Tartelette, awesome! Thanks for the generous offer:-)

Laura, I think that’s who got me into Maldon as well. It’s actually pretty similar to Kosher salt, but I use Kosher for general purpose cooking because it’s a lot cheaper.

We Are Never Full, people are always up in arms about something. I think the whole saturated fat thing is such a circus. Convinced that animal fats are so evil, people switched to hydrogenated vegetable oils as a substitute, but as it turns out those (transfats) are worse than the natural substance they were supposed to replace. And I won’t even go into the whole Olestra debacle. Did you know there was a time when asbestos was touted as a miracle product that was good for you because it’s naturally occurring?

Thanks Diva, yep there was a whole network of salt roads throughout Europe and Asia that were used to carry salt to regions that lacked it.

James, vanilla salt sounds awesome! I’m going to have to look that up.

Eirikur, that’s good to know. It tasted stronger than other salts, so perhaps it helps kill bacteria?

Thanks Sharon, Alaea would be good on a lot of things, it’s my new favourite up there with Fleur De Sel and the Japanese salt.

Hillary, it’s amazing how many different kinds there are. I may have to write a follow up post to this one with 5 other kinds of salt.

William, that sounds amazing. I’d like to try that some day.

Thanks Syrie, try looking online if you can’t find it locally.

Kiriel, next time I’m down there I’ll have to pick up some of this Murray River salt, you’ve piqued my interest.

Kevin, if you can find it, give some smoked salt a try.

Darlene, I agree I love that it’s mild enough to use without running it through a grinder despite the relatively large crystals.

You would so love Australian Murray River salt flakes. Gorgeous pink flakes with a unique soft flavour.

Chiff0nade; if you can’t taste the differences between salts, maybe you are in the wrong business! Its like saying that you only use white vinegar because raspberry vinegar and balsamic vinegar and malt vinegar are only hype. Total nonsense. While it is true that the differences in salts are subtle, depending on the dish those subtelties can be important. The simpler the dish, the more important those differences.

All these other “salts” are nothing but SHOW and HYPE . . . stuff used by those people who feel the need to impress someone (or to attempt to make up for their own lack of culinary skill).

As a PROFESSIONAL CHEF, I don’t need to impress anyone, so I don’t use this kind of stuff.