Doctor CamNC4Me wrote:Sic et Orlando wrote:On Tuesday night, going by a tip from the concierge at the place where we’re staying, we took our son and his wife to a nearby place called “Ciao Italia,” a ristorante Italiano where I had the best Vitello Alla Marsala (veal marsala) that I’ve ever tasted. And, at her suggestion, the group of us went with a friend to Bosphorous, a Turkish restaurant, on Wednesday night.
For a man who "never made a dime" from his Mopologetic work at the Maxwell Institute, despite its funding by BYU reported to be in the millions, he certainly enjoys a rather lavish lifestyle!
V/R
Dr. Cam
Wait, wait! Veal Marsala? Isn't that made with Marsala wine? What is this freakin' world coming to, when Dan eats something made with wine?
A group of researchers in 1992 at the U.S. Department of Agriculture, the University of Idaho, and Washington State University decided to find out. In the end, what they discovered was that the “alcohol cooks out” assumption didn’t turn out to be correct for the vast majority of ways most people prepare food with alcohol. In their study, they used a variety of recipes with various sources of alcohol and a variety of preparation types, including simmering, baking, flaming, refrigerating over night, etc. What they found was that the amount of alcohol remaining after cooking was in the range of 4%-85%.
http://www.todayifoundout.com/index.php ... ost-cases/
So... veal marsala isn't going to pass the WOW. Ever. The dish is simmered for 6-7 minutes after the wine is added, not near long enough to cook off the alcohol.
Oops, Dan. Tsk, tsk.