Sage

oooo yes, malliard reaction. very important for your seared steak to taste right, at least according to Tako the Octipus (www.eightlegged.com)

Anywho, it seems to me that if the only thing being burned off when you light alcohol on fire in food is the alcohol, which is the same molecule no matter what it's derived from, then what will be left over would be the flavors from whichever whatever was fermented in the first place. So the alcohol wouldnt' be flavoring the food (althought, as with tomatoes, it might be used to bring out flavor charastics), it would be that which becomes the flambe`.

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