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December 14, 2010
November 14, 2010
Different salts, from different countries, or even areas within the country, do taste different, along with having different colourings. And add to that all the smoked salt, and salt blends with various citrus, and florals, and herbs. I've known people who have had salt tastings, quite like wine tastings. But that tends to be people who work in the industry, chefs and caterers and folks who are very intensely passionate about their food.
One of the largest problem with the shaker is that most salt around the world is sold in "chunks". The size of the flake would never fit through a shaker hole, maybe a parmesan cheese shaker hole, but then you are left with a salt crystal sitting on top of your food lol. I have a salt grinder that I use for a small bit of salt, then place the ground salt into a salt cellar and clean it out for a different type of salt to grind. Does it sound like too much work for salting your food? I don't think so, cause the taste payoff is so huge.
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