No question that those two brands have totally different characteristics. I will always go with Diamond.
My problem with the season to taste is when we are talking about raw pork and/or chicken. I can’t taste it raw. I just want to some guidance… if the forward says that recipes were tested with table, sea, Morton, Diamond… then I can adjust. Season to taste does make sense in a salad dressing. It doesn’t make sense in a dish with raw proteins.
