Half a croissant, on a plate, with a sign in front of it saying '50c'
h a l f b a k e r y
"Not baked goods, Professor; baked bads!" -- The Tick

idea: add, search, annotate, link, view, overview, recent, by name, random

meta: news, help, about, links, report a problem

account: browse anonymously, or get an account and write.

user:
pass:
register,


                               

saltandpepper

 Salt and pepper in one pot for people who generally like both
  (+3, -7)
(+3, -7) 		  [vote for,
against]

A simple idea to save time. Along with the salt pot and pepper pot, as seen on most dining tables throughout the UK, we introduce a third pot. This contains a 60/40 mix of salt and pepper for people who like to sprinkle both on their food and wish to save 'shaking' and 'switch-over time'.
—kencontract, Jul 05 2002

Salt-Pepper Mix http://chinesefood....ary/blrecipe249.htm
[phoenix, Jul 05 2002, last modified Oct 21 2004]

Please log in.
If you're not logged in, you can see what this page looks like, but you will not be able to add anything.
Short name, e.g., Bob's Coffee
Destination URL. E.g., https://www.coffee.com/
Description (displayed with the short name and URL.)






       This is baked at Subway sandwich shops, which may or may not be in the UK. They have S and P in a single shaker.
—Matty, Jul 05 2002
   

       A cautious croissant. I have considered this myself in the past. The granularity of the salt and pepper would need to be matched to acheive even flow rates, and the problem of disproportioate settlement would need to be addressed but I don't think that's insurmountable. I would advocate "black" and "white" saltandpepper shakers.   

       Or, you could load a mixture of peppercorns and large-grain salt into a grinder, from two seperate hoppers, thus ensuring a controlable even mix.   

       If i can find a couple of spare salt and pepper shakers I will give this a try. Sounds good for soups, and scrambled egg.
—8th of 7, Jul 05 2002
   

       And what is wrong with putting this in the "food:condiments" category, Mr Contract. Of course, there it would be up against my superior idea for combined salt and sugar.
—pottedstu, Jul 05 2002
   

       This is baked at every sandwich/wrap shop I've ever visited ie. Subway, Mr. Sub, MegaWraps, Tim Hortons.
—mighty_cheese, Jul 05 2002
   

       This is baked, sort of. In the UK and, I'm pretty sure, the US you can buy a substance called 'season-all' or 'season salt', which contains principally a carefully milled combination of salt and pepper. But it also usually contains things like chilli powder and onion powder, and people don't "generally like" to sprinkle all of these. Which actually makes this a truly half-baked idea.
—DRstrathmore, Jul 05 2002
   

       This seems to be the ulitimate in laziness.
—bspollard, Dec 10 2002
   

       This is "Mrs. Dash" seasoning, simplified. Or a variant on the oriental "5-spice" powder I get at the Korean market in my neighborhood.
—submitinkmonkey, Mar 21 2005
   

       This is a lame solution to a problem that has already been solved. A better (and thoroughly baked) idea is the combo shakers that hold both in seperate compartments of the same unit. This saves the "switch-over time" without imposing a rigid ratio of salt to pepper.
—stilgar, Aug 27 2005
   

       next you will want milk and sugar in the same tube.
—benfrost, Aug 30 2005
   

       Whats next ketchup and mustard in the same bottle?
—Antegrity, Aug 30 2005
   

       That's been done so many times.
—DesertFox, Aug 31 2005
   

       Our Naib has returned with forbidden knowledge of Ixian condiment machines.
—wagster, Sep 01 2005
   

       Black pepper needs to be freshly ground to even be worth eating.
—bristolz, Sep 05 2005
   

       Ixian condiments aren't bad but you don't want to know about the Tleilaxian stuff (shudder).
—stilgar, Sep 08 2005
   


 

back: main index
business  computer  culture  fashion  food  halfbakery  home  other  product  public  science  sport  vehicle