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I love cooking with wine, sometimes I put food in it.
I usually have a 64oz. bottle of Sake in my cupboard for specific reason being I cook with it a lot. I'll even reach for my special reserve Shochu (Iichiko is my personal favorite) if I'm out.
Some of my favorite recipes I default to seem to rely heavily on the use of alcohol, but I'm not sure if that's just the way I grew up or if there's some exact schience to booze making food tasting good other than influencing your brain to want to eat. What are some dishes you've had that actually featured a special type of booze? A few years ago Niekon made a Guinness-soaked/basted Boar Rib roast that was absolutely divine. I'm guessing the recipe called for just plain old beer but the only beer the man had available was a keggerator with Guinness Stout in it, so that was what he used. Results? Well, you have me, a non-fan of red-meat raving about boar ribs. I can assure you it's probably not the beer talking. Jam it back in, in the dark. |
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