Originally posted by Bio

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????
I don't see any color even close to pink on that site

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Originally posted by Tommathy

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Well, there goes rule #2 out the window...

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Originally posted by Yoronosuku

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I use alcohol when I cook. Wine sauces, bourbon glazes, all sorts of fun and delicious uses. The alcohol gets cooked off but you keep the flavor and it can really add to a dish when you know what you're doing.

I like Jack Daniels for cooking with hard liquor, appealing flavor. I don't drink--I base it off of its taste when used with other ingredients. I'm very picky with the wine I use too, but, it is more of a flavor thing in this case too. I couldn't tell you what a 'good year' is, for example ._.;; Cooking with Sake is great in some of my more traditional recepies, but, like wine and bourbon, you need to use it properly.

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Originally posted by Plus Sign Abomination

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Most of the best wines for general consumption are 12-14 dollars Canadian.

And I stand by my boxed wine statement. I've had amazing white wines from the Niagra region in boxes. They're not in bags inside the box, nor juice boxes. They're inside nectar boxes. They're about 16 dollars. Stunning taste. Just not meant to be consumed after aging.

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