blake wrote on Wed, 21 Feb 2007 02:00:24 GMT:

??>> Nancy wrote on Tue, 20 Feb 2007 08:09:39 -0500:
??>>
NY>>> see the answer when I look. Can I substitute something
NY>>> for the sake?
??>>
NY>>> I'm car challenged and just going to the supermarket is
NY>>> enough.
??>>
NY>>> Thanks, nancy
??>>
??>> Very dry sherry seems to work for me. In fact, I have used
??>> Amontillado, "Cocktail" or "Very Dry"....pretty obviously
??>> the usual bottle of cheaper sherry that I use for cooking.
??>>
??>> James Silverton
??>> Potomac, Maryland
??>>
bm> james, i know you cook a lot of asian stuff, so out of
bm> curiosity, what brand of sherry do you use? (i'm getting
bm> to the end of the shao-hsing wine if been using. i don't
bm> think it would drink it by itself.)

I've never detected much difference in the results with
different brands of sherries and I normally just pick up a
midlevel California brand, currently Paul Masson. An advantage
of sherry is in following Julia Child and having a swig of the
stuff while cooking :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not