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Old 04-28-2008, 10:51 AM   #11
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Vermouth, Vodka, Grand Marnier, Baileys, Kahlua and Frangelico as well as a fruit liqueur.
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Old 04-28-2008, 01:31 PM   #12
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Does anyone use beer alot for cooking...If so, what kinds do you usually like the most??
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Old 04-28-2008, 01:38 PM   #13
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Quote:
I'm guessing Marc is a red wine?
Marc is distilled from grape must. It is more of a brandy... and is often clear or pale yellow. another word for fire water! Generally costs more than the stuff I usually deglaze with.

Dry Marsala
Fino Sherry
Tawny and Ruby Ports
brandy
dry vermouth
Cointreau
Sercial Madeira
Pernod
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Old 04-28-2008, 01:38 PM   #14
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Quote:
Originally Posted by JPolito830 View Post
Does anyone use beer alot for cooking...If so, what kinds do you usually like the most??
If you're following a recipe, I would stick with the author's suggestion. Otherwise, use whatever you drink. I use some sort of an Octoberfest (when available) for brats, otherwise it's Becks or Coronas. There's a Guinness thread somewhere here too. Need to get a couple of those yet.
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Old 04-28-2008, 01:58 PM   #15
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Beer
Whiskey
Shiraz
Red Wine
Vodka
Sherry

In answer to JPolito, I do use beer a fair amount. Beer batter, boiling brats and polish in beer and onions, stuff like that. Most of the time it is a cheap beer like Bud or preferablely MGD. If I can afford it, a nice Red Stout or Pale Ale like Sam Adams does it for me.
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Old 04-28-2008, 02:13 PM   #16
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For cooking/baking:

Red wine, white wine, brandy, bourbon, gin, Pernod, scotch, dark ales, vodka, tequilla.

Any liquor such as GMarnier, Kahluah, Frangelico, Cassis to name a few.
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Old 04-28-2008, 04:40 PM   #17
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I assume you mean in the cooking pantry, and not in the bar.....

For cooking I have
Sauternes
Burgundy
Sherry
Marsala
Bourbon
Rum - light, dark, gold and spiced
brandy - several fruity varieties and others not
triple sec
tia maria
anisette
whiskey
amaretto
limoncello
champagne
banana liqueor
vodka
cinnamon schnapps
godiva
baily's
frangelico
several beer varieties
port

I'm pretty sure that's it
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Old 04-28-2008, 05:07 PM   #18
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Hey, Vera. Have you posted any recipes using cinnamon schnapps or Frangelico? I have some of that around - I usually just sip it.
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Old 04-29-2008, 04:09 AM   #19
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Every year for I don't know how many years - a lot - I would spend A$100 on my liquour cupboard, mainly on the fancy alcohols that you need for that ONE cocktail, like Parfait Amour. It would also include spirits that were not my main tipple. So when it comes to cooking, I look thru that in addition to the wine, sherry and port that is always in the house before making a decision. Don't cook with alcohol much but generally it is covered by the wine and sherry but have the bar to fall back on if I need to.
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Old 04-29-2008, 04:10 AM   #20
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Put that cinnamon schnapps in french toast or cream bruleé. I use the frangelico any place I'd use amaretto.
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