OMG! Looks what she's done!
A Side Note About Exotic Salt
When I said I "cook with" Maldon sea salt, I did not mean that I toss it in the water with my pasta, or use it to brine my turkey. Sea salt is a finisher--you put a little of it in when you're done cooking and ready to serve, or toss it in cold dishes. If your recipe calls for salt at the start of the process--though with a few exceptions, I'm agin' it--use kosher or ordinary table salt. A box of sea salt should last you at least six months, unless you're serving a crowd every night. Some of my correspondents were a tad confused on this, so I thought it was worth clarifying before some unhappy soul tossed three tablespoons of fleur de sel into their pasta water, and came looking for my head.Sure, Megan. You wrote this to help your commentors and not because you looked like an idiot.
I wish it were somehow provable, because I would bet any money you want that she was using it directly in her cooking until this post got her a ton of emails explaining that she didn't know shit. Why else would she write this:
If you use expensive salts for flavoring your cooking (or putting on top of your food), a wooden salt keeper can keep them from getting too humid and clumping together.
She can't admit she's wrong about ANYTHING.