Wow, I didn't even know there was a general board. Duh. Anyway, I want to make some of the cookies in the December issue of Food & Wine, but they call for fleur de sel and make a big deal out of it. You know, the fleur de sel enhances the flavor of the cookie, blah blah. Well, some of us in podunkville don't have access to fleur de sel, and I don't really want to fork out shipping costs to order it. Are there any decent substitutes out there?