Which salt do you use at the table?
I am wondering if you have any strong opinions about the best salt type (and/or brand) to use at the table.
In particular, do you use a fine salt that you can simply sprinkle over the food, or do you use a salt with bigger crystals in a salt grinder?
regular ol' iodized free-running salt in the shaker, plus a container of Maldon (aka "crunchy") salt which can be crumbled over whatever
I don't put salt on the table for two reasons:
1) I've already salted the food as I cooked it, if it needed salt.
2) Nobody in my family really likes salt very much, including me.
Like Novelli, it would be the kosher salt I use for cooking, if I did have a need to have it at the table.
The one exception would be fresh tomatoes from the garden, and they may get a light light light crunchy sprinkle of Ile de Re sea salt. But I really prefer them with a nice grind of coarse black pepper.
We use a kosher salt for everything except baking. I use regular iodized (or is it non-iodized?) salt for baking/canning/candies, unless the recipe specifies kosher.