I had insomnia this weekend, so I mentally drafted a lengthy tirade about Diamond Crystal kosher salt and the way it’s used in all cookbooks now even though:

1) 90% of people don’t buy it

2) it’s hard to find in stores outside a specific region

3) most people don’t read the front matter detail about salt in cookbooks

4) it costs 2x other salt if you buy it online

But I’m not sure I’m ready to stake my claim. Or maybe I just did.

Counterarguments welcome!