Salt is not simply salt. There are sublime differences among salts. For the sake of this discussion, we'll set aside all herbed, smoked and flavored salts and simply deal with the distinct differences among what we'll call 'straight ' or unadulterated salts. Experience is said to be the best teacher, so, feel free to add to this commentary. Salt is a necessary flavor enhancer in almost everything we do in the kitchen, on the grill or over a fire. All I ask you to do is to take every opportunity to put a pinch of every straight salt you come across on your tongue and savor the flavor. For example, a pinch of Morton salt out of the cardboard canister will be a 'hot' salt, with a hot, or burning flavor. A Fleur de Mer is the spray residue from Atlantic waves, and is very sweet and delicate. Where there is salt water, salt is gathered. Salt is also mined, particularly in Eastern Europe, where, since Roman times, salt was mined from deep within the earth. You will find pink salt from the Himalayas, sea salt from the North Sea, from France, from Sicily, the Mediterranean, from the Adriatic. I would urge you to stop using the 'hot' salt most of us in the USA grew up with, and make every effort to use a packaged sea salt (like Hain) for soaking your fowl before prepping, and the finer, more subtle and sweeter (and more expensive) sea salts for flavoring and finishing your dishes. I will guarantee that you will be healthier for it and your dishes will be somewhat more complex as a reSALT! Sorry, couldn't resist: I meant as a result...
