On 11/1/2016 11:59 AM, l not -l wrote:
> On 1-Nov-2016, Sqwertz > wrote:
>
>> On Mon, 31 Oct 2016 23:37:15 -0700, W wrote:
>>
>>> What is a high quality cooking sherry wine that is also cost effective?
>>
>> "High quality cooking sherry" is an oxymoron. Or do you mean a
>> "sherry for cooking"?
>>
>> I just use Taylor Sherry (not dry). It's just fine for cooking, and
>> much better than any cooking sherry (Holland House is the brand I see
>> most often).
>>
>> -sw
> I tried that Holland House stuff once - it was awful. It was just liquid
> salt; a saline drip purloined from the hospital would have a better choice.

Isn't that the idea, they make it salty so no one would buy it to
drink so it could be sold in supermarkets?

Of course, that's not an issue in a lot of places any more.

nancy