Arri London
This thread cracks me up! Kinda makes one want to bring out the old chestnut: "P. T. Barnum was right!" But, if you feel you're getting your money's worth, it's not my problem. This thread did inspire to walk into my kitchen and taste the 3 salts currently in my cupboard. They are: sea salt from Trapani, Sicily; sea salt from Scammon's Lagoon, B.C., Mexico; Diamond Crystal (Cargill) canning salt, USA. They all taste like sodium chloride and nothing else. There is a different feeling on the tongue though, as all 3 salt crystals have a different size and shape. But as for other flavor nuances which would be picked up by olfactory senses; nothing. The intensity of the Na Cl flavor did vary with the Trapani from the Mediterranean being the strongest. Again, I say, if you don't mind paying for your favorite salt, it's not for me to criticize. I just want to say to folks who are starting to explore salt to start with the cheapest and work up (Just like with wine). You can get reasonably priced kosher salt from Diamond Crystal and Morton's at most supermarkets and you will be able to experience the differences in texture. Enjoy- D.M.
Cheese Straw experimentMy first post - hello! Recently, I bought a way overpriced but tasty product called "Geraldine's Bodacious Cheese Straws". After polishing them off in one sitting with my SO (hey...
