Top positive review
86 people found this helpful
Food of the Gods
on October 8, 2015
I was buying a salt cellar for a friend recently, and when I did so, I tossed a box of this for myself into the cart to try, just for fun.
Sure, I know more than the average bear about salt. I read a book on it, and have tried some of the fine salts, smoked salts, and I have coarse chunks of pink Himalayan salt in a grinder on my table (they look great). But, what do I use everyday for cooking? Morton Kosher Salt in a salt cellar for an easy pinch when I need it. The flakes are flat, stick to food well, do not contain the metallic-taste of iodine, readily-available, and so inexpensive, it is essentially free.
I tried this salt for the first time this morning on my poached eggs. Suddenly, I understand why, long ago, salt was so valuable it was used as currency. Yes, it was a clean, clear taste, without any off-flavors. But, I expected that. What I didn't expect was the effect of the triangular crystals. They stick to the food much like the flakes, without falling off like the old-fashioned, iodine-laden crystalline cubes we all grew up with (if you have some of those still lying around, just toss them - they really aren't worth eating). But, why are they better than the Kosher flakes? Because they crunch in your mouth when you eat them. It is an almost surreal experience. I found myself looking forward to each bite, because every time I bit down, there was a satisfying soft crunch, along with a tiny little explosion of salt taste in my mouth. This salt is just fantastic! So much so that I set aside some time this evening to write a review to let people know.
There are really only two drawbacks.
One is it is more expensive than the Morton Kosher salt, though still extremely reasonably priced for what you get, in my opinion.
The other? What the heck am I going to do with the two full boxes I still have of Morton salt now that I've found this?
Very highly recommended. Get a box and try it out, even if you are skeptical. Trust me on this.
Sean Logue, 2015