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I am interested in making a recipe that calls for dry sherry. In the past
I have had a reaction to sherry.
The recipe is otherwise gluten free. The taste of the sherry is rather
distinctive so I don't think the recipe would taste right without it. Thank
you for your help.
Elmer C. Hartman
//********************************************************
// Elmer C. Hartman
// (Charlie)
// "Cheer up!" they said. "Things could be worse."
// So I cheered up, and sure enough, things got worse!