— Bill Graybill

There are many many solids out there and many wonderful salts for for Cooks to use and I don't think there's one that really is the best. I think if you talk to other Cooks out there in the Pro world people have their opinions that I'll kind of leave it at that. I think that you know, each region of the world produces a beautiful salt and you know, I've got a friend in Guatemala that produces some wonderful salt and I've had salts from Hawaii and Southern Japan and and of you know, France and and and from Maharashtra and in on the west coast of India And they're all beautiful. They're all wonderful. They all taste different because the mineral content is different. So, you know right now some of the more accessible and and probably affordable salts are gonna be some of the pink Himalayan salts which are relatively tasty but, you know, give it a try and you know, some of these things that are available to you. I don't think it's necessary to go to a Gourmet Salt store, you know and pay 25 or 35 dollars a pound for salt. I think there's tasty salt at a much lower much much read more reasonable price point that you can use on a daily basis. And if you're in a position to use something like Florida sell or you know, a Malden, you know, gray salt or something on a daily basis, that's good, too. We talk about those salts as being finishing salts. But but only because they're expensive. Do we relegate them to this occasional use category? If you're a position to use these these wonderful flavored salts on a more frequent basis. Please do so. It'll only, you know, make your food more enjoyable. All right bill go forth and enjoy. Thank you.