Quote:
Originally Posted by mobertol
These so-called gourmet salts are just a marketing trick -Can you really tell the difference in your casserole if it's got Himalayan pink salt in, sea salt or blue salt from Puglia? Some-one some-where is on the make from these gimics...
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Well to be honest I haven't used salt for years, by that I mean from a salt cellar at the dining table, the only time I have it is if I'm having steak