In article >,
Wayne Boatwright > wrote:

> On Wed 15 Oct 2008 09:25:53p, sf told us...
>
> > On Wed, 15 Oct 2008 16:19:30 -0700 (PDT), amandaF
> > > wrote:
> >
> >>What is the difference between dry sherry versus Reese's "Cooking wine
> >>(Sherry)"?
> >
> > Salt. Buy a cheap dry sherry to cook with... Gallo is fine.
> >
> >>Are they the same?
> >
> > No.
>
> Cooking sherry is vile. One taste would convince you. :-) Barbara's
> right. Buy an inexpensive drinking sherry to cook with.
>
> Personally, I prefer substituting Sercial Madeira for sherry in most
> recipes. It's a rather dry madeira and perfect for cooking. For sipping,
> I prefer a Malmsey Madeira. It is sweeter and has a rather complex flavor.
>
> This substitution is strictly a matter of personal taste.

I've not tried Madeira for cooking.
What recipes do you routinely use it in? I mostly use dryer red or
white wines, or port for dessert dishes.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein