The one that constantly pops into my head is where I saw a woman making ceviche. Except she didn't add salt directly to it. Instead, when it was time to start cutting everything, she pulled out a 10lb block of pink Himalayan rock salt from her fridge "that you can get from any specialty salt store" and used that as the cutting board so the dish would absorb some of the salt.

I was just stunned. In what way is that any better than just adding salt? In fact, it's far worse since you have no way of controlling how much salt is going into the dish. And what the hell is a specialty salt store?!