Salt & Pepper - a holey war

[IanF]

In Portugal they seem to do the opposite of what I consider the correct (ie UK) method of deploying S&P on a table..

[Jobbo]

I have no particular preference for a condiment receptacle so long as I can push it.

[Carlos]

Nor me, just push it real good.

[Mito Man]

oh baby baby

[V8Granite]

Smoked Malden sea salt for taste.

Salt crystals for when it’s a particularly nice piece of meat so not much need for salt.

Salt grinder for meat seasoning.

Pepper in a grinder for seasoning but we pretty rarely use it.

Dave!

[mik]

I went with the first option - that's the convention I would recognise when sitting at someone else's table.

At home we don't use pre-ground versions of either though - we only have salt and pepper mills for freshy grindy. I did not see this option offered in the poll.

[IanF]

I went with the first option - that's the convention I would recognise when sitting at someone else's table.

At home we don't use pre-ground versions of either though - we only have salt and pepper mills for freshy grindy. I did not see this option offered in the poll.

I will try to do my polls better, Master.

I’m actually coming around to the European convention as you don’t get a highly concentrated dump of salt in one local whilst the pepper is a lot finer so disperses by the time it’s hit the plate.

[duncs500]

At home we have salt and pepper mills, an old school pepper grinder and various salt types that get used straight out of the pack, typically for cooking. On the table though, just the two grinders in theory (in practice the mills don't get topped up and the fine sea salt packet often finds its way to the table).

[duncs500]

I will however vote 1 as that is the convention. Excellent channelling of mik @IanF.

[KiwiDave]

Smoked Malden sea salt for taste.

Salt crystals for when it’s a particularly nice piece of meat so not much need for salt.

Salt grinder for meat seasoning.

Pepper in a grinder for seasoning but we pretty rarely use it.

Dave!

This. Plus a tub of table salt for adding into water for cooking.

Flaked Malden salt on smoked salmon and poached eggs is of the gods. As is when used to finish a piece of steak before serving.

[Rich B]

first one, though i don’t think i’ve ever used them at a table.

[mik]

i don’t think i’ve ever used them at a table.

I don’t reach for them at every meal, but you never feel anything is underseasoned? You never add pepper to soup?

[Jobbo]

I would never use pre-ground pepper if I could possibly avoid it. I don't mind table salt but prefer a grinder if available. But pre-ground black pepper loses so much flavour. And that awful brown powder stuff should go back to the post-war years where it belongs.

[Rich B]

i don’t think i’ve ever used them at a table.

I don’t reach for them at every meal, but you never feel anything is underseasoned? You never add pepper to soup?

nope, i eat it as it was prepared.

[mik]

i don’t think i’ve ever used them at a table.

I don’t reach for them at every meal, but you never feel anything is underseasoned? You never add pepper to soup?

nope, i eat it as it was prepared.

Interesting. The majority of the time I'd do the same, but if I am served up chips (home or pub meal as opposed to Michelin-starred fine dining obvs) with zero salt - I'll want to sprinkle some on. Or if there are eggs (fried/poached/scrambled etc) I'll defo want more pepper than the chef/cook has added. See also soup - soup always needs more pepper.

[V8Granite]

i don’t think i’ve ever used them at a table.

I don’t reach for them at every meal, but you never feel anything is underseasoned? You never add pepper to soup?

nope, i eat it as it was prepared.

Rich B is welcome to my house for dinner anytime.

Dave!

[duncs500]

I used to be like that, but my missus loves her salt and she's got me more aware of it, now I struggle with under-seasoned food. She'll be the death of me.

Also @Jobbo is correct about pre-ground pepper, waste of time.

[Swervin_Mervin]

I used to be like that, but my missus loves her salt and she's got me more aware of it, now I struggle with under-seasoned food. She'll be the death of me.

Also @Jobbo is correct about pre-ground pepper, waste of time.

Same but opposite - my wife can't have much salt because of her health issues. So I tend to add at the table as I prefer a little more. Not as much as my parents though who seems to cover everything in tons of salt

As for pepper - you can never have too much freshly ground pepper on anything, but as @mik says, especially soup. If I'm feeling a bit fancy I'll grind some Bristol blend on there (pink, green, grey, white and black peppercorns).

[ZedLeg]

I either just tip table salt into my hand to sprinkle or use Malden. Depending on what I'm using it for.

I use a pepper mill for pepper.

iirc salt and pepper shakers are just frustrations that seal themselves closed at any more than 0% humidity.

[mik]

As for pepper - you can never have too much freshly ground pepper on anything, but as @mik says, especially soup. If I'm feeling a bit fancy I'll grind some Bristol blend on there (pink, green, grey, white and black peppercorns).

Amen brother.

Mrs mik always shakes her head at me for grinding pepper onto (the contents of) a bacon roll - no sauce. Bacon is plenty salty enough, but adding pepper brings so much to the party.