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Salt?
What kind do most of you use? I just started using Real Salt (the kind with crunchy minerals). I like it, but the crunching of the minerals is taking some getting used to. I feel like I'm biting into an eggshell sometimes.
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Salt does classification several kinds. The edible salt directly used for cooking. I think I used the sort of brand of salt's good, including need iodic element, and other elements
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Assistant Cook