[CH] Re: Mash Liquid

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G'day  Intrepid Endorphites,

Just my two cents worth. Although not a mash use but I will swear to using
dry sherry, particularly if your usage is focused on the more oriental
cuisine. I toast a handful of dry peppers and put in a jar or flip top
bottle with about 1 tsp "dried" garlic (not fresh or you might just grow
something), and top up with dry sherry. Leave for a month and whalah!
Aromatic spicy and damn tasty food additive.

Mark E. in Oz

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