Don't know, I'll maybe have to do the stuffed pork chops with chicken broth to see. They were good with the wine--stuffing had a granny smith apple and red onion (among other things) in it. Steve said the recipe is
a keeper. Next thing is maybe a beef stew with a bit of red wine.

Yes. In my view, the improvement is worth it,
and you don't need to use so much that it comes
anywhere close to becoming an intoxicant.

In fact, on some of the cooking shows that we watch (e.g. Chopped), the judges will make a critisism for dishes with wine where they can taste
the alcohol. OTOH -- does one really taste the alcohol itself, or the
other things that are in the wine?

Contrary to Internet testimony, for many of us
it is not hard to smell and taste alcohol itself
in addition to its congeners and noting its
effects on food.

A bunch of things are in play when you put
wine or other booze in a dish. First, the
stuff sits there heavily and interferes
with the flavors, and it's at this point
where it's most obvious that alcohol has
a distinct taste. Then, as it cooks off,
other components become more prominent.
and depending on the booze you use, may
take over. I am partial to sherry because
of its flavor of controlled oxidation. Red
wine also contributes in a distinctive way.

It may be true that not all the alcohol ever
cooks out, but that's not much of an issue
for most people, as the amount that remains
is negligible for the purpose of intoxication.
Alcohol may benefit flavors in almost homeopathic
doses, though - I didn't believe this until I
had to face the fact that a touch of it gives
life to a sauce, and a cream sauce with a
dash of ethanol from whatever source is better
than a similar sauce without.

Title: Shrimp A' La Peter Kaiser

I couldn't figure out who Peter Kaiser was.

Categories: Shrimp, Appetizer, Mushroom
Yield: 6 Servings

That's 3 or 4 oz per appetizer serving,
pretty generous. I thought it an interesting
recipe but on the busy side. One could get
much the same effect by doing the shrimp in
butter with a teaspoon of soy sauce and some
garlic and herbs.

---------- Recipe via Meal-Master (tm) v8.01

Title: Spaghettini Alla Carrettiera
Categories: Italian, Pasta
Yield: 6 servings

4 ts Ground red chile 2 tb Vodka
1 lb Fresh tomatoes, cut up 10 Sprigs Italian parsley,
3 cl Garlic Coarsely chopped
2 tb Olive oil 1 lb Spaghettini
3/4 c Heavy cream

Combine the chile, tomatoes, garlic and olive oil. Simmer the sauce for
30 minutes and run through a food mill to remove seeds and skins.

Add the cream and vodka and simmer until the sauce is reduced.

Cook the spaghettini in 4 quarts of boiling salted water until tender but
still firm (al dente), being very careful not to overcook this thin
spaghetti. Drain.

Mix the sauce with the spaghettini, top with the parsley and serve.
Source unrecorded

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