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Old 09-16-2010, 11:00 AM   #21
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Location: Boston and Cape Cod
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Originally Posted by ChefJune View Post
I'm sorry to disagree with you, but I made Veal Marsala once with sweet Marsala by mistake, and it was DREADFUL. We threw it out and went with the accompanying spaghetti instead.

I also don't consider America's Test Kitchen to be any byword for what is good or best in food. And I am not alone in my feelings about them.
As I said, I was skeptical. Which is why I bit and did the taste test. I also don't consider ATK as gospel, but I am sometimes intrigued by their little experiments. I also cannot stand CK.

But mine was absolutely not dreadful. It was delicious.

Less is not more. More is more and more is fabulous.
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Old 09-16-2010, 08:35 PM   #22
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Location: Leon, Guanajuato, Mexico
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Often when I do a pot roast, I use dry Marsala wine as part of the braising liquid. You wouldn't believe what the wine does to the gravy. And, when I make my beef barley soup starting with marrow bones and soup bones, at the end I add some Marsala which gives a great flavor to my soup.

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