Normal
As many of you know, my husband drank himself to death; he had virtually no liver left when he died. I have an understandable aversion to alcohol.Nevertheless, I do use pure vanilla extract in baking and mirin in Japanese cooking; there is simply no palatable alternative. I have used non alcoholic wine in my French cooking. The flavour is close enough for my jaded palate. Near beer works fine in barbecued food.I am a vegetarian and so some of the substitutions are out for me. There is one thing, though. If anyone ever offers me a drink of Dom Perignon champagne, I doubt I'd say no. Don't tell anybody, though, OK?
As many of you know, my husband drank himself to death; he had virtually no liver left when he died. I have an understandable aversion to alcohol.
Nevertheless, I do use pure vanilla extract in baking and mirin in Japanese cooking; there is simply no palatable alternative. I have used non alcoholic wine in my French cooking. The flavour is close enough for my jaded palate. Near beer works fine in barbecued food.
I am a vegetarian and so some of the substitutions are out for me.
There is one thing, though. If anyone ever offers me a drink of Dom Perignon champagne, I doubt I'd say no. Don't tell anybody, though, OK?
