On 2/18/2018 11:07 PM, Bruce wrote:
> On Sun, 18 Feb 2018 22:54:15 -0500, Ed Pawlowski > wrote:
>
>> On 2/18/2018 10:00 PM, Bruce wrote:
>>> On Sun, 18 Feb 2018 21:05:45 -0500, Ed Pawlowski > wrote:
>>>
>>>> On 2/18/2018 5:56 PM, Bruce wrote:
>>>>> On Sun, 18 Feb 2018 14:24:12 -0800 (PST), Cindy Hamilton
>>>>> > wrote:
>>>>>
>>>>>> You might be. I use Morton iodized salt or Morton kosher salt, depending
>>>>>> on the application.
>>>>>
>>>>> I go to the supermarket and ask them if they sell salt. Then I use
>>>>> what they give me. I think it's called Salt.
>>>>>
>>>>
>>>> There really is a difference in the eating with some salts. A lot of it
>>>> is the crunch factor when biting the food. I have an overpriced
>>>> finishing salt that I put on steaks or chops for that reason. In a
>>>> soup, it is a waste.
>>>
>>> Yes, I believe the crunch/texture thing, but not the flavour thing.
>>>
>>
>> It changes the eating experience one bite at a time. If you've not
>> tried it, don't ridicule those that have.
>
> And don't you pretend to know what I have and haven't tried. Your turn
> again.
>

No. I don't know (or care) what you've tried, but you still had to get a
snarky comment in anyway. Not just you, it comes up every time salt is
mentioned, a few better than the rest of us have to give the "salt is
salt" comment.