Sheldon wrote:

> I don't use wine in pot roast, I prefer to use beer... in fact I'd
> rather use gingerale. Actually I don't consider wine a culinary
> ingredient. Wine makes good food taste nasty, only those with TIAD
> put wine in a dish, especially expensive wine... that's so they can
> boast about the cost of the wine to cover up the fact that they can't
> cook a lick. Putting $100 wine in pot roast is no different than
> spending $10,000 for silly cone tits... one is still bottom round, the
> other is a deformity.

Beer and wine are both good in a pot roast. Ginger ale is TIAD (except maybe
with pork, but we're not talking about pork).

I don't think anybody is advocating using expensive wine in a pot roast, it
would be waste of the wine. Wine's characteristics change when it's cooked,
so whatever subtle nuances were there to make the wine expensive will be
completely lost after cooking.

Still, boeuf bourguignon and Barolo-braised beef (and coq au vin, for that
matter) are fantastic -- if you make them correctly. But YOU wouldn't know
anything about that, would you?

Bob