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Boiled his brauts in beer... It almost made me vomit, the smell that is. I do not understand why everyone must use alcohol in their cooking. Yes, I know the alcohol cooks out, but that's not the point. Are we all such alcoholics that we need to cook our food in it!? And to top it off, he wasn't watching it so the beer boiled over on to the stove... And he doesn't clean up messes as is, so if he doesn't this one...

But feel free to discuss why everything must be linked to alcohol. Why do people think parties are not fun if there is not alcohol and they get s**t-faced... I've never been drunk. I don't even like getting tipsy... I hate the thought of losing control of myself.

Not all the alcohol cooks out actually.

I can't stand the taste of beer. I really like beer bread though, my mom makes it. I don't drink often, but I have to admit I like a good buzz a couple times a year. I have never gotten s**t-faced, or pass-out drunk. I just like how my piano seems to sound better after I have had a daiquiri or two. LOL

Most parties I have at our house don't even involve liquor because I will not subject my property to the unpredictability of other people's behavior. We have plenty of fun with cheesy old movies and cartoons, or guitars around a bonfire. The common drink is Mountain Dew and the food is usually chille with hotdogs and nachos for plenty of possibilities.

On rare occasions we have several people over at the same time we have allot of alcohol, but the sober-to-drunk ratio leans in favor of the sober folks. I make sure the drunk folks have a sober partner to keep them in check so I don't have to clean puke or drive everyone there home. Those kinds of parties where I end up being the group mother suck for me, so I have learned how to avoid them.

I always boil my brats in beer. It gives them a good taste, but yeah, the smell is awful. I also use beer to make a great batter for my catfish fillets and bass dippers. I love beer bread as well. And I hate most beers. There are only a few that I really like. I don't drink a lot, its more of a social thing, and I only get drunk with my hubby... which is rare. Still, it doesn't take much of the good sake to make you tipsy.

I love yellowtail sushi with a sake wasabi sauce (don't tell my hubby that I altered his wasabi though....)

When cooked properly and long enough, the alcohol in the beverage cooks out.

I guess I read too much in to the "alcholic" side. My mom never cooked with beer or wine and she was pretty against drinking. So I guess that is where I get most of my views. I did not eat the beer brauts. I cooked mine in saurkraut and it smelled and tasted delicious. I've had rum cake and it was alright. Not a big fan though. I dunno, I guess I haven't had the right foods. I'm still biased with alcohol.

That isn't quite true. The alcohol flavors the meal. If you make the same dish, but skip the alcohol, then the flavor changes. Sometimes it is for the better, and sometimes it is for the worse.

This also isn't quite true. For some folks, yes drinking too much alcohol kills the taste, but not for all. Cooking with wine or beer today, in this era, is tradition. Food that is traditionally cooked with such liquids have the flavors they do because they are cooked with the alcoholic beverage of the regions they originated from. Changing the alcoholic beverage (as well as the altitude) in which the food is cooked changes the flavor of the dish. Skipping it altogether makes the change more noticable.

Personally, I believe that if a person wants to taste the actual food, they should skip the alcoholic beverage at the dinner table. But if they just want the experience, then by all means, drink the regional flavor of alcohol. If you don't want to drink alcohol because you are an alcoholic, then don't even cook with it.