Of all the recipes I’ve posted to Fine Cooking's Web site so far this summer, I can think of relatively few that don’t call for salt: table, sea, or Kosher. The sodium-chloride duo brings out the best in our dishes, from thoroughly American Pot Pies to Vietnamese Pho, and just about everything else in between.
I lined my dining table with over 60 empty vessels and assigned each one a corresponding number. We created a master list on the ipad that contained each number, then, when attendees brought salt, they simply chose a vessel, told us the number, and we catalogued each salt into the secret master list. This way the tasting was truly blind. I raided my own global collection of salt and filled roughly twenty of the vessels, and once all the guests had proffered their hand-selected salts, we had 63 samples.
Sounds like a great time. Those of us who have not been lucky enough to receive an invitation to a salt-tasting should take initiative and follow Nicholson’s lead, or at least branch out and add a few different salts to our everyday gastronomy.