Food Snob-Tips for making my recipes

I know a few people have commented with salt issues when making my recipes, so I guess a  post about some of my food snobbyness is much overdue. 

I only use REAL brand salt. 

I love the taste, and it is helpful with my blood pressure issues. I also love that it is more nutritious.

It is more coarse than table salt, so you may want to use less salt than my recipes call for if you are using table salt or fine salt. 

I am also picky with my olive oil. I have tried other brands, because the Spectrum can be hard to find, but I feel like it completely changes the taste of the whole recipe. It has to be Spectrum organic extra virgin for me.

And for anything that calls for stock, broth or bouillon, I use Better Than Bouillon. I feel the taste is superior to anything else I have used, and there is no MSG or other junk in it.  I find it cheapest at Costco.

Those are my  main items, but I always use salted butter, whole milk, sharp (or extra sharp) cheddar, and unbleached flour (or homeground wheat).