Anton Ego

As a connoisseur of great culinary experiences, I must confess that my expectations were hardly peaked when I opened this poor excuse for a F&DB topic post.

Upon reading, it became abundantly clear that you are the unlikely candidate to impress one with refined sensibilities and gourmet experience such as myself.

Upon reading the title I was immediately struck by the unsophisticated dribble of a juvenile neophyte attempting to curry favor by ingratiating themselves to the regular posters on this glorious website.

With trepidation and in a moment of poor judgement, I opened the thread and realized the egregious error I committed.

Here is this peasant boasting about an incomplete set of cheap porcelain dishware that any sophisticated socialite would be embarrassed to admit they owned.

So proud yet so ignorant with hubris that no consideration was given to their dereliction of details.

Not to my surprise, the rest of the thread is complete shite.

Whomever is writing recipes with the measurement "a box of salt" is a complete and utter failure at life.

Why would someone use such imprecise measurement?

Obviously, you could figure out the answer to your own question by correlating the salt content to the rest of the ingredients in the recipe.

Unfortunately, you failed to provide context to your question in the O.P. therefore, providing a concise answer can only be accomplished under presumed assumption.

I will refrain from assuming what you meant in your question to avoid making an arse out of me, but I cannot save you from the same fate since posing such an incomplete questions has you already made an arse out of you.

Watermelon, capers, cucumber, arugula, balsamic glaze and chewed up tuna...

I wouldn't trust that 'chef' to make me a tuna salad sandwich.