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Old 04-01-2008, 12:46 PM   #61
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Originally Posted by jennyema View Post
Actually the two reasons are that #1 alcohol dissolves flavor components that are not water or oil soluable -- thus releasing added flavor from your ingredients (tomatoes are a good example) and #2 for the flavor of the alcohol itself (eg, a hit of brandy in onion soup).
And what would she-crab soup be without sherry?

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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