it is yummy. i guess i'm just wondering, does the boiling count as refining? also, i always thought if it isn't refined it won't be white, but of course maldon is white. i don't know if i'm being too nitpicky or if we could be getting more nutrition from our table salt. we use the redmond's real salt for cooking, but i like how maldon crumbles easily in the fingers for easy pinch and sprinkling on food (plus the taste). any other thoughts anyone?
2/17/11 at 11:17pm