OK, so, I love salt. I use kosher salt for pickling, curing and cooking. My little black dress tableside is Maldon sea salt, the British salt sensation with its huge, honking flakes of minerally, clean salt flavor and crunchy texture.
For special occasions, I also bust out the finishing salt coiture. I have some awesome smoked salt that I received as a gift, and I use it liberally in chilis and soups or on meats whenever I want a bit of smoky flavor. And for years I have been addicted to Eatwell Farms’ Rosemary Salt, their homegrown rosemary mixed with sal gris. I have such a crush on it that it feels like I’m cheating if I eat eggs or potatoes without it.