SC - Alcohol in Cooking (Long)-rant-OT-OOP

[LrdRas at aol.com]

In a message dated 10/6/98 6:46:24 PM Eastern Daylight Time,
Bronwynmgn at aol.com writes:

<< Since I noted that the lady is also allergic to the alcohol itself, simply
 using home-brewed wines without sulfites and such won't help the situation at
 all.  We'd have to find a totally de-alcoholized wine without sulfites.
 
 Brangwayna >>

Although I agree in principle with what you are saying.  I must point out that
if your ;'fried' who is so allergic to alcohol so much as tastes orange juice
or any other fruit juice more than a day or two 2 old or eats bread that is
made with yeast, they are exposing themselves to the same amount of alcohol
that is left in a stew that contains wine. 

I do not want to seem unsympathetic here because such is far from the truth
but the reality of the matter is that is these alcohol allergic/aversion types
are as sensitive as some profess to be they could only consume fresh
squeezed/pressed fruit juice and would have to avoid any yeast based products
at all.  There is a limit to when a person should bow to the OVER REACTIONS of
people.

Personally, I wouldn't have a problem serving a stew that had wine cooked in
it if any person who claimed they were allergic to alcohol that I had
previously seen eating a slice of bread.

(Yes, I am a grumpy old fart again tonight but the migraines tend to bring out
the practical side) <sigh>

Ras
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