Im a weird one when it comes to alcohol in food - whether its a synthetic essence, or real alcohol burnt off during the cooking process.
I dont like rum n raisin icecream so wouldnt eat it anyhow. I love steak, used to love it marinated in red wine....and white wine in many pasta dishes. Im still scared that ill be able to recognise the flavour, and although there may be no trace of alcohol - im still worried that i might take the next step in a moment of insanity and order a glass of red with that steak. To ME, its the same as taking a sip of wine. Pointless when there are many other marinades I can use instead.
Yet I can sit in a bars and not feel the compulsion to drink! Guess im just strange
