Dave Smith wrote:

> Dimitri wrote:
> >
> >
> > NaCl is NaCl and the parts per million will determine the saltiness of
> > any recipe. IMHO and only advantage to using a larger grain of salt is
> > the larger grains handle and can be spread more evenly.
> >
>
> One of my sisters in law was a health food fanatic. She always used to
> claim that sea salt was better because it was saltier because it came
> from the ocean. The salt we get here comes from salt mines, which were
> deposits from and ocean that was here millions of hears ago.


Except for the size of the grain, "salt is salt is salt"...


--
Best
Greg