FoodBanter.com - Oh-so-precious question about finishing salts

Bryan 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
>
> You set yourself up to be called flaky.
> I buy popcorn salt:
> http://www.ht-express.com/catalog/ca...d=100&pi=22397
>
> Flaky enough for ya?

Not PORT-INFUSED enough for me.

Bob