Omelet wrote on Sat, 21 Mar 2009 11:37:43 -0600:

> I've honestly never tried it...

> What kind of ambience does it add to sauces, and what type of
> foods does it go best with in y'alls opinions?

> I'm always up for an education. :-)

It can replace dry sherry etc. and I even use it as component of some
salad dressings.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

I have often seen it as an ingredient in Italian marinara sauce. It
add a subtle layer of flavor.
You should use the dry type, not the sweet.


Darren

On Sat, 21 Mar 2009 11:37:43 -0600, Omelet >
wrote:

>I periodically see people here adding Vermouth to various sauces.
>
>I've honestly never tried it...
>
>What kind of ambience does it add to sauces, and what type of foods does
>it go best with in y'alls opinions?
>
>I'm always up for an education. :-)

I've tried it and it's a pass for me. I prefer my vermouth in
martinis and manhattans. I don't substitute sherry for rice wine
either. The flavor difference is too great.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

I periodically see people here adding Vermouth to various sauces.

I've honestly never tried it...

What kind of ambience does it add to sauces, and what type of foods does
it go best with in y'alls opinions?

I'm always up for an education. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On 2009-03-21, Omelet > wrote:

> What kind of ambience does it add to sauces......

Ambience? Drink half a bottle. That's ambience.

As for cooking, great to have on hand. Being a fortified wine (18%+
alcohol), it shelve's forever. Great "white wine" to add to any dish. Julia
was never without a bottle. I recommend Martini & Rossi Dry. Kicks ass in
Summer as an on-the-rocks drink and works great in any wht wine reduction
sauce.

> I'm always up for an education. :-)

You jes got one!

nb

In article >,
"James Silverton" > wrote:

> Omelet wrote on Sat, 21 Mar 2009 11:37:43 -0600:
>
> > I've honestly never tried it...
>
> > What kind of ambience does it add to sauces, and what type of
> > foods does it go best with in y'alls opinions?
>
> > I'm always up for an education. :-)
>
> It can replace dry sherry etc. and I even use it as component of some
> salad dressings.

Thanks... but what does it taste like? I've never had a martini so have
never even tasted it either.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
Darren > wrote:

> I have often seen it as an ingredient in Italian marinara sauce. It
> add a subtle layer of flavor.
> You should use the dry type, not the sweet.
>
>
> Darren

Ok, I did not even know there were two different kinds.

Thanks.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sat, 21 Mar 2009 12:38:53 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Sat, 21 Mar 2009 11:37:43 -0600, Omelet >
>> wrote:
>>
>> >I periodically see people here adding Vermouth to various sauces.
>> >
>> >I've honestly never tried it...
>> >
>> >What kind of ambience does it add to sauces, and what type of foods does
>> >it go best with in y'alls opinions?
>> >
>> >I'm always up for an education. :-)
>>
>> I've tried it and it's a pass for me. I prefer my vermouth in
>> martinis and manhattans. I don't substitute sherry for rice wine
>> either. The flavor difference is too great.
>
>I'd have to agree with that! Do you mean Rice Wine as in Saki???

No I mean the Chinese rice wine Shao Xing or however it's spelled. I
don't cook Japanese food, I just order it. I don't drink rice wine -
either Japanese or Chinese. Don't like the taste and only use Chinese
rice wine for cooking in tiny amounts.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
sf > wrote:

> On Sat, 21 Mar 2009 11:37:43 -0600, Omelet >
> wrote:
>
> >I periodically see people here adding Vermouth to various sauces.
> >
> >I've honestly never tried it...
> >
> >What kind of ambience does it add to sauces, and what type of foods does
> >it go best with in y'alls opinions?
> >
> >I'm always up for an education. :-)
>
> I've tried it and it's a pass for me. I prefer my vermouth in
> martinis and manhattans. I don't substitute sherry for rice wine
> either. The flavor difference is too great.

I'd have to agree with that! Do you mean Rice Wine as in Saki???
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sat, 21 Mar 2009 12:27:32 -0600, Omelet >
wrote:

>In article
>,
> Darren > wrote:
>
>> I have often seen it as an ingredient in Italian marinara sauce. It
>> add a subtle layer of flavor.
>> You should use the dry type, not the sweet.
>>
>>
>> Darren
>
>Ok, I did not even know there were two different kinds.
>
Cream sherry (no more than 1/2 a cup) added to pot roast is a "secret"
ingredient by some cooks. Nobody knows what that elusive undertone
is, but it sure tastes good!



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:

> Cream sherry (no more than 1/2 a cup) added to pot roast is a "secret"
> ingredient by some cooks. Nobody knows what that elusive undertone
> is, but it sure tastes good!
>

Good one. Gonna try that.

On Sat, 21 Mar 2009 12:27:09 -0600, Omelet >
wrote:

>In article >,
> "James Silverton" > wrote:
>
>> Omelet wrote on Sat, 21 Mar 2009 11:37:43 -0600:
>>
>> > I've honestly never tried it...
>>
>> > What kind of ambience does it add to sauces, and what type of
>> > foods does it go best with in y'alls opinions?
>>
>> > I'm always up for an education. :-)
>>
>> It can replace dry sherry etc. and I even use it as component of some
>> salad dressings.
>
>Thanks... but what does it taste like? I've never had a martini so have
>never even tasted it either.

It tastes like vermouth! White is very different from red, both are
inexpensive versions of Dubonnet and Lillet.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 21 Mar 2009 11:45:28 -0700, RegForte > wrote:

>sf wrote:
>
>> Cream sherry (no more than 1/2 a cup) added to pot roast is a "secret"
>> ingredient by some cooks. Nobody knows what that elusive undertone
>> is, but it sure tastes good!
>>
>
>Good one. Gonna try that.

Learned it from my baby sister.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On 2009-03-21, sf > wrote:

> It tastes like vermouth! White is very different from red, both are
> inexpensive versions of Dubonnet and Lillet.

Sorry, sf, but none of these are even remotely close. Sherry is not
Vermouth. Vermouth is not Lillet. Dubonnet is a freaking red wine!! Sherry
CAN be used as a sub some Chinese wines, like Shao Hsing, but only marginally.

nb

On Sat, 21 Mar 2009 18:58:56 GMT, notbob > wrote:

>On 2009-03-21, sf > wrote:
>
>> It tastes like vermouth! White is very different from red, both are
>> inexpensive versions of Dubonnet and Lillet.
>
>Sorry, sf, but none of these are even remotely close. Sherry is not
>Vermouth. Vermouth is not Lillet. Dubonnet is a freaking red wine!! Sherry
>CAN be used as a sub some Chinese wines, like Shao Hsing, but only marginally.
>
>nb

Well, our opinions differ except I agree that sherry isn't even close
to vermouth. I also don't think dry sherry is an acceptable
substitute for shao hsing wine, unless you have TIAD.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" > wrote in message
...
> On Sat, 21 Mar 2009 18:58:56 GMT, notbob > wrote:
>
>>On 2009-03-21, sf > wrote:
>>
>>> It tastes like vermouth! White is very different from red, both are
>>> inexpensive versions of Dubonnet and Lillet.
>>
>>Sorry, sf, but none of these are even remotely close. Sherry is not
>>Vermouth. Vermouth is not Lillet. Dubonnet is a freaking red wine!!
>>Sherry
>>CAN be used as a sub some Chinese wines, like Shao Hsing, but only
>>marginally.
>>
>>nb
>
> Well, our opinions differ except I agree that sherry isn't even close
> to vermouth. I also don't think dry sherry is an acceptable
> substitute for shao hsing wine, unless you have TIAD©.
>
>
>
Hehe...

"Omelet" > wrote in message
news
>I periodically see people here adding Vermouth to various sauces.
>
> I've honestly never tried it...
>
> What kind of ambience does it add to sauces, and what type of foods does
> it go best with in y'alls opinions?
>
> I'm always up for an education. :-)
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

Since I rarely drink white wine (and the bottles I have were expensive and
far too good to waste in cooking) I keep a bottleof Noilly Prat in the
fridge and use it whenever white wine is called for. Since it is fortified,
it doesn't go off.

boulanger wrote:

>
>
> Since I rarely drink white wine (and the bottles I have were expensive and
> far too good to waste in cooking) I keep a bottleof Noilly Prat in the
> fridge and use it whenever white wine is called for. Since it is fortified,
> it doesn't go off.
>
>

I think that's the one Martini & Rossi imitate the label of and sell
inexpensively. Just make sure its not Martini & Rossi vermouth, awful
stuff.
--
JL

"Joseph Littleshoes" > wrote in message
...
>
>
> boulanger wrote:
>
>>
>>
>> Since I rarely drink white wine (and the bottles I have were expensive
>> and far too good to waste in cooking) I keep a bottleof Noilly Prat in
>> the fridge and use it whenever white wine is called for. Since it is
>> fortified, it doesn't go off.
>
> I think that's the one Martini & Rossi imitate the label of and sell
> inexpensively. Just make sure its not Martini & Rossi vermouth, awful
> stuff.
> --

NP isn't that expensive and I have no intention of trying the other brands.
This one works.

Omelet wrote on Sat, 21 Mar 2009 16:31:04 -0600:


> Okay. Guess I'll have to learn the difference. :-) I already
> dislike Sake. To me, it tastes like fermented cream of wheat.
> But, I'm given to understand that it's a staple in Japanese
> cooking. I've just never done anything more ambitious than
> sushi rolls or stir fry in that arena.


Most Chinese and Japanese recipes that I attempt call for some sugar in
addition to wine so sweetened rice wine, Mirin, is appropriate. If I'm
out of Mirin, I'd use dry sherry and a little sugar and vermouth as an
absolute fall-back.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Omelet wrote on Sat, 21 Mar 2009 16:31:04 -0600:
>
>
>> Okay. Guess I'll have to learn the difference. :-) I already
>> dislike Sake. To me, it tastes like fermented cream of wheat.
>> But, I'm given to understand that it's a staple in Japanese
>> cooking. I've just never done anything more ambitious than
>> sushi rolls or stir fry in that arena.
>

Try mixing it with equal parts of soy sauce and sesame oil, preferably
the dark sesame oil.

Mix it in equal parts, give a good shake and use as a marinade, cooking
liquid or dipping sauce.

It is often enhanced with garlic, ginger, 5 spices, onions etc. etc. but
is a stand alone flavor on its own.

I especially like it with pork and fish.

Naturally the better your sake, soy sauce and sesame oil, the better
your Unami(?) will be.

I am quite satisfied with a bowl of rice with bit of the sauce and a
light dusting of cayenne pepper. Add some grilled chicken & veggies and
you got yakatori
--
JL

>
>
> Most Chinese and Japanese recipes that I attempt call for some sugar in
> addition to wine so sweetened rice wine, Mirin, is appropriate. If I'm
> out of Mirin, I'd use dry sherry and a little sugar and vermouth as an
> absolute fall-back.
>
>
>

In article >,
notbob > wrote:

> On 2009-03-21, Omelet > wrote:
>
> > What kind of ambience does it add to sauces......
>
> Ambience? Drink half a bottle. That's ambience.

<snicker>

>
> As for cooking, great to have on hand. Being a fortified wine (18%+
> alcohol), it shelve's forever. Great "white wine" to add to any dish. Julia
> was never without a bottle. I recommend Martini & Rossi Dry. Kicks ass in
> Summer as an on-the-rocks drink and works great in any wht wine reduction
> sauce.
>
> > I'm always up for an education. :-)
>
> You jes got one!
>
> nb

Danke' babe. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sat, 21 Mar 2009 16:51:31 GMT, "James Silverton"
> wrote:

When the recipe calls for a bit of water or milk for
an omelette (savory), sub white vermouth. That
plus a pinch of salt and a bit of ground BP, is all
you need. (Well, maybe a dash of hot sauce).

You will find yourself experimenting to determine which
vermouth is better: Noilly prat? M&R? I use Sperone.
Stock's not bad, either.

FWIW: NEVER put red vermouth in an omelette.

Bad Puppy! BAD PUPPY!

Alex

In article >,
sf > wrote:

> On Sat, 21 Mar 2009 12:38:53 -0600, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> On Sat, 21 Mar 2009 11:37:43 -0600, Omelet >
> >> wrote:
> >>
> >> >I periodically see people here adding Vermouth to various sauces.
> >> >
> >> >I've honestly never tried it...
> >> >
> >> >What kind of ambience does it add to sauces, and what type of foods does
> >> >it go best with in y'alls opinions?
> >> >
> >> >I'm always up for an education. :-)
> >>
> >> I've tried it and it's a pass for me. I prefer my vermouth in
> >> martinis and manhattans. I don't substitute sherry for rice wine
> >> either. The flavor difference is too great.
> >
> >I'd have to agree with that! Do you mean Rice Wine as in Saki???
>
> No I mean the Chinese rice wine Shao Xing or however it's spelled. I
> don't cook Japanese food, I just order it. I don't drink rice wine -
> either Japanese or Chinese. Don't like the taste and only use Chinese
> rice wine for cooking in tiny amounts.

Okay. Guess I'll have to learn the difference. :-) I already dislike
Sake. To me, it tastes like fermented cream of wheat. But, I'm given to
understand that it's a staple in Japanese cooking. I've just never done
anything more ambitious than sushi rolls or stir fry in that arena.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sat, 21 Mar 2009 12:07:53 -0700, sf > wrote:

>On Sat, 21 Mar 2009 18:58:56 GMT, notbob > wrote:
>
>>On 2009-03-21, sf > wrote:

>Well, our opinions differ except I agree that sherry isn't even close
>to vermouth. I also don't think dry sherry is an acceptable
>substitute for shao hsing wine, unless you have TIAD.


AMEN!
Alex

In article >,
sf > wrote:

> On Sat, 21 Mar 2009 12:27:32 -0600, Omelet >
> wrote:
>
> >In article
> >,
> > Darren > wrote:
> >
> >> I have often seen it as an ingredient in Italian marinara sauce. It
> >> add a subtle layer of flavor.
> >> You should use the dry type, not the sweet.
> >>
> >>
> >> Darren
> >
> >Ok, I did not even know there were two different kinds.
> >
> Cream sherry (no more than 1/2 a cup) added to pot roast is a "secret"
> ingredient by some cooks. Nobody knows what that elusive undertone
> is, but it sure tastes good!

Hm. Sounds like it'd go good in a beef base soup or stew.

I've got some smoked rib bones in the freezer from the last splurge at
Ironworks BBQ for a beef stock. I'm hankerin' for a bit of french onion
soup once dad is feeling a bit better. Right now all he want to do is
sleep. :-(

I got some eggs down him this morning. Fortunately, he really loves
those!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
sf > wrote:

> On Sat, 21 Mar 2009 12:27:09 -0600, Omelet >
> wrote:
>
> >In article >,
> > "James Silverton" > wrote:
> >
> >> Omelet wrote on Sat, 21 Mar 2009 11:37:43 -0600:
> >>
> >> > I've honestly never tried it...
> >>
> >> > What kind of ambience does it add to sauces, and what type of
> >> > foods does it go best with in y'alls opinions?
> >>
> >> > I'm always up for an education. :-)
> >>
> >> It can replace dry sherry etc. and I even use it as component of some
> >> salad dressings.
> >
> >Thanks... but what does it taste like? I've never had a martini so have
> >never even tasted it either.
>
> It tastes like vermouth! White is very different from red, both are
> inexpensive versions of Dubonnet and Lillet.

I'll bet I can get one of those airplane sized bottles to try and check
it out. :-) Thanks.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"boulanger" > wrote:

> "Omelet" > wrote in message
> news
> >I periodically see people here adding Vermouth to various sauces.
> >
> > I've honestly never tried it...
> >
> > What kind of ambience does it add to sauces, and what type of foods does
> > it go best with in y'alls opinions?
> >
> > I'm always up for an education. :-)
> > --
> > Peace! Om
> >
> > Life isn't about waiting for the storm to pass.
> > It's about learning to dance in the rain.
> > -- Anon.
>
> Since I rarely drink white wine (and the bottles I have were expensive and
> far too good to waste in cooking) I keep a bottleof Noilly Prat in the
> fridge and use it whenever white wine is called for. Since it is fortified,
> it doesn't go off.

Cool.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"James Silverton" > wrote:

> Omelet wrote on Sat, 21 Mar 2009 16:31:04 -0600:
>
>
> > Okay. Guess I'll have to learn the difference. :-) I already
> > dislike Sake. To me, it tastes like fermented cream of wheat.
> > But, I'm given to understand that it's a staple in Japanese
> > cooking. I've just never done anything more ambitious than
> > sushi rolls or stir fry in that arena.
>
>
> Most Chinese and Japanese recipes that I attempt call for some sugar in
> addition to wine so sweetened rice wine, Mirin, is appropriate. If I'm
> out of Mirin, I'd use dry sherry and a little sugar and vermouth as an
> absolute fall-back.

Okay, thanks for that.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Omelet" > wrote in message
news
> In article >,
> "James Silverton" > wrote:
>
>> Omelet wrote on Sat, 21 Mar 2009 11:37:43 -0600:
>>
>> > I've honestly never tried it...
>>
>> > What kind of ambience does it add to sauces, and what type of
>> > foods does it go best with in y'alls opinions?
>>
>> > I'm always up for an education. :-)
>>
>> It can replace dry sherry etc. and I even use it as component of some
>> salad dressings.
>
> Thanks... but what does it taste like? I've never had a martini so have
> never even tasted it either.
> --
It's basically a replacement for white wine whenever it's called for. This
suggestion came originally from Julia Child
on her PBS program "The French Chef". You use dry vermouth, not sweet, and
not overly flavored because it's just supposed
to taste like white wine. We buy ours, and always have it on hand at Trader
Joe's Ponti for about three bucks.

Ed,

In article >,
Joseph Littleshoes > wrote:

> I already
> >> dislike Sake. To me, it tastes like fermented cream of wheat.
> >> But, I'm given to understand that it's a staple in Japanese
> >> cooking. I've just never done anything more ambitious than
> >> sushi rolls or stir fry in that arena.
> >
>
> Try mixing it with equal parts of soy sauce and sesame oil, preferably
> the dark sesame oil.
>
> Mix it in equal parts, give a good shake and use as a marinade, cooking
> liquid or dipping sauce.
>
> It is often enhanced with garlic, ginger, 5 spices, onions etc. etc. but
> is a stand alone flavor on its own.
>
> I especially like it with pork and fish.
>
> Naturally the better your sake, soy sauce and sesame oil, the better
> your Unami(?) will be.
>
> I am quite satisfied with a bowl of rice with bit of the sauce and a
> light dusting of cayenne pepper. Add some grilled chicken & veggies and
> you got yakatori
> --
> JL

Thanks! I'm saving this to file for future reference...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Theron" > wrote:

> It's basically a replacement for white wine whenever it's called for. This
> suggestion came originally from Julia Child
> on her PBS program "The French Chef". You use dry vermouth, not sweet, and
> not overly flavored because it's just supposed
> to taste like white wine. We buy ours, and always have it on hand at Trader
> Joe's Ponti for about three bucks.
>
> Ed,

Ok, great hint. Thanks!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> Joseph Littleshoes wrote:
>
>>I am quite satisfied with a bowl of rice with bit of the sauce and a
>>light dusting of cayenne pepper. Add some grilled chicken & veggies and
>>you got yakatori
>>--
>>JL
>
>
> Thanks! I'm saving this to file for future reference...

Om Namaskar,

Joseph(courtly bowLittleshoes

On Sat, 21 Mar 2009 16:34:15 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Sat, 21 Mar 2009 12:27:09 -0600, Omelet >
>> wrote:
>>
>> >In article >,
>> > "James Silverton" > wrote:
>> >
>> >> Omelet wrote on Sat, 21 Mar 2009 11:37:43 -0600:
>> >>
>> >> > I've honestly never tried it...
>> >>
>> >> > What kind of ambience does it add to sauces, and what type of
>> >> > foods does it go best with in y'alls opinions?
>> >>
>> >> > I'm always up for an education. :-)
>> >>
>> >> It can replace dry sherry etc. and I even use it as component of some
>> >> salad dressings.
>> >
>> >Thanks... but what does it taste like? I've never had a martini so have
>> >never even tasted it either.
>>
>> It tastes like vermouth! White is very different from red, both are
>> inexpensive versions of Dubonnet and Lillet.
>
>I'll bet I can get one of those airplane sized bottles to try and check
>it out. :-) Thanks.

great plan! do it! You'll find that Dobonnet and Lillet are
something you won't hesitate to order, but dry vermouth is still a
great paring with gin... just a few drops, of course and a bit more
sweet/red vermouth is what you *need* for a good Manhattan (single
barrel bourbon, of course).




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 21 Mar 2009 14:06:40 -0600, boulanger wrote:

> "Joseph Littleshoes" > wrote in message
> ...
>>
>>
>> boulanger wrote:
>>
>>
>>>
>>> Since I rarely drink white wine (and the bottles I have were expensive
>>> and far too good to waste in cooking) I keep a bottleof Noilly Prat in
>>> the fridge and use it whenever white wine is called for. Since it is
>>> fortified, it doesn't go off.
>>
>> I think that's the one Martini & Rossi imitate the label of and sell
>> inexpensively. Just make sure its not Martini & Rossi vermouth, awful
>> stuff.
>> --
>
> NP isn't that expensive and I have no intention of trying the other
> brands. This one works.

No need to keep it in the fridge, either, if your intention is to cook
with it.
A replacement may be Martini *extra dry*, the green label.

--
Groet, salut, Wim.

"Omelet" > wrote in message
news
> In article >,
> "Theron" > wrote:
>
>> It's basically a replacement for white wine whenever it's called for.
>> This
>> suggestion came originally from Julia Child
>> on her PBS program "The French Chef". You use dry vermouth, not sweet,
>> and
>> not overly flavored because it's just supposed
>> to taste like white wine. We buy ours, and always have it on hand at
>> Trader
>> Joe's Ponti for about three bucks.
>>
>> Ed,
>
> Ok, great hint. Thanks!
> --
> Peace! Om
>
As well, vermouth is 18% alcohol, rather than the usual 6% alcohol content
of white wine. Once opened, it lasts a long time without spoilage unlike all
other white wines.. We keep a bottle opened to use for cooking at all times.
It doesn't get used for anything else.

Ed

On Sat, 21 Mar 2009 21:20:38 -0700, Joseph Littleshoes
> wrote:

>Joseph(courtly bowLittleshoes
>
I see you! LOLOL!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 21 Mar 2009 16:33:30 -0600, Omelet >
wrote:

I'm very happy you've found something your father will eat! It's a
start. Basically, my mom starved herself to death. Cancer didn't
kill her.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 22 Mar 2009 02:06:47 -0600, Omelet >
wrote:

>I'll have to look up Manhattan and Martini recipes. They are just not
>something I've ever gotten in to.
>
>My main stay is the Margarita when it comes to mixed cocktails, along
>with my sister's very good daquiries. ;-d Oh, and Pina coladas...

Given your preferred drinks, I'll tell you that you may very well
decide to simply clean your car's engine with the Martini.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

In article >,
Joseph Littleshoes > wrote:

> Omelet wrote:
> > Joseph Littleshoes wrote:
> >
> >>I am quite satisfied with a bowl of rice with bit of the sauce and a
> >>light dusting of cayenne pepper. Add some grilled chicken & veggies and
> >>you got yakatori
> >>--
> >>JL
> >
> >
> > Thanks! I'm saving this to file for future reference...
>
> Om Namaskar,
>
> Joseph(courtly bowLittleshoes

:-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.