…perfectly cooked shrimp are another thing entirely. They’re sweet and juicy, with a tender, plump body and a slightly crisp bite. So wouldn’t it be nice if there was a foolproof way to guarantee excellent shrimp every single time?
Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.
Two peanuts were walking down the street, one was assaulted… 😉
There is a good sized list of edible salts that all have unique properties. It is the impurities that give them each a slightly different flavour and/or colour. The boutique salt places could mimic them with the correct additions, just like we can brew alcohol for beer or wine…
That said, dismissing common table salt is a bad idea. Common table salt is iodized, to prevent iodine deficiency. Iodisation of salt may be the world’s simplest and most cost-effective measure available to improve health. The practice originated in Switzerland, and has been adopted throughout the world.