Salt resourcesPosted Jan 13th 2006 1:09PM by Nick VagnoniFiled under: Science, On the Blogs, CondimentsYesterday there was an Ask Metafilter thread about the differences
between regular, kosher and sea salt. Although the thread did, at times, degrade into discussion of surface area and
human origins in the sea, it did produce a few useful resources. Slate ran an extensive review of several types of salt, from Morton to Maldon, last
spring. Gourmet Sleuth also has a great rundown of different
types of salt, as well as a salt FAQ. In print, there are some good salt discussions in Jeffrey Steingarten's It Must Have
Been Something I Ate and Robert Wolke's What
Einstein Told His Cook. And, of course, here's a transcript of the Good Eats episode about salt. Perhaps the most
definitive and useful thing to come out of the discussion: coarse salt is better for margaritas.
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