As an ex chef can you explain the insane over-salting to me? is this by design to try and encourage more drinking, or because the chef's tastebuds are shot, or because of some pseudo-belief in what it does under the salamander or .. what?
On duck fat roasted potato with rosemary? drown it in salt. Salt crusted fish? it said it on the menu. Everything else, you'd slap them if they turned the salt grinder this many rotates at the table.
On duck fat roasted potato with rosemary? drown it in salt. Salt crusted fish? it said it on the menu. Everything else, you'd slap them if they turned the salt grinder this many rotates at the table.