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 Post subject: PORTION CONTROL OUT OF CONTROL
New postPosted: October 23rd, 2017, 2:47 pm 
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Joined: August 24th, 2011, 4:59 pm
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Location: High Desert Near Reno Nevada
On Saturday I had breakfast at a local casino coffee shop. I had to place football bets for NCAA and NFL. I and a friend don't bet any other sports - only football.

I asked the waitress for a little tabasco sauce. This is what I got. That's a quarter and a dime lying in front.


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 Post subject: Re: PORTION CONTROL OUT OF CONTROL
New postPosted: October 23rd, 2017, 2:48 pm 
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Are they using the baby bottles so they can throw them away after one use so they don't have the ick issues we have recently discussed about salt and pepper shakers?


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 Post subject: Re: PORTION CONTROL OUT OF CONTROL
New postPosted: October 23rd, 2017, 2:53 pm 
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Location: High Desert Near Reno Nevada
It certainly solves the ick issue. I brought my bottle home with me and finished it on this mornings eggs.

BTW, this restaurant has wooden salt and pepper grinders, each about 8" high. I don't know if the ick factor is less with grinders vs shakers.


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 Post subject: Re: PORTION CONTROL OUT OF CONTROL
New postPosted: October 23rd, 2017, 5:30 pm 
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I first saw these miniature Tabasco bottles in MREs, the military's "meals, ready to eat," three lies for the price of one, or a "Mr. E." Professionally, I saw them some years ago in a legal case, when I still used to bother reading such things, involving a military contract bid protest. (The protester lost because his competing product didn't quite meet the specifications.) They do liven up an otherwise bland (to put it mildly) meal.

At "Break for the Border," a Mexican restaurant in the Grafton Plaza Hotel in Dublin, I once had the world's dullest Mexican food. When I asked for hot sauce, I got a blank stare, but when I said Tabasco, the waitress understood. The restaurant had none, but they managed to find an ancient half-full bottle behind the bar, no doubt for the rare request for a spicy Muddy Blary.

Shifting gears, I never saw the point of a salt grinder. Salt is salt, and grinding it doesn't unlock any fresher flavor that should remain locked inside a "saltcorn" (?) until needed at the table. Maybe they just do it for aesthetic symmetry.


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 Post subject: Re: PORTION CONTROL OUT OF CONTROL
New postPosted: October 23rd, 2017, 5:44 pm 
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Chawlie wrote:

Shifting gears, I never saw the point of a salt grinder. Salt is salt, and grinding it doesn't unlock any fresher flavor that should remain locked inside a "saltcorn" (?) until needed at the table. Maybe they just do it for aesthetic symmetry.


Salt grinders are nice for when you are using/server some sort of exotic sea salt that comes in rock form (or larger crystals) and you want to grind them to get a more appropriate consistency for the table.

I agree it doesn't accomplish anything with regards to freshness or flavor. It's mostly for texture.


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 Post subject: Re: PORTION CONTROL OUT OF CONTROL
New postPosted: October 23rd, 2017, 5:58 pm 
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MrSmith wrote:
Chawlie wrote:

Shifting gears, I never saw the point of a salt grinder. Salt is salt, and grinding it doesn't unlock any fresher flavor that should remain locked inside a "saltcorn" (?) until needed at the table. Maybe they just do it for aesthetic symmetry.


Salt grinders are nice for when you are using/server some sort of exotic sea salt that comes in rock form (or larger crystals) and you want to grind them to get a more appropriate consistency for the table.

I agree it doesn't accomplish anything with regards to freshness or flavor. It's mostly for texture.

Good explanation, thanks. But I never saw the point of exotic salts either. To me it's just more fru-fru to be snobby about, like fine wine but less useful, probably because I don't use much salt. (Certainly I prefer wine over salt!) Also, I find most restaurant food a bit saltier than I prefer or am used to.

Once I moved into a company apartment that had a 3/4 full salt shaker on the kitchen table. When I moved out a year later, it was 2/3 full, mainly because of dinner guests.


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 Post subject: Re: PORTION CONTROL OUT OF CONTROL
New postPosted: October 26th, 2017, 8:03 pm 
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Methinks, as mepeeps in to meddle, that Mr.Smith is on point yet again with "Maybe they just do it for aesthetic symmetry" with a slight meddle: IMHO more for aesthetics and not so much symmetry. I point to one able, capable gourmand of the First Order, Chef Michael Fiorello, he of the tony Napa Valley notable, who grinds most, if not all of his shakable seasonings. He was, last I saw, an avowed at-home entertainer; but what grinds at me is his snobberish-isms (and even some food writers have dubbed him as such) when he uses his favorite salt -- grey salt. And, the whiirrrrrrs of the grinds in my ears buzz louder as he leans into the Kleig lights and announces his use of grey salt-- and he says it in such a manner as if to imply 'This is the only, the best salt.' I re-wind to days at labor in The Fourth Estate and recall that an ever-telling idiosnycrisy of Us human Beans is that non-verbal communication speaks volumes....Hey, I ain't hatin; I'm jus' sayin....'

Oh, and about "Portion Control" I once rolled up to a BBQ jernt down in San Antonio, ordered me up a sliced brisket sammich, and some burnt ends, for sides. Heck, I got burnt: the damn slices were so thin, I discovered out in the car, that they damned-near only had one side!


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