Bob Terwilliger wrote:

> Here's my question: If I made dissolved a lot of salt in port, then
> dried that brine in a flat pan, could I get flaky port-infused salt
> out of it? Or would the salt "squeeze out" the port as it
> crystallized?
> Bob, who thinks that port-infused flaky salt sounds interesting

I'm familiar with Maldon sea salt, which is pretty well known in
England. As far as infusing sea salt with port, that's a question
that most of us will be unable to answer. Why not try a small amount
and see, then let us know?