Welcome to General Chat - GAW Community Area
This General Chat area started off as a place for people to talk about things that are off topic, however it has quickly evolved into a community and has become an integral part of the GAW experience for many of us.
Based on its evolving needs and plenty of user feedback, we are trying to bring some order and institute some rules. Please make sure you read these rules and participate in the spirit of this community.
Rules for General Chat
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Be respectful to each other. This is of utmost importance, and comments may be removed if deemed not respectful.
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Avoid long drawn out arguments. This should be a place to relax, not to waste your time needlessly.
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Personal anecdotes, puzzles, cute pics/clips - everything welcome
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Please do not spam at the top level. If you have a lot to post each day, try and post them all together in one top level comment
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Try keep things light. If you are bringing in deep stuff, try not to go overboard.
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Things that are clearly on-topic for this board should be posted as a separate post and not here (except if you are new and still getting the feel of this place)
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If you find people violating these rules, deport them rather than start a argument here.
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Feel free to give feedback as these rules are expected to keep evoloving
In short, imagine this thread to be a local community hall where we all gather and chat daily. Please be respectful to others in the same way
Celtic salt has great reviews and many blogs talk about its so healthy. I listened and ordered some. It's a very wet salt and if you use salt grinder with metal parts it can rust. For that matter might rust the top of shaker of metal. It's very salty and I love salt, but it's to much for me! I'm hanging on to it for medicinal uses. Pink Himalayan has around 60-80 minerals and I used it for at least ten years. I've gone back to sea salt because I prefer the taste. Research salt different salt varieties should be used with certain foods to bring out the flavor of the food especially meat. Kona salt is good but it's expensive. It's from Hawaii there's also a red salt from Hawaii. Two different types of Hawaiian white salt varieties, one is from the collected from the ocean by modern methods and the other is collected on rocks at the edge of the ocean the old fashioned way. I think native Hawaiian's are the only people that can collect the salt on the rocks. They original Hawaiian's hammered out big bowls in the rocks to collect. Hawaiian black salt has charcoal so don't consume to much. That's probably more information than you required.