Mary Murphy offers an overview of some of the good stuff, a world away from the nasty salt that most people are exposed to. I am familiar with A, a version of C, E, F, and H. For A, E, and H we purchased large sacks in Guérandeto to encrust a fish on a BBQ. The Canadian version of C I tried was way too pricey and though one can’t ever go wrong with truffle, the quality of the salt used was crap. I think that a truffled version of F could be an interesting experiment. Speaking of F (Maldon) it is probably the easiest to acquire and is well-priced. The test: put a few flakes on the yolk of a sunny side up fried egg and all will temporarily be right with the world. I’ll be on the lookout for some of those on her list that I’m unfamiliar with.
manwithoutqualities 