Re: Dinner Tonight, 1/31/2025

On Thu, 6 Feb 2025 09:45:45 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:

On 2025-02-06, Bruce <Bruce@invalid.invalid> wrote:

On Wed, 5 Feb 2025 21:13:29 -0500, Dave Smith
<adavid.smith@sympatico.ca> wrote:
>

On 2025-02-05 8:16 p.m., Jill McQuown wrote:
>

FWIW, I went though that episode of congestive heart failure a few
years ago and was on a very low sodium diet for a while.  I got used
to it and after a few months I never missed the salt. We did not go
out for dinner for a long time. Then we went out with our son and his
fiancee to meet her parents. We had eaten at that restaurant before
and never had issues with the salt, but this time my wife found the
food seemed to be exceptionally salty, but none of the other four
seemed to notice.

 
I tend not to go out to eat very often but in many (especially
chain-type) restaurants lots of things taste over-salted.  I think they
use pre-prepared food that is reheated in the kitchen rather than cooked
from scratch.

>
It is always interesting to hear people talking about various
restaurants and how good their various offerings are. It is a pretty
safe bet that they all come from one of the few major restaurant supply
companies. Places like Sysco offer just about everything they need to
serve their customers. They had portioned steaks, burgers, ribs, pork
chops, fries, spring rolls, perogies, lasagna, marinara sauces,
mozeralla sticks, calamari, breaded shrimp, tarts, pies, squares,
cookies, cakes. There are the same in every restaurant that buys their
wholesale products.

>
I don't know if such places should be called restaurants, unless
that's all North Americans have.

>
There are places that make food from scratch, but they charge
more and a lot of people won't go there.

Don't ethnic, non-chain restaurants make things from scratch?

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>