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If you haven’t figured it out yet (yes you may be slow), we are going through an alcohol phase here at Cookmanfood.  Not that we are drinking any more than usual, or any less for that matter, we just got some great sponsors from that aspect of our business which sort of kicked things off.  We have had a lot of questions and discussions about how you should cook with alcohol and if going with higher value liquor or wine for that matter makes any difference at all. I am sure on some level for some people with impeccable pallets, it makes a difference but for the every day Joe looking to add some more flavor, I like to use the cheap stuff to cook and savor the good stuff with friends.  I will cook with high end wine if there is some left over from the night before and I am not in the mood to drink it.  That is when steak is on the menu.  

So, as I mentioned before in another post about stocking your bar, it is always good to keep the cheap stuff on hand.  One for the wife’s friends, and two because it is good to cook with.  Cheap whiskey still brings a lot to a steak marinade and cheap wine still makes great reduction sauces.  I will even use the cheap vodka in sauces and occasionally tequila for chicken.  I have a hard time using tequila because that is where i draw the line.  I do not let cheap tequila enter the front door for any reason.  Bring the good stuff or go drink it at the end of my driveway.