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Old 09-17-2005, 07:08 PM   #11
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I also peel and slice my fresh ginger and store it in a little jar covered with sherry - it will last a VERY long time - like for years. You can also use the sherry for extra flavoring in things that use ginger then just refill jar. It does not have to be refrigerated.
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Old 09-17-2005, 07:11 PM   #12
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OK, THAT is a cool tip. Thanks kitchenelf.
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Old 09-17-2005, 07:15 PM   #13
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You are welcome Alix - it is amazing how long you can keep this stuff! lol
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Old 09-17-2005, 08:44 PM   #14
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I mentioned using sherry with chicken. To keep from having to store the bottle, and since I don't drink it, I prepare a few packages of chicken (usually a couple whole chickens, and sometimes pieces) by pouring the sherry over the chicken in zippered freezer bags. I add some parsley, then I put it in the freezer (except for the one I'm eating that day--it goes in the refrigerator).

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Old 09-17-2005, 09:39 PM   #15
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Quote:
Originally Posted by KAYLINDA
Please tell me about it...where do you buy it? can wine be a substitute? what do you think it "adds" to the recipe? Thank you all so much!
Where do you buy it? --- I have spent 3 years near Jerez Spain in the early half of the 90s, Sherry was every where because the region (southern Andalucia) was the world's biggest sherry producer!
Personally I also substitute it with Marsala usually and I actually prefer it this way, and in many recipes white wine will be a sufficient substitue. But it is true that sherry has a rather particular flavour and I bet the Andalucians wouldn't agree with me!
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Old 09-18-2005, 12:04 AM   #16
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Thank you everyone! Sounds like the next time I make a liquor order...I'll include a bottle of sherry!
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Old 09-18-2005, 05:02 AM   #17
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CHARLESTON SHE-CRAB SOUP



1 small onion, minced
4 tablespoons butter
1 pound crabmeat (about 12 crabs)
1 quart milk
2 cups light cream
1/4 teaspoon mace
1/4 teaspoon white pepper
1/2 teaspoon salt, or to taste
1/4 cup dry sherry
2 egg yolks
1/4 cup orange crab roe*
Rind of 1 lemon, grated




Sauté onion gently in the butter, add crabmeat, and set aside. Heat milk and cream in the top of a double boiler, add crab meat and onion, seasonings, and sherry. Cover, and let steep over very low heat for 30 to 45 minutes.

Beat the egg yolks, pour a little of the hot liquid into them, and then stir the yolk mixture slowly into the soup. Put a spoonful of roe in each soup bowl, ladle in the soup, and sprinkle the top with grated lemon rind.

Serves 4 to 6.



*It’s sorta kinda illegal to use the roe anymore, so you can just leave it out. But this is the origin of the name of the soup.

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Old 09-18-2005, 11:37 AM   #18
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Marmalady - I LOVE she crab soup and I love to put a tablespoon or so in each bowl when I serve it. I must be hungry - everything I have read today I've wanted to make!!!
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Old 09-18-2005, 12:08 PM   #19
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Once you've opened the bottle of sherry..........do you store it in your pantry or in the fridge? I've never cooked with it either but will very soon...........thanks for the recipes.
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Old 09-18-2005, 12:12 PM   #20
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Sizz - it doesn't have to be refrigerated - pantry is fine.
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