A restaurant owner writes rules for servers part - 2

[Robin Garr]

like, Old Testament Biblical on Bill.

Yeah, but it was the good part. There was no talk of smiting.

Isn't there something in the bible about stones and sin?

--Rev. Greenly

[Robin Garr]

Isn't there something in the bible about stones and sin?

That would be in the New Testament, Revernd.

Had I related that dinner in other terms:

"I knew he liked a lot of salt in his food, so I took care as a good host to salt his portion to his liking, and then instead of tasting it and finding it as he'd like it, he just grabbed the salt and loaded it on until even he found it to be too much, and ruined the food I had taken such trouble to produce for him"

Would your opinion be different?

I would have felt differently had you stated you informed him that you had taken the time to prepare the food to his liking before it was over salted, albeit by his own hands. By withholding that piece of information you set him up to deliberately ruin his meal, then delighted in his unsuspecting and your expected/desired outcome. Then you poured salt into an open wound (so to speak) by announcing to him that you did not have an extra portion to replace it and he would have to make do.

Me thinks thou doth protest too much. You knew what you were doing and you got the outcome you desired. We've all been there. The difference is, you have exposed yourself as the saboteur and we have called you on it. Move on.

I tend to salt/season the foods when cooking, but generally not to the extent that I might like it---since I lean toward liking more salt and seasoning (especially pepper in some things) than the average person, I think. Then, when it hits the table, I can add whatever I wish.

The aforementioned items---especially tomatoes---are better from a sprinkling of salt, without doubt (for me).

With the abundance of different types and origins of natural salt, and without the reliance on processed and iodized salts, there's quite range of salt flavorings available these days. I use many of them, as I like salt.

One I've found to be very popular was a very light dusting of truffled sea salt on fresh grilled halibut. Something I tried on a whim once, and it turned out to be incredibly popular. (And mind you, I can't abide truffle oils, but I like the truffled salt.)

Let us not forget the constant companion to the salt shaker either. I probably abuse the pepper shaker much more than the salt shaker. Especially when it is fresh pepper.

Hoke, the truffle salt available to me actually has crumbs of truffle in it. I think that's why it tastes so good... and not like a lab shroom.

Hoke, the truffle salt available to me actually has crumbs of truffle in it. I think that's why it tastes so good... and not like a lab shroom.

I think we have the same truffle salt, Jeff.

Not surprising. I've also noticed that we tend to have a comparable (and by that I mean sophisticated and elegant) taste in foods and wines.

Funny: a dried white truffle can remain a thing of beauty. But try to put that same essence in a truffle oil, and it comes across as stale and rancid and dirty. Add the salt to the dried truffle, and you have something that can *pop* out a flavor (as it does to me with the grilled halibut I mentioned). Also superb dusted lightly on a perfectly roasted chicken. Now you'll have to eckthuth me, ath my mouth ith thalivating profuthely.