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What is the difference between pink salt and more typical coarse salt (e.g. sea salt)?I know it is pink due to mineral deposits, but culinarily is it any different? e.g. does it taste different, is it used differently, etc.Since there may be more than one kind of pink salt, I'm talking specifically about "Himalayan Pink Salt".
Pink salt vs regular salt

Recipes for grape jam (e.g. from Gourmet) commonly say to separate the skins, puree the skins for inclusion in the jam, cook them, cook the pulp, and remove the seeds with a food mill.Is there any reason one couldn't instead just cook the entire grapes for long enough for everything to intermingle (i.e. long enough to fully cook the skins), then use a food mill to remove the seeds and skins?
Should I separate grape skins when making jam?

Can thawing meat more quickly (e.g. warm water, microwave, warm oven) than normal (leaving out at room temperature) affect the taste / texture of the meat? Is there a particular maximum rate of temperature change for various types of meat (beef, pork, and chicken is what I'm most interested in)?

Can thawing meat too quickly affect its quality?