[vash]

i like salts.

but recently, i have been paying attention to the applications. blame watermelon. i like to salt it on occasion, especially if i didnt pick the best one; and i need to amp up the flavor a bit.

i have Kosher; Crystal Diamond. dont we all?
some random chunky grey salt. very salty, adds a crunch to watermelon.
fleur de sel - gift from a friend coming back from France. it's alright.
plain jane, iodized salt - for my pasta boiling water and because i look like crap sporting a goiter.

my latest discovery! Maldons finishing salts. i swear it is less salty. its amazing. i'm tempted to fry some chicken just so i can sprinkle it on at the end.

i never really use iodized salt anymore..except to cure something or the above mentioned pasta water.

i think i can get by with two. kosher and the Maldons.

anyone else overthinking food seasoning? sorry..Mondays