Kosher salt. Good lord I LOVE this stuff!!! Why didI just now find it? I takes just so little, and makes the food pop in a way regular table salt doesn’t, without being “salty”. I just LOVE this stuff!!!
But, but…
It’s fine… kosher salt brings out the bacon in bacon salt.
Hmmm. I just use the salt for the water softener. Very coarse but that’s what a mortar and pestle is for.
Probably not kosher or halal. Better than Morton’s.
I use potassium salt for my softener, better for the appliances, pets, houseplants etc. A friend of mine worked in the processing plant at one of our local salt mines. He worked in the softener salt plant and he claimed there was other stuff besides NaCl in the finished product.
I moved up to sea salt. I get it from the Koreans for less than kosher salt. But I guess that isnt kosher either.
Do you like the flavor of sea salt better than kosher? If you told me a year ago that there was that big a difference in the taste of your foods, based on the salt you used, I would have never believed it.
I think I told you like two years ago. You didnt believe me. ;D
Sea salt is better I think. I still use kosher salt too.
Try to find a Korean store. They have lots of good stuff for cheap.
Fleur de Sel de Guérande is pretty cheap around here so we use that almost exclusively. You should head to your local Whole Foods and take a look at the different giant jugs of salt they have (typically near the cheese section). These are all FINISHING salts, mind you, which means they should be sprinkled on food after plating to bring a nice flavor/texture combination. Punatic probably has access to some great pink salt (Alaea, Alaea salt - Wikipedia) and if you’ve got a smoker you can make your own smoked salt (Smoked salt - Wikipedia).
Salt is a wonderful thing!
Salt rocks!
Sorry. Couldn’t help myself.
Rock Salt!
sorry, don’t know where that came from
Rock lobstah?
Call me a pessimist, or a dull-tongued philistine, or even Rock Hudson if you must, but while I like coarse salt, I am skeptical of it actually tasting different in many applications. I think it gets sensed slightly differently when still in coarse form, ie., finishing salt or crusting on a grilled item, but in items where it dissolves, I bet careful taste testing with a neutral proctor would not show a significant difference from cheap, plain salt, if there were any other flavors whatsoever. I would always use coarse salt when grilling, I think on a steak, you want those large crystals of sodiumy goodness. I have some cretian smoked salt flakes that are interesting, but kinda funky tasting. I’d rather just use plain salt and add my own hickory smoke the old fashioned way!
Of course cap is into grilling with only salt as a flavoring agent, so in that case, use the best salt you have!
Oh, and bacon salt is nasty. Nasty crap. Like ground up expired Bacos diluted with salt.
Exactly!!
Flavored specialty salts for seasoning cooked foods and plain salt- coarse or otherwise for cooking. That’s how I was advised. That’s how I roll.
It was always on the shelf, right there next to the chipoltle Tabasco… 