by Carla G » Sat Jun 20, 2015 3:51 pm
I'd love to get into using different salts like I have so wonderfully experienced while dining out around town. I bought some Himalayin Pink coarse crystals for my salt mill. Mehhh. Not real impressed. Perhaps because, no matter how I adjusted my mill, the crystals broke down into a powdery mess rather than staying in a smaller crystal format. Is that the nature of this variety of salt? I think I prefer a good sea salt at this point. Could anyone recommend one they like?
"She did not so much cook as assassinate food." - Storm Jameson