I'm not sure why it is that when I cook pasta in
different salts I notice a difference in the pasta itself. Probably something that the salt company does when they refine their table salt. When I put in a sauce I barely notice anything aside from overall saltiness in the pasta, but the pink himalayan stuff does make pasta taste different; I'm assuming that something in the salt itself is making a difference.
The company that I buy salt from is
Windsor Salt (and... looking at their website I realize that I had forgot that we've got a 1 lb bag of the really coarse salt in the bottom shelf of a cupboard), so maybe the fact that they strip all the trace chemicals out of the table salt and then add in iodine is why it tastes different from the kosher salt?
I'd have to do a blind taste test to be sure that there's no placebo effect though.
On the other hand I've got a pretty keen sense of smell when it comes to food, the best mashed potatos I've ever eaten had an ingredient that was really unusual, nutmeg. On the other hand, case studies tend to be BS, and I actually use nutmeg on a regular basis, so I'm pretty familiar with it's effect on food. So this could be dismissed based on my knowing what the ingredients taste like and my just having identified them.
[edit: whoa, tags not closed right made this look all funky]