Whenever I have to pick up salt at the store, I always wonder who in world buys name brand salt (Morton) over the cheaper generic store brand?
Should I buy Tabasco sauce or just steal from Chipotle a bottle or two?Quote: AxelWolf
Who buys table salt? It's free at all the fast food joints.
Clumped so bad you can't break it up with a fork or shake the hell out of it?Quote: beachbumbabs
I buy Morton ' s for 2 reasons. They add iodine, which I and a lot of women need as a supplemental nutrient for thyroid health, and their salt doesn't clump as easily as generic brands, even if the house is humid, or you keep it in a camper or someplace relatively moist. It takes me about 3 years to go through a canister of salt, so I appreciate the dependable shelf life. I have, a couple of times over the years, bought a canister of generic, and both times had to toss them out after a few months because they'd fused into a solid lump in the package; never had Morton ' s rot like that.
Clumped so bad you can't break it up with a fork or shake the hell out of it?
I think table salt is like bottled water. It's not the base product that's different, but the trace elements that may drive a preference for a "name" brand.
I saw "Popcorn" salt at the market. What is it that makes this salt worthy of the adjetive? Who would need a dedicated container of salt for their popcorn? Don't microwave popcorn bags come with salt and butter flavor? Do enough people make unsalted popcorn that this product would find a market?