Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
Shel T
Durable Bon Vivant
1748
Sun Jul 27, 2008 7:56 pm
20 miles from the nearest tsunami
Jenise
FLDG Dishwasher
43596
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Maria Samms wrote:...but almost always use a little sherry. I always add it to bisques, cream soups, or chowder, and find, like you, it adds depth and complexity.
Jenise
FLDG Dishwasher
43596
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Katie In WA wrote:Sorry, I didn't mean to leave the impression that I never use wine or fortified wine in cooking. I've been doing that for many years. It was just that the idea of using something as strong as brandy in a cream soup was new to me. Mea culpa.
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