Re: Alcohol Staples

LT wrote:

>
> You are probably correct. I have never messured this (not having a way to do
> it) but my gut feeling is that the longer the sauce simmers, the less "A"
> there will be. We usually add some brandy to things like pot roast that cook
> slow and long, and then spike it a bit just before serving. No ones ever
> staggered from the table ;-)

A friend of mine had a sister and brother in law who were teetotallers. His wife
served them a nice dinner one night and the brother in law had seconds and raved
about how good it was. He flipped out when he found out there was wine it.

.

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