You absolutely CAN taste the difference when the foods are COOKED with the different salts and most definitely when you just 'add them'.
Some people can even taste a difference when the salt is added at different stages of the cooking versus added later.
You might not taste the salt itself in the food, but the food will taste subtly different in its final preparation.
As I posted in the other post, I just used an absolutely clear Trapani salt that was the saltiest thing I ever tasted. It was totally different from Kosher salt.
Now, that said, tenor doc can correct me, but there is a certain part of the mouth and/or tongue that actually tastes the salt (and others for the other areas). Maybe in some people one is more sensitive or developed than the others. Also as we age one or the others become less strong.
I have to disagree completely with Julia Childs on this one. It could be that because French cooking is based on the notion of attaining a standard of consistency that she felt this was not significant but believe me if she tossed a handful of trapani salt into her bouillaibaisse (sp?) she would surely taste the difference!!!!
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