I have a dumb and stubborn rule about cooking with bourbon.I don't do it.Ever.Why?Because by my calculation, there's not a dish on the planet that's more pleasurable with a shot of bourbon in it than the same booze-less dish cooked or eaten while taking that shot of bourbon straight to the face.It's rooted in the principle that, whenever possible, ingredients should be put to their highest and best use: I believe this about whiskey.
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