Originally Posted by Gourmet Greg
So what do you think? Table salt or sea salt?
I don't find this to be a one or the other question. I prefer Kosher salt for almost everything. But I occasionally use sea salt as a finishing salt - maybe "edible garnish" is a more apt phrase.
I've read Kurlansky's book. He discusses in great detail how unrefined sea salt was used throughout history, mostly because people had no other choices. But he also goes on to say that refined salt, when available, was almost universally preferred. I think that still holds true today, for the most part. Unrefined sea salt has become sort of a foodie fad item in recent years, but I don't see it as a replacement for refined salt.
As far as pinching salt out of a dish, I agree it's easier to get a feel for it this way, and also makes it harder to over-salt food. I have a stove side salt cellar I use for seasoning. I fill mine with Kosher salt.