Andy wrote:
> Some TV chefs keep small bowls of salt and pepper on the counter to pinch
> from while sauteeing veggies, etc.
>
> Do you use S&P pinch bowls? Do they stay out? Do they have covers?

I use kosher salt, I keep it in a screw-top jar (pint Hellman's mayo
jar w/plastic lid that I fill from the box) and pour some into my palm
as needed. I never put my fingers into the jar and I never pour salt
directly into food (too easy to slip and over salt). Sometimes I pour
a bit too much into my palm and then I will pinch salt from my palm,
the rest I toss in the trash, or into the pot if I happen to have
potatoes or pasta boiling... I'm not going to pour salt I handled back
into the container, I'm not 'talian. I only use fresh ground
peppercorns (black or white) as needed... I never buy pre-ground
pepper, no way to tell what/who is in it... I wouldn't use pre-ground
pepper even if free.

Sheldon