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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Dinner Tonight, 1/31/2025
Date: Thu, 6 Feb 2025 02:47:48 +0000
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On Thu, 6 Feb 2025 2:13:29 +0000, Dave Smith 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.

My guess is that this restaurant in my hometown doesn't follow that
script. I'd like to partake in their bean soup and pasteis de nata.

https://www.honolulumagazine.com/faria/