why do expensive foo foo restaurants = sodium bombs?

[Anonymous]

Anonymous wrote:Why are you spending $600 on a restaurant?

Seriously, you can go out 4-6 times for that amount.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Why are you spending $600 on a restaurant?

$600 is around the price of the starter bottle of Champagne at a good restaurant.

Try working on your drinking problem.

[Anonymous]

Anonymous wrote:Celtic Sea Salt is good for you.
Regular table salt = poison.

The best healthiest salt is from the Ryukyu Islands in Japan.

[Anonymous]

Not to derail this, but when did we start calling salt "sodium"? What about the chlorine?

[Anonymous]

Anonymous wrote:Why are you spending $600 on a restaurant?

Why do you spend $750,000 on a house when you can get one for $250,000 in Nebraska? Why do you spend $48,000 on a car when you can get one for $24,000? Etc. etc.

Because you can.

[Anonymous]

Anonymous wrote:because the chefs’ palates are probably desensitized to salt and salt is the easiest lazy way to savoriness.

I very, very rarely find any expensive meal worth it in terms of flavor. The exception is non-Western cuisine where there is a broader spectrum of spices, techniques and umami ingredients to create flavor. Albi really stands out in that regard.

I've been to finer dining in Europe to Asia though, and I can't recall ever getting plates of of food so salty that it is practically inedible. Asian food is incredbly salty, but even chefs there no how to user a lighter hand or balance it with acidity and/or sweetness. For some reason, the recent trend in finer dining in the US is to drop an atom bomb of salt on food. This has happened across numerous states and multiple types of cuisines. It must be the way modern chefs in America are trained or believe the customer palate must be since so many Americans eat tons of processed junk foods.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Celtic Sea Salt is good for you.
Regular table salt = poison.

The best healthiest salt is from the Ryukyu Islands in Japan.

It’s still NaCl.

[Anonymous]

Anonymous wrote:Why are you spending $600 on a restaurant?

This ^

[Anonymous]

Anonymous wrote:Not to derail this, but when did we start calling salt "sodium"? What about the chlorine?

Probably because many variations of sodium used in food preservation now.
Sodium Ascorbate and Sodium Erythorbate
Sodium Bicarbonate
Sodium Phosphates and Sodium Citrates
Sodium Benzoate
Monosodium Glutamate
etc.

[Anonymous]

Anonymous wrote:Because salt makes things taste good.

Sounds like you're probably one of those weird health nuts who thinks any seasoning at all will kill them instantly and you're just used to awful, bland food. The fact that you came here to complain and of course virtue signal about how much you hate salt pretty much guarantees you're some sort of drama king/queen.

Think about this rationally, do you really think it's more likely that every single dish in every single restaurant is inedibly salty (and they somehow all stay in business and aren't overrun with bad reviews) or that your perception of salt is to blame.

There's an old saying, if everywhere you go smells like poop, check your shoes.

Had not heard that. Like it.

[Anonymous]

I totally agree.

[Anonymous]

Anonymous wrote:Because salt makes things taste good.

Sounds like you're probably one of those weird health nuts who thinks any seasoning at all will kill them instantly and you're just used to awful, bland food. The fact that you came here to complain and of course virtue signal about how much you hate salt pretty much guarantees you're some sort of drama king/queen.

Think about this rationally, do you really think it's more likely that every single dish in every single restaurant is inedibly salty (and they somehow all stay in business and aren't overrun with bad reviews) or that your perception of salt is to blame.

There's an old saying, if everywhere you go smells like poop, check your shoes.

Nah, you just suck at cooking and can't balance umami, bitter, sweet, salt, and heat. You're a sub par chef who relies entirely on fat and salt to make their dishes "taste good". McDonald's does that too.

[Anonymous]

Anonymous wrote:It is pretty much most restaurants these days.

Okay. . .

[Anonymous]

Anonymous wrote:Because salt makes things taste good.

Sounds like you're probably one of those weird health nuts who thinks any seasoning at all will kill them instantly and you're just used to awful, bland food. The fact that you came here to complain and of course virtue signal about how much you hate salt pretty much guarantees you're some sort of drama king/queen.

Think about this rationally, do you really think it's more likely that every single dish in every single restaurant is inedibly salty (and they somehow all stay in business and aren't overrun with bad reviews) or that your perception of salt is to blame.

There's an old saying, if everywhere you go smells like poop, check your shoes.

DP No salt hides things bad cooking. You must not eat out.

[Anonymous]

Salt Bae