Jon Choate wrote:

> I usually keep 4 kinds of salt in my kitchen. I keep c/p salt for
> brines and cold marinades, kosher salt for cooking, and sea salt in a
> pepper mill for those who insist on having it on the table. There is
> also a box of Rock Salt that I keep beside the I/C freezer, because
> there's nothing better on a hot GA afternoon that ole-fashioned
> homemade ice cream.

My pantry is a little simpler - I use two types of salt.
Coarse and fine sea salt. I'm curious if it's really
bad to use sea salt for brining - it's never been a
problem for me. I wouldn't can or pickle in sea
salt, with the extended exposure, though.

Cheers,
Dana