On Wed, 21 Feb 2007 08:03:05 -0500, "James Silverton"
<not.jim.silverton.at.comcast.not> wrote:

> 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
>

thanks.

your pal,
blake