"Brian Mailman" > wrote in message
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>> Likewise. I liked the flavor better without the iodine. It seemed
>> "brighter".
>
> Well, that's the point of all these "gourmet" (actually the term is
> "epicurean" since "gourmet" is widely misused) salts. People say they can
> taste the "nuances" as if salt were wine.
I don't know, Brian. As a long time wine, beer, and coffee taster (albeit
still only semi-pro...(:-o)!), I can taste a lot of things to nuances most
can't (or don't).

I can taste the difference between regular, iodized table salt and the
Kosher salt, only because the taste (by nose?) of the iodine is so intense.
But I'll be darned it I've ever been able to taste the differences between
that and any of the other salts. At least on me, they'd be wasted.

As another poster has already posited, mostly those kinds of salts are sold
to appeal to the vanity of the buyers. They think they're getting something
better, rarer, that cut above...kinda like some folks have to have the
biggest mixer or most accurate scale...(:-o)!
<ducking and running for cover...>

> Then again, some people have taste buds that even dogs can't hear.
Love that line! Thanks!

L8r all,
Dusty -- near Lake Stevens, Wa. today...
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