Thread: Salt and its variances

IMO, yes! I too try to limit salt and gave up table salt years ago. However, I got into the "specialty" salts -- Himalayan Pink and some of the coarser flavored ones like I posted earlier that I now keep on the table in grinders. Some of my friends cook on blocks of Himalayan Pink salt as they discuss in the link below. I've had fish and steak that they cooked that way and it is great. It adds a special flavor, but doesn't add much saltiness.

https://www.themanual.com/food-and-d...block-cooking/

https://www.amazon.com/Himalite-Hima...xpY2s9dHJ1ZQ==