Reply to why do expensive foo foo restaurants = sodium bombs?

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[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]

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. [/quote]

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