Wow you found a 1/2 cup differernce from grain size? That's surprising because I use Mortons Kosher and have never cut back on recipes yet none of mine seem extra salty by any stretch and I'm sure at least the in-laws would have let me have it if it were
. Next time I'm at the store I'll pick up another box and do some measurement comparisons on a scale. If anything, we're shining the light on the importance of grain size.
EDIT: I'm going to use a kosher salt comparison. For those of you that are new, understanding the difference between table and kosher salt is important. You'll always use less table salt as it is much finer than kosher salt. Also, understanding where your recipe came from is important. In every case that I'm aware of in Steve's books he is using kosher salt wit perhaps an exception or 2 but I can' recall. I highly reccomend kosher salt over iodized myself but if you are using table salt keep this in mind when preparing Steve's dishes.