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.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"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.

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".


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/14/2014 12:23 AM, sf wrote:

> 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".
>
>

Exactly. They serve a purpose. It is not a place I consider when a
friend says "lets go out for dinner next week"They are a place to go
when you've been out all day and don't have the rime or desire to cook.
It is predictable and we can get out the door in less than an hour for
$35 or so.

We eat at one of the similar chains at least once a month for the
convenience. If we go out for dinner as a destination and want
something special, we go to the nicer places and will have a really nice
meal, bottle of wine, and spend a bunch more money.

OTOH, we took my grandson to the eye doctor today so while waiting we
grabbed a burger at McD for lunch because it was 100 yards away.

"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.