Remember when Homer Simpson wrapped a single waffle around a stick of butter and ate it on a toothpick? That’s how I like my salad
thereoncewasawas
Not much of a secret unless you were born in early 20th century.
510Goodhands
Excess salt is one of my pet peeves about restaurants, and the main reason I don’t eat in them very often.
The same goes for prepared foods in the frozen aisle. A few years ago, there was a Lesli a pledge on the part of food manufacturers to reduce sodium content in their products by 20% overtime. It doesn’t seem to have happened.
Cooks and chefs, what’s the worst that could happen if you reduce the sodium content in your dishes by 20%? My guess is that most people wouldn’t notice, and they would certainly be able to taste the food more than the salt. I hate having a salty mouth Within an hour of having a meal, never mind the next day. It makes me a little salty! 😠
Speech to text error repaired! I still think there is too much access to salt! 😉
tzler
The real secret ingredient is sanitizer.
Willow1883
“The reason your food tastes better in a restaurant than at home is because your chef doesn’t care if you live or die” has always rung true to me 😂
praisethebeast69
no matter how much salt or butter I put on my food, it still tastes awful
Motor-Drama-1421
This is why I just eat salted butter from the tub for my meals
Imaginary_Victory253
This here is my little obsession lately. I started meal prepping and calorie counting to help my wife lose weight, and (shocker) most of your calories is simply carbs and fat. If you reduce those then you will cut your calories tremendously.
Conversely, if you ADD those, then you will create the comforting “marry me chicken” flavor that ratchets up the flavor… Restaurants know this, your body subconsciously knows this. That’s why every restaurant and trendy recipe is usually just a normal dish with extra fat (and salt, off camera).
8 Comments
Remember when Homer Simpson wrapped a single waffle around a stick of butter and ate it on a toothpick? That’s how I like my salad
Not much of a secret unless you were born in early 20th century.
Excess salt is one of my pet peeves about restaurants, and the main reason I don’t eat in them very often.
The same goes for prepared foods in the frozen aisle. A few years ago, there was a Lesli a pledge on the part of food manufacturers to reduce sodium content in their products by 20% overtime. It doesn’t seem to have happened.
Cooks and chefs, what’s the worst that could happen if you reduce the sodium content in your dishes by 20%? My guess is that most people wouldn’t notice, and they would certainly be able to taste the food more than the salt. I hate having a salty mouth Within an hour of having a meal, never mind the next day. It makes me a little salty! 😠
Speech to text error repaired!
I still think there is too much access to salt! 😉
The real secret ingredient is sanitizer.
“The reason your food tastes better in a restaurant than at home is because your chef doesn’t care if you live or die” has always rung true to me 😂
no matter how much salt or butter I put on my food, it still tastes awful
This is why I just eat salted butter from the tub for my meals
This here is my little obsession lately. I started meal prepping and calorie counting to help my wife lose weight, and (shocker) most of your calories is simply carbs and fat. If you reduce those then you will cut your calories tremendously.
Conversely, if you ADD those, then you will create the comforting “marry me chicken” flavor that ratchets up the flavor… Restaurants know this, your body subconsciously knows this. That’s why every restaurant and trendy recipe is usually just a normal dish with extra fat (and salt, off camera).