Salt - what is your favorite?

[eVoMotion]

I love salt! We have about 10+ salts in our kitchen.

Current favorite for after cooking flavoring is Murray River Pink Salt
http://www.restaurantwidow.com/2005/04/murry_river_sal.html
It has incredible flakes - really cool shaped pyramids, melts easily, nice, sweet minerally flavor.

For a daily seasoning - getto love - http://www.janeskrazy.com/home.asp

We use standard Kosher salt for cooking.

Hate table salt - bleached, sugar coated, yuck.

On meats and some pasta, pizzas I LOVE truffle salt.
http://www.gourmetsleuth.com/trufflesalt.htm

For decoration - Hawaiian Salts look cool.
http://www.saltworks.us/shop/product.asp?idProduct=116

We made some great roasted fennel seed and kosher salt for meats.

Off topic (?)
I love the salty goodness that comes off of cured meats. I suck on bacon.

Someone gave us some bacon salt, but I have not put it on anything.
http://www.baconsalt.com/

In Oz most shops that sell chips/fries off chicken salt on things. We brought some back last trip.
http://www.aussieproducts.com/prodinfo.asp?number=155085

[A_Tang]

I'm with ya on that table salt...hate it.

I cook and season at the table with sea salt...run through with a mill...



We use standard Kosher salt for cooking.

Hate table salt - bleached, sugar coated, yuck.

[Inigo Montoya]

Kosher for regular cooking and at the table.

We do use table salt but only when I do a brine for meats.

We have some Maine sea salt, some Irish sea salt and a couple others.

Oh, some shallot salt we got from Penzeys.

[robinlsb]

Cypress Black and Hawaiian Red for the Table. French white for everything else.

You might get Mark Kurlansky's book: Salt: A World History. it is fascinating!

[heightsgtltd]

fleur de sel

[eVoMotion]

:whore:

.

Oh, some shallot salt we got from Penzeys.

[harman.khinda]

In India we usually ate our watermelons with black salt harvested from mines in Pakistan. http://en.wikipedia.org/wiki/Black_salt

[heightsgtltd]

^^ that sounds really interesting and good!

[Penguin]

i just pour pickle brine on my food.

[heightsgtltd]

:lol:

[Penguin]

Yeah, that's right, I'm classy.

[moshulu]

For final seasoning, try "fleur de sel", a hand-harvested sea salt from the Atlantic coast of France. It is raked off the the tops of the salt pans, where it forms very fine crystals. You can get it at Williams Sonoma, I think.

For bulk salting, kosher salt. For really heavy duty jobs (e.g., macerating cukes) coarse rock salt.

[squishyface]

Yeah, that's right, I'm claussen.

fixed...