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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Dinner Tonight, 1/31/2025
Date: Thu, 06 Feb 2025 13:19:37 +1100
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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.

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