Salt & Pepper
skeeter1.
Posted to Etcetera on Fri Jun 06, 2008 at 08:48:55 AM EST (promoted by port1080). RSS.
Black & White. Yin & Yang.
For whatever reason, salt & pepper have become the almost-universal accompaniment on just about every dining room table and restaurant I've ever seen. Indeed, I have salt and pepper shakers on my own table. People even collect the things.
I'm not sure when salt and pepper became the universal condiments. Salt, I can understand -- a little sodium chloride is essential for proper electrolyte balance in any living being.
At one time it was simple -- there was plain table salt and ground black pepper.
Well, it's gotten a bit more complicated today. There's now Kosher salt, Sea salt, seasoned salt, and a host of others.
Pepper is rather the same. Most good cooks would rather use fresh ground pepper. White pepper is an essential for making Chinese hot & sour soup. Chili pepper (can't make chili without it), Cayenne pepper for when you need just a little "extra". Some Paul Prudhomme's can spice up just about anything. Same thing with Mrs. Dash.
And let's not forget the pepper sauces, like Tabasco, and Frank's Redhot.
I get hungry just thinking about these things.
< Barry Bonds In Boston: Bombing Balls Or Just Plain Bombing?
Feel Lucky? Try To Google Google's Privacy Policy. >
