http://www.recfoodcooking.com/

Vote now! (or not)
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

"ChattyCathy" > wrote

> http://www.recfoodcooking.com/

Dang, someone beat me ... at least it's someone who mostly
agrees with me.

nancy

James Silverton wrote:

>
> My reply to the white with fish, red with meat question should really
> have been "mostly". I'll follow Italian custom sometimes and drink a
> local wine of whatever color if I like it tho' the white-white, red-red
> rule is not a bad start in making a choice, IMHO.

I agree. It's a start. I usually like white wine - but you can't beat a
good cab. sauv. with a nice piece of beef (tenderloin) steak - it's
good with ostrich steak too

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Nancy wrote on Wed, 19 Sep 2007 09:57:14 -0400:

??>> http://www.recfoodcooking.com/

NY> Dang, someone beat me ... at least it's someone who mostly
NY> agrees with me.

My reply to the white with fish, red with meat question should
really have been "mostly". I'll follow Italian custom sometimes
and drink a local wine of whatever color if I like it tho' the
white-white, red-red rule is not a bad start in making a choice,
IMHO.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

ChattyCathy wrote on Wed, 19 Sep 2007 16:10:12 +0200:

??>> My reply to the white with fish, red with meat question
??>> should really have been "mostly". I'll follow Italian
??>> custom sometimes and drink a local wine of whatever color
??>> if I like it tho' the white-white, red-red rule is not a
??>> bad start in making a choice, IMHO.

C> I agree. It's a start. I usually like white wine - but you
C> can't beat a good cab. sauv. with a nice piece of beef
C> (tenderloin) steak - it's good with ostrich steak too

Knowing your location, I'm not thrown by your taste for ostrich
and the choice of an accompanying wine! Honestly tho' for the
benefit of others, it's not at all bad and my local Whole Foods
sells it frozen.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

ChattyCathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now! (or not)

1. c.
2. c. I can't stand any sort of wine with anything sweet -
makes the wine taste sour to me. In fact I don't really
like a lot of wines with food of any kind as the same
thing happens - once I've had a bite of food the next sip
of wine tastes awful. However I have in the last 5 years
or so discovered that a wine like a Mosel or Reisling that
is slightly sweet and fruity and light goes well with food
for me. Dry wines I usually only drink on their own and I
don't dring sweet wines at all.
3. e. I don't care about the wine list, not necessarily because
the food is more important, but usually because I can't
afford wine in restaurants and can't afford to eat in many
restaurants that do serve wine!
4. e. I only take wine to a restaurant that does not charge a
corkage fee. There are some of those around. I'm not willing
to pay a corkage fee, especially when it's per glass (that's
a glassware fee afaiac - there's only one cork so there should
only be one small fee to open the bottle no matter how
many people are drinking the wine - and I don't need them
to pour it for me, I can do that myself - and what about
bottles that have screw caps!). Actually, I would be willing
to bring my own corkscrew and even my own glass. Or even
drink it straight from the bottle. ;-) It's not like they're
losing a beverage sale when I bring my own as I would most
likely only order a glass of ice water in that type of
restaurant anyway. That type of restaurant usually doesn't
have free refills on their Coke or iced tea so I wouldn't order
an over-priced beverage but stick with water.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"James Silverton" > wrote in message
news:w5aIi.3200$oc2.1680@trnddc04...
> Nancy wrote on Wed, 19 Sep 2007 09:57:14 -0400:
>
> ??>> http://www.recfoodcooking.com/
>
> NY> Dang, someone beat me ... at least it's someone who mostly
> NY> agrees with me.
>
> My reply to the white with fish, red with meat question should really have
> been "mostly". I'll follow Italian custom sometimes and drink a local wine
> of whatever color if I like it tho' the white-white, red-red rule is not a
> bad start in making a choice, IMHO.
>
>
> James Silverton
> Potomac, Maryland


I'm red all the way; my choice of reds with food, depends on the country of
origination.

Reds can be light to heavy, as well, so there is quite a range to choose
from.
Even at that, I don't drink rose.
Dee Dee

James Silverton wrote:

>
> Knowing your location, I'm not thrown by your taste for ostrich and the
> choice of an accompanying wine! Honestly tho' for the benefit of others,
> it's not at all bad and my local Whole Foods sells it frozen.

We love ostrich steak - and it really looks like "red meat", don't you
think?
However, we usually marinate it overnight before grilling it, otherwise
it can be as "tough as old boots".
A glass of good cab. sauv. goes really well with it... this one is one
of my (local) personal favorites:

http://www.la-motte.com/

<quote>
LA MOTTE CABERNET SAUVIGNON 2004

TASTING NOTES
2007 Concours Mondial de Bruxelles – Gold Medal
*** Decanter Magazine 2006
2004 SA Young Wine Class Winner
2004 SA Young Wine Champion
The nose shows red fruit such as red berries and cherries integrated
with cedar-wood, toffee and cinnamon flavours. The palate has a firm
structure with prominent tannins typical of this varietal. The
aftertaste shows prominent mixed spices such as cloves, origanum and nuts.
</quote>

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy wrote on Wed, 19 Sep 2007 16:40:51 +0200:

??>> Knowing your location, I'm not thrown by your taste for
??>> ostrich and the choice of an accompanying wine! Honestly
??>> tho' for the benefit of others, it's not at all bad and my
??>> local Whole Foods sells it frozen.

C> We love ostrich steak - and it really looks like "red meat",
C> don't you think?
C> However, we usually marinate it overnight before grilling
C> it, otherwise it can be as "tough as old boots".
C> A glass of good cab. sauv. goes really well with it... this
C> one is one of my (local) personal favorites:

I'll have to look for some of those SA wines. I'm just starting
to investigate them. As far as ostrich is concerned, I agree
with marinating it in red wine, sometimes with Worcester sauce
and chopped garlic added. My experience agrees with yours,
ostrich has to be cooked *very* quickly or *very* slowly as in a
carbonade if it is not to be tough.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

We had a big wine tasting party on a cruise, where everyone brought
their favorite wine from where they lived. This was about 200 people
from Australia, England, Canada, Mexico and all over the US. The only
wine I cared for, was a wine from North Carolina. A friend of mine, in
Utah, makes Mead, and I liked that. Sangria, is nice, as long as a lot
of fruit juice and ginger ale is included.

When we are on a cruise, I will buy a bottle of wine at dinner, for
everyone at the table to drink. Since I can not judge wine, each couple
will take turns, choosing the wine they like. I keep trying to drink
wine, but it does not taste very good, to me.

Becca

"Becca" > wrote in message
...
> We had a big wine tasting party on a cruise, where everyone brought their
> favorite wine from where they lived. This was about 200 people from
> Australia, England, Canada, Mexico and all over the US. The only wine I
> cared for, was a wine from North Carolina. A friend of mine, in Utah,
> makes Mead, and I liked that. Sangria, is nice, as long as a lot of fruit
> juice and ginger ale is included.
>
> When we are on a cruise, I will buy a bottle of wine at dinner, for
> everyone at the table to drink. Since I can not judge wine, each couple
> will take turns, choosing the wine they like. I keep trying to drink wine,
> but it does not taste very good, to me.
>
> Becca

Truly, wine is one of the great pleasures in life.

I created for myself a wine data base where every bottle of wine that comes
into the house I enter with everything that is on the bottle, as well if I
want to look up what was written about it, I will enter that also. I have
learned about wine this way. This is a good way to start, if you really
would like to learn to like wine.
It takes years, tho ;-)
Dee Dee

ChattyCathy wrote:

> http://www.recfoodcooking.com/
>
> Vote now! (or not)

I don't like wine, except as a cooking ingredient.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" > wrote in message
...
> ChattyCathy wrote:
>
>> http://www.recfoodcooking.com/
>>
>> Vote now! (or not)
>
> I don't like wine, except as a cooking ingredient.
>
>
>
>
> Brian
>

Just the opposite with me - I 'almost' NEVER cook with red wine.
I did make a recipe the other day with white wine. DH and I both agreed,
that there was too much white wine in it.

It's amazing at all our different tastes.
Dee Dee

Dee Dee wrote:

>
> I'm red all the way; my choice of reds with food, depends on the country of
> origination.
>
> Reds can be light to heavy, as well, so there is quite a range to choose
> from.
> Even at that, I don't drink rose.
> Dee Dee
>
>
Here's my breakdown:
Reds 90%
Whites 9%
Rose 1%

I eat mostly red meat so this works out quite nicely

ChattyCathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now! (or not)

One thing I discovered is that club buttered crackers brings out the
best flavor in red wines especially merlot.

"Scott" > wrote in message
...
> Dee Dee wrote:
>
>>
>> I'm red all the way; my choice of reds with food, depends on the country
>> of origination.
>>
>> Reds can be light to heavy, as well, so there is quite a range to choose
>> from.
>> Even at that, I don't drink rose.
>> Dee Dee
> Here's my breakdown:
> Reds 90%
> Whites 9%
> Rose 1%
>
> I eat mostly red meat so this works out quite nicely

Here's an interesting article (without a link) that is on alt.food.wine
today. I thought it was interesting. There were a couple of LOL comments on
this article, which I will not repeat here, as I don't know how ethical it
is to cut-and-paste others comments.


NEW YORK (Reuters) - E. & J. Gallo Winery said on Friday it would
release wine under the "Martha Stewart Vintage" label in six U.S.
cities beginning January 2008, selling for about $15 a bottle.

The initial release will include a 2006 Sonoma County Chardonnay, a
2005 Sonoma County Cabernet Sauvignon and a 2006 Sonoma County Merlot,
to be sold in Atlanta, Boston, Charlotte, North Carolina, Denver,
Phoenix and Portland, Oregon.

Total production for the release is 15,000 cases, the Modesto,
California-based wine maker said in a statement.

"Wine is an important part of entertaining and cooking, two areas
where Martha Stewart Living Omnimedia has significant credibility and
brand equity," Martha Stewart spokeswoman Elizabeth Estroff said in an
e-mailed statement.

Gallo, one of the first wineries in California's Sonoma County, said
it worked with Stewart and the food and beverage team from the media
company that bears her name.

The wine line pairs with a deal the company announced this year with
Costco Wholesale Corp for a line of frozen and refrigerated food.

Dee Dee wrote:
> "Scott" > wrote in message
> ...
>> Dee Dee wrote:
>>
>>> I'm red all the way; my choice of reds with food, depends on the country
>>> of origination.
>>>
>>> Reds can be light to heavy, as well, so there is quite a range to choose
>>> from.
>>> Even at that, I don't drink rose.
>>> Dee Dee
>> Here's my breakdown:
>> Reds 90%
>> Whites 9%
>> Rose 1%
>>
>> I eat mostly red meat so this works out quite nicely
>
> Here's an interesting article (without a link) that is on alt.food.wine
> today. I thought it was interesting. There were a couple of LOL comments on
> this article, which I will not repeat here, as I don't know how ethical it
> is to cut-and-paste others comments.
>
>
> NEW YORK (Reuters) - E. & J. Gallo Winery said on Friday it would
> release wine under the "Martha Stewart Vintage" label in six U.S.
> cities beginning January 2008, selling for about $15 a bottle.
>
> The initial release will include a 2006 Sonoma County Chardonnay, a
> 2005 Sonoma County Cabernet Sauvignon and a 2006 Sonoma County Merlot,
> to be sold in Atlanta, Boston, Charlotte, North Carolina, Denver,
> Phoenix and Portland, Oregon.
>
> Total production for the release is 15,000 cases, the Modesto,
> California-based wine maker said in a statement.
>
> "Wine is an important part of entertaining and cooking, two areas
> where Martha Stewart Living Omnimedia has significant credibility and
> brand equity," Martha Stewart spokeswoman Elizabeth Estroff said in an
> e-mailed statement.
>
> Gallo, one of the first wineries in California's Sonoma County, said
> it worked with Stewart and the food and beverage team from the media
> company that bears her name.
>
> The wine line pairs with a deal the company announced this year with
> Costco Wholesale Corp for a line of frozen and refrigerated food.
>
>


Been there, read that

I would try the merlot but there's no city close to me, not even
Chicago, which is 2 hours from me.

Nancy Young > wrote:

: "ChattyCathy" > wrote

: > http://www.recfoodcooking.com/

: Dang, someone beat me ... at least it's someone who mostly
: agrees with me.

: nancy


That was me!!! Steve Benton

hmmmm... I don't see a tinfoil tilley!!

ChattyCathy wrote:
> James Silverton wrote:
>
> > My reply to the white with fish, red with meat question should really
> > have been "mostly". I'll follow Italian custom sometimes and drink a
> > local wine of whatever color if I like it tho' the white-white, red-red
> > rule is not a bad start in making a choice, IMHO.
>
> I agree. It's a start. I usually like white wine - but you can't beat a
> good cab. sauv. with a nice piece of beef (tenderloin) steak - it's
> good with ostrich steak too


Wouldn't ostrich go best with eggnog, BIG eggnog!

I don't drink wine with meals, I'm a 2ni with dinner person. I don't
really care for wines with food, any wines... I'm the hard stuff type
with a formal dinner, sipping a 2ni is the best palate cleanser. With
less than formal I much prefer a very standard mixed drink, like a gin
and tonic, a screw driver, a rum and coke, a bloody mary (for
seafood), or beer, and sometimes sangria made with inexpensive box
wine. I truly abhor all the snootiness associated with wine, so much
so that I avoid restaurants noted for their "fine" wine list, they
specialize in wines that mean nothing to me, but their food typically
sucks and the primary reason I go out to eat is to eat... and they
charge for mediocre food like it was "rare" wine (whatever rare wine
is). No bottle of wine on the planet is worth more than $5... it's
just fermented/rotted grape juice, it's stealing to charge even $5 a
bottle... as far as I'm concerned ounce for ounce no grape wine is
worth more than grape jelly. I honestly don't see any reason to drink
alcoholic beverages except for the buzz (by the third drink no one can
taste what they're drinking anyway), and enough wine to get me tipsy
always produces a miserable hang over. I rarely cook with wine, nine
times out of ten insteed of wine I'l pour in a beer. Actually my
favorite beverage with meals is diet black cherry soda... I'd rather a
grape Nehi than any wine.

Sheldon Radar

Sheldon wrote:

snip...

> I rarely cook with wine, nine times out of ten insteed of wine I'l
> pour in a beer. Actually my favorite beverage with meals is diet
> black cherry soda... I'd rather a grape Nehi than any wine.
>
> Sheldon Radar

In the past few years, Paul Prudhomme has been cooking with grape juice
and a splash of vinegar. He also cooks with beer. I do not know if this
compares to cooking with wine. Maybe it depends on what you are cooking.

Becca

James Silverton wrote:
>
>
> My reply to the white with fish, red with meat question should
> really have been "mostly". I'll follow Italian custom sometimes
> and drink a local wine of whatever color if I like it tho' the
> white-white, red-red rule is not a bad start in making a choice,
> IMHO.


White with fish and sometimes chicken, and red with meat is my general
rule. I can handle some fish with some reds, but not white with meat. If
the fish/seafood is on the spicy side I like Gewurztraminer with it, but I
don't like Gewurtz with other things, or on its own. Lighter reds for pork
and heftier reds for lamb and beef. These are just general rules. They are
not etched in stone.

James Silverton wrote:
>
>
> Knowing your location, I'm not thrown by your taste for ostrich
> and the choice of an accompanying wine! Honestly tho' for the
> benefit of others, it's not at all bad and my local Whole Foods
> sells it frozen.


I tried ostrich once. It was excellent. It was cooked quite rare and was
very much like a nice beef tenderloin.

Becca wrote on Wed, 19 Sep 2007 14:35:57 -0500:

B> snip...

??>> I rarely cook with wine, nine times out of ten insteed of
??>> wine I'l pour in a beer. Actually my favorite beverage
??>> with meals is diet black cherry soda... I'd rather a grape
??>> Nehi than any wine.
??>>
??>> Sheldon Radar

B> In the past few years, Paul Prudhomme has been cooking with
B> grape juice and a splash of vinegar. He also cooks with
B> beer. I do not know if this compares to cooking with wine.
B> Maybe it depends on what you are cooking.

I know the accepted wisdom is that you should use the same wine
as you will drink in the cooking. I have always been dubious
about that and all the experiments I have done using box wine
for cooking don't seem to produce any detectible difference in
flavor. Perhaps something like pears poached in wine might be
different but usually added spices like cinnamon might mask
tastes from the wine.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Sep 19, 9:40 am, ChattyCathy > wrote:
> James Silverton wrote:
>
> > Knowing your location, I'm not thrown by your taste for ostrich and the
> > choice of an accompanying wine! Honestly tho' for the benefit of others,
> > it's not at all bad and my local Whole Foods sells it frozen.
>
> We love ostrich steak - and it really looks like "red meat", don't you
> think?
> However, we usually marinate it overnight before grilling it, otherwise
> it can be as "tough as old boots".

I don't like ostrich. I've had it twice, separated by a few years.
Both times, the taste of the meat reminded me of chicken or turkey
gizzard.
>
> --
> Cheers
> Chatty Cathy
>

--Bryan

Becca > wrote in :

>
> In the past few years, Paul Prudhomme has been cooking with grape juice
> and a splash of vinegar. He also cooks with beer. I do not know if this
> compares to cooking with wine. Maybe it depends on what you are cooking.
>


Around here, Maggie Beer has spent several years popularising verjuice -
she's mad about that stuff :P

K

James Silverton wrote:


> I know the accepted wisdom is that you should use the same wine
> as you will drink in the cooking. I have always been dubious
> about that and all the experiments I have done using box wine
> for cooking don't seem to produce any detectible difference in
> flavor. Perhaps something like pears poached in wine might be
> different but usually added spices like cinnamon might mask
> tastes from the wine.


I use opened or cheap wines for cooking. I figure that the qualities and
nuances of good wines are lost in cooking, so it is a waste of money and
good wine to use them for cooking. Some people are funny about their
alcoholic beverages. Most beer drinkers are brand loyal. I have different
beers on hand all the time and drink different beers with different things.
I have known people to insist on premium liquors like Crown Royal and then
dump a lot of ginger ale into it. One good friend of mine who was proud of
her Irish roots and liked Irish whiskey always wanted the good Bushmills
and then watered it down with about 20 parts water. I serve Gran Marnier
and good cognac to people who enjoy it straight, but if they dump it into
their coffee I don't bother.


>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

On Wed, 19 Sep 2007 15:51:04 +0200, ChattyCathy
> wrote:

>http://www.recfoodcooking.com/
>
>Vote now! (or not)

We often BYOB at planned gathering of 20 or so. Why do it for small
dinner parties at restaurants that provide wines you can't buy easily
if at all at retail?. I was hoping the question would be about the
restaurants in Canada that don't sell wine yet provide the entire set
up (corkage, glasses & wine bucket) absolutely free of any additional
charges.
--

History is a vast early warning system
Norman Cousins

sf wrote:
> On Wed, 19 Sep 2007 15:51:04 +0200, ChattyCathy
> > wrote:
>
>> http://www.recfoodcooking.com/
>>
>> Vote now! (or not)
>
> We often BYOB at planned gathering of 20 or so. Why do it for small
> dinner parties at restaurants that provide wines you can't buy easily
> if at all at retail?. I was hoping the question would be about the
> restaurants in Canada that don't sell wine yet provide the entire set
> up (corkage, glasses & wine bucket) absolutely free of any additional
> charges.

Well, considering I live a tad far from Canada I was not aware of this
Nice to know tho'.
Most places here have a full liquor license - including the 'chain'
restaurants (excluding places like McD's LOL), so we have seldom had to
BYOB. IIRC they did indeed charge a corkage fee, but it was so long ago
I can't remember what they charged.

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Sheldon wrote:

>
>
> Wouldn't ostrich go best with eggnog, BIG eggnog!

LOL! I dislike eggnog with a passion
>
> I don't drink wine with meals, I'm a 2ni with dinner person. I don't
> really care for wines with food, any wines... I'm the hard stuff type
> with a formal dinner, sipping a 2ni is the best palate cleanser. With
> less than formal I much prefer a very standard mixed drink, like a gin
> and tonic, a screw driver, a rum and coke, a bloody mary (for
> seafood), or beer, and sometimes sangria made with inexpensive box
> wine. I truly abhor all the snootiness associated with wine, so much
> so that I avoid restaurants noted for their "fine" wine list, they
> specialize in wines that mean nothing to me, but their food typically
> sucks and the primary reason I go out to eat is to eat... and they
> charge for mediocre food like it was "rare" wine (whatever rare wine
> is). No bottle of wine on the planet is worth more than $5... it's
> just fermented/rotted grape juice, it's stealing to charge even $5 a
> bottle... as far as I'm concerned ounce for ounce no grape wine is
> worth more than grape jelly. I honestly don't see any reason to drink
> alcoholic beverages except for the buzz (by the third drink no one can
> taste what they're drinking anyway), and enough wine to get me tipsy
> always produces a miserable hang over. I rarely cook with wine, nine
> times out of ten insteed of wine I'l pour in a beer. Actually my
> favorite beverage with meals is diet black cherry soda... I'd rather a
> grape Nehi than any wine.

I only started appreciating wine when I got into my late 30's - and I
usually prefer white. However, not everybody likes it - we all have our
different tastes, I know.... In fact, I don't see what all the whisk(e)y
fuss is about - I think any whiskey is awful - blech. DH says I "have no
taste" <LOL>

I cook with red wine quite often. Red wine is good in marinades for
ostrich steak - helps to make it more tender, IMHO. I generally use a
"drinkable" red for cooking/marinades, but we are "spoiled rotten" here
in RSA as far as wine goes; even the "el cheapo" stuff is not too bad...
Never tried cooking much with beer myself though.

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

kilikini wrote:

>
> It's funny because I never drank whisky until I met my husband, but I really
> like my Black Velvet, now. It's a Canadian Whisky, and to me, it tastes
> like caramel with a little bite and a tingle. - Leave that one alone,
> Sheldon, dear. :~) I'm a sipper not a swiller so one shot of whisky can
> last me an hour or more. My husband prefers single malt Scotch (preferably
> from the Isle of Islay) to Whisky, but heck, it's just not quite as
> affordable.

Heh. DH was given a bottle of Laphroaig 10 year old which is a "Single
Islay Malt Scotch Whisky" <I just read the label>. He says it's pretty
good. And he also spent (IMHO) an obscene amount of money for a bottle
of Bruichladdich XVII - maybe that means it's 17 y/o - who knows? -
which is is also a "single malt" according to the bottle I can't even
pronounce the damn name, never mind say whether it's good or not LOL!
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

On Sep 20, 6:33?am, ChattyCathy > wrote:
> Sheldon wrote:
>
> > Wouldn't ostrich go best with eggnog, BIG eggnog!
>
> LOL! I dislike eggnog with a passion
>
>
>
>
>
>
>
> > I don't drink wine with meals, I'm a 2ni with dinner person. I don't
> > really care for wines with food, any wines... I'm the hard stuff type
> > with a formal dinner, sipping a 2ni is the best palate cleanser. With
> > less than formal I much prefer a very standard mixed drink, like a gin
> > and tonic, a screw driver, a rum and coke, a bloody mary (for
> > seafood), or beer, and sometimes sangria made with inexpensive box
> > wine. I truly abhor all the snootiness associated with wine, so much
> > so that I avoid restaurants noted for their "fine" wine list, they
> > specialize in wines that mean nothing to me, but their food typically
> > sucks and the primary reason I go out to eat is to eat... and they
> > charge for mediocre food like it was "rare" wine (whatever rare wine
> > is). No bottle of wine on the planet is worth more than $5... it's
> > just fermented/rotted grape juice, it's stealing to charge even $5 a
> > bottle... as far as I'm concerned ounce for ounce no grape wine is
> > worth more than grape jelly. I honestly don't see any reason to drink
> > alcoholic beverages except for the buzz (by the third drink no one can
> > taste what they're drinking anyway), and enough wine to get me tipsy
> > always produces a miserable hang over. I rarely cook with wine, nine
> > times out of ten insteed of wine I'l pour in a beer. Actually my
> > favorite beverage with meals is diet black cherry soda... I'd rather a
> > grape Nehi than any wine.
>
> I only started appreciating wine when I got into my late 30's - and I
> usually prefer white. However, not everybody likes it - we all have our
> different tastes, I know.... In fact, I don't see what all the whisk(e)y
> fuss is about - I think any whiskey is awful - blech. DH says I "have no
> taste" <LOL>
>
> I cook with red wine quite often. Red wine is good in marinades for
> ostrich steak - helps to make it more tender, IMHO. I generally use a
> "drinkable" red for cooking/marinades, but we are "spoiled rotten" here
> in RSA as far as wine goes; even the "el cheapo" stuff is not too bad...
> Never tried cooking much with beer myself though.

I sometimes add wine to marinades but don't miss it if I omit it...
the other marinade ingredients totally mask any wine; garlic alone
blankets any wine, but I will add fruit juice like orange, lemon,
lime, and pineapple, and then with soy sauce, sesame oil, ketchup,
vinegar, ground pepper, assorted herbs, molasses, honey, etc., etc.,
etc. No way wine will be noticed or not... and if costly wine it's
really just a total waste of money. You can actually marinate meats
in plain beer with nothing added... I've reduced beer to a syrup
(added nothing) and used it for marinating ribs that turned out
wonderful.

If you haven't used beer in cooking then you're really missing out. I
think beer is better than wine in stews, any stews/braises, even
soups. Next time you bake a loaf of whole grain bread use all beer
for the liquid... beer is also a wonderful liquid for quick breads,
beer bran muffins are fabulously rich flavored, as is date nut loaf.
I think beer is better than wine in any dish... adding wine is nothing
more than french hyperbole... pushing wine in cookery is tantamount to
spam. In fact a beer-brown sugar glaze is far better on ham, even
adds a whole new and high class dimension to baked Spam. Beer is a
far, FAR more meaningful culinary ingredient than wine... and beers
encompass just as large a family of varients as wines, even larger...
or is that lager. Offhand I can think of at least fifty different
foods that benefit greatly from beer batter, from beer laced flapjacks
with breakfast links to beer battered corn dogs... can't think of one
that benefits from adding wine to batter. As far as I'm concerned no
wine on the planet, no matter it's price or how fancy the label,
exhibits any more class than what the typical street wino slugs from a
bottle in a plain brown paper bag. Wine is the beverage of mindless
peasants... whenever I see folks ordering expensive wine I immediately
think more dollars than brain cells pinhead thinking to elevate their
status, NOT! The french drink wine out of necessity, they don't have
decent potable water, dagos the same.

And if I'm gonna drink I want a real drink, a 2ni... wine is a sissy
drink... at least a couple ice cold beers is a great thirst quencher
on a hot sweaty day, but no one reaches for a glass of dago red after
they be mixing c-ment. If you drink wine no mistake about it, you are
a wino... how much you pay makes not a whit of difference, your're
still a wino... only thing drinking high priced wine signifies is low
IQ... the high the cost the lower the IQ


Sheldon Cervesa

Sheldon wrote:


snip...

> If you haven't used beer in cooking then you're really missing out.

more snipping...


Only time I like a beer is on a really hot day and you have to have some
biltong to nibble on while you're drinking it...

--
Cheers
Chatty (Whino) Cathy

Garlic: the element without which life as we know it would be impossible

kilikini wrote on Thu, 20 Sep 2007 11:54:43 -0400:

k> ChattyCathy wrote:

k> Hubby has had Laphroaig! He claims he really enjoyed it.
k> The Scotch names are difficult to pronounce, aren't they?
k> Well, if your husband ever tries something new from that
k> area of Scotland, give my e-mail a buzz. God forbid these
k> two ever meet. :-P LOL.

The names of many whiskies can be called "Scotch names" I guess
because they are names of Scotch but, if you want to win friends
in Scotland, "Scotch names" is an ambiguous phrase that you
might stay way from. In any case, most of the hard names are not
Scots but Gaelic, which *has* pronunciation rules but few seem
to know them.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Wed, 19 Sep 2007 21:15:05 GMT, "James Silverton"
> wrote:

>I know the accepted wisdom is that you should use the same wine
>as you will drink in the cooking. I have always been dubious
>about that and all the experiments I have done using box wine
>for cooking don't seem to produce any detectible difference in
>flavor. Perhaps something like pears poached in wine might be
>different but usually added spices like cinnamon might mask
>tastes from the wine.

Bad wine is also bad in cooked food, but I will not cook with a very
fine, very expensive wine. The best advice I heard - and heed - is
that you should cook with the same *type* of wine you will drink,
still a good wine, but not *as* good. For instance, if you drink a
Chteau-Margaux, you'll cook with a Bordeaux cru bourgeois. If you
drink a Bordeaux cru bourgeois, you will cook with a Bordeaux
supérieur. Etc, etc.

Nathalie in Switzerland

On Thu, 20 Sep 2007 11:54:43 -0400, "kilikini"
> wrote:

>ChattyCathy wrote:
>> Heh. DH was given a bottle of Laphroaig 10 year old which is a
>> "Single Islay Malt Scotch Whisky" <I just read the label>. He says
>> it's pretty good. And he also spent (IMHO) an obscene amount of money
>> for a bottle of Bruichladdich XVII - maybe that means it's 17 y/o -
>> who knows? - which is is also a "single malt" according to the bottle
>> I can't even pronounce the damn name, never mind say whether it's
>> good or not LOL!
>
>Hubby has had Laphroaig! He claims he really enjoyed it. The Scotch names
>are difficult to pronounce, aren't they? Well, if your husband ever tries
>something new from that area of Scotland, give my e-mail a buzz. God
>forbid these two ever meet. :-P LOL.

Laphroaig, Bruichladdich, Glenmorangie, Macallan... I *love* Single
Malts. You haven't drunk whisky until you've tired a good Single Malt.

Nathalie in Switzerland, fondly remembering a Macallan 1968 drunk some
30 years later

Bunch of freaking WINOS



"ChattyCathy" > wrote in message
...
> sf wrote:
>> On Wed, 19 Sep 2007 15:51:04 +0200, ChattyCathy
>> > wrote:
>>
>>> http://www.recfoodcooking.com/
>>>
>>> Vote now! (or not)
>>
>> We often BYOB at planned gathering of 20 or so. Why do it for small
>> dinner parties at restaurants that provide wines you can't buy easily
>> if at all at retail?. I was hoping the question would be about the
>> restaurants in Canada that don't sell wine yet provide the entire set
>> up (corkage, glasses & wine bucket) absolutely free of any additional
>> charges.
>
> Well, considering I live a tad far from Canada I was not aware of this
> Nice to know tho'.
> Most places here have a full liquor license - including the 'chain'
> restaurants (excluding places like McD's LOL), so we have seldom had to
> BYOB. IIRC they did indeed charge a corkage fee, but it was so long ago I
> can't remember what they charged.
>
> --
> Cheers
> Chatty Cathy
>
> Garlic: the element without which life as we know it would be impossible

On Sat, 22 Sep 2007 12:16:37 -0400, "Sammy" >
wrote:

>Bunch of freaking WINOS
>
>
That's a bad thing?
--

History is a vast early warning system
Norman Cousins

sf wrote:
> On Sat, 22 Sep 2007 12:16:37 -0400, "Sammy" >
> wrote:
>
>> Bunch of freaking WINOS
>>
> That's a bad thing?

Obviously he'd prefer a can of Old Milwaukee to wash down the slop he calls
"food".

"jmcquown" > wrote in message
...
> sf wrote:
>> On Sat, 22 Sep 2007 12:16:37 -0400, "Sammy" >
>> wrote:
>>
>>> Bunch of freaking WINOS
>>>
>> That's a bad thing?
Not necessarily. But in this case, probably. All that "Two Buck Chuck"
>
> Obviously he'd prefer a can of Old Milwaukee to wash down the slop he
> calls
> "food".
>
>

"Obviously"? And you know this, how? I'd only use that crap ("obviously"
your favorite?) if I were to spend any time with you. It'd be a very cheap
drunk. Is that what your LLL drinks on your weekends together?

On Sun, 23 Sep 2007 12:58:51 -0400, "Sammy" >
wrote:

>
>"jmcquown" > wrote in message
...
>> sf wrote:
>>> On Sat, 22 Sep 2007 12:16:37 -0400, "Sammy" >
>>> wrote:
>>>
>>>> Bunch of freaking WINOS
>>>>
>>> That's a bad thing?
>Not necessarily. But in this case, probably. All that "Two Buck Chuck"
>>
Hey, hey, hey.... slow down bro. Let's not get into petty name
calling. Call me Chuck, but I'm worth at least 3 bucks.

Hrrumph
--

History is a vast early warning system
Norman Cousins