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sf[_9_]

On Mon, 17 Nov 2014 22:14:57 -0800 (PST),
wrote:

> On Monday, November 17, 2014 10:09:26 PM UTC-8, Travis McGee wrote:
>
> > I do a lot of Chinese cooking, and normally I use sherry. However, when
> > I can get it, I try to use Shaoxing, which is a Chinese rice wine. I
> > can't tell the difference usually; I just like to use "authentic"
> > ingredients when I can.
> >
> > Shaoxing tastes very, very much like sherry, and, given the notably
> > different ingredients, I'm wondering why this is. Anyone have any insight?
>
> The nutty flavor of sherry comes from exposure to oxygen during aging; perhaps Shaoxing is similarly exposed. To me, Shaoxing is more like sake than
> it is like sherry.

I agree, but maybe it's a matter of genetics (as with cilantro) rather
than pure flavor. <shrugging>

--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.