On Mon, 08 Jun 2009 09:48:29 -0400, Jean B. wrote:

> James Silverton wrote:
>>
>> There are many types of sherry from extremely light colored and dry Fino
>> to sweet brown Cream Sherry. I've used the very driest in Chinese and
>> Japanese cooking for a long time and haven't noticed much difference
>> from rice "wine". Cream sherry would be much more likely to add an extra
>> flavor.
>>
> I used dry--maybe not the driest. Using cream sherry sounds ugsome!

inadvisable to say the least.

your pal,
blake