Dead on, IMO, in every respect.

-- Larry

On 12/3/13 1:15 PM, Ed Pawlowski wrote:
>
> From my experience:
>
> Salt is salt, but there can be some different characteristics in eating.
>
> Iodized salt by itself can have a mineral taste that is not noticed on
> most foods. It is not as good for picking or where a salty solution is
> used as it can get cloudy.
>
> Kosher salt is so named because it is used for koshering meats. It is
> a flake rather than granule and help draw the blood out. Ounce for
> ounce in a pot of stew, it is still just salt. If is "fluffier" than
> table salt so tablespoon for tablespoon, there is less salt.
>
> I've tried a course finishing salt and a red Hawaiian salt. Some salts
> also have minerals that allegedly give them a different flavor. I've
> not detected the difference. What you do get is a crunch from a
> different texture. Any course salt will give the same effect though it
> does not have to be grey or pink or from some exotic land. It all came
> from the sea at some point, even the stuff mined in Michigan.
>
> On our table we have a salt grinder with sea salt. The advantage we see
> is that it comes out more coarse and gives a bit more mouth feel so you
> can use less for the same salt experience. YMMV.
>
> Our cooking salt of choice is kosher. We keep it in a dish and is easy
> to put a pinch on something as needed. Other methods and salt will do
> the same, it comes down to personal preference.
>
> As I said, I've tried some of the expensive salts when I saw them in
> small quantities so as not to wast a lot of money. It was a waste of
> lesser money though but I'm willing to experiment for a few dollars..