Not the babe. The drink.

On my recent trip to the big city, I bought some pale dry sherry
instead of Chinese rice wine, a commom substitute. I've previously
used Dry Sack with good results. The store only had Harvey's Bristol Creme
Sherry(?), but I bought a cheaper brand. It tastes like a decent, but
not great, Chinese rice wine, but that's another thread.

My concern, now, is about sherry, the drink. Seems like in all those
Brit dramas, movies, books, etc, everyone is drinking Sherry. "Would
you like a glass of Sherry, my dear?" Fine. I get the gist, sherry
being a reinforced wine and all that, but why only the Limeys? You
never read about it in American literature. Anyway, my question, and
the point of this post, is, what's a good sipping sherry. I assume
"sipping", cuz I've never heard of a sherry depth charge or a tomato
sherry. What say the rfc brethren?

nb

"notbob" > wrote in message
...
> Not the babe. The drink.
>
> On my recent trip to the big city, I bought some pale dry sherry
> instead of Chinese rice wine, a commom substitute. I've previously
> used Dry Sack with good results. The store only had Harvey's Bristol
> Creme
> Sherry(?), but I bought a cheaper brand. It tastes like a decent, but
> not great, Chinese rice wine, but that's another thread.
>
> My concern, now, is about sherry, the drink. Seems like in all those
> Brit dramas, movies, books, etc, everyone is drinking Sherry. "Would
> you like a glass of Sherry, my dear?" Fine. I get the gist, sherry
> being a reinforced wine and all that, but why only the Limeys? You
> never read about it in American literature. Anyway, my question, and
> the point of this post, is, what's a good sipping sherry. I assume
> "sipping", cuz I've never heard of a sherry depth charge or a tomato
> sherry. What say the rfc brethren?
>
> nb

My standard sipping sherry is Bristol Crème, which I really like a whole
lot. There is also a Bristol Milk, which is of course lighter and cheaper.
Also, in my penny-pinching days I found Wisdom & Warter an acceptable sip.

Felice

On 2010-10-13, Felice > wrote:

> My standard sipping sherry is Bristol Crème.....

I knew I shoulda bought the HBC. OTOH, if I did, probably not have
anything to use for cooking.

nb

On Wed, 13 Oct 2010 17:01:12 GMT, notbob > wrote:

> Not the babe. The drink.
>
> On my recent trip to the big city, I bought some pale dry sherry
> instead of Chinese rice wine, a commom substitute. I've previously
> used Dry Sack with good results. The store only had Harvey's Bristol Creme
> Sherry(?), but I bought a cheaper brand. It tastes like a decent, but
> not great, Chinese rice wine, but that's another thread.

Don't use cream sherry thinking it will replace dry sherry and I've
never considered sherry a decent substitute for rice wine. It has
it's own flavor, which is different from rice wine.
>
> My concern, now, is about sherry, the drink. Seems like in all those
> Brit dramas, movies, books, etc, everyone is drinking Sherry. "Would
> you like a glass of Sherry, my dear?" Fine. I get the gist, sherry
> being a reinforced wine and all that, but why only the Limeys? You
> never read about it in American literature. Anyway, my question, and
> the point of this post, is, what's a good sipping sherry. I assume
> "sipping", cuz I've never heard of a sherry depth charge or a tomato
> sherry. What say the rfc brethren?
>
I say Dry Sack and Harvey's are good for sipping. You can spend more
after you develop your sherry buds.

--

Never trust a dog to watch your food.

On 2010-10-13, sf > wrote:

> Don't use cream sherry thinking it will replace dry sherry and I've
> never considered sherry a decent substitute for rice wine. It has
> it's own flavor, which is different from rice wine.

They are very similar, which is why thousands of websites will
recommmed using sherry as a sub. I've had very good shaoxing wine and
compared it with sherry. Almost indistinguishable. Unfortunately,
most shaoxing wine sold in most Asian mkts is crap, as is most
anything costing only $1.97 qt!

> I say Dry Sack and Harvey's are good for sipping. You can spend more
> after you develop your sherry buds.

I've always been a dry Vermouth fan. I'm sipping pale dry sherry,
now. Not bad, but not great.

nb

"notbob" > wrote in message
...
> Not the babe. The drink.
>
> On my recent trip to the big city, I bought some pale dry sherry
> instead of Chinese rice wine, a commom substitute. I've previously
> used Dry Sack with good results. The store only had Harvey's Bristol
> Creme
> Sherry(?), but I bought a cheaper brand. It tastes like a decent, but
> not great, Chinese rice wine, but that's another thread.
>
> My concern, now, is about sherry, the drink. Seems like in all those
> Brit dramas, movies, books, etc, everyone is drinking Sherry. "Would
> you like a glass of Sherry, my dear?" Fine. I get the gist, sherry
> being a reinforced wine and all that, but why only the Limeys? You
> never read about it in American literature. Anyway, my question, and
> the point of this post, is, what's a good sipping sherry. I assume
> "sipping", cuz I've never heard of a sherry depth charge or a tomato
> sherry. What say the rfc brethren?

I had some friends back in the 80's who drank Harvey's Bristol Cream which I
believe is a sherry. I could be wrong. Never was much of a drinker. I
didn't like the stuff.

I remember many old black and white movies where they drank sherry. The
people in t he movies were not necessarily British but they had those very
affected or is it effected accents and pronounced it like sheddy.

I think perhaps it was just a more common drink in the old days than it is
now. Perhaps because we just have so much more available to us.

"notbob" > wrote in message
...
> Not the babe. The drink.
>
> On my recent trip to the big city, I bought some pale dry sherry
> instead of Chinese rice wine, a commom substitute. I've previously
> used Dry Sack with good results. The store only had Harvey's Bristol
> Creme
> Sherry(?), but I bought a cheaper brand. It tastes like a decent, but
> not great, Chinese rice wine, but that's another thread.
>
> My concern, now, is about sherry, the drink. Seems like in all those
> Brit dramas, movies, books, etc, everyone is drinking Sherry. "Would
> you like a glass of Sherry, my dear?" Fine. I get the gist, sherry
> being a reinforced wine and all that, but why only the Limeys? You
> never read about it in American literature. Anyway, my question, and
> the point of this post, is, what's a good sipping sherry. I assume
> "sipping", cuz I've never heard of a sherry depth charge or a tomato
> sherry. What say the rfc brethren?
>
> nb

Depends on when you plan to drink the sherry. Before durring (not) after a
meal.

The dryer types befoe dinner the sweeter after dinner.

See below.

Dimitri

http://en.wikipedia.org/wiki/Sherry

Fino ('fine' in Spanish) is the driest and palest of the traditional
varieties of sherry. The wine is aged in barrels under a cap of flor yeast
to prevent contact with the air.
Manzanilla is an especially light variety of fino Sherry made around the
port of Sanlúcar de Barrameda.
Manzanilla Pasada is a Manzanilla that has undergone extended ageing or has
been partially oxidised, giving a richer, nuttier flavour.
Amontillado is a variety of Sherry that is first aged under flor but which
is then exposed to oxygen, producing a sherry that is darker than a fino but
lighter than an oloroso. Naturally dry, they are sometimes sold lightly
sweetened.
Oloroso ('scented' in Spanish) is a variety of Sherry aged oxidatively for a
longer time than a fino or amontillado, producing a darker and richer wine.
With alcohol levels between 18-20%, olorosos are the most alcoholic sherries
in the bottle.[10] Again naturally dry, they are often also sold in
sweetened versions.
Palo Cortado is a variety of Sherry that is initially aged like an
amontillado, typically for three or four years, but which subsequently
develops a character closer to an oloroso. This either happens by accident
when the flor dies, or commonly the flor is killed by fortification or
filtration.
Sweet Sherries (Jerez Dulce in Spanish) are made either by fermenting dried
Pedro Ximénez or Moscatel grapes, which produces an intensely sweet dark
brown or black wine, or by blending sweeter wines or grape must with a drier
variety. Cream Sherry is a common type of sweet sherry made by blending
different wines.

notbob wrote:
> Not the babe. The drink.
>
> On my recent trip to the big city, I bought some pale dry sherry
> instead of Chinese rice wine, a commom substitute. I've previously
> used Dry Sack with good results. The store only had Harvey's Bristol Creme
> Sherry(?), but I bought a cheaper brand. It tastes like a decent, but
> not great, Chinese rice wine, but that's another thread.
>
> My concern, now, is about sherry, the drink. Seems like in all those
> Brit dramas, movies, books, etc, everyone is drinking Sherry. "Would
> you like a glass of Sherry, my dear?" Fine. I get the gist, sherry
> being a reinforced wine and all that, but why only the Limeys? You
> never read about it in American literature. Anyway, my question, and
> the point of this post, is, what's a good sipping sherry. I assume
> "sipping", cuz I've never heard of a sherry depth charge or a tomato
> sherry. What say the rfc brethren?
>
> nb
>


There are two basic "flavors" of sherry, dry and sweet or cream. Most
recipes calling for "sherry" mean the dry kind unless it's a dessert.
In Spain, where it is produced, dry sherry is used as an aperitif while
sweet/cream sherry is used as a dessert or after dinner wine. There
are five or six various types based on sweetness, blend, and color.

It would not surprise me if British distributors cornered the market
centuries ago to control the distribution of limited production as they
did with another wine drunk in Europe but not much in the US, Madeira,
from the Portuguese island of the same name. It, too, ranges from very
dry to very sweet in about 4 or 5 stages. (I recall Bual, Malvasia, and
Sercial. I'm sure there are more.)

gloria p

On 10/13/2010 11:01, notbob wrote:
> Not the babe. The drink.
>
> On my recent trip to the big city, I bought some pale dry sherry
> instead of Chinese rice wine, a commom substitute. I've previously
> used Dry Sack with good results. The store only had Harvey's Bristol Creme
> Sherry(?), but I bought a cheaper brand. It tastes like a decent, but
> not great, Chinese rice wine, but that's another thread.

Really? I've not had a rice wine that was as sweet and sherry-ish as
Harvey's Bristol Creme is. Truth is that while I really like cream
sherry when I was younger, I can't abide it now and go for the drier ones.



> My concern, now, is about sherry, the drink. Seems like in all those
> Brit dramas, movies, books, etc, everyone is drinking Sherry. "Would
> you like a glass of Sherry, my dear?" Fine. I get the gist, sherry
> being a reinforced wine and all that, but why only the Limeys? You
> never read about it in American literature. Anyway, my question, and
> the point of this post, is, what's a good sipping sherry. I assume
> "sipping", cuz I've never heard of a sherry depth charge or a tomato
> sherry. What say the rfc brethren?


I love sherry but it is definitely an acquired taste and something that
wine snobs tend to pretend not to like. BTW, sherry is a fortified wine
and not a reinforced one .

Amontillado is very good. It's a good sherry, a good Poe story and a
good Monty Python skit--very adaptable stuff.

notbob wrote:
>
> My concern, now, is about sherry, the drink. Seems like in all those
> Brit dramas, movies, books, etc, everyone is drinking Sherry. "Would
> you like a glass of Sherry, my dear?" Fine. I get the gist, sherry
> being a reinforced wine and all that, but why only the Limeys? You
> never read about it in American literature.

I figure it's like tea and coffee. Brits have tea; Yanks have coffee.
It's a tradition that started around the time of the Revolution and
never got around to changing. Since most sherry distributors at that
time were Brits it would have lost popularity then.

And yet port was popular after the Revolution and eventually dropped off
to a small market presence.

> Anyway, my question, and
> the point of this post, is, what's a good sipping sherry.

I remember liking any of them that I tried but getting bored with them
quickly. That's my standard reaction to all types of wine so it just
tells me that my tastes treat sherry as being closer to wine than
brandy.

If there's a wine tasting bar anywhere near you that's the place to try
them. Or buy a different brand each time your cooking sherry runs out
and make notes about their sipping qualities.

On 2010-10-14, Pennyaline > wrote:

> wine snobs tend to pretend not to like. BTW, sherry is a fortified wine
> and not a reinforced one .

Yeah, that's what I meant. Like other fortifited wines such as port,
maderia, muscatel, etc. I recall all these cuz I grew up in Modesto
CA, home of Gallo winery. In the 50s, it was not uncommon to come
across an empty case of Gallo port or muscatel, no doubt filched from
Gallo warehouses by employees out on a cheap weekend bender in some
peach or walnut orchard. All this was really nasty stuff, but the
kind of cheap wines that put Gallo on the map and was the fave of skid
row denizens, everywhere.

Now that I'm older and can buy the real deal, never was partial to
most fortified wines, exept M&R dry vermouth or a good aged port.

nb

On Thu, 14 Oct 2010 17:30:23 GMT, notbob > wrote:

> All this was really nasty stuff, but the
> kind of cheap wines that put Gallo on the map and was the fave of skid
> row denizens, everywhere.
>
>
Name names! Skid row denizens here preferred Ripple or Thunderbird.

--

Never trust a dog to watch your food.

On Wed, 13 Oct 2010 18:07:59 GMT, notbob wrote:

> On 2010-10-13, sf > wrote:
>
>> Don't use cream sherry thinking it will replace dry sherry and I've
>> never considered sherry a decent substitute for rice wine. It has
>> it's own flavor, which is different from rice wine.
>
> They are very similar, which is why thousands of websites will
> recommmed using sherry as a sub. I've had very good shaoxing wine and
> compared it with sherry. Almost indistinguishable. Unfortunately,
> most shaoxing wine sold in most Asian mkts is crap, as is most
> anything costing only $1.97 qt!

i've been thinking about that lately. i used to use the driest sherry i
could find (and not the cheapest, something in the middle) to use in
chinese food, and i did manage to find some non-salted shaoxing wine a
couple of times, but all i can find now is the cheap, cheap salted kind. i
can adjust for the salt, but i wonder if the taste is truly better?

i also wonder why it's so hard to find the unsalted. i know you would have
to pay an additional tax, but aren't there lots of people willing to do so?

your pal,
blake

On Wed, 13 Oct 2010 15:14:30 -0700, Julie Bove wrote:

> "notbob" > wrote in message
> ...
>> Not the babe. The drink.
>>
>> On my recent trip to the big city, I bought some pale dry sherry
>> instead of Chinese rice wine, a commom substitute. I've previously
>> used Dry Sack with good results. The store only had Harvey's Bristol
>> Creme
>> Sherry(?), but I bought a cheaper brand. It tastes like a decent, but
>> not great, Chinese rice wine, but that's another thread.
>>
>> My concern, now, is about sherry, the drink. Seems like in all those
>> Brit dramas, movies, books, etc, everyone is drinking Sherry. "Would
>> you like a glass of Sherry, my dear?" Fine. I get the gist, sherry
>> being a reinforced wine and all that, but why only the Limeys? You
>> never read about it in American literature. Anyway, my question, and
>> the point of this post, is, what's a good sipping sherry. I assume
>> "sipping", cuz I've never heard of a sherry depth charge or a tomato
>> sherry. What say the rfc brethren?
>
> I had some friends back in the 80's who drank Harvey's Bristol Cream which I
> believe is a sherry. I could be wrong. Never was much of a drinker. I
> didn't like the stuff.
>
> I remember many old black and white movies where they drank sherry. The
> people in t he movies were not necessarily British but they had those very
> affected or is it effected accents and pronounced it like sheddy.
>
> I think perhaps it was just a more common drink in the old days than it is
> now. Perhaps because we just have so much more available to us.

it could be more that people today are more willing to be seen having a
by-god belt rather than 'well, maybe just a touch of sherry.'

your pal,
blake

On 2010-10-14, sf > wrote:

> Name names! Skid row denizens here preferred Ripple or Thunderbird.

That was the big bottles. The empty cases of port and muscatel we
stumbled across as kids were always pint bottles. They were only
about $.50 retail, back then. I remember being handed a bottle of
Thunderbird that was being passed around by the brothers, when I was
in the service. They'd put an envelope of grape cool-aid in it, as if
T-bird wasn't nasty enough by itself! <shudder>

nb

In article >,
blake murphy > wrote:

> On Wed, 13 Oct 2010 18:07:59 GMT, notbob wrote:

> > They are very similar, which is why thousands of websites will
> > recommmed using sherry as a sub. I've had very good shaoxing wine and
> > compared it with sherry. Almost indistinguishable. Unfortunately,
> > most shaoxing wine sold in most Asian mkts is crap, as is most
> > anything costing only $1.97 qt!
>
> i've been thinking about that lately. i used to use the driest sherry i
> could find (and not the cheapest, something in the middle) to use in
> chinese food, and i did manage to find some non-salted shaoxing wine a
> couple of times, but all i can find now is the cheap, cheap salted kind. i
> can adjust for the salt, but i wonder if the taste is truly better?
>
> i also wonder why it's so hard to find the unsalted. i know you would have
> to pay an additional tax, but aren't there lots of people willing to do so?

I looked it up last time this subject of salted cooking wine came up in
the group. The claim was that salt is a preservative.

--
Dan Abel
Petaluma, California USA

On 14/10/2010 3:33 PM, Dan Abel wrote:

>> i also wonder why it's so hard to find the unsalted. i know you would have
>> to pay an additional tax, but aren't there lots of people willing to do so?
>
> I looked it up last time this subject of salted cooking wine came up in
> the group. The claim was that salt is a preservative.
>

Look around some more. I believe that it was also to make it unpalatable
to alcoholics.

blake wrote on Thu, 14 Oct 2010 14:05:23 -0400:

>> On 2010-10-13, sf > wrote:
>>
>>> Don't use cream sherry thinking it will replace dry sherry
>>> and I've never considered sherry a decent substitute for
>>> rice wine. It has it's own flavor, which is different from
>>> rice wine.
>>
>> They are very similar, which is why thousands of websites
>> will recommmed using sherry as a sub. I've had very good
>> shaoxing wine and compared it with sherry. Almost
>> indistinguishable. Unfortunately, most shaoxing wine sold in
>> most Asian mkts is crap, as is most anything costing only
>> $1.97 qt!

> i've been thinking about that lately. i used to use the
> driest sherry i could find (and not the cheapest, something in
> the middle) to use in chinese food, and i did manage to find
> some non-salted shaoxing wine a couple of times, but all i can
> find now is the cheap, cheap salted kind. i can adjust for
> the salt, but i wonder if the taste is truly better?

> i also wonder why it's so hard to find the unsalted. i know
> you would have to pay an additional tax, but aren't there lots
> of people willing to do so?

Except for desserts, tho' I think I know quite a bit about drinking
wine, sherry for cooking is pretty well served by the cheapest New York
or California "Cocktail" Sherry, IMO of course.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
Dave Smith > wrote:

> On 14/10/2010 3:33 PM, Dan Abel wrote:
>
> >> i also wonder why it's so hard to find the unsalted. i know you would have
> >> to pay an additional tax, but aren't there lots of people willing to do so?
> >
> > I looked it up last time this subject of salted cooking wine came up in
> > the group. The claim was that salt is a preservative.
> >
>
> Look around some more. I believe that it was also to make it unpalatable
> to alcoholics.

Do you have any suggestions where we should look? I've heard the same
stories that you have, but when I did a Google, they were strangely
absent, and the only story left was that the salt was a preservative.

--
Dan Abel
Petaluma, California USA

Dave Smith wrote:
> On 14/10/2010 3:33 PM, Dan Abel wrote:
>
>>> i also wonder why it's so hard to find the unsalted. i know you
>>> would have
>>> to pay an additional tax, but aren't there lots of people willing to
>>> do so?
>>
>> I looked it up last time this subject of salted cooking wine came up in
>> the group. The claim was that salt is a preservative.
>>
>
> Look around some more. I believe that it was also to make it unpalatable
> to alcoholics.


And to make it legal to sell when the vendor does not have a
license to sell alcohol. Unlike California, many states do not
allow the sale of alcohol in grocery stores or pharmacies.

gloria p

On 14/10/2010 6:02 PM, Dan Abel wrote:
> In . com>,
> Dave > wrote:
>
>> On 14/10/2010 3:33 PM, Dan Abel wrote:
>>
>>>> i also wonder why it's so hard to find the unsalted. i know you would have
>>>> to pay an additional tax, but aren't there lots of people willing to do so?
>>>
>>> I looked it up last time this subject of salted cooking wine came up in
>>> the group. The claim was that salt is a preservative.
>>>
>>
>> Look around some more. I believe that it was also to make it unpalatable
>> to alcoholics.
>
> Do you have any suggestions where we should look? I've heard the same
> stories that you have, but when I did a Google, they were strangely
> absent, and the only story left was that the salt was a preservative.
>
I am assuming that you had looked at the group archives. I recall that
someone said that cooking sherry is salted so that it is unpalatable to
those who want to drink it for a buzz and can thereby avoid the sin
taxes. I never followed up on that at the time, but checking it out now
I see that most sites say that it inhibits the micro organisms that
turn it into vinegar.

gloria.p wrote on Thu, 14 Oct 2010 16:06:48 -0600:

> Dave Smith wrote:
>> On 14/10/2010 3:33 PM, Dan Abel wrote:
>>
>>>> i also wonder why it's so hard to find the unsalted. i
>>>> know you would have to pay an additional tax, but aren't
>>>> there lots of people willing to do so?
>>>
>>> I looked it up last time this subject of salted cooking wine
>>> came up in the group. The claim was that salt is a
>>> preservative.
>>>
>> Look around some more. I believe that it was also to make it
>> unpalatable to alcoholics.

> And to make it legal to sell when the vendor does not have a
> license to sell alcohol. Unlike California, many states do
> not allow the sale of alcohol in grocery stores or pharmacies.

I've seen "cooking wine" on sale in grocery supermarkets here since a
license to sell wine is hard to get (or maybe, expensive). Actually, the
State liquor store is just around the corner from the Giant and Safeway
groceries

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 2010-10-14, Dan Abel > wrote:

> absent, and the only story left was that the salt was a preservative.

Total nonsense. Fortified wines do not need a preservative, the
boosted alcohol content being more than sufficient.

nb

On Thu, 14 Oct 2010 16:19:08 -0400, Dave Smith wrote:

> On 14/10/2010 3:33 PM, Dan Abel wrote:
>
>>> i also wonder why it's so hard to find the unsalted. i know you would have
>>> to pay an additional tax, but aren't there lots of people willing to do so?
>>
>> I looked it up last time this subject of salted cooking wine came up in
>> the group. The claim was that salt is a preservative.
>>
>
> Look around some more. I believe that it was also to make it unpalatable
> to alcoholics.

the dope i heard was that the added salt made it unfit as a beverage, so no
excise tax on the alcohol. same as the 'cooking wine' at your supermarket.

but possibly more importantly, you need no kind of liquor license in order
to sell it.

your pal,
blake

On Thu, 14 Oct 2010 17:42:25 -0400, James Silverton wrote:

> blake wrote on Thu, 14 Oct 2010 14:05:23 -0400:
>
>>> On 2010-10-13, sf > wrote:
>>>
>>>> Don't use cream sherry thinking it will replace dry sherry
>>>> and I've never considered sherry a decent substitute for
>>>> rice wine. It has it's own flavor, which is different from
>>>> rice wine.
>>>
>>> They are very similar, which is why thousands of websites
>>> will recommmed using sherry as a sub. I've had very good
>>> shaoxing wine and compared it with sherry. Almost
>>> indistinguishable. Unfortunately, most shaoxing wine sold in
>>> most Asian mkts is crap, as is most anything costing only
>>> $1.97 qt!
>
>> i've been thinking about that lately. i used to use the
>> driest sherry i could find (and not the cheapest, something in
>> the middle) to use in chinese food, and i did manage to find
>> some non-salted shaoxing wine a couple of times, but all i can
>> find now is the cheap, cheap salted kind. i can adjust for
>> the salt, but i wonder if the taste is truly better?
>
>> i also wonder why it's so hard to find the unsalted. i know
>> you would have to pay an additional tax, but aren't there lots
>> of people willing to do so?
>
> Except for desserts, tho' I think I know quite a bit about drinking
> wine, sherry for cooking is pretty well served by the cheapest New York
> or California "Cocktail" Sherry, IMO of course.

i used imported stuff for a while, and then i think went to taylor.

your pal,
blake

notbob wrote:
>
> On 2010-10-16, Arri London > wrote:
>
> > Try a cheap bottle and then try an expensive bottle.
>
> I got the cheap. Will hafta wait for the expensive.
>
> nb

I used to have nice friends who would provide the expensive

On Wed, 28 May 2014 23:04:37 -0700 (PDT),
wrote:

I disagree.

> wrote in message
...

Hopefully not cooking Sherry!

In article >,
"Julie Bove" > wrote:

> > wrote in message
> ...
>
> Hopefully not cooking Sherry!

you'd have trouble finding it

On Thu, 29 May 2014 11:31:02 -0700, "Malcom \"Mal\" Reynolds"
> wrote:

>In article >,
> "Julie Bove" > wrote:
>
>> > wrote in message
>> ...
>>
>> Hopefully not cooking Sherry!
>
>you'd have trouble finding it

The least of her problems. It'd be the wrong brand (yuck), and Julie
would be allergic to sherry - and never did like sherry anyway - but
would have bought it because it was the only one available in the
entire city. Or something like that.