Please give me recommendations for cooking classes, wine tasting and bartending classes in the Boston metro area. [more inside]
Can you recommend ways for me to use up this brandy? [more inside]
I have gorgeous white raspberries around which I would like to craft a cocktail to celebrate my lady-friend's return from a week abroad. What do you recommend? [more inside]
I'm having a tacotastic dinner party for my boyfriend's birthday. What's a tasty cocktail/punch recipe that goes with the fresh, rich, spicy flavors of Mexican food? Simplicity is a plus; I don't mind making flavored simple syrup or finding juices or fresh ingredients but I'd like to avoid buying 6 bottles of liquor for one drink. [more inside]
I love cooking with my new dutch oven, but have never liked the taste of alcohol in food. I know I can always substitute, but is there a good braising cookbook that minimizes alcohol use in the recipes?
At what "proof" will most spirits burn? [more inside]
Tricks, tips, and recipes for cooking with alcohol? [more inside]
Yes, I know each recipe is best with a specific type of alcohol, preferably from the region that the cuisine originates from. But it simply not economical to have so many different bottles of alcohol If I only could have half a dozen bottles of alcohol to cook with, what would they be? Any specific vintage/brand recommendations. Bonus question: How to solve the "wine goes bad in a few days" problem, when I don't drink on a regular basis?