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Salt of the Earth and Salt of the Sea

When you begin cooking your own foods from scratch, you’ll be adding your own salt.  It’s much easier to see how much you are adding if you spoon salt from a little dish.

If you go to the Culinary Institute of America, you can pay $$$ for Chef Louis to teach you this trick.  Or you can go to the home of a CIA grad and observe your chef-friend’s dish of salt sitting happily next to the stove.  Or you can check out this fabulous cooking-school-cook-book and read it for yourself:  The Kitchen Counter Cooking School:  How A Few Simple Lessons Turned Nine Culinary Novices into Fearless Home Cooks.

I like the taste of kosher salt.  I also really enjoy Kroger’s Mediterranean Sea Salt.  I think iodized salt is good for play-doh.

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