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Reply to "why do expensive foo foo restaurants = sodium bombs?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]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. [/quote] You see this on Top chef. All the old judges have their taste buds blown out in terms of salt. [/quote] Not all the chefs, just Tom.[/quote]
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