<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>302484</id>
  <title>Sea Salt</title>
  <published_at>Mon Aug 15 00:48:52 -0700 2005</published_at>
  <post_count>4</post_count>
  <board>
    <id>29</id>
    <name>Not About Food</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>1693864</id>
        <content>Anyone know of a brand of sea salt, and where I could purchase it, that is very finely ground so as to flow easily from a standard salt shaker?</content>
        <published_at>Mon Aug 15 00:48:52 -0700 2005</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>Niki</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>1693868</id>
      <content>Redmond Real Salt (link below).
 
It comes in a handy plastic bag with a screw-cap closure. 
 
It's a fine grind, and it cakes a little bit. It seems to have a better taste than plain salt, but maybe that's my imagination. 
 
Kosher salt, from Utah!  I think I got it at the Berkeley Bowl. 
 
I guess in this case the "sea" is a dried up undergound sea. 

Link: http://www.realsalt.com</content>
      <published_at>Mon Aug 15 01:24:14 -0700 2005</published_at>
      <parent_id>1693864</parent_id>
      <user>
        <id>0</id>
        <name>Joel Teller</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1693870</id>
      <content>Hi Niki, please repost your question on our General Topics board, where non-region specific queries about food are discussed.</content>
      <published_at>Mon Aug 15 01:27:59 -0700 2005</published_at>
      <parent_id>1693864</parent_id>
      <user>
        <id>2</id>
        <name>The Chowhound Team </name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1693932</id>
      <content>It is the size and shape of the crystals that make sea salt so special "tasting." Research has shown that if you grind it into a smaller size you lose the "taste" / mouthfeel and it is almost indiscernable from regular table salt.</content>
      <published_at>Mon Aug 15 23:31:24 -0700 2005</published_at>
      <parent_id>1693864</parent_id>
      <user>
        <id>0</id>
        <name>JMF Research</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>1694075</id>
      <content>That certainly is not true of the Celtic sea salt we got a few days ago.  Made fine in the grinder, no diff.  But, it still wouldn't pour from a regular salt shaker.  Use it by fingerfuls like Michael Chiarelli does with his grey salt.</content>
      <published_at>Fri Aug 19 18:44:37 -0700 2005</published_at>
      <parent_id>1693932</parent_id>
      <user>
        <id>0</id>
        <name>kc girl</name>
      </user>
    </post>
  </posts>
</topic>
