Dave Smith wrote:

> You would have to add a lot of booze to a dish before you would have to
> worry about getting shitfaced. There aren't many dishes that call for more
> than a cup of wine .... two glasses, and those usually feed a half dozen
> people.or more, When you flambe you usually use only an ounce or two.
>
> I know there are supposed to be studies out there that say that the alcohol
> does not all burn off ia flambe or boil off in a braised dish, but that
> leaves me wondering. You have to use alcohol to flambe because there is not
> enough alcohol in wine.
>
Oh I know a little alcohol won't make (most) anyone "shitfaced" LOL
I was just commenting on his comment. But if the point of the burn is to
change the flavor or to remove the alcohol is what I ponder....