Food

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CYOA

Which brings me to my next topic: salt.

How do you store yours? A pig? Mill? Straight from the packet? Talk to me.

*semi srs

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Mr_Sworld in reply to @CYOA

Maldon Salt - From the packet.

Fine ground, if baking, from a decent ceramic salt mill.

Nuff said.
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TvH in reply to @CYOA

The Le Creuset salt pig is quite nice. Then you could get a matching butter dish at TK Maxx too, and not faff around with custom thrown pottery

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