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/ Crab cakes with good French Chardonnay?

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Crab cakes with good French Chardonnay?
08-20-2001, 01:22 PM,
#7
Thomas Offline
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I don't think it is a must to stay within the variety as much a you should stay within the weight and texture, i.e. color, body. What is amusing is that in order to label a product "cooking wine" in the U.S. the FDA forces you to fill it with sodium so as to make it un-potable, both for drinking and for cooking.

[This message has been edited by foodie (edited 08-20-2001).]
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[No subject] - by - 08-16-2001, 01:53 PM
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