On Fri, 11 Jul 2008 13:34:19 -0700 (PDT), KevinS >
wrote:

>On Jul 11, 10:24?am, blake murphy > wrote:
>
>> some suggest saki as a substitute, but that strikes me
>> as an expensive (and unsatisfactory) solution. ?again, if
>> the salt freaks you out, buy an inexpensive dry sherry,
>> which you can also keep around for when granny is
>> feeling frisky and wants a snort.
>
>If you have one, TJ's sells a decent dry sherry for about
>$5 per fifth (No. CA). That's about $2 to $3 less than the
>comparable Gallo/Almaden.
>

taylor new york dry sherry isn't too bad. about six bucks a bottle.

>I was always told that supermarket cooking wines were
>salted to discourage the hired help from nipping at them.
>That never made much sense to me, since they could
>just as easily get into the Scotch.

the first time i was in a grocery that sold booze (california, in the
seventies), i was totally amazed. 'albertson's dry gin'? i'd never
heard of such a thing.

your pal,
blake
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