Why is it that chefs -- alright, mostly TV chefs like Emeril and Top Chef's Howie -- insist upon sprinkling salt from damn near shoulder level into the pot or pan? Is it an attempt to add a little "flavor" to a recipe their dinner guest -- i.e., you the viewer -- will never get to taste? Is it because it's easier for Little Susie (or Sammy) Homemaker to get a handle on just how much a "pinch" should be?
My fiancee and I, taking in a minor league baseball game a while back, text messaged a baseball-mad friend of ours with this question (albeit probably in junky text-messaging lingo):
Why, after an out, do baseball players throw the ball around the diamond?
Some would say it's to give the pitcher a few seconds of respite.
I liked his answer better, though, and I think it fits here:
"Cuz theyve seen people do it on TV."
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