"Joseph Coulter" > wrote in message
. 97.136...
> "st.helier" > wrote in
> :
>
>
>
>>
>> Of course (I am making an assumption) you *may* live somewhere where
>> some sort of cheap, semi-generic, fortified abomination may be
>> marketed as "cooking sherry".
>>
>> IMHO (and brand me elitist if you will!), if you have an ounce of
>> pride in what you are preparing, I would not be using this type of
>> "stuff" in anything I prepared.
>>
>> --
>>
>> st.helier
>>
>>
> You know darn well we do, m'lord. There is nothing that is an
> abomination of food and spirit that we are not capable of. (Double
> negative and ending with preposition, I am on a roll!)
>
> That said, I to subscribe to the if it can't be sipped it does not
> belong in the cook pot club, though I do stop short of demanding the
> best vintages, the ordinary day to say stuff will do well in most cases.
>
I once owned a cookbook with a recipe for "Canard Margaux". It used a WHOLE
BOTTLE of Ch.Margaux in which to cook the duck! I let my ex take that book
with her when we split our assets{:-)
Graham