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Old 10-31-2007, 10:59 AM   #11
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imho, DRY Marsala makes for a much better flavor for this dish. Sweet Marsala IS a dessert wine. I use it for Zabaglione.

Ran out of the dry one time and tried to sub out the sweet, and NO ONE ate it! never made that error again. I don't recommend the sweet at all.
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Old 10-31-2007, 11:07 AM   #12
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Ran out of the dry one time and tried to sub out the sweet, and NO ONE ate it!
Wow, how incredibly rude. You need to get better friends. Not even a bite? How pretentious to decline on smell alone. That must have made you feel pretty bad to be around people like that.
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Old 10-31-2007, 11:20 AM   #13
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We use the sweet Marsala, and it's delicious. I can't imagine anyone not liking it.
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Old 10-31-2007, 11:46 AM   #14
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Wow, how incredibly rude. You need to get better friends. Not even a bite? How pretentious to decline on smell alone. That must have made you feel pretty bad to be around people like that.
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I tried dry Marsala once and was greeted with frowns
Sounds like you might have some rude friends yourself.
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Old 10-31-2007, 11:50 AM   #15
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Sounds like you might have some rude friends yourself.
Nah, itís called a wife. She absolutely loves Chicken Marsala, and I cook it for her on request. Ran out of Sweet and used dry. She frowned and told me she preferred the sweet, but we both ate it.....unlike NO ONE ate it. There is a difference between a frown and flat out denial.
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Old 10-31-2007, 11:57 AM   #16
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To all who replied to sweet or dry Marsala question. You were so quick to respond and advise me with different opinions. I am so glad I joined this group and will try one or the other and post my results.

Thanks thanks thanks
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Old 10-31-2007, 12:35 PM   #17
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Hm, now that you mention, I better check what in the world I have been using all this time. Never occurred to me to even check kosher Marsala wine is not readily available here, so I used what I was able to find and never bother to check.
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Old 10-31-2007, 02:55 PM   #18
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Cooks Illustrated recommends sweet, even for savory dishes like chicken marsala.

Personally I prefer dry.

It's totally a matter of taste -- what do you prefer? If you like a decided sweet note in your sauce, than sweet may be right. Remember that it will not be really sweet even if you use sweet marsala.
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Old 10-31-2007, 03:13 PM   #19
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Well I just got back from my Bunker....My Marsala says....Dry. I wouldn't have known unless I looked. Sooo! Tomorrow, I will saddle up and ride into town in seach of "Sweet" marsala. I've always enjoyed the "Dry" but now my curiosity is up!
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Old 10-31-2007, 04:56 PM   #20
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Awesome! Thanx Andy. Always looking to broaden my my horizons. Think I will pick up the stuff to make it this weekend.

Jim


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This is an excellent recipe from one of the best.
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