SC - Alcohol in Cooking (Long)

[bagbane at ix2.ix.netcom.com]

IMHO, I really don't think people should be scared and not use 
alcohol in their feasts unless you can 'taste' the alcohol in it (ie 
brandied cherries over  custard ). The problem isn't from a 
recovering alcoholic tasting the dish that had been deglazed with 
wine and going on a binge, but the reaction that someone taking 
anabuse. Anabuse will cause aftershave to react with the skin and 
sometimes will cause stomach distress. Maybe you could list the 
amounts in each dish to let people know how much is in it. Remeber 
changing the amount in the recipie changes the taste. If you are 
afraid to use it then I would recomend that you don't serve that dish 
at the feast becouse it wouldn't taste like it should. The one thing 
that I like about the Society is that unlike the mundane society is 
that a person will accomidate the greater instead of the greater 
being forced to accomidate the single person.

Badger who spent 'time' in a 'program' and was told what he could eat 
and what he couldn't.

P.S. when was the last time you saw somebody getting drunk off a 
plate of  boef bourguignon or coq au vin.

 
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