Peter Aitken wrote:


> You can use any oil (except olive) for the walnut oil because they are all
> essentially tasteless. Sherry vinegar is more difficult - nothing tastes
> quite like it. Cider will not taste the same but would be my choice (red
> wine would be better).

Thank you for your reply. For some reason I just
assumed that the walnut oil would have held some
remnant of walnut taste, hence the use?
I can't tell you when I last ate brussels sprouts,
and this just appealed to me after seeing him make
it. And I normally skeeve Emeril, lol!
Goomba