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Angry at the Cookbook

Old 10-27-2009, 02:12 PM
  # 21 (permalink)  
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Originally Posted by Sikkisirus View Post
Thank you Smacked and Joedris. I agree, those wanting completely alcohol free lives are better off without cooking with booze
I totally agree!!
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Old 10-27-2009, 02:42 PM
  # 22 (permalink)  
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I ended a little over 12 months of sobriety with a cherry dessert...

I cooked it at the request of one of my kids, who was all excited about the idea of flaming desserts.

I had gone to the liquor store to find one of those single shot bottles of rum, and they didn't have those. So I bought a whole bottle.

Now, mind you, the "voice of alcohol" was in charge here. I knew what would happen when I bought that bottle.

Needless to say, after making the dessert I polished off the rest of the bottle.

I was in the bottle for a few months after that, and got sober again only after a trip to the hospital.

Wasn't my last relapse, but it taught me that I can't cook with alcohol

-Goat
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Old 10-27-2009, 04:52 PM
  # 23 (permalink)  
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Gee cambridge....I'm impressed that on Day 2 you could even
consider solid food. I was still throwing up at that point.
Good for you....

My file info matches Smacked and I also have this....

Booze Flavoring In Cooking
This was the September 2003 issue of theAA Grapevine.

Sweet or semisweet red wine - Carbonated cranberry drink.

Dry red wine - cup carbonated cranberry drink, plus 1 Tbsp. lemon juice.

Sweet white wine - White grape juice plus 1 Tbsp. corn syrup.

Brandy - 1/4 cup apple juice plus 1 tsp brandy flavoring, or 1/4 cup apple cider with 1 tbsp peach or apricot syrup.

Rum - 1/4 cup apple juice plus 1 tbsp rum extract, or 1/4 cup pineapple juice or syrup flavored with 1 tbsp almond extract.

Sherry - Orange or pineapple juices with peach sirup.

Amaretto - 1 tbsp light corn syrup plus 1 tbsp almond extract and 1/4 cup clear apple juice.

Kirsch - Syrup or juices from cherries, raspberries, boysenberries, currnats or cider.
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Old 10-27-2009, 05:09 PM
  # 24 (permalink)  
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Originally Posted by CarolD View Post
Gee cambridge....I'm impressed that on Day 2 you could even
consider solid food. I was still throwing up at that point.
Good for you....

My file info matches Smacked and I also have this....
Well I could be wrong about this, but I think this is because I was a binge drinker and not quite yet a daily drinker. Almost every day, but not yet. I could see it coming though and it was getting worse and worse.

So yeah, a bit headachy and nauseated, also insomnia, but no vomiting.
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Old 10-27-2009, 05:20 PM
  # 25 (permalink)  
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Perhaps so Cambridge....and by the time I quit I was
drinking very heavily and on most days.

You may find this link interesting ...it's a sticky in our Alcoholism Forum....

http://www.soberrecovery.com/forums/...at-we-did.html

Last edited by CarolD; 10-27-2009 at 08:37 PM.
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Old 10-27-2009, 08:01 PM
  # 26 (permalink)  
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In all honesty, can we really taste the wine when we cook with it? Substitute wine with cider vinegar and be done with it!
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Old 10-27-2009, 08:11 PM
  # 27 (permalink)  
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LOL Carol (still throwing up at that point - been THERE - never wanna go back!

Cam -

I can relate quite well.
A few years ago, I discovered the hard way I've become allergic to shellfish.
I went through an actual DEPRESSION, because I LOVE lobster, I LOVE crab ...
and every ten years or so -
I start thinking that maybe my body is no longer allergic.
And I almost always wind up in the hospital, getting epinephrin injections
(which, quite truthfully - make you GLAD you've got an allergy)
and a bunch of doctor bills I can't pay.

I've come to completely ignore the whole 'wine in the recipe' thing ...
the dishes taste just as fine without it.
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Old 10-27-2009, 08:25 PM
  # 28 (permalink)  
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Hey, if you know enough about cooking you can come up with some creative alternatives. See it as an opportunity to discover new tasty meals.
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