New York tries to hold the salt
More bizarre restaurant news from the great state of New York.
Earlier this week, we heard about a Chelsea chef making cheese from his wife's breast milk.
And we're thinking, "Why isn't a food cop ever around when you need one?"
Instead of going after bodily fluids in foods, the food police are up to something else: banning salt from restaurant meals.
"No owner or operator of a restaurant in this state shall use salt in any form in the preparation of any food for consumption by customers of such restaurant, including food prepared to be consumed on the premises of such restaurant or off of such premises," the bill states, according to a reports from various news outlets.
The idea is to let restaurant patrons decide how much salt they want in their meal. Salt shakers still would be allowed on tables.
Said the New York Daily News: "If [bill sponsor] state assemblyman Felix Ortiz has his way, the only salt added to your meal will come from the chef's tears."
There's more than just taste at stake. Salt plays a role in kitchen chemistry. When baking bread, for instance, amino acids in flour interact with salt ions to help "line up the gluten fibers," something I should know as the daughter of a chemist and home economics teacher but, to be honest, I had to Google that.
First they came for the trans fats, and I did not speak out ...
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