In news:rec.food.cooking, "James Silverton"
> posted on Fri, 19 Mar 2010 17:52:56 -0400
the following:

> I like black Kalimata olives not only on salads but in many dishes,
> particularly Chicken Marbella.

Is that anything like Chicken Marsalla (sp)? I was once interested in
cooking with wines, and I tried chicken marsalla at home, then at a
restaurant (though it was just TGI Friday's) and didn't like it. I just
got to where, to me, wine made food taste like it was more dead than it
would be fresh. I mean, wine is made with a fermentation process, which
is basically rotting on a level, and that rot taste is then transferred to
food. I don't like my food to taste rotten, and to me, chicken marsalla
tasted like it was made with a rotten sauce. I hated it.

Does that mean my taste in food is not refined? Or that I just like fresh
food that tastes fresh? I don't need wine in my taco meat to enjoy it.
Why put it in my chicken gravy?

Damaeus