Smuggling cooking wine (was Re: SC - whats an inn?)
kat
kat at kagan.com
Wed May 27 11:24:46 PDT 1998
> Beatrix said...
> >Thinking about it tho', I've got a completely different question to pose:
> >How do all of you deal with dry sites and recipes containing alcohol?
1) Mix the liquids for that recipe ahead of time and bring them in a different container.
2) Measure out the wine/sherry/brandy/beer ahead of time and put it in a different container.
3) Take a Sharpie and write "COOKING" in big black letters over the label.
4) Soak off the label.
- kat
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