"graham" > wrote in message
...
>
> "Polly Esther" > wrote in message
> ...
>>I see lots of recipes that are very specific about which salt is to be
>>used. My pantry has plain old salt and popcorn salt. Do any of you really
>>think that the others such as kosher, sea or Epson have a real advantage?
>>Well. Epson is good if you need to soak tired feet but what magic do the
>>others bring to the party? Polly
>>
> A local bakery makes an excellent French-style sourdough (pain au levain)
> and uses sea salt. Once, when eating a slice of this bread, I bit on a
> pebble!!!!!!!
> When I showed them this, they immediately tracked it down to the sea salt
> they use.

Ugh! A few weeks ago I bit down on a nut and cracked a tooth!! Really we
don't need to do that!!!!


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