"sf" > wrote in message
...
> On Mon, 13 Oct 2014 06:41:21 -0700 (PDT), Kalmia
> > wrote:
>
>> We have crossed them off our list too - again, everything was too salty.
>> When you use very little at home, you really notice it in resto fare. A
>> canister of salt lasts me probably 4 years.
>
> I notice over salting more in individually owned and operated
> restaurants. Like someone said - it seems like chefs are in a salt
> contest. It reminds me of my first visit to Europe when restaurants
> were still heavy handed with salt. That kind of over salting might be
> fine for one or two meals, but it's not okay when you're eating out 3
> meals a day for 30+ days. Apparently there was a big public education
> program and subsequently, I thought salt was used in enough moderation
> that my taste buds and body didn't object. Not saying I didn't notice
> the difference when I got home - and yes, it was a relief not to be
> bombarded by salt.

I have spoken to people who worked for Applebees. Most all of what the
serve is made elsewhere and comes to them frozen. They just nuke it.