On Wed, 12 Jan 2005 14:51:40 GMT, in rec.food.cooking, Vilco wrote:

>wff_ng_6 wrote:
>
>> One thing I wasn't sure of was what type of Marsala to
>> use. They come in both a sweet and a dry form, like
>> sherry does, don't they? I believe I was using the sweet
>> Marsala, and maybe that was a mistake.
>
>Maybe... sweet Marsala in often made with a mixture of normal
>Marsala, which is dry, and some eggs, sugar and water: maybe some
>components of this mixture has some negative effect.
>I always used the dry one.

I've only used the sweet one, and I liked it!

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk