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To: TradeOfTheDay who wrote (56414)	10/26/1998 5:12:00 PM
From: donald sew	Read Replies (2) \| Respond to of 58727

Bev, If you want rice wine vinegar, just add plain vinegar with wine. When you use it to cook, it will not matter much. I just normally use white vinegar, and add wine later. This way I have a better control in the flavor. I substitute all the time. One time I was at a friends house and there was not corn starch, or flour to thicken the sauce - guess what I used? - dehydrated mash potato flakes. It worked fine. I got a real easy recipe for the weekend - SHRIMP and LOBSTER SAUCE, everyone thinks its so difficult. One of the easiest, and no special ingrediants, not even soy sauce. seeya