Why is there no alcoholic food?

You’ve never heard of drunk gummi bears.

If soaked in vodka for 24 hrs. they absorb am incredible amount of alcohol.

Some high schoollers sneak them into football games, etc in plastic baggies (after drying them) and can get thoroughly drunk from eating them.

There are tons of YouTube videos.

There’s also rum soaked fruit cakes which get increasing amounts added throughout the year and one slice at holiday time can get you pretty tipsy.

This is a long standing tradition in Jamaican culture.

The reason you don’t find alcoholic soups etc is because heating begins to dissolve the alcohol. There are soups, gravies with alcohol (wine, beer etc.) added during cooking. But after long cooking or braising, most alcohol is dissipated and just the taste or character of the wine remains.

For most savory dishes (meat stews, soups etc) the alcohol added needs that long cooking to mellow it out.

If the wine etc. is only added at the very end without much cooking it merely creates a raw harsh taste. Really not too delicious. Tastes awful.

There are also various fruit combos to which alcohol is added. Pears poacher in wine anyone? Fruits marinated in alcohol are delicious and dont assume they can’t get you buzzed if enough is eaten. But usually used as a topping for ice cream or pound cake.

Coq au Vin and Beef Borginon are two dishes to which an entire bottle of wine is added as per the recipe. Delicious. Obviously, both are long simmered.

There’s more booze in food than meets the eye. In ancient times the alcohol was there as a preservative rather than to get anybody intoxicated. There is a long history of alcohol being added to foods of all kinds. Wine is added to many classic French dishes.

Interesting subject. Great Q.

@Buttonstc Excellent answer, no I had never heard of alcoholic gummi bears, all I knew about was alcoholic chocolates and wine in cooking.

“You’ve never heard of drunk gummi bears.

If soaked in vodka for 24 hrs. they absorb am incredible amount of alcohol.”

I just found out what I’m bringing to work with my sandwich. Thanks, Button!

How could I forget Egg Nog for the holidays?

I’m not talking about the flavored creamy crap sold in cartons like milk. Pah!

My sister makes the real deal. Real eggs whipped up nice and creamy. Tons of Brandy or whiskey. Topped with nutmeg.

It will get you drunk for sure.

And Sabayon (sp?) a desert made from wine whipped together with eggs.

Remember the Christmas song?

“Here we come a Wassailing among the leaves so green.”

Many sing the words, forgetting what Wassail is.
The Wassail bowl was an ancient tradition of heavily spiced boooze given to roaming Carolers at Christmas time in Europe.

“Love and joy come to you. And to you your Wassail too. And God bless you and send you a Happy New Year….”

There is so much more all throughout history. And if I remember correctly, you’re in Spain, right?

Lots of traditional Spanish recipes with wine, all sorts of alcohol.

Interestingly, all of Europe has kept the traditional recipes/techniques using all sorts of alcohol alive and continuing.

America, unfortunately has a bit, but bereft of that rich cultural tradition due to the teetotaling of the Puritan ancestors. Kind of a shame.

@Blackberry

LOL.

Just remember to take it easy until you get an idea of what a few will do compared to a handful or more.

Nitwit teens have ended up with alcohol poisoning from gobbling too many too quickly.

I’m certain you aren’t a nitwit teenager, but you’d be surprised at how few it may take to get you pretty tipsy at work.

Take it slowly till you get a handle on it. Unless you don’t mind losing your job :)

You’re a smart guy but from what I’ve read, many people are unprepared for how few it takes and how quickly it happens :)

Let’s not forget this gem of scientific advancement alcoholic ice cream .

Rum balls, rum cake, vodka watermelon, beer bratwursts, bourbon glaze and sauces for meats, liqueurs and wines in many recipes.

There isn’t?

Alcohol cooks out of food. It is used all the time to flavor everything from put roasts (wine) to sea food (sherry).

Also, I got almost tipsy from the fruitcake a friend sent me for Christmas.

@marinelife Thats actiually not true. You’d have to cook the food for quite a long time to actually cook the alcohol out.

I like making french toast with a couple shots of Jack.

Just come over to my uncle’s at Christmas. You will be served plum pudding with hard sauce. There will be no warning.

I never knew gummi worms were actually food.

We have been cooking with booze forever.

Yes, most of the alcohol in recipes burns off during the cooking process, so these recipes won’t leave you tipsy, but they’ll probably make your tongue giddy with glee.

Mushroom Gravy with Redwine

Chicken and Asparagus in White Wine Sauce

Salmon with Basil Champagne Cream Sauce

Cuban-style Rum Soaked Grilled Shrimp

Bourbon Slow Cooked Pulled Pork

Beer Cheese Soup

Penne with Vodka Sauce

French Onion Soup with Burgundy and Port

And for dessert: Spiced Pound Cake with Orange Rum Sauce

Most cooked foods that use alcohol in the recipe (such as Penne with Vodka sauce) have no alcohol in the cooked food since alcohol quickly evaporates with heat. However here are some alcoholic foods. In most cases the alcohol is added after cooking/preparing:
Mint parfait (and many other types of parfait)
Brandied fruit (peaches, pears)
Rum-soaked fruitcake
Kahlua Cake
Baba au Ruhm
Jello shooters
Various slush “drinks” (If you use a spoon, it’s a food in my opinion) For example, a frozen daquiri

@JaneraSolomon And bloody marys! They’re totally a meal.

@fundevogel

You certainly have an interesting diet, my friend :)

:D

@Kardamom

I had completely forgotten about Beer/Cheese soup.

Thanks for the memory jog. I’m going to make me some soon.