Ever since Mr. Legend was diagnosed with congestive heart failure, we’ve kept a low-sodium household. I usually salt food I’ve made on the plate because I know how little salt is in it, but restaurant and other prepared foods often taste incredibly salty to me. I know I’ll want salt on a poached or fried egg, but I taste everything else first.
My mom taught me it was rude to salt food before tasting it, so that’s what I do. I rarely add salt, as it happens, but sometimes it’s a welcome addition. I’m more of a sauce guy - BBQ for chicken, A-1 for steak, ketchup for hamburgers and hot dogs, teriyaki for rice, etc.
I’m more likely to use pepper than salt on most foods. Except eggs. Eggs I salt the hell out of, usually before and after I taste them. Everything else I will try first.
Wow, all these egg salters. For me it’s some sort of hot sauce as a necessity on eggs, but never salt.
I had a suspicion, so I took a look and…
From the Michigan State Center for Research on Food Ingredient Safety (!)
Hot sauce is typically low in calories, fats, carbohydrates, proteins, vitamins, and minerals but tends to be relatively high in sodium (1). While it can add an extra zing to your meal without adding extra calories, it can also add extra salt.
IIRC, most of our sodium intake is through things other than table salt. Mostly processed foods, but also condiments.
This; except that I don’t always salt what’s on my plate. There are some things that I salt, but I eat a whole lot of stuff unsalted, including things I added no salt to while cooking.
I chose “taste first, then probably don’t salt” but it would almost certainly be “don’t salt”. The salt that would almost certainly be in the bacon and sausages would for me be more than enough to flavor the eggs and potatoes, even if the restaurant hadn’t salted those, which I suspect is unlikely, especially for the potatoes. And I often mix more than one food in the same bite, with a combination like that.
I came to say almost exactly this - the eggs (whether scrambled or over easy as my preference) will need salt and pepper, the chips (per the OP, or hashbrowns in my general preference) may although I’d generally prefer hot sauce, and the meats will likely be almost overly salty, so no.
Maybe five nights a week I fall asleep immediately, the other couple of nights.I’ll lie there for a while, and give up and get up and do some reading.
Sometimes it seems like an hour, but I strongly suspect it’s actually more like fifteen minutes. So I voted that.
Occasionally it’s a lot longer, in which case I may as well get up for a while, and often do.
If I got to live my life over again, I’d skip reading that.
I did once purchase a roll of Duck brand duct tape.
“Duck tape” is either (1) an eggcorn, (2) a pun (as appearing in Weird Al’s song “I Want a New Duck”), or (3) a punnily-named brand of duct tape (as @WildaBeast mentioned).
Why a duck?
When I’m ready to go to sleep, i usually fall asleep fairly quickly. But I’m lying in bed now, reading the dope, and i plan to pick up a book and read it for a while before it’s actually “bed time”. Except I’m in bed…
I voted 15 min, but it depends what the question really is.
Rather to my surprise, it’s actually duck tape. It at least, that’s how the word started out. From duck cloth. And from being waterproof.
During World War II, Revolite (then a division of Johnson & Johnson) developed an adhesive tape made from a rubber-based adhesive applied to a durable duck cloth backing. This tape resisted water and was used to seal some ammunition cases during that period.[1]
“Duck tape” is recorded in the Oxford English Dictionary as having been in use since 1899[2] and “duct tape” (described as “perhaps an alteration of earlier duck tape”) since 1965.[3]
I think both are acceptable.
I generally use gaffer’s tape, because it doesn’t leave a sticky residue.
TIL!.
Provided you pull it up after a few days, as designed. Left indefinitely, it will leave a residue like any other tape.
ditto
100 mph tape.