Talking about "improving" things with salt...

When I was at the Uni, our hall of residence cantine only cooked lunches on weekends but not dinners. So those who stayed over during the weekend took two lunches: one to eat right away and the other to put in the fridge and then reheat for dinner.

The trouble was, the food was just about edible when fresh. But reheated it tasted like the slime scraped off the bottom of the fridge that has not been cleaned for 15 years. So what does an inventive but poor student do? Add a lot of salt and pepper. Better still, Vegeta.