"sf" <.> wrote in message ...
> On Sat, 26 Apr 2008 22:47:43 -0700, "Kent" > wrote:
>
>>BTW, the following came from one of Julia Child's earlier books. Use dry
>>vermouth for cooking in recipes calling for white wine. Vermouth is 18%
>>alcohol, and rests fine for at least a month without refrigeration. It's
>>also a steal. At Trader Jose's a liter of dry vermouth is about $3.
>
> I don't care what Julia Child says, vermouth is not a good substitute
> for white wine. Don't expect the recipe to taste as if you've added
> wine. There are many recipes where dry sherry will be fine, but again
> - it doesn't taste like wine. Vermouth and sherry have distinct
> flavors of their own. Be aware of that.
>
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I don't agree. A dry, particularly a cheap, vermouth is excellent for
recipes calling for white wine.

Kent