<p>Oh my, coureur. I’ll be sure to pass that on to my DH who had about 5 grains of red Hawaiian salt. Being not a big salt eater (except on a few things) I did not partake. But it was pretty. I did try the goats milk butter though. Was…different.</p>
<p>No one mentioned Sour salt. That adds a great flavor to cabbage soup and other sweet/sour soups/food.</p>
<p>Apparently sea salt is also better for healing piercings. It just occurred to me that I’ve been told to soak a piercing in sea salt with warm water, and I started doing some googling to find out why it mattered, but all I can find are piercing forums. So according to the piercing forums, iodine is not good for healing skin and sea salt contains many trace minerals that get removed when the salt gets refined into table salt. However, those are random people with piercings forums, so (I almost unintentionally made a terrible pun here).</p>
<p>^^Rock salt is not those used to melt down ice on the road. The rock salt I was referring to is from the salt mines in Europe. Those are pricy because it is labor intensive to mine the salt in today’s high cost European labor market.</p>
<p>Salt on watermelon anyone? <3</p>
<p>If there is one seasoning i’ll add to any meal, its salt.</p>
<p>We always used Epsom salts for soaking an afflicted body part. I just looked it up and it’s Magnesium sulfate…not for use in cooking!</p>
<p>And I once saw a claim that “natural” sea salt was better for you because it has potassium in it. I just looked that one up, and the potassium level is 1.11%. NOT enough to make a difference…better you should eat a banana. :)</p>
<p>My mom always puts salt on watermelon, but I don’t like it.</p>
<p>Haven’t used so-called table salt in years, since I began watching cooking shows. There most definitely is a taste difference and with Kosher salt I find that I use less of it than I did when using table salt, i.e. Morton’s. I’ve seen TV news features on rock salt. Seems faddish but to each his own. As for Sea Salt, great stuff but ridiculously priced. Regarding iodine, I’ve read that this is mostly a concern for young children because reportedly it’s not an essential concern for adults’ health since there are other means/sources of ingesting the level iodine they might need.</p>
<p>I use regular Morton salt when baking – especially recipes found in older cookbooks. I also use European or European style butter in older recipes. I rarely add additional salt at the table, but when I do it is regular iodized Morton table salt. For cooking I tend to use Kosher salt or Fleur de Sel French Sea Salt. Several chefs on the Food network suggest using Fleur de Sel French Sea Salt for making sauces. </p>
<p>Tango, I ordered Fleur de Sel French Sea Salt from Williams-Sonoma.</p>
<p>I don’t believe that the different salts can make a significant difference in taste (or anything else) when used in cooked foods, unless they have a ton of impurities. Once they dissolve, it’s NaCl.
They certainly do create a texture difference when put directly on foods. I’d like to try a blind taste test to see how much difference there really is in taste.
As others have pointed out, mined rock salt is probably more “natural” than any sea salt, except for the addition of iodine.</p>
<p>The medical condition in post #13 is called pica.</p>