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.

But hers wasn't past its use-by date

--
Dan Goodman
..sig under reconstruction