On Jul 4, 8:50 pm, anon k > wrote:
> Dee Dee wrote:
> > On Jul 4, 2:46 pm, Sheldon > wrote:
>
> >> Um, all salt is sea salt... but salt sold as "Sea Salt" is raw/
> >> harvested sea salt, it has not been purified, except that they try to
> >> pull out all the floatsom/jetsom; turds, tampons, and condoms.
>
> > Hmm, I'm wondering if this is the reason that Brittany sea salt is so
> > valuable; there are no added condiments as described.
>
> It's the flavor from the waters of the locale, plus the look of the salt
> for presentation. 'Fleur de sel' is the finest grade, and it really is
> something to be valued, in my opinion. As for pure NaCl, who but a
> chemist would want it? Chemical complexities are what makes spring
> waters taste so different from each other, and in some cases what makes
> them taste so nice!

"Condiments" were meant to refer to "turds, tampons, and condom" and I
was being silly. Brittany is not a salt that I use, even though I
have tried all of the fine salts at one time or another, and I believe
they are tasty and distinguishable. I have been using Real Salt for a
few years now. It doesn't dissolve as well as other salts I've tried,
and alas, it does leave mostly in/undiscernable mineral specks
sometimes in baked products, but so far I haven't looked back ;-)

http://www.realsalt.com/

Dee Dee