Thank you, thank you. I loved this lesson. It is tremendously useful. I recently finished reading Mark Kurlansky's SALT, and have been experimenting with different salts over the past few years, learning about the different intensities and varying amounts which are needed of each type. I've produced some sorely under salted dishes as I move away from table salt. Nice to know that it's the proper way to learn.
What about salt grinders? They seem to have become very popular. Is there any benefit to buying large crystals and grinding them at the last minute, or is the basic purity and composition of the salt the only factor?