aliaseater

I'm making Beef Burgundy. I wonder if it really makes a difference if I reduce the wine before adding the stock and simmering. I assume the end result will be the same if I add my liquids at the same time. Would this also apply to other sauces using a combination of alcohol and stock?

Can anyone please enlighten me as to the use of flax as food. I've recently fielded requests for flax seed and flax oil. I've no idea what these are used for. Thanks

There's more soy fun here: http://www.suntimes.com/output/food/foo-ne...news-soy21.html