On 3/20/2010 4:16 AM, Damaeus wrote:
> In news:rec.food.cooking, "James Silverton"
> > posted on Fri, 19 Mar 2010 17:52:56 -0400
> the following:
>
>> I like black Kalimata olives not only on salads but in many dishes,
>> particularly Chicken Marbella.
>
> Is that anything like Chicken Marsalla (sp)? I was once interested in
> cooking with wines, and I tried chicken marsalla at home, then at a
> restaurant (though it was just TGI Friday's) and didn't like it. I just
> got to where, to me, wine made food taste like it was more dead than it
> would be fresh. I mean, wine is made with a fermentation process, which
> is basically rotting on a level, and that rot taste is then transferred to
> food. I don't like my food to taste rotten, and to me, chicken marsalla
> tasted like it was made with a rotten sauce. I hated it.
>
> Does that mean my taste in food is not refined? Or that I just like fresh
> food that tastes fresh? I don't need wine in my taco meat to enjoy it.
> Why put it in my chicken gravy?

I think that what it means is that you started with the wrong dish and
didn't have it prepared by somebody who knows what he's doing. Marsala
is something of an acquired taste--most wine does _not_ taste like
that--and poorly prepared chicken Marsala can be pretty putrid.