girl slightly regrets teaching goat the importance of proper seasoning…

every kitchen you walk in to is going to have a good stock of kosher salt.  it is what makes food taste.  some chefs use diamond crystal, some use mortons.  i am a mortons girl myself.  just have always used it.  since my first kitchen job.  its funny how used to a salt you get… it just feels different in your fingers.  though chefs and cooks taste just about everything that comes out of the kitchen, they can’t very well take a bite of each scallop that goes out or snag a bite out of the whole fish they fry for a table.  well they could, i just don’t think guests would quite understand.  so we practice, and get an understanding of how much salt is going to do its job and bring out the natural flavor in the food, and how much salt is going to just make it taste ‘salty’.  a chef’s goal is to have every bite arrive at the table perfectly seasoned and ready to eat.  do we have guests that think some of our food is over salted?  yes, from time to time.  but everyones tastes are slightly different.  i would rather re-fire an oversalted dish for a guest than have them eat the whole thing completely underseasoned, thinking we cook bland food….  i remember having a couple of friends visit me when i was in culinary school in scottsldale.  i made us a simple dinner with some sort of protein and some sauteed mushrooms.  their respnse:  ‘these are the best mushrooms i have ever had!  what did you do to them??” “i used salt and pepper”.