So yet again I feel the significance of Salt is being ignored. I used to to unaware of the differences between different varieties and grades and qualities of salt until i started getting hardcore into food. One of the first differences i noticed in good cuisine versus normal or substandard food was the salt used or made available to me.
When i graduated from using disgusting, hard to pinch iodized garbage my first upgrade was good Kosher- it seems simple enough but the difference in quality was impressive. not only was its appearance lovelier, and its taste far superior, but the coarser grain also made it SOOOO much easier to not only throw the salt exactly where i wanted it, but to get exactly how much i wanted on the plate or in the pan. Plus the Morton Salt girl is fucking dope.
for the love of god people this is one of those simple changes like decent oil, and fresh garlic that if you arent already doing it, you should just give a shotgun a blowjob, because you probably wont be able to tell the difference in taste between the buckshot and the Lean Cuisine youre microwaving anyway.
Upgrading your salt, knowing to use light fruity oils to dress finished product versus to prepare the product, mincing your garlic to order versus using some oil soaked racid shite..... its easy shit like this that will massively improve the way you eat.
