food, it was probably good food.
I don't think I'm yelling at clouds. I believe my friends and many others are polite and also conform to societal gaslighting. I could say my palate is more sophisticated but what's actually going on is people losing rudimentary focus and accepting that everything is wonderful at most of our eating establishments because others tell them how great they are. I will stand by my oversalting rant.
Ok, so you’re doubling down on, “I am right and everyone else is wrong.” Got it.
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Sugar is far worse in my opinion. Diet and health wise.
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How do you type those words and come to the conclusion that it’s the restaurant’s problem and not yours? You’re saying, “Everyone else (including presumably a very talented professional chef at a high end restaurant) was wrong and I was right.” Here’s a tip: if everyone else seemed to enjoy their food, it was probably good food.
Ok, so you’re doubling down on, “I am right and everyone else is wrong.” Got it.
I am curious what the data shows as far as salt portions at the average restaurant vs what one uses at home. Let's conservatively say it's 5 times more?
I would challenge our Scoop chefs to make some of their signature dishes, with 5 times as much salt, and ask whether or not their recipes are better or worse?
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Boy this word salad is salty.
That reminds me. Has anyone else ever been served a salad with salt added? We have. I find it odd. And not something I want again.
I suspect sugar is likely worse and adds calories. Salt , sugar, fat, the trifecta of what people crave and fast food sells us all combined. Salt, for many, maybe the least evil of the three.
For Jes, I don’t have your answer for salt and an otherwise healthy adult, but look around. There are few healthy adults.
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I like my women like my food: I prefer zesty over salty.
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Don’t go to Carnevor. Milwaukee’s most overrated restaurant oversalts everything. You’ll die.
All the food tastes the same. Salt.
YES! This is the only restaurant that I have ever been too where I felt like the food was truly oversalted.
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I like my women like my food: I prefer zesty over salty.
Por que no los dos?
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Any evidence dietary sodium intake leads to health problems in otherwise healthy adults?
Yeah, your schmeckle shrinks, hey?
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What’s worse? Salt or refined carbs?
I’ll go with carbs for worse.
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This thread is peppered with spicy takes!
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YES! This is the only restaurant that I have ever been too where I felt like the food was truly oversalted.
This is either shocking or totally implausible. But you should be commended for never going to a fast food or franchise restaurant in your life.
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This is either shocking or totally implausible. But you should be commended for never going to a fast food or franchise restaurant in your life.
I should have added a quality standard. Also I've had individual dishes that were oversalted (most only slightly so) but Carnevor was the only restaurant where multiple dishes were oversalted.
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I would challenge our Scoop chefs to make some of their signature dishes, with 5 times as much salt, and ask whether or not their recipes are better or worse?
My guess that any Scooper that fancies him/herself as a serious cook already uses more salt than you probably care for.
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My guess that any Scooper that fancies him/herself as a serious cook already uses more salt than you probably care for.
Yes. One needs salt in many dishes to build those layers of flavor, so as to not be one note. Most people undersalt their pasta water as well.
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My guess that any Scooper that fancies him/herself as a serious cook already uses more salt than you probably care for.
I have:
Home Made
Italian Herb
Parsley & Tarragon
Hickory Smoked
Applewood Smoked
Sirracha
Chili Lime
Purchased
Birch Smoked
Oak Smoked
Spanish Chorizo
Herbes de Provence
Tropical Hibiscus
Peri Peri
Chipotle
Cayenne
Muggsy would probably faint
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Again I use salt, understand how to create flavor, have a tier 1 kitchen, cookware, spice collection, and always have the freshest of herbs and veggies one could find. I use prime time ingredients far more often than the average person and know what I'm doing when it comes to dropping the hammer on a array of dishes that are highly diverse and require tremendous skill and execution. The only thing I suck at are desserts, especially soufflés and cakes. I also can't make Timballo or Timpano which is upsetting. :(
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What’s worse? Salt or refined carbs?
I’ll go with carbs for worse.
Neither. If you're a healthy adult, all is fine. Only thing that matters is calories in, calories out
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Neither. If you're a healthy adult, all is fine. Only thing that matters is calories in, calories out
Hmph. I’ll do my own research about salt and diet
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Neither. If you're a healthy adult, all is fine. Only thing that matters is calories in, calories out
For weight gain/loss, not for overall nutrition.
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I have:
Home Made
Italian Herb
Parsley & Tarragon
Hickory Smoked
Applewood Smoked
Sirracha
Chili Lime
Purchased
Birch Smoked
Oak Smoked
Spanish Chorizo
Herbes de Provence
Tropical Hibiscus
Peri Peri
Chipotle
Cayenne
Muggsy would probably faint
Which do you use for manatee filets?
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Which do you use for manatee filets?
Yes
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The average human body contains 40 teaspoons of salt, which needs to be replaced when sweated out. Hand me the bag of chips.
https://www.sciencefocus.com/the-human-body/how-much-salt-is-in-a-human-body/amp/
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I have:
Home Made
Italian Herb
Parsley & Tarragon
Hickory Smoked
Applewood Smoked
Sirracha
Chili Lime
Purchased
Birch Smoked
Oak Smoked
Spanish Chorizo
Herbes de Provence
Tropical Hibiscus
Peri Peri
Chipotle
Cayenne
What? No Kosher salt?
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I know a lot of people who feel the need to always add salt and pepper at the dinner table - sometimes even before trying the food. I'm convinced it's because many of these people don't properly season their food when cooking. It's very easy to learn how to season food properly and will make all of your food taste better with minimal added effort.
For the love of god, throw away the salt shaker and instead get yourself some kosher salt and put it in a container next to your stove. I recommend using Diamond Crystal - it's less "salty" than Morton's and has 50% less sodium, making it much harder to accidentally overseason food. It's a staple of professional kitchens everywhere. And be generous with it - use more than you think you need. When salting meat, give it 30 minutes to absorb the salt before cooking; the salt will bring out the flavor of the meat and make it more tender. Also, pasta water should really be "as salty as the sea". Then after the pasta is done boiling, add a splash of the water into the sauce when you mix it together with the pasta. Your taste buds will thank you.
As for watching sodium intake, a few pinches of kosher salt is not going to kill you. The real culprit is processed and pre-packaged food.
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I have:
Home Made
Italian Herb
Parsley & Tarragon
Hickory Smoked
Applewood Smoked
Sirracha
Chili Lime
Purchased
Birch Smoked
Oak Smoked
Spanish Chorizo
Herbes de Provence
Tropical Hibiscus
Peri Peri
Chipotle
Cayenne
Muggsy would probably faint
It would be easier and better to just have decent kosher salt and a well-stocked spice drawer.
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It would be easier and better to just have decent kosher salt and a well-stocked spice drawer.
Probably needs to support his butt buddy penzey.
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My guess that any Scooper that fancies him/herself as a serious cook already uses more salt than you probably care for.
Bingo. I guarantee that good restaurants don’t use 5x (“conservatively” lol) the salt I use.
Muggsy, it’s clear you like a very light touch with the salt to season your food. There is nothing wrong with your preference. But it’s just that…a preference. And I’d venture a guess that your preference is significantly different than most. That’s why “everyone” you’re with seems to enjoy their food even though you think it’s way over salted. I strongly suspect that “everyone” you’re with would be reaching for the salt shaker if the food was exactly to your liking. Unfortunately, no amount of salt from the shaker will fix food that isn’t adequately seasoned during cooking.
Most chefs aren’t idiots (and presumably neither are your dining companions). They’re trying to make food that appeals to their customers’ tastes. Your tastes are clearly different than most. And that’s OK. You just have to deal with the inconvenience that most food prepared in restaurants isn’t tailored to your palette.
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For weight gain/loss, not for overall nutrition.
Generally correct. Though I would still say "refined carbs" or dietary salt will not negatively impact healthy folks' nutrition.
Follow-up, I truly believe weight needs to be the first problem solved, rather than nutrition. If you're at a healthy weight, by all means focus on nutrition. But the majority of the population needs to be focused on CICO
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Probably needs to support his butt buddy penzey.
“Butt Buddy”
😂😂😂🤣🤣🤣
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Por que no los dos?
Unfortunately, the RN isn't into threesomes, hey?
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Unfortunately, the RN isn't into threesomes, hey?
Go fer it.
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Go fer it.
Trio of Spice
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Unfortunately, the RN isn't into threesomes, hey?
I meant finding a woman who is both zesty and salty but I guess that's an option too
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Bingo. I guarantee that good restaurants don’t use 5x (“conservatively” lol) the salt I use.
Muggsy, it’s clear you like a very light touch with the salt to season your food. There is nothing wrong with your preference. But it’s just that…a preference. And I’d venture a guess that your preference is significantly different than most. That’s why “everyone” you’re with seems to enjoy their food even though you think it’s way over salted. I strongly suspect that “everyone” you’re with would be reaching for the salt shaker if the food was exactly to your liking. Unfortunately, no amount of salt from the shaker will fix food that isn’t adequately seasoned during cooking.
Most chefs aren’t idiots (and presumably neither are your dining companions). They’re trying to make food that appeals to their customers’ tastes. Your tastes are clearly different than most. And that’s OK. You just have to deal with the inconvenience that most food prepared in restaurants isn’t tailored to your palette.
We'll agree to disagree. I like plenty of salt and use it generously. What I don't like is 10 vats of it on my food. As for everyone has different tastes? Yes but that's not the issue here. People conform with all sorts of things including food, restaurants, etc. Behavioral psychologists have actually studied this and done a number of tests.
I would encourage you to read Predictably Irrational by Dan Ariely. The fact of the matter is when the average person (who is a solid cook) prepares dishes at home, dishes they make that are usually better than most restaurants, they probably use anywhere from 1/5 to 1/10 the amount of salt. I don't like light salt, I like the right portion of salt depending on the dish.
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We'll agree to disagree. I like plenty of salt and use it generously. What I don't like is 10 vats of it on my food. As for everyone has different tastes? Yes but that's not the issue here. People conform with all sorts of things including food, restaurants, etc. Behavioral psychologists have actually studied this and done a number of tests.
I would encourage you to read Predictably Irrational by Dan Ariely. The fact of the matter is when the average person (who is a solid cook) prepares dishes at home, dishes they make that are usually better than most restaurants, they probably use anywhere from 1/5 to 1/10 the amount of salt. I don't like light salt, I like the right portion of salt depending on the dish.
You're talking out of your a$$ Muggsy
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You're talking out of your a$$ Muggsy
No I'm not. Maybe your friends and family don't know how to cook? There are many great restaurants but there are a ton more that are mediocre or crap.
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No I'm not. Maybe your friends and family don't know how to cook? There are many great restaurants but there are a ton more that are mediocre or crap.
LOL. You're shifting the goalposts now from "my meal tasted salty, but others were fine with it"-meaning to me, you have some super palate- now to Muggs can make meals at home better than most restaurants using 1/5 to 1/10 of the salt-and if you cant you don't know how to cook.
Your supreme skills notwithstanding, going out to eat fine dining once a week and getting "extra salt" is not going to affect the normal person.
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Nothin' bedded dan a hare grabbin', bitch slappin', pissin' match 'bout salt on a Wednesday mornin', aina?
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Nothin' bedded dan a hare grabbin', bitch slappin', pissin' match 'bout salt on a Wednesday mornin', aina?
Wile hare is a good meal, but they are very hard to grab. Not sure how much salt is appropriate, though.
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No I'm not. Maybe your friends and family don't know how to cook? There are many great restaurants but there are a ton more that are mediocre or crap.
You're honestly talking like cause you scored 25 points in your weekly hoops game at the gym, you could hold your own on a mid major college team.
You literally said the "average person/solid home cook" makes better meals than MOST restaurants. That is absolutely absurd and moronic.
You got unexpected pushback to your conspiracy that every restaurant is poisoning us all with "5-10x" salt than needed, so now you're some how morphing into the idea that your food expertise is beyond reproach and creating wild false equivalences.
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Time to dash from your salty argument, Muggs. Seas-on desist!
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I'm being attacked unfairly but I should have used other words that solid home cooks.
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I'm being attacked unfairly but I should have used other words that solid home cooks.
With this response, you are either 8 or 80 years old, no in between
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I'm being attacked unfairly but I should have used other words that solid home cooks.
Muggsy:
The basic premise of your Rant is excellent . I am firmly in the anti-salt camp. There is Plenty of sodium from natural sources . If people want to salt their food thats why they have a salt shaker .
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I was told by a chef that , if a chef smokes, the taste buds are diminished and they compensate by adding more salt to the recipe for flavor.
There is no shame in letting staff know that the dish is not to your liking.
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Wile hare is a good meal, but they are very hard to grab. Not sure how much salt is appropriate, though.
Rabbit in a Belgian beer sauce in Brussels? Magnificent!
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I'm with Muggsy, here. I can't stand when I get a beautiful braised rib and then I bite into it only to be completely overpowered by salt.
But I'm also with chick here. A $200 per pop night you should be sending that back if it is not to your liking.
If you're at qdoba and your burrito is too salty, then you just don't eat at qdoba anymore. If it happens at a fancy schmancy place you ask for it to be fixed.
Quit being so Midwest nice. ;D
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Mugster,
Give this a whirl…..
Slice up a honey crisp, grind a little Himalayan pink salt over the slices, and dip in extra crunchy peanut butter.
Savory heaven.
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Mugster,
Give this a whirl…..
Slice up a honey crisp, grind a little Himalayan pink salt over the slices, and dip in extra crunchy peanut butter.
That sounds really good! I will echo that everyone should have kosher or sea salt.
Savory heaven.
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Mayos thoughts on salt
https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/is-sea-salt-healthier-than-table-salt#:~:text=Experts%20recommend%20limiting%20salt%20of,40%25%20when%20measured%20by%20weight.
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We'll agree to disagree. I like plenty of salt and use it generously. What I don't like is 10 vats of it on my food. As for everyone has different tastes? Yes but that's not the issue here. People conform with all sorts of things including food, restaurants, etc. Behavioral psychologists have actually studied this and done a number of tests.
I would encourage you to read Predictably Irrational by Dan Ariely. The fact of the matter is when the average person (who is a solid cook) prepares dishes at home, dishes they make that are usually better than most restaurants, they probably use anywhere from 1/5 to 1/10 the amount of salt. I don't like light salt, I like the right portion of salt depending on the dish.
10 vats! No hyperbole here!
But you’re absolutely right. After all, you’ve got the James Beard awards and Michelin Stars to prove it. Everyone else are just unrefined morons.
I’m starting to understand why you like animals so much.
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I meant finding a woman who is both zesty and salty but I guess that's an option too
The Theorem of Three is a thing, hey?
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Mayos thoughts on salt
But what are salt's thoughts on mayo?
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Muggsy:
The basic premise of your Rant is excellent . I am firmly in the anti-salt camp. There is Plenty of sodium from natural sources . If people want to salt their food thats why they have a salt shaker .
I've never been to a fine dining restaurant (read top restaurants) where there is a salt shaker on the table.
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Mugsy follows eutectic curve principles when applying salt when he cooks.
He’s not just a chef, he’s a food scientist.
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Mugsy follows eutectic curve principles when applying salt when he cooks.
He’s not just a chef, he’s a food scientist.
I'm quite adept in the kitchen. Again, diminutive people being attacked for no reason. :)
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I'm quite adept in the kitchen. Again, diminutive people being attacked for no reason. :)
Sounds like you're a little salty.
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I’m firmly in the camp that salt brings out the best in food. I have a salt grinder, coarse kosher salt, sea salt, Celtic Sea salt, and Maldon salt flakes always at the ready on the back of my stove. I’m sure I’m a little further on the salt end of the seasoning spectrum than the average person.
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Sounds like you're a little salty.
Heard you are a shaker.
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I'm quite adept in the kitchen. Again, diminutive people being attacked for no reason. :)
I don’t understand how you haven’t learned the consequences of bad takes on this board yet.
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I don’t understand how you haven’t learned the consequences of bad takes on this board yet.
Sometimes, his takes are so dium
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Na. Cl assy
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The WSJ weekend print edition has an article about Salt which touches on a lot covered in this thread. One thing the writer mentioned which I did not know is that in the 50's in Japan there were extremely high stroke rates. The government actually required lower Salt levels (12 grams a day goal )in foods and restaurants and as a result, in a relatively short period of time, those rates decreased dramatically. I think we oversalt to a fault. I will just leave it at that.
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The WSJ weekend print edition has an article about Salt which touches on a lot covered in this thread. One thing the writer mentioned which I did not know is that in the 50's in Japan there were extremely high stroke rates. The government actually required lower Salt levels (12 grams a day goal )in foods and restaurants and as a result, in a relatively short period of time, those rates decreased dramatically. I think we oversalt to a fault. I will just leave it at that.
We also don't dump a crap ton of soy sauce on everything we eat.
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We also don't dump a crap ton of soy sauce on everything we eat.
Yes. The arricle stated that the government campaign there specifically focused on soy and miso being heavy handed in the Japanese home.
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We had a good multi decade to century+ or so run on expanding life expectancy—my guess is the restaurant salt is a ‘pinch’ of nothing in comparison to the opioids.
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We had a good multi decade to century+ or so run on expanding life expectancy—my guess is the restaurant salt is a ‘pinch’ of nothing in comparison to the opioids.
I have no idea. I do believe Japan has high LE rates now because of portion control and fish being a main part of their diet. I'm curious what their SWLE (Sumo Wrestler Life Expectacy) is? Because it's been documented that owners of restaurants with buffets there have to adjust their menus and rules.
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So the quick research shows that Sumo LE is 60-65.
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Can you share the data that demonstrates causation between high dietary sodium intake and heart disease or vascular disease?
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I mean maybe Japanese life expectancy increased due to increased wealth as they recovered from WWII?
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Can you share the data that demonstrates causation between high dietary sodium intake and heart disease or vascular disease?
Mayo has been saying for years to reduce salt
https://newsnetwork.mayoclinic.org/discussion/mayo-clinic-minute-hold-the-salt-to-help-your-heart/
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I mean maybe Japanese life expectancy increased due to increased wealth as they recovered from WWII?
I don't know but their LE is quite high.
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Why is “use” in quotation marks?
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Soy is a staple, along with honey, in the brine mix for hippo jerky.
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I mean maybe Japanese life expectancy increased due to increased wealth as they recovered from WWII?
Not if you factor in the radiation poisoning.