On Sat, 05 May 2007 12:12:03 -0500, Andy <q> magnanimously proffered:

>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?
>
>Andy

My wife and I both use the kitchen and we keep a small bowl of sea
salt flakes on the "mixing" counter next to the gas cook-top.

It sits beside a salt shaker (fine sea salt) and my wife's pepper mill
(she like coarse black pepper, I like fine - so I keep my pepper mill
in the spice cupboard beside the sealed container of Celtic sea salt I
sometime use).

I rarely add salt to my food, but my wife, a son and several friends
do, so we also put a couple of antique salt cellars on the table
(smallish glass bowls that sit in a silver frame with a little silver
spoon for serving). Salt from the bowl is placed on the side of a
dinner plate where a pinch can be taken and added to the food or the
food dipped into the salt.)

What drives me bonkers is when people add salt to food before they've
even tasted it. Heresy!

BTW - Like another poster, for certain dishes that require military
precision, I pre-measure my spices and herbs into little Chinese bowls
so they're ready to add at the right time. It also helps me to not add
a spice twice - which I used to be prone to doing, especially after a
couple of glasses of wine.


--

una cerveza mas por favor ...

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