Just saw a news item that was mind-boggling: I've always assumed that most restaurants over-salt their food to make up for sub-par ingredients. What I never suspected that there were menu offerings such as Red Lobster's Admiral's Feast that have 3 1/2 teaspoons of salt PER SERVING. I don't understand how there could be so much salt in a dish that doesn't taste over-whelmingly salty.
When I cook, I salt as I go. I don't think I ever use more than a teaspoon of (kosher) salt for a dish that serves 8. Certainly, if I used 3 1/2 teaspoons, the food would be unpalatable. What gives?