I’ve never wanted my coffee to taste or smell like a salad.
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The Starbucks closest to me (in Somerville, MA, just a few blocks from the Boston city line) is still offering the “Oleato golden foam” olive oil option on coffee drinks, Iced Chai and Matcha Teas, and on “Paradise” and “Dragon” refresher drinks, including the scary-to-me sounding “Oleato Gingerbread Oatmeal Latte” and “Oleato Iced Shaken Espresso with Oatmeal and Toffeenut.”
I guess pumpkin is out and gingerbread is in.
So it’s selling!
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You know, if someone put this in a science fiction book, people would decide it was satire.
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My mom used to put salt on her watermelon and apples (I like it!) but never served either pre-salted. That’s what the salt shaker was for!
One thing I hate is to have a waiter/waitress put a plate of food in front of me and ask if I need pepper, before I even taste the food.
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Fun menu! This amused me:
Münchner Festtagssuppe
mit Pfannkuchenstreifen, Leberknödel, Grießnockerl und Wurzelgemüse
€ 11,90
AKA soup for those who can’t decide between the other soup options.
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Another one: the use of “bowl” on menu descriptions. So overused (said in my best cranky person voice).
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And bulletproof coffee, later.
How do you mean?
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Bowl, as in something that I guess that in restaurant terminology is called a bowl meal. Burrito bowl, poke bowl, power bowl, breakfast bowl, and the like. It appears to have become a marketing hook.
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The one time I really enjoyed kale was in a ribollita prepared by an older Italian couple. Most of the ingredients were from their garden and it was absolutely delicious. None of my attempts to mimic it have come close, though they were fairly good by my cooking standards.
Even a broken clock is right twice a day.
And kale can be in excellent dishes. 
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I even saw a Salt Caramel Panettone yesterday.
I had to look it up and it looks delicious! I am probably going to be in Lisbon in March/April so I will give it a try. My attempts to find a specific type of bacalao was a failure this spring so maybe this will bring me luck! LOL!
I had no idea there are hundreds of types of bacalao until I got to Portugal.
My winter peregrination has started so I am going to at loose ends until April or so. Boarding a ship to Tortolla, St. Maarten, St. Thomas, Puerto Princesa and St. Kitts in an hour or so. Then it will be Japan and SE Asia. So no Portuguese until March.
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I seek it out in Toronto. Not sure where your closest Portuguese restaurant might be. I haven’t stepped foot outside Ontario and Quebec in 3 years and 10 months, so I find what I need closer to home or make it myself.
Check out the Salt Cod thread.
I didn’t make anything with Salt Cod until last year. That’s also something found at a lot of restaurants in North America if you seek it out. (Greek, Caribbean, Portuguese, French ,Italian, Spanish, New England , Maritime and more)
I made it several ways last year. French brandade was my favourite.
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Is that with sausage, kale, and potatoes? I think collards work out as a sub. Interesting “family”, those cruciferous buggers.
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You’re thinking of Grünkohl mit Pinkel, a dish I mentioned further upthread. I could see collards working in it for sure.
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There should be “salt fish” in the Caribbean, but not the kind of choices there are in Portugal!
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I had not considered it until now, but i will be on the lookout for it!
That is a caribbean sauteed saltfish dish, looks good!
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