On Mar 25, 8:23*am, "James Silverton" >
wrote:
> Hello All!
>
> The recent threads on cooking with wine and using Vermouth prompted me
> to post this from Joe Yonan in today's Washington Post.
>
> Ask 10 cooks what they do with leftover wine and, trust me, at least
> half will respond, "What's leftover wine?"
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not

Except for an occasional margarita or mojito (like once every three of
four months) I can't drink alcohol. I keep a bottle of Xtian Bros dry
sherry in my fridge for cooking (won't use "cooking wine" ).

I use sherry for pretty much anything that calls for wine for
deglazing. I would never use it for any dish which specifically calls
for a particular wine ( Chicken Marsala, Boeuf Bourguinonne etc.) If
I'm going to make something like that, I try to buy a "split" so I
won't have so much left over. Anybody got a better solution?
Freezing wine "cubes"???

Don't laugh - you too may be all alone with no one to cook for and a
kitchen the size of a postage stamp.
Lynn in Fargo ;-)
waiting for the water