[Sca-cooks] Random food-related questions....

Carole Smith renaissancespirit2 at yahoo.com
Wed Nov 15 20:56:18 PST 2006

dry sack is how it is often referred to.
  And it is a sherry.
  Cordelia Tosr

Johnna Holloway <johnna at sitka.engin.umich.edu> wrote:
  I would think cream sherry might be better.
You can google "substitution for sack" and
look at various suggestions.


> I'm not sure. I suspect that you should be able to find sack where you
> are. If not...and there may be someone on the list who can correct me if
> I'm wrong, I suspect port would be closer in taste.
> Kiri
> On 11/14/06, Woo-hoo! That's the one! Thanks! ;o)
> Would a sherry do if I can't find sack?
> --Maire

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