In article >,
"cshenk" > wrote:

> Grin, ships (USA) got rid of all use of alcohol in cooking and otherwise,
> many decades ago. It even predates Sheldon. I assure you, KILLER GOOD
> potroast. The vinegar is used to the level where you do not note it at all.

I've personally been experimenting lately with small amounts of vinegar
in my cooking. It does work well if used lightly. :-) I've used it
more in steamed veggies than anything else.

Dad claims to "hate" vinegar but always compliments me on veggies that I
use it on. <g> I don't tell him about it!

Like using lemon juice, vinegar seems to "brighten" the flavor of things.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

cybercat wrote:

>
> Wine does not belong in pot roast either. Ugh.

Have you actually tried it? I often add some dry red wine to our beef
pot roasts and it's pretty good.

--
Cheers
Chatty Cathy

cybercat wrote:
>
> Wine does not belong in pot roast either. Ugh.

But what about "beef burgundy?" OK, I cannot spell the french version
without "help"! <G>.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"Sky" > wrote in message
...
> cybercat wrote:
>>
>> Wine does not belong in pot roast either. Ugh.
>
> But what about "beef burgundy?" OK, I cannot spell the french version
> without "help"! <G>.
>

I thing you mean boeuf burgundie. Or barf borgoondy.

I just really love pot roast with simple flavors.Just the meat, carrots, and
potatoes are enough for me. I even omit the onions sometimes. Likewise with
my chicken soup. No garlic, no onions, just celery, chicken, and carrots and
spices. I load lots of dishes down with garlic, onions, all kinds of stuff.
But not wine.

"ChattyCathy" > wrote in message
...
> cybercat wrote:
>
>>
>> Wine does not belong in pot roast either. Ugh.
>
> Have you actually tried it? I often add some dry red wine to our beef
> pot roasts and it's pretty good.
>

How does it differ from pot roast without the wine? What does it add? A
winey flavor? Don't get me wrong, I love things like adobo and put a splash
of vinegar in my chili, even. But I don't like wine added to food. I have
not done it because others have and I hated it.

cybercat wrote:

>
> "ChattyCathy" > wrote in message
> ...
>> cybercat wrote:
>>
>>>
>>> Wine does not belong in pot roast either. Ugh.
>>
>> Have you actually tried it? I often add some dry red wine to our beef
>> pot roasts and it's pretty good.
>>
>
> How does it differ from pot roast without the wine? What does it add?
> A winey flavor? Don't get me wrong, I love things like adobo and put a
> splash of vinegar in my chili, even. But I don't like wine added to
> food. I have not done it because others have and I hated it.

I wouldn't say it gives it a winey flavor; I find it gives the meat
a 'richer' flavor - hard to explain - but it also seems to make the
meat 'melt in your mouth' (yes, I know pot roast usually makes for
really tender meat, but it turns out even more tender if I use red
wine). However, like anything else if you don't fancy it, so be it.

Anyway, I've seen quite a few pot roast recipes that call for balsamic
vinegar instead of red wine; does that appeal to you? I'm thinking of
trying a recipe by Alton Brown from the Food Network site:

http://www.foodnetwork.com/recipes/a...ipe/index.html

BTW, think somebody mentioned cooking with vermouth [and red meat]
elsewhere in this thread; I also thought that was an unusual
combination until I tried Murphs's Stew (from the RFC Cookbook) which
calls for soaking the beef in vermouth for half an hour before cooking.
It was really good too.

--
Cheers
Chatty Cathy

Giusi replied to cyber****:

>> Wine does not belong in pot roast either. Ugh.
>
> Ooh, it's a Puritan, correcting all our hundreds of years of tradition...

It's a matter of taste. You like wine in your Barolo-braised beef. cyber****
likes to earn money by licking the asshole of anyone who gives it fifteen
cents.

Just different tastes, that's all.

Bob

Gloria wrote:

>>>>> Wine does not belong in pot roast either. Ugh.
>>>> Ooh, it's a Puritan, correcting all our hundreds of years of
>>>> tradition...
>>>>
>>> Oohm it's an idiot, overcomplicating as usual. Since you cannot seem to
>>> work it out on your own, let me help you. When I post here, I am posting
>>> "my opinion," unless I attribute my post to someone else. So you may
>>> preface any of my posts with "In my opinion ..." Think you can get
>>> that? I can't stand wine in pot roast. The flavors do better on their
>>> own.
>>
>> i'm guessing dried onion soup mix is out.
>>
>
> How hard is it to chop an onion and add a few herbs? The bonus is less
> salt and NO MSG.

Hey! Some of us have NO PROBLEM with MSG. I would probably use it a lot more
if I could remember where it is in the pantry. :-)

Bob

Sheldon wrote:

> I don't use wine in pot roast, I prefer to use beer... in fact I'd
> rather use gingerale. Actually I don't consider wine a culinary
> ingredient. Wine makes good food taste nasty, only those with TIAD
> put wine in a dish, especially expensive wine... that's so they can
> boast about the cost of the wine to cover up the fact that they can't
> cook a lick. Putting $100 wine in pot roast is no different than
> spending $10,000 for silly cone tits... one is still bottom round, the
> other is a deformity.

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

Om wrote:

>> Grin, ships (USA) got rid of all use of alcohol in cooking and otherwise,
>> many decades ago. It even predates Sheldon. I assure you, KILLER GOOD
>> potroast. The vinegar is used to the level where you do not note it at
>> all.
>
> I've personally been experimenting lately with small amounts of vinegar
> in my cooking. It does work well if used lightly. :-) I've used it
> more in steamed veggies than anything else.
>
> Dad claims to "hate" vinegar but always compliments me on veggies that I
> use it on. <g> I don't tell him about it!
>
> Like using lemon juice, vinegar seems to "brighten" the flavor of things.

I use vinegar in cooking a lot. But that doesn't mean I need to stop cooking
with wine. They're very different from each other.

Bob

Sky wrote:

>> Wine does not belong in pot roast either. Ugh.
>
> But what about "beef burgundy?" OK, I cannot spell the french version
> without "help"! <G>.

But you spelled the English version PERFECTLY! I posted the French spelling
in another post in this thread: Boeuf Bourguignon.

Bob

Bob Terwilliger wrote:

> 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.

I see no point in using expensive wine to enhance a cheap cut of meat. I
makes more sense to get a more expensive cut of beef that doesn't need
the wine. However, I would not use a really bad wine.


> 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?


They are dishes native to a region where decent wine is cheap.

And no, he wouldn't know :-)

On Mon, 14 Dec 2009 01:44:20 -0600, Omelet wrote:

> In article >,
> "cshenk" > wrote:
>
>> Grin, ships (USA) got rid of all use of alcohol in cooking and otherwise,
>> many decades ago. It even predates Sheldon. I assure you, KILLER GOOD
>> potroast. The vinegar is used to the level where you do not note it at all.
>
> I've personally been experimenting lately with small amounts of vinegar
> in my cooking. It does work well if used lightly. :-) I've used it
> more in steamed veggies than anything else.
>
> Dad claims to "hate" vinegar but always compliments me on veggies that I
> use it on. <g> I don't tell him about it!
>
> Like using lemon juice, vinegar seems to "brighten" the flavor of things.

that's what i think. it's not that you get a taste of vinegar, but that it
helps the other flavors. like the way a pinch of sugar is said to help
blend flavors.

but i do use cider vinegar in most of these applications, so it does bring
a little flavor of its own.

your pal,
blake

On Mon, 14 Dec 2009 01:41:40 -0600, Omelet wrote:
>
> I've considered making my own toasted dried onions. Mom made a bunch of
> that once and the flavor they added was amazing, plus they were
> convenient.

my bottle of dehydrated minced onion suggests using two tablespoons toasted
in a cup of sour cream for onion dip. has anyone tried this?

your pal,
blake

On Mon, 14 Dec 2009 05:40:58 -0800, Bob Terwilliger wrote:

> Gloria wrote:
>
>>>>>> Wine does not belong in pot roast either. Ugh.
>>>>> Ooh, it's a Puritan, correcting all our hundreds of years of
>>>>> tradition...
>>>>>
>>>> Oohm it's an idiot, overcomplicating as usual. Since you cannot seem to
>>>> work it out on your own, let me help you. When I post here, I am posting
>>>> "my opinion," unless I attribute my post to someone else. So you may
>>>> preface any of my posts with "In my opinion ..." Think you can get
>>>> that? I can't stand wine in pot roast. The flavors do better on their
>>>> own.
>>>
>>> i'm guessing dried onion soup mix is out.
>>>
>>
>> How hard is it to chop an onion and add a few herbs? The bonus is less
>> salt and NO MSG.
>
> Hey! Some of us have NO PROBLEM with MSG. I would probably use it a lot more
> if I could remember where it is in the pantry. :-)
>
> Bob

i have no problem with m.s.g. either, but usually only use it when called
for in japanese or chinese dishes.

your pal,
blake

On Mon, 14 Dec 2009 14:11:16 +0200, ChattyCathy wrote:
>
> BTW, think somebody mentioned cooking with vermouth [and red meat]
> elsewhere in this thread; I also thought that was an unusual
> combination until I tried Murphs's Stew (from the RFC Cookbook) which
> calls for soaking the beef in vermouth for half an hour before cooking.
> It was really good too.

i am so happy that you tried this and liked it. i made some last thursday,
still have some left in the fridge.

your pal,
blake

On Mon, 14 Dec 2009 12:57:15 -0500, blake murphy
> wrote:

>On Mon, 14 Dec 2009 05:40:58 -0800, Bob Terwilliger wrote:
>
>> Gloria wrote:
>>
>>>>>>> Wine does not belong in pot roast either. Ugh.
>>>>>> Ooh, it's a Puritan, correcting all our hundreds of years of
>>>>>> tradition...
>>>>>>
>>>>> Oohm it's an idiot, overcomplicating as usual. Since you cannot seem to
>>>>> work it out on your own, let me help you. When I post here, I am posting
>>>>> "my opinion," unless I attribute my post to someone else. So you may
>>>>> preface any of my posts with "In my opinion ..." Think you can get
>>>>> that? I can't stand wine in pot roast. The flavors do better on their
>>>>> own.
>>>>
>>>> i'm guessing dried onion soup mix is out.
>>>>
>>>
>>> How hard is it to chop an onion and add a few herbs? The bonus is less
>>> salt and NO MSG.
>>
>> Hey! Some of us have NO PROBLEM with MSG. I would probably use it a lot more
>> if I could remember where it is in the pantry. :-)
>>
>> Bob
>
>i have no problem with m.s.g. either, but usually only use it when called
>for in japanese or chinese dishes.

I use it in poultry brine.

Lou

On Mon, 14 Dec 2009 12:55:47 -0500, blake murphy
> wrote:

>On Mon, 14 Dec 2009 01:41:40 -0600, Omelet wrote:
>>
>> I've considered making my own toasted dried onions. Mom made a bunch of
>> that once and the flavor they added was amazing, plus they were
>> convenient.
>
>my bottle of dehydrated minced onion suggests using two tablespoons toasted
>in a cup of sour cream for onion dip. has anyone tried this?
>
>

Huh? Why bother... Penzys sells toasted dehy onions (no salt) for the
same price as plain. You'll never buy onion soup mix again. I buy em
a pound at a time... can't do meat loaf without, use in soups, stews,
in bread/rolls, even good sprinkled on a PB sammich... and makes for a
great Oriental peanut sauce, dipping sauce, salad dressing. They used
to carry sliced, was wonderful for onion soup (could nuke a mugful in
like five minutes), but minced works well too. Gotta have dehy onions
on hand for those times you just ran out, your onions turned to slime,
or just need a little bit... I never use part of an onion and save the
rest, once cut an hour later it stinks... and with the price of onions
in the market these days dehys are a bargain... a pound of dehys
reconstitutes to like ten pounds of whole... no peeling, no waste.

http://www.penzeys.com/cgi-bin/penze...eysonions.html

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> >> Grin, ships (USA) got rid of all use of alcohol in cooking and otherwise,
> >> many decades ago. It even predates Sheldon. I assure you, KILLER GOOD
> >> potroast. The vinegar is used to the level where you do not note it at
> >> all.
> >
> > I've personally been experimenting lately with small amounts of vinegar
> > in my cooking. It does work well if used lightly. :-) I've used it
> > more in steamed veggies than anything else.
> >
> > Dad claims to "hate" vinegar but always compliments me on veggies that I
> > use it on. <g> I don't tell him about it!
> >
> > Like using lemon juice, vinegar seems to "brighten" the flavor of things.
>
> I use vinegar in cooking a lot. But that doesn't mean I need to stop cooking
> with wine. They're very different from each other.
>
> Bob

I never said they weren't. If I do cook with wine, it's dry wine.
Personally, I find vermouth or sherry to be preferable, but that's my
personal tastes.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
blake murphy > wrote:

> On Mon, 14 Dec 2009 01:44:20 -0600, Omelet wrote:
>
> > In article >,
> > "cshenk" > wrote:
> >
> >> Grin, ships (USA) got rid of all use of alcohol in cooking and otherwise,
> >> many decades ago. It even predates Sheldon. I assure you, KILLER GOOD
> >> potroast. The vinegar is used to the level where you do not note it at
> >> all.
> >
> > I've personally been experimenting lately with small amounts of vinegar
> > in my cooking. It does work well if used lightly. :-) I've used it
> > more in steamed veggies than anything else.
> >
> > Dad claims to "hate" vinegar but always compliments me on veggies that I
> > use it on. <g> I don't tell him about it!
> >
> > Like using lemon juice, vinegar seems to "brighten" the flavor of things.
>
> that's what i think. it's not that you get a taste of vinegar, but that it
> helps the other flavors. like the way a pinch of sugar is said to help
> blend flavors.

Yes. Mom taught me that "pinch of sugar" trick for soups, stews and
sauces. :-)

>
> but i do use cider vinegar in most of these applications, so it does bring
> a little flavor of its own.
>
> your pal,
> blake

True, but try Balsamic sometime...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

"blake murphy" > wrote in message
news
> On Mon, 14 Dec 2009 01:41:40 -0600, Omelet wrote:
>>
>> I've considered making my own toasted dried onions. Mom made a bunch of
>> that once and the flavor they added was amazing, plus they were
>> convenient.
>
> my bottle of dehydrated minced onion suggests using two tablespoons
> toasted
> in a cup of sour cream for onion dip. has anyone tried this?
>
I never thought of toasting them. Pretty good idea. I use Hidden Valley
Ranch Dip mix with light SC. Tastes more like onion dip than ranch.

"blake murphy" > wrote
> but i do use cider vinegar in most of these applications, so it does bring
> a little flavor of its own.
>

That's what I use. Have you had adobe made by an actual person from the
Philipines? Main ingredients: chicken or pork (bones and skin included,
yum); cider vinegar, fresh garlic, some heat.

"ChattyCathy" > wrote in message
...
> cybercat wrote:
>
>>
>> "ChattyCathy" > wrote in message
>> ...
>>> cybercat wrote:
>>>
>>>>
>>>> Wine does not belong in pot roast either. Ugh.
>>>
>>> Have you actually tried it? I often add some dry red wine to our beef
>>> pot roasts and it's pretty good.
>>>
>>
>> How does it differ from pot roast without the wine? What does it add?
>> A winey flavor? Don't get me wrong, I love things like adobo and put a
>> splash of vinegar in my chili, even. But I don't like wine added to
>> food. I have not done it because others have and I hated it.
>
> I wouldn't say it gives it a winey flavor; I find it gives the meat
> a 'richer' flavor - hard to explain - but it also seems to make the
> meat 'melt in your mouth' (yes, I know pot roast usually makes for
> really tender meat, but it turns out even more tender if I use red
> wine). However, like anything else if you don't fancy it, so be it.


See, when I had pot roast with wine, it tasted winey and I was looking
forward to beefy. Bleah. Maybe my sister-in-law did not make it right.
>
> Anyway, I've seen quite a few pot roast recipes that call for balsamic
> vinegar instead of red wine; does that appeal to you?

It does.

I'm thinking of
> trying a recipe by Alton Brown from the Food Network site:
>
> http://www.foodnetwork.com/recipes/a...ipe/index.html
>
> BTW, think somebody mentioned cooking with vermouth [and red meat]
> elsewhere in this thread; I also thought that was an unusual
> combination until I tried Murphs's Stew (from the RFC Cookbook) which
> calls for soaking the beef in vermouth for half an hour before cooking.
> It was really good too.
>

I might try that.

On Dec 14, 4:15*pm, Ranée at Arabian Knits >
wrote:
> In article
> >,
> *Cindy Hamilton > wrote:
>
> > Although I'm not as crude as Bryan (somewhat to my surprise), I'd be
> > much more likely to add an equivalent volume of wine. *Sugar doesn't
> > belong in pot roast.
>
> * *Just playing devil's advocate here, but doesn't wine add sugar?

Not nearly as much as a can of coke, which was what started this whole
thing. I don't really think I use 12 ounces of wine in pot roast. I
just glug
some in. Dry red of some sort.

I mean, really. Which tastes sweeter? Wine or cola?

Cindy Hamilton

cybercat wrote:

> "blake murphy" > wrote in message
> news
>> On Mon, 14 Dec 2009 01:41:40 -0600, Omelet wrote:
>>>
>>> I've considered making my own toasted dried onions. Mom made a
>>> bunch of that once and the flavor they added was amazing, plus they
>>> were convenient.
>>
>> my bottle of dehydrated minced onion suggests using two tablespoons
>> toasted
>> in a cup of sour cream for onion dip. has anyone tried this?
>>
> I never thought of toasting them. Pretty good idea. I use Hidden
> Valley Ranch Dip mix with light SC. Tastes more like onion dip than
> ranch.


With that artificial "mix" tastes more like shit most probably, might as
well use the seasoning packet from cheep ramen......Ranch Dressing is
supremely easy to make...


--
Best
Greg

"Omelet" wrote
> "cshenk" wrote:

>> I'm with you in general here. I'll not say it's true of all, but most of
>> the time when I have a 'wine added dish', they've overdone it to my
>> tastes.
>> What I do instead is sometimes a careful use of a little vinegar (Datu
>> Puti
>> brand mostly) and if it seems it needs the softening, a little sake.
>> Just
>> 2-3 tb each seems to work the trick for me.
>
> Vermouth.

I dont stock that but i bet it might do. Any non-fruity sort might work for
my needs. As I figure it, we are looking for effect on the meat,. not added
tastes we do not want. At least, you and me? I will use a *little* but, but
the dish is not affected in flavor.

Wine cookers tend to make the mistake rum cookers do. 'If a little is good,
more must be better'. I prefer to eat alcohol free dishes due to this.

"ChattyCathy" wrote
> cybercat wrote:

>> Wine does not belong in pot roast either. Ugh.
>
> Have you actually tried it? I often add some dry red wine to our beef
> pot roasts and it's pretty good.

Forgive me Cathy, but thats like asking me for the umptenth time 'are you
sure you dont like liver? You must not have tried it it *my way* (as you
attempt to not heave your stomach contents at the disgusting smell alone of
cooking liver and finally run out the house to avoid barfing on their carpet
and make your gentle excuses for not staying for the 10th time).

I've got a lovely neigbor who *insists* I have to like her liver dishes.
Asking me to want wine in my beef, at least dosent make me want to heave my
cookies at the floor on the mere smell. I however, find it 'objectionable'.
I can grimace and eat a little to be polite if is wine laden meat. Expect
no more.

My vision of hell is wine cooked liver. OHMG!

Our food likes and dislikes can be irrational. Asking in my case 'have yuou
tried it' is a signal for disaster as yes, many times most likely.
Responding to one who has their own version is a lesson in diaster as
suddenly they expect a true *distaste* to majically 'go away' and they get
very hurt feeling when , 'yup, let me go barf in the yard before I hit the
carpet' (or just turn real quiet and try to dispose politely of that huge
portion someone insisted on loading on my plate).

'Have you tried it' tends to set me off. there is a huge gulf there in yes,
i have and still hate it. If you served me some and looked at me with puppy
basset eyes because i didnt 'love it' I'd never accept an invitation again.
I'd politely choke some down and rave over your veggies ok? I'd not let on
I hated the wine - meat combo at your dinner party.

cshenk wrote:

<snipped for brevity>

> My vision of hell is wine cooked liver. OHMG!

Well you better hope you end up in heaven then ;-)

Anyway, we were talking about cuts of beef for pot roast cooked with
wine - not liver. FWIW, I happen to like (beef) liver (if it's not
cooked until it resembles a hockey puck); can't say I've tried it
cooked with wine - but it wouldn't surprise me if some people like that
sorta thing. And IIRC, you like cabbage; I hate the stuff (and no, I
wouldn't like 'your' cabbage either). So be it.

> 'Have you tried it' tends to set me off.

I noticed. <laugh> So you've tried liver and then decided you didn't
like it (same here with cabbage). Your choice. However, IME, some
people dislike just the 'idea' of certain foods and refuse to try them.
Hence my question.
--
Cheers
Chatty Cathy

Christine wrote:

> You better watch out. Someday when you aren't looking, someone might
> come in there and organize your pantry. Not mentioning any names of
> course..

YOU better watch out. Somebody named Tanya organized my pantry once, and Lin
was FURIOUS!

Bob

cshenk wrote:

> My vision of hell is wine cooked liver. OHMG!

One of Lin's and my "special occasion" dinners is Thomas Keller's recipe for
calf's liver with bacon, onions, spiced figs, and a red wine jus. Last time
I made it, I served it on top of mashed celery root. Ohmigodawesome.

Bob

"Ranée at Arabian Knits" > wrote in message
...
> >> Not nearly as much as a can of coke, which was what started this whole
>> thing. I don't really think I use 12 ounces

What I said was "half a can", even though Emeril's recipe calls for 12
ounces.

> Regards,
> Ranee @ Arabian Knits

Both of you, never having TRIED the cola-braised recipe, cannot provide an
informed opinion, but can only SPECULATE about what you IMAGINE the dish
would be like. I'm tellin ya - I've made/had it TWICE and think it's
absolutely delicious!

Look he
http://www.foodnetwork.com/recipes/e...ipe/index.html

Van

Christine Dabney wrote:
> On Tue, 15 Dec 2009 02:16:48 -0800, "Bob Terwilliger"
> > wrote:
>
>> Christine wrote:
>>
>>> You better watch out. Someday when you aren't looking, someone
>>> might come in there and organize your pantry. Not mentioning any
>>> names of course..
>>
>> YOU better watch out. Somebody named Tanya organized my pantry once,
>> and Lin was FURIOUS!

> Actually, I was thinking of Lin...LOL.

I think Tanya is Lin's evil twin.

nancy

On Dec 14, 6:44*pm, Ranée at Arabian Knits >
wrote:
> In article
> >,
> *Cindy Hamilton > wrote:
>
>
>
>
>
> > On Dec 14, 4:15*pm, Ranée at Arabian Knits >
> > wrote:
> > > In article
> > > >,
> > > *Cindy Hamilton > wrote:
>
> > > > Although I'm not as crude as Bryan (somewhat to my surprise), I'd be
> > > > much more likely to add an equivalent volume of wine. *Sugar doesn't
> > > > belong in pot roast.
>
> > > * *Just playing devil's advocate here, but doesn't wine add sugar?
>
> > Not nearly as much as a can of coke, which was what started this whole
> > thing. *I don't really think I use 12 ounces of wine in pot roast. *I
> > just glug
> > some in. *Dry red of some sort.
>
> > I mean, really. *Which tastes sweeter? *Wine or cola?
>
> * *Of course cola does. *What you said, though, was that sugar doesn't
> belong in pot roast. *After you said you would add an equivalent amount
> of wine.

There's sugar in onions. There's sugar in carrots. There's sugar
in wine. Hell, there's sugar in beef. Not a problem. There just
isn't
that much sugar in any of them.

There's a metric buttload of sugar in cola, and I don't want it in my
pot roast.

Sorry, Van. I'm not going to try it.

Cindy Hamilton

nancy wrote:

>>>> You better watch out. Someday when you aren't looking, someone
>>>> might come in there and organize your pantry. Not mentioning any
>>>> names of course..
>>>
>>> YOU better watch out. Somebody named Tanya organized my pantry once,
>>> and Lin was FURIOUS!
>
>> Actually, I was thinking of Lin...LOL.
>
> I think Tanya is Lin's evil twin.

Nah. Tanya's an old friend of mine who offered to dog-sit for Lin and me
when we went to Long Beach this last August. But while she was there, she
rearranged my pantry. (Tanya can be a bit OCD.) As I wrote above, Lin was
FURIOUS about it.

Back to the MSG thing, I'm positive that I never used up the shaker of
Accent I bought a long time ago, but I have no idea where it is in the
pantry. (You could fit a family of six into my pantry without a great deal
of difficulty. It's that big.)

Bob

"Van" > wrote in message
...
>
> "Ranée at Arabian Knits" > wrote in message
> ...
>> >> Not nearly as much as a can of coke, which was what started this whole
>>> thing. I don't really think I use 12 ounces
>
> What I said was "half a can", even though Emeril's recipe calls for 12
> ounces.
>
>> Regards,
>> Ranee @ Arabian Knits
>
> Both of you, never having TRIED the cola-braised recipe, cannot provide an
> informed opinion, but can only SPECULATE about what you IMAGINE the dish
> would be like. I'm tellin ya - I've made/had it TWICE and think it's
> absolutely delicious!
>
> Look he
> http://www.foodnetwork.com/recipes/e...ipe/index.html
>
> Van

There are a whole lot of positive reviews of that recipe. I think I'm going
to try the cola ham for Christmas this year.

Ms P

Ranee wrote:

> I have had some very good grilled chicken that was marinated in, among
> other things, some 7-up.

Reminds me of a story I read in a cookbook. The author was in some exotic
locale and bought chicken on a stick which he really liked. Thinking he was
going to learn some secret spice mixture, he asked the stall owner what he
had brushed on the chicken. "Soy sauce and 7-Up" was the answer.

Bob

In article
>,
Cindy Hamilton > wrote:

> On Dec 14, 4:15*pm, Ranée at Arabian Knits >
> wrote:
> > In article
> > >,
> > *Cindy Hamilton > wrote:
> >
> > > Although I'm not as crude as Bryan (somewhat to my surprise), I'd be
> > > much more likely to add an equivalent volume of wine. *Sugar doesn't
> > > belong in pot roast.
> >
> > * *Just playing devil's advocate here, but doesn't wine add sugar?
>
> Not nearly as much as a can of coke, which was what started this whole
> thing. I don't really think I use 12 ounces of wine in pot roast. I
> just glug
> some in. Dry red of some sort.
>
> I mean, really. Which tastes sweeter? Wine or cola?
>
> Cindy Hamilton

Depends on the wine... but I get your point. <g>
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"Ranée at Arabian Knits" > wrote
> I have no opinion one way or another about it. I've never eaten it.
> I have had some very good grilled chicken that was marinated in, among
> other things, some 7-up.
>
My sister has a recipe for Coca Cola chicken! It's good, too.

In article >,
"cshenk" > wrote:

> "Omelet" wrote
> > "cshenk" wrote:
>
> >> I'm with you in general here. I'll not say it's true of all, but most of
> >> the time when I have a 'wine added dish', they've overdone it to my
> >> tastes.
> >> What I do instead is sometimes a careful use of a little vinegar (Datu
> >> Puti
> >> brand mostly) and if it seems it needs the softening, a little sake.
> >> Just
> >> 2-3 tb each seems to work the trick for me.
> >
> > Vermouth.
>
> I dont stock that but i bet it might do.

It's been delightful. I'm still experimenting with it.
To me, dry vermouth tastes like a good dry sherry.

I find most wines give my broth a sour flavor that just does not appeal.
Vermouth or dry Sherry does not do that.

> Any non-fruity sort might work for
> my needs. As I figure it, we are looking for effect on the meat,. not added
> tastes we do not want. At least, you and me? I will use a *little* but, but
> the dish is not affected in flavor.

Seriously, try coffee. Some of the BEST pot roast I ever made was made
with some added leftover coffee.

>
> Wine cookers tend to make the mistake rum cookers do. 'If a little is good,
> more must be better'. I prefer to eat alcohol free dishes due to this.

Very good point!
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Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
"Bob Terwilliger" > wrote:

> Ranee wrote:
>
> > I have had some very good grilled chicken that was marinated in, among
> > other things, some 7-up.
>
> Reminds me of a story I read in a cookbook. The author was in some exotic
> locale and bought chicken on a stick which he really liked. Thinking he was
> going to learn some secret spice mixture, he asked the stall owner what he
> had brushed on the chicken. "Soy sauce and 7-Up" was the answer.
>
> Bob

<lol> Sounds like me and my favorite chicken marinade for BBQ that's
gotten raves. And the friends that started using it get raves from
guests too.

Wishbone Italian Salad Dressing...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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