h a l f b a k e r yProfessional croissant on closed course. Do not attempt.
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saltandpepper
Salt and pepper in one pot for people who generally like both | |
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'.
Salt-Pepper Mix
http://chinesefood....ary/blrecipe249.htm
[phoenix, Jul 05 2002, last modified Oct 21 2004]
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Annotation:
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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. |
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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. |
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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. |
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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. |
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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. |
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This is baked at every sandwich/wrap shop I've ever visited ie. Subway, Mr. Sub, MegaWraps, Tim Hortons. |
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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. |
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This seems to be the ulitimate in laziness. |
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This is "Mrs. Dash" seasoning, simplified. Or a variant on the oriental "5-spice" powder I get at the Korean market in my neighborhood. |
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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. |
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next you will want milk and sugar in the same tube. |
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Whats next ketchup and mustard in the same bottle? |
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That's been done so many times. |
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Our Naib has returned with forbidden knowledge of Ixian condiment machines. |
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Black pepper needs to be freshly ground to even be worth eating. |
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Ixian condiments aren't bad but you don't want to know about the Tleilaxian stuff (shudder). |
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