Electron microscope image of a grain of Kosher salt.
After reading this MeFi post about salt, I got to thinking about how salt is the one major area of cooking in which I've never much listened to the experts. I still use table salt exclusively, despite the insistence by chefs that other varieties -- sea salt or kosher salt, for example -- are better both in terms of flavor but in terms of usability, depending on odd grain shapes that allow for better pinching of the salt and for better adhesion to the food. Ah well, maybe someday I'll come around.
Anyhow, this image makes clear just how convoluted a surface a kosher salt grain has. I found it fascinating.
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