Absurdly, stupidly basic cooking questions (Part 2)

[ElsieD]

1 hour ago, Tropicalsenior said:

You might want to see if you can find a full size. Vermouth is one of the best things to use in spaghetti sauce and any kind of pasta sauce with tomato in it. It Mellows the acid in the tomatoes and gives it a wonderful flavor. I've been using dry vermouth for years and I love it.

Thanks for the suggestion but I'm trying not to buy alcohol that I might use once a year or less.  I have a cupboard full of various kinds, most of which was accumulated when I drank the stuff.  Now I only drink white wine so most of it just sits there.  I do use marsala and spiced rum and the occasional something else like black currant liquor.  Here is my collection of seldom used liquors:

Edited 4 hours ago by ElsieD
Fixed a typo (log)

[Tropicalsenior]

5 minutes ago, ElsieD said:

Here is my collection of seldom used liquors:

I can pretty much match that. The only ones I use anymore are vermouth, Chinese rice wine, dry sherry and wine for cooking.