Freshly Ground Salt?
In our cafeteria, we now have salt and pepper grinders:
I don't like fresh ground pepper. Grinding pepper ends up giving you huge chunks of pepper. I prefer my pepper ground in the factory where it can be ground into a fine dust. But I can remotely imagine some people thinking it's better because it's fresh. Whatever.
But I cannot understand fresh ground salt. I can't imagine salt can go "stale". It's a mineral. How could it get stale? And I imagine huge chunks of salt in your food is even worse than huge chunks of pepper.
I've always been annoyed at restaurants in San Francisco because, in my view, they always ruin food by trying to be fancy. I've never had a normal green salad in San Francisco. Something weird always has to come into play - poppy seed, balsamic, leaves that don't come from heads of lettuce, etc. I suspect this salt grinder is the same thing. It doesn't make the food any better, it just makes people think they are special and highfalutin.
Really, can anyone tell me what the deal is with salt you grind yourself?