T1B

OK, so now I'm addicted to sea salt - the good stuff. It seems to make a huge difference in flavor. You don't need to use a ton...

Anyone else in this boat?

PSUFAN wrote:OK, so now I'm addicted to sea salt - the good stuff. It seems to make a huge difference in flavor. You don't need to use a ton...

Anyone else in this boat?

Seal salt?

Does it come from Canada? Is it red?

You're sick.

I'm calling PETA. This ain't right.

Ha ha - well, it ain't no "dumpater", but it's close.

Actually, sea salts can have a huge variety in flavor - depending on what exactly is there along with good 'ol NaCl.

http://www.saltworks.us/salt_info/si_go ... erence.asp

Yes - exactly. I enjoy the sea salts that have other flavors. I've cooked with a few interesting ones - one of them being a Hawaiian salt that had a goodly amount of charcoal or volcanic mineral of some sort. It's nothing too incredibly pronounced, but it's an interesting, unusual, and subtle flavor difference.

I'm not attributing anything else to sea salt other than the flavor difference. Believe me, I'm not above grabbing the regular 'ol salt shaker...

PSUFAN wrote:Actually, sea salts can have a huge variety in flavor - depending on what exactly is there along with good 'ol NoCal.

That's why I get my sea salt from the Atlantic.

I am using a Celtic sea salt recommended by my naturalpath. It is very high in mineral content and tastes pretty good.