On Thu, 17 Dec 2009 19:58:19 -0800, Dan Abel wrote:

> 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.

drink a fifth of crystal palace, fry up some spam, eat. half-dozen cats
with museum-quality bowls optional.

your pal,
sheldon