At 11:19 PM -0500 8/1/06, Hasan Elias wrote:
Hi Don,
So, Do you think is permissible for bahá'ís to eat a meal cooked with alcoholic drink? A meal where alcohol is vaporized? I don't see any argument against this, if alcohol is gone, so why we can't eat that meal?
I have a neighbor that regularly bastes his grilled ribs with
beer. I can't imagine there is a significant amount of alcohol
in the finished product. I eat them. (I also can't see any
improvement in basting with beer, so I'll never do it myself.) I
don't trust the alcohol to be gone from flambeaus, so I don't eat
them.
Basically, if I see the amount of alcohol per serving as being
insignificant, e.g, a few drops, I don't worry about it. Many
ripe fruits have that much alcohol per serving. On the other
hand, it bothers me a bit that some Baha'is make a big deal out of
using liquors as a flavoring agent. As Shirley noted, generally
there are excellent alternatives, such as fruit juices and ciders,
that work just as well; and I don't think it is appropriate for us to
have bottles of booze sitting around. But I'm not about to give
up my extracts, which have 30 to 90 per cent alcohol by volume,
because Shoghi Effendi said not to eat flaming rum puddings or sip a
toast. I think we need to use some common sense.
[Happen to think - for you Europeans, traditional American cider
was not necessarily alcoholic. In addition to the yeast
fermented drinks, Americans also found out about bacterial fermented
fruit juices. While apple and pear are the most common, in some
areas you can also find cherry, rasberry and prob others. They
have a high acid content and distinct flavor. Delicious if you
can find the real thing.]
Don C
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