I would love to get a rip roaring discussion about salt. Two specific points I'd like to see discussed:
1. Salting techniques before, during and after cooking
2a. Pros/Cons between average table salt, kosher salt, sea salt, rock salt salt grinders, etc.
2b. And is Celtic sea salt any better than French sea salt?
Personally, I like using kosher salt for cooking. Somehow it flavors food better. Also, can anyone tell me the French perspective on salt? It seems the food is always perfectly salted at any good french restaurant.
Of course, the chinese are good at this as well. My dad always said that if you needed to put salt on chinese food, you're in a pretty bad restaurant.