Hi All --
I did a quick search and read through a couple of the threads that dealt with the topic of finishing salts, sea salt, etc.
I'll start by saying I normally keep a box of Diamond Crystals in my cupboard, and it does the lion's share of work in my cooking. I have a salt mill that I fill with generic course crystals for table use, and I have roughly 1.5 cups of Maldon salt that I use sporadically.
For Christmas, however, I received a gift of three different salts... Fleur de Sel Gris (medium grain), Pink Himalayan salt (very fine) and Red Alaea salt from Hawaii (fairly coarse).
I have two questions. In general, when and how do you use finishing salts? I've heard people say "on very fresh tomatoes" or similar things. Though often when I do that the Maldon dissolves almost immediately and I'm left to wonder why I bothered with the fancy stuff.
To that first question I'm not so much looking for An Answer as to absorb some wisdom from what will hopefully turn out to be an interesting discussion.
The second question is more specific. Of the three I mentioned above (grey-medum, pink-fine and red-coarse) how might you use them differently and under what circumstances? I did a very cursory side-by-side comparison between them and no hugely discernible differences in flavor jumped out at me--though quite honestly I wasn't paying that much attention.
Thank you for your wisdom.