On Mon, 14 Dec 2009 14:11:16 +0200, ChattyCathy wrote:
>
> BTW, think somebody mentioned cooking with vermouth [and red meat]
> elsewhere in this thread; I also thought that was an unusual
> combination until I tried Murphs's Stew (from the RFC Cookbook) which
> calls for soaking the beef in vermouth for half an hour before cooking.
> It was really good too.

i am so happy that you tried this and liked it. i made some last thursday,
still have some left in the fridge.

your pal,
blake