Cindy Hamilton > writes:

> On Sunday, February 7, 2021 at 1:59:44 PM UTC-5, Graham wrote:
>> On Sun, 7 Feb 2021 09:32:27 -0800 (PST), Cindy Hamilton wrote:
>>
>> > On Sunday, February 7, 2021 at 12:24:31 PM UTC-5, Graham wrote:
>> >> On Sun, 7 Feb 2021 09:13:41 -0800, Taxed and Spent wrote:
>> >>
>> >>> The salt thread has started and continued to be nutso.
>> >>>
>> >>> Can we do the same with pepper?
>> >> Interesting!
>> >> Lately, I've been making pepper mills and it has occurred to me that their
>> >> real place is in the kitchen, not on the formal dining table where their
>> >> use would be an insult to the cook.
>> >
>> > Why are cooks so thin-skinned that they would mind someone adding
>> > pepper (or salt, for that matter) to food? It's "season to taste", and
>> > everyone's taste is different.
>> >
>> > Cindy Hamilton
>> I would have thought that it's bad manners to season a dish that one's host
>> has prepared. After all, it's criticism of her/his cooking.
>
> Not in my view. It means I like more salt or pepper than the host does.
>
> When I cook for others, I cut back on the salt to "normal people levels".
>
> Cindy Hamilton

I'm with you. Except, I'm only crazy with pepper while cooking. I often
add just a bit of salt when cooking. If my wife or guests want more salt
it's on the table.

If I'm adding copious salt to anything, it's water for boiling
potatoes. Sometimes pasta water.

--
Daniel
Visit me at: gopher://gcpp.world