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Let me begin with introducing myself as the "MOM" part of MITZI and MOM.
Fifty-five years ago I was standing in my first kitchen. Having come from a large family, six siblings, I was very familiar with the large amounts of food my mother made for nine every night. We loved being around her in the kitchen so it wasn't an unfamiliar environment. I could say I was very confident, no big deal making breakfast for my husband of six months.
He liked eggs. I'll make eggs, bacon and toast. We sat at the kitchen table, I thinking that I was truly a grown up now, proud of the breakfast we were having when he said "these eggs taste funny". I tasted mine and they seemed ok to me. He said it again. I couldn't think of anything, I didn't know what it could be. so I said "It must be bad salt". I don't remember if he agreed but he ate the eggs.
Remember I said I came from a large family and we were allowed in our mothers kitchen. But did I mention that we loved the taste of lemon-pepper. I mean on everything which included eggs. Those eggs were covered with the stuff.
What tasted funny to him was scrumptious to me. I don't remember making eggs again for him but as it turned out he learned to make wonderful omelets.
I am telling this story because I knew nothing about cooking, baking or any special ingredient a recipe would require. I did figure the salt thing out quickly. I can't say I've become an expert because I'm still learning but I do know in a couple of years I might be a grown-up, maybe.
In the chocolate chip cookie I make I use fine grain kosher salt. For this same recipe my mother used "table" Morton salt. She also used butter that was salted or margarine. But in the 50's the homemaker used what was available, we today have more information to adjust the recipes that are passed down.
