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I work in a very popular seafood resteraunt

Misc.

and our chefs use the same red and white wine that we serve in the bar.
If you use something that is not fit for drinking, it will have the same
effect in you recipe. A dry white chardonnay and a bottle of cabernet is what
I like to keep around for cooking (and sipping)


MsgID: 0031613
Shared by: Brenda
In reply to: Cooking with wine...
Board: Cooking Club at Recipelink.com
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