"sf" > wrote in message
...
> On Mon, 13 Oct 2014 20:36:54 -0700, "Julie Bove"
> > wrote:
>
>>
>> "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.
>
> As the middle class shrinks, the McDonaldization (you heard it here
> first) of America increases. People eat at national chains because
> they want predictable food. They don't expect anything novel or
> innovative or even above average; they just want a meal they don't
> have to cook "a good price".

Yes. That was always my dad's theory. It's predictable. Me? I'm not so
much into predictable. I like to try new places on the off chance that they
will be better. Of course there's a chance that they might be horrible but
that's a chance I am willing to take.