On 4/17/2016 11:18 PM, Je�us wrote:

>>
>> I wonder if anyone could distinguish the type of salt used in a dish
>> in a blind taste test. A lot of it is marketing and ******ism.
>
> A lot of it is, but not all. It would really depend what you're using
> the salt with. With something like poached eggs, you should be able to
> taste any real difference.
>

Taste wise, it is t he ot her mineral s included that can make a
difference. My limited experience is that the texture and mouth feel
are different. More crunch and a burst of salty flavor. At the
ridiculous price of some salts I'm not inclined to try them unless I
could get a small sample first.