SC - Dry Site Issues

[Aelfwyn at aol.com]

Thank you all, from the original poster!
I will certainly do some of the items as cook ahead to avoid any problem. And,
yes, to be sure, I WILL post true to the last pinch recipes outside my
kitchen. I have already been contacted by one potential attendee that has an
allergy to anything in the onion family (poor thing). Posting the full recipes
for any with a concern is the smart way to go. 
And I will contact the site owner and be very specific about this being for
cooking and not for drinking. 
My concern about using some of the "nonalcoholic" variety of wine or beer was
more about the affect on the recipe. To be sure, it would alter the taste, but
how about any chemical reactions that the alcohol is making? A bit of wine
works as a good tenderizer in marinating meats; would the new fangled,
dealcoholized concoctions do the same? I am thinking of trying a wine vinegar
in the ones that use both the wine and a vinegar. Some of the recipes involved
are; Guter Spise No. 41 Ein Condimentelin, Menagier p. M-23 Bourbelier of (not
so) wild pig, Verde Sawse, Lumbard Mustard, and Guter Spise No. 31 Ein spise
von bonen.
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