anyone that uses table salt in food is lacking in taste

[dhdjdbrjrkbr]

IMO the only place for table salt is in salt dough or to dye. Was just round a friends and she was seasoning a "home made" soup and poured a load in. I did my best not to raise my eyebrows but seriously even a bit of bog standard Maldon is cheap enough.

I have 6 different salts in the house, and to me table salt is not for food, no depth of flavour or hints and tones, just pure sodium!

You may support the economy but given that you didn't answer my question I've changed my mind.

YABU so there

Anyone tried tasting pure sodium? (WARNING: DON'T.)

Wouldn't it just sort of fizz round and round on your tongue, burn a hole in it and leave you with a mouthful of caustic soda?

Mmmmm...tasty.

Thank you for helping to pay towards the free bus pass for all pensioners, OP.

Wtf does it matter, everybody is different, you really need something else to think about!!

King Lear.

I want some of that portugese salt vinegarandbrownpaper
Where did you get that please?

My salt comes from Wieliczka, I use only the salt from my favorite carving, I commission new carvings every 2 years and I occasionally allow the peasants to sleep in the mine to improve their breathing.

globaldiscussion.net/topic/2092-the-underground-church-made-from-salt/

For special occasions I obviously use Atlantis Sea Salt.

I have just added 'naive salt' to my shopping list

Naice! I mean...

Naive salt sounds pleasingly pure. I'll get some too. Thanks for the heads up weather

I'm no economist but I don't think buying salt in Peru particularly supports British economy, right?

I KNEW I should not have bitten in the first place -

is this part of your obsessively healthy eating kick... all this Peruvian salt? (some tinned tomatoes have salt in too)

NeedsaSockamnesty - Sous Chef sell loads of types of salt, and there is info on black salt here :)

Disclaimer: I have never tried any so no idea what it's like!

I have Epsom salts for bathing, pink Maldon and crystal for cooking. Also saxa for dying clothes.

Do you lot not have a row of salt pigs then?

I can't decide if the OP is genuine, goady or thinks he/she is being funny. But everyone else has amused me no end

She's targeting BBC luvvies now

She or He of course.

Needasockamnesty

Black salt has a sulphuric smell and taste - I use it in scrambled tofu to get an 'eggy' taste. I also bung a tiny bit of turmeric in to get a pale yellow colour (not enough to taste the spice).

What I use with scrambled tofu is a binliner, to take away the taste,..
Actually I don't know why I said that, its clearly the texture that's the problem, and the look of it.. Really, scrambled tofu? Scratches head in amazement and wonders if she can sell resulting dandruff on as some form of salt...

Really, scrambled tofu?

Yes really. Scrambled tofu. Nothing wrong with it and every time I've made it it has the same look and texture as scrambled egg. Perhaps you/your friends just aren't very good at cooking it?

Not sure why you sound so disgusted by it. I mean, it's not as if I was eating something that was pushed out of a chicken's cloaca (the hole used for shagging, shitting and laying eggs).

Not really sure why where the egg exists from is a problem, Fight, unless you like eating egg shells?

Friends..I dont have friends, what with working in the his salt mine and everything.
and please dont fowl mouth chickens...some of my closest relations are poultry by comparison......

Was the op joking about personally going to Peru to get the salt for her soup?

BIWI

It was just a tongue in cheek comment responding to the 'eeew' attitude about tofu

Mind you, at least this doesn't happen with a tofu scramble!

www.cakecentral.com/t/702796/eww-a-chicken-in-my-egg