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Old 07-24-2013, 05:57 AM   #11
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Quote:
Originally Posted by Rocklobster View Post
I would go with what tastes good to you. You never know when you might want a little swaller...
Sound advice
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Old 07-26-2013, 01:48 PM   #12
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Dry .
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Old 07-26-2013, 03:17 PM   #13
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America's Test Kitchen did a taste test awhile back and recommends sweet.

I prefer dry.
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Old 07-26-2013, 04:13 PM   #14
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I always use sweet, that's what tastes good to me. But as the others have said use what YOU like best.
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Old 07-26-2013, 04:32 PM   #15
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I always use sweet, that's what tastes good to me. But as the others have said use what YOU like best.
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++1.
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Old 07-26-2013, 08:40 PM   #16
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I know you don't want to do both and do a taste test.

So, as a practical matter, I'd buy the dry and be prepared to add a tiny bit if sugar if your palate desires it. You can do this during the cooking process.

You can't adjust this with sweet Marsala
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Old 10-08-2013, 04:10 PM   #17
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Dry .
(Late addition to the discussion)

I'm with Gravy Queen on this.

Easy to remember:

sweet with sweet (ie desserts)

and

dry with savoury (eg the veal recipe)
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