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T[_5_]

In article >,
says...
>
> "Jim Elbrecht" > wrote in message
> ...
> > On Sat, 17 Mar 2012 13:38:26 -0000, "Ophelia" >
> > wrote:
> >
> >>
> >>"sf" > wrote in message
> >>news > >>
> >>> I had the conversation with my DD last week. I use a red I didn't
> >>> want to drink in a bourguignon... and she gave me that line about
> >>> using a wine you'd drink. I told her that expression started so that
> >>> people wouldn't use cooking (salted) wine, not because you should cook
> >>> with expensive wine. Maybe you don't want to drink that $8 bottle of
> >>> wine with your meal, but that doesn't mean it's not suitable for
> >>> cooking your stew.
> >>
> >>I got some salted cooking wine for the first time a month or two back for
> >>the first time. It has ruined the sauces I make with it and it is going
> >>down the sink.
> >
> > Yeah-- i just spent another 30 minutes looking over the cooking mirin,
> > cooking rice wines, and cooking sherries at the Asian market. I was
> > hoping I could spot one that they's slipped by the NY alcohol board
> > that didn't have 'cooking' in its name.
> >
> > 6 shelves, 8-10 feet long of every variety of cooking beverage you
> > could imagine-- all poisoned with salt. Damn NY liquor laws-
> > won't let grocery stores sell wine.
>
> Oh dear. Tomorrow I will go to my local supermarket and pick up a box of
> (reasonably decent) red wine I will use for cooking. It will have NO salt!
> We wouldn't buy the boxed stuff for drinking, but it is pretty much the same
> stuff we buy in bottles for drinking.

There are enough liquor stores in the 1 mile radius of me that I can
pretty much get what I want when I want.