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gourmet salts.... anyone ever cooked with pink salt or black salt or red salt etc?
I was looking at some different salts that were expensive but interesting.
they had a black salt that had a high charcoal content from the mediterranean somewhere
there was a rusty red chunky salt that was from Hawaii and had a high clay content
there was a light pink salt from asia somewhere I think
some were up to $18 for a small container, but most were in the $7 range
any gourmet cooks here ever tried any of these?
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