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Old 04-18-2006, 11:08 PM   #21
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Consider trying some heavy cream next time. It'll work with the pork too. Then you can decide which one you like better.
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Old 04-18-2006, 11:14 PM   #22
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Look for dry marsala. That's what it says on the bottle. Florio is a good brand. There is also a sweet marsala but I prefer the dry. Marsala is a fortified wine. That is, alcohol in the form of brandy has been added to the wine.

Fresh chopped sage will be good. A couple of leaves. You could use dry but fresh is better.
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Old 04-18-2006, 11:19 PM   #23
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thanks mate
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Old 04-18-2006, 11:29 PM   #24
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Quote:
Originally Posted by Mylegsbig
thanks mate
You're welcome.
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Old 04-19-2006, 02:10 AM   #25
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Quote:
Originally Posted by Andy M.
Look for dry marsala. That's what it says on the bottle. Florio is a good brand. There is also a sweet marsala but I prefer the dry. Marsala is a fortified wine. That is, alcohol in the form of brandy has been added to the wine.

Fresh chopped sage will be good. A couple of leaves. You could use dry but fresh is better.
I agree. Dry Marsala is best. Around here, I can only find a couple of brands. In my experience, stick with a Sicilian import.
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