Personally, I’m not too worried about it. I’m not going to cook with alcohol myself (other than extracts), but if someone else does, I’m okay with eating it.
Unless there’s a pronounced alcohol taste, and then the problem won’t be about consuming the substance, it will be about not liking the flavor.
Sure it could. It is a potent reminder of wine, and that wine can be pleasant to consume. I don’t think it’s a physiological trigger so much as a psychological one.
At any rate, my MIL was a recovering alcoholic. She hadn’t had a drink for years when i met her, and i don’t believe she ever did after that. But when she visited we hid all the booze, and never cooked with it. That may have been more to be polite than a real fear that she’d take up drinking again. But still, it’s a complicated and emotionally charged issue for a recovering alcoholic. Why bring it up.
It’s weird to me that I could send my 6 y/o son to the store to buy a bottle of Angostura bitters and it would be no problem at all. It’s over 100 proof but it’s legally considered “non-alcoholic” because it’s so bitter. I’ll put a couple of dashes into some plain soda water during dry January as a simple mocktail and I don’t consider that a violation. A practicing Mormon might have a different opinion.
Yeah, I think that putting tobacco leaves on bruised skin used to be a pretty common remedy. I’m guessing it’s less effective than ice, but prior to refrigeration ice was hard to come by for much of the year.
I assume it’s better than nothing but I’ve never tried it. I’ve never lived anywhere that tobacco leaves were more plentiful than ice cubes.