...[t]hat works out to a little more than four-and-a-half 750 ml bottles of Jack Daniels, 18 bottles of wine, or three 24-can cases of beer. In one week.
From this table, a random group of 10 Americans will average 98.34 drinks per week, but one guy will drink about 75% of those drinks and the top two guys will drink about 91%. The article mentions Pareto's Law which more generally can be stated as "X% of a large group of people consume (100-X)% of a product". I would guess that for alcohol for Americans X is around 13%.
I've only ever drank alcohol in communion and in two other instances. On December 31, 1999/January 1, 2000, I had a drink, and then one day when I was cooking, I was curious about whether I'd still dislike alcohol, so I poured half a glass of wine that I was using to cook(and I obviously have sometimes cooked using wine), drank it, went "Yup, I still don't like that," and finished cooking.
And yes, I'd had someone knowledgeable about wine pick out the wine that I was using to cook.
Cooking wine is terrible. I won't even cook with it.
I am higher up on that chart than I am happy about. Thanks for the perspective, uncouth individuals!
Matt, since you're a total noobie and presumably want something that minimizes the alcohol burn, I'd probably recommend a chilled Riesling - the clerk at the candyliquor store can probably help you find one - find something with a relatively low ABV, to start with. Red wines are often more bitter. (Although there are exceptions.) probably around $8-$10 for a nice one.
If you don't like the buzz after a glass and a half (9oz or so) boil it down into a compote and don't look back. If you do, it's vodka time!!!
I didn't use a cooking wine. I've never purchased a cooking wine. I used a wine that I was told was good for drinking, because when I was taught to cook I was always told that cooking wines were universally bad.
My problem is that I have a really strong aversion to the taste of alcohol. It ruins the taste of things it's put into.
matt wrote: I didn't use a cooking wine. I've never purchased a cooking wine. I used a wine that I was told was good for drinking, because when I was taught to cook I was always told that cooking wines were universally bad.
My problem is that I have a really strong aversion to the taste of alcohol. It ruins the taste of things it's put into.
If the bottle has been open for a few days, it gets nasty. (?)