Salt and Pepper

I am no longer shocked that prepared supermarket foods have too much pepper and salt, nor that cheaper restaurants lean on those ingredients.  They are cheap, flavorful, and cover a multitude of sins.  I'd rather have a try at those supposed culinary sins they are covering myself, but it must be working or it wouldn't keep happening - and maybe getting worse.

We went to an expensive restaurant on Friday, and my tenderloin and potato based dish had way too much pepper. This seems to be happening everywhere these days. Do the majority of people like that much? Does it spur people to buy more drinks, as the salt does? Has everyone forgotten how to cook food? 

In contrast, we went to a coastal seafood place tonight and I had fried scallops, discerning no pepper. There was likely some salt in the batter, but it didn't taste salty. It was just simple and very good. It is the sort of place with an overhead chalkboard menu where you order at the counter and pick it up when they call your number. It was busy on a Monday night in October.

Sponge-Headed Scienceman has had it with garlic being added to everything, and I am beginning to come around to that idea, after years of saying Gimme More. But first, back off on the salt and pepper.  I have started to mention it, especially at fancier places which might have more reason to fear negative word-of-mouth. There are salt and pepper on the table for a reason, I thought.