In article >,
"Bob Terwilliger" > wrote:

> Sheldon wrote:
>
> > I don't use wine in pot roast, I prefer to use beer... in fact I'd
> > rather use gingerale.

> 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, could you post some *really good* recipes using Crystal Palace?

I didn't think so.

--
Dan Abel
Petaluma, California USA