Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 I have used sea salt for years, and used kosher salt in cooking as recommended in the cookbooks. Then I think someone mentioned using Celtic Sea Salt (was that you PT?) I was looking at my store yesterday and found the Celtic but it was weird looking...kind of like rock salt that you use for sidewalks that hasn't been de-dirted. And it was so damp. (maybe our weather here) There was another kind of salt that was smaller grained and less dirty looking but still looked dirty. Can anyone explain this to me? And what kind of salt, if there is any, is healthier (that is a real oxymoron actually). And then pepper...I buy mine organic...what do you all know about pepper? I use a lot of it so the pepper mills drive me batty since I would have to grind til hell froze over and that isn't useful. The organic I get is a medium grind so that is nice, but thought maybe there was something about the pepper buying that I was missing. Are there different types as in salt? Then onto coffee. I buy the shade grown, fair trade, organic coffee and then save myself some time. I grind it there at the store, but I notice that the machine heats it up during the grinding process. Doesn't this degrade the quality? But even my little grinder at home leaves the coffee warm. Anyone know about this? linda Quote Link to comment Share on other sites More sharing options...
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