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<blockquote data-quote="Umbran" data-source="post: 6847661" data-attributes="member: 177"><p>No medical reason. I just never developed a taste for it. I dislike the taste of straight beer, or wine, or anything with enough alcohol to be called an "alcoholic beverage". I find the alcohol just overwhelms my palate in an unpleasant way.</p><p></p><p>Alcoholic beverages make fine *ingredients*, mind you - both for their own flavors, and for the fact that there are some flavor compounds that don't dissolve in water, but do dissolve in alcohol. I find them to be like fish sauce - excellent in the recipes that call for it, but good gracious you don't drink it straight! The result is that my friends are surprised to see how many varieties of liquor I keep around, for a teetotaler <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> I currently have... bourbon, (admittedly cheap) red and white wines, sherry, saki, vodka, rum, several (I think 4 or 5) cordials, and two kinds of beer in the house. I don't drink *any* of it.</p><p></p><p></p><p></p><p>I am lucky, in that a couple of my local liquor stores actually understand me. When I say, "I need some of X, for cooking," they are bright about it. They don't treat me like an imbecile, or a weirdo. They almost always suggest things in the middle of the road in quality/price. They know I care about the flavors, so they don't try to sell me cheap stuff, but they know that really high-end liquors will be lost on me, and in my applications. They even have measure-conversion tables at the checkout, so when I need things on the level of tablespoons, they can sell me the right number of nips.</p><p></p><p>The result of consulting them yesterday for the ale-dough pizza last night was *awesome*. Not enough ale to taste beery, just enough to taste yeasty.</p><p></p><p>Haven't tried the beer-bread we made with the rest of the bottle, but I expect it'll be a fine accompaniment to a rustic soup we plan for our gaming group tomorrow.</p><p></p><p></p><p></p><p></p><p>I generally work with the counsel of others. Straight beer and ales taste, to me, like rotting asparagus that's starting to ferment. Straight wines and hard liquors typically taste like paint-thinner to me.</p></blockquote><p></p>
[QUOTE="Umbran, post: 6847661, member: 177"] No medical reason. I just never developed a taste for it. I dislike the taste of straight beer, or wine, or anything with enough alcohol to be called an "alcoholic beverage". I find the alcohol just overwhelms my palate in an unpleasant way. Alcoholic beverages make fine *ingredients*, mind you - both for their own flavors, and for the fact that there are some flavor compounds that don't dissolve in water, but do dissolve in alcohol. I find them to be like fish sauce - excellent in the recipes that call for it, but good gracious you don't drink it straight! The result is that my friends are surprised to see how many varieties of liquor I keep around, for a teetotaler :) I currently have... bourbon, (admittedly cheap) red and white wines, sherry, saki, vodka, rum, several (I think 4 or 5) cordials, and two kinds of beer in the house. I don't drink *any* of it. I am lucky, in that a couple of my local liquor stores actually understand me. When I say, "I need some of X, for cooking," they are bright about it. They don't treat me like an imbecile, or a weirdo. They almost always suggest things in the middle of the road in quality/price. They know I care about the flavors, so they don't try to sell me cheap stuff, but they know that really high-end liquors will be lost on me, and in my applications. They even have measure-conversion tables at the checkout, so when I need things on the level of tablespoons, they can sell me the right number of nips. The result of consulting them yesterday for the ale-dough pizza last night was *awesome*. Not enough ale to taste beery, just enough to taste yeasty. Haven't tried the beer-bread we made with the rest of the bottle, but I expect it'll be a fine accompaniment to a rustic soup we plan for our gaming group tomorrow. I generally work with the counsel of others. Straight beer and ales taste, to me, like rotting asparagus that's starting to ferment. Straight wines and hard liquors typically taste like paint-thinner to me. [/QUOTE]
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