SC - Peeres in confyt

[LrdRas@aol.com]

Ras said:
> In a message dated 5/22/00 1:13:33 AM Eastern Daylight Time, stefan at texas.net 
> writes:
> 
> << 2 cup semisweet Sauterne >>
> 
> I assume that the Sauternes you refer to is California sauterne and not a 
> French sauterne as I had thought?

Ummm. I simply posted Katherine's redaction and my questions. Until some of
the comments here I had no idea what a sauterne wine was. So I'm not sure
what she had in mind or whether she would even differentiate between the two.

>  You might also try to 
> experiment with a cream sherry or a regular sherry if that is all that is 
> available to you. By no means use cooking sherry as the salt content is way 
> high. Dry cocktail sherry would also not fit the definition of semisweet 
> either.

After comments made quite a while ago on this list, I do not use cooking
sherry. I find a reasonably priced sherry I like and use that.

However, I have seen these "cream sherrys" in the same section. I haven't
tried them because I wasn't sure what they were. I certainly didn't want
a sherry mixed with cream in some of the foods I use the sherry for. Like
for cooking mushrooms or meat in. Is this what cream sherry is?
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****