A room temp egg put in a frying pan will cook a bit more quickly, allowing the white to set without the yolk getting overdone. Right out of the fridge takes longer, with a greater chance of having the yolk overcooked before the white sets. mjb.
I keep eggs in, and usually remember to pull them out in time to get them to room temp before cooking. Doesn't make any difference in scrambled or omelets, but does in fried, poached, soft cooked.
How about ginger root?
Very nice. I've made it a couple of times, quite tasty. Actually I recall I posted a short video, like 7, 8 seconds, of the sizzling crust as I pulled it out of the oven.
Might be time to revisit that dish soon.
Garlic salt I use pretty much daily. Celery salt, de riguer for Chicago dogs which I never make, I do use on occasion.
I like the idea of a chili salt, as I just bought a package of chiles and need to use them soon.