Pass the Johnny's

I have a lot of different kinds of salt in my kitchen. i use store brand iodized salt for baking. i also keep regular Japanese sea salt in a shaker and some Himalayan pink salt in a grinder.  and one of my daughters gave me some different specialty salts for Christmas one year - they are in little tiny bottles and you can only serve them on cold foods, so they are set aside for special occasions.
 
but one of the advantages of living in the Pacific Northwest is (ta-da) JOHNNY’S SEASONING SALT. Thick granules of salt, with just the right amounts of cracked black pepper, paprika, garlic, other seasonings. they make it with or without MSG.

so does salt really make that much difference? if you have to ask that question, then i would venture to suggest that you are not using enough seasoning in your food. most of the time when a dish is underseasoned, the first thing to check is if it has enough salt.

now it’s true that there are other kinds of seasoning salt. there’s Lawry’s, which is a national brand and it’s cheaper than Johnny’s and available everywhere, but i would argue that it’s still worth it to use the best, which in my opinion is the Johnny's. of course you could try some frufru “gourmet” seasoning salt or some organic better-for-your-health herbal salt, but either of those would undoubtedly cost more and i very much doubt if either would be better. so please -- if you use salt -- do yourself a favor and try Johnny’s. either make friends with someone from Seattle and ask them to send you some, or go online and order it direct from the company that makes it.  Johnny's Fine Foods

and if i list “Johnny’s” as an ingredient in a recipe, then please understand that your dish may not taste the same without it.