On Mon, 19 Feb 2018 06:53:26 +1100, Bruce >
wrote:

>On Sun, 18 Feb 2018 12:30:55 -0700, graham > wrote:
>
>>On 2018-02-18 9:19 AM, jmcquown wrote:
>>>>
>>> From her citation, it's prepared in "porcelain-lined salt evaporation
>>> pans on islands off the coast of Lyon, France."* Oh, woo hoo.* It's
>>> french salt.
>>>
>>> Further:
>>>
>>> "the rugged jumbled salt crystals look pristine and transparent. They
>>> pick up their characteristic grey opacity when clay scraped off the
>>> floor of the evaporation pans mixes with the salt during raking. The
>>> crystalline character of Noirmoutier is raucous and chaotic and nearly
>>> saturated with sea water. Perfect for keeping steaks and chops moist and
>>> juicy."
>>>
>>> So, it's basically expensive, dirty imported salt.* Not impressed.
>>>
>>But Jill, it has spiritual properties:-)
>
>And marketing properties.

PT Barnum...