Gary wrote:

> I don't like olives. yuck!
> I'm not a fan of the olive oil craze either, as you might guess. heheheh
>
> The ONLY time I use olive oil is:
>
> 1) I'll add a *tiny* bit into spaghetti sauce for some flavor
> 2) Saute fresh spinach in a pan with garlic and olive oil
>
> Other than that, olives and their oil sucks, imo.

Most olive oils don't taste anything like cured olives. You have two
separate dislikes.

I use olive oil a lot, because I like it. There are only a couple cured
olives which I actively like (Graber and Kalamata), though I can usually
just take or leave olives.

Bob

Paul wrote:

> Coq au vin sans le vin? Yeah, it would lack a certain something. This is
> one dish that is made with a lot of deep, red wine. I tried it with white
> and it was not the same at all.

Of course it's not the *same*, but coq au Riesling is a very nice dish
in its own right.

Bob

JL wrote:

> And, solely IMO, the so called "Good" wines, the famous, pricey and
> vintage wines as well as the more medium priced bulk but 'good' wines
> are simply not robust or stable enough to use as a cooking wine,
> especially for long, slow cooking of meats. Their delicate flavors
> do not sand up well to the cooking process.

I agree with this for the most part, but I want to point out that Barolo
can be a striking exception to the rule.

Bob

"Jeßus" > wrote in message
...
>I should preface this by stating I'm not a wine drinker... beer, cider
> and mead are my drinks. Oh and green ginger wine... but anyway.
>
> I've pretty much come to the conclusion that I don't particularly like
> using red wine in my cooking. Admittedly I do use inexpensive wines,
> but I don't have the same problem with cheap white wines.
>
> The problem for me is the bitterness it often imparts on the meat, I'm
> guessing it might be the tannins in the red grapes, or is it something
> I am doing wrong? I'm not one to use high heat with such things, so I
> don't think it's that. I haven't used red wine for quite some time
> now.
>
> Maybe I just don't like red wine in food any more!
>
> Any constructive comments?

I like cooking with red wine and haven't noticed any bitterness. Perhaps it
is the type of wine you are using? I like using Cabernet Sauvignon.

One of my favorite uses for it was something I came up with using leftovers.
I had some noodles that were called Italian Dumplings. I don't think they
are made any more. They were thicker than an egg noodle. I suppose you
could use any kind of noodle you had in the house. Cook and throw into a
casserole. Mix in whatever leftover veggies you have and some form of
tomato. Mix in some cubes of cheese. Any kind will do. Dampen with red
wine and bake till the cheese is melted.

Bob Terwilliger wrote:

> JL wrote:
>
>> And, solely IMO, the so called "Good" wines, the famous, pricey and
>> vintage wines as well as the more medium priced bulk but 'good' wines
>> are simply not robust or stable enough to use as a cooking wine,
>> especially for long, slow cooking of meats. Their delicate flavors
>> do not sand up well to the cooking process.
>
>
> I agree with this for the most part, but I want to point out that Barolo
> can be a striking exception to the rule.
>
> Bob

I agree, but i can remember when Borrolo wines were inexpensive.
--
JL

On Fri, 16 Mar 2012 14:57:12 -0700 (PDT), merryb >
wrote:

>On Mar 16, 2:50*pm, Jeßus > wrote:
>> On Fri, 16 Mar 2012 13:45:32 -0700 (PDT), merryb >
>> wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> >On Mar 16, 1:31*pm, Jeßus > wrote:
>> >> I should preface this by stating I'm not a wine drinker... beer, cider
>> >> and mead are my drinks. Oh and green ginger wine... but anyway.
>>
>> >> I've pretty much come to the conclusion that I don't particularly like
>> >> using red wine in my cooking. Admittedly I do use inexpensive wines,
>> >> but I don't have the same problem with cheap white wines.
>>
>> >> The problem for me is the bitterness it often imparts on the meat, I'm
>> >> guessing it might be the tannins in the red grapes, or is it something
>> >> I am doing wrong? I'm not one to use high heat with such things, so I
>> >> don't think it's that. I haven't used red wine for quite some time
>> >> now.
>>
>> >> Maybe I just don't like red wine in food any more!
>>
>> >> Any constructive comments?
>>
>> >I think you stated it in your first sentence as not caring for wine in
>> >general. If you HAD to have a glass, would you pick white instead of
>> >red? If so, maybe you can find a dry white you could use...
>>
>> Hmm. Just to complicate matters, I'd probably opt for a glass of red,
>> unless I was having it with poultry, rabbit or similar. I can and do
>> enjoy a glass of wine occasionally - but it needs to be reasonably
>> good quality. But when I say just a glass, I mean one glass.
>> Which is why I rarely buy wine to drink, unless I know it'll be
>> finished off that evening.
>
>Have you tried cooking with the red you like? I've always heard that
>you shouldn't cook with something you wouldn't drink.

I've heard the same thing. Just quickly scanning through all the
replies, there seems to be little agreement on this topic so who
knows?

On Fri, 16 Mar 2012 22:41:13 -0700, sf > wrote:

>On Fri, 16 Mar 2012 15:37:58 -0700, Christine Dabney
> wrote:
>
>> On Fri, 16 Mar 2012 14:57:12 -0700 (PDT), merryb >
>> wrote:
>>
>>
>> >Have you tried cooking with the red you like? I've always heard that
>> >you shouldn't cook with something you wouldn't drink.
>>
>> Exactly. Cook with a red that you find drinkable.. You may be
>> cooking with red wines that really aren't very good anyway, and if you
>> find one that is good and drinkable, that is one that you might want
>> to consider using. If it is not good to begin with, all of that will
>> come out in your dish. This may mean that you need to consider more
>> expensive red wines, but it doesn't need to break the bank.
>
>I had the conversation with my DD last week. I use a red I didn't
>want to drink in a bourguignon... and she gave me that line about
>using a wine you'd drink. I told her that expression started so that
>people wouldn't use cooking (salted) wine, not because you should cook
>with expensive wine. Maybe you don't want to drink that $8 bottle of
>wine with your meal, but that doesn't mean it's not suitable for
>cooking your stew.

Salted wine? Eww, doesn't sound very appealing...

On Sat, 17 Mar 2012 17:54:33 -0700, Bob Terwilliger
> wrote:

>notbob wrote:
>
>> Any decent liquor store should have unsalted wines like Vermouths and
>> Marsalas, etc, for a reasonable price. As for that ancient adage
>> about cooking == drinking, it's absolutely true and if one can't find
>> a drinkable wine for< $10, they don't really like wine at all and
>> shouldn't be cooking with it, either.
>
>I don't like wine all that much, but I think it's indispensable to many
>of the things I cook.

I'm the same, or at least I am when it comes to white wine.
I use white wine a lot...

On Sat, 17 Mar 2012 09:33:47 -0400, "jmcquown" >
wrote:

>
>"Christine Dabney" > wrote in message
.. .
>> On Fri, 16 Mar 2012 14:57:12 -0700 (PDT), merryb >
>> wrote:
>>
>>
>>
>>>Have you tried cooking with the red you like? I've always heard that
>>>you shouldn't cook with something you wouldn't drink.
>>
>> Exactly. Cook with a red that you find drinkable.. You may be
>> cooking with red wines that really aren't very good anyway, and if you
>> find one that is good and drinkable, that is one that you might want
>> to consider using. If it is not good to begin with, all of that will
>> come out in your dish. This may mean that you need to consider more
>> expensive red wines, but it doesn't need to break the bank.
>>
>> Christine
>> --
>
>The problem is the OP doesn't really like wine. Finding one considered
>"drinkable" might prove difficult.

I can drink wine - I might even enjoy a small glass of good red - but
that's about it.

I *love* using white wine in cooking... it's just the reds that don't
seem to do it for me in cooking.

On Sat, 17 Mar 2012 10:52:48 -0000, "Ophelia" >
wrote:

>
>"Jeßus" > wrote in message
.. .
>
>> Actually, you mention 'overpowering' the dish... I think that's my
>> main objection with the red wine I've used.
>
>I don't drink red wine but I do cook with it. I tend to use half wine and
>half good stock, or as you find, it is overpowering.

I'm going to have to try using a red again - only much less and add
stock, as you say.

On Fri, 16 Mar 2012 23:48:55 -0700, "Paul M. Cook" >
wrote:

>"Bull" > wrote in message
...
>> I don't think most dishes need red wine or any wine. Some are enhanced
>> however. Coq au Vin wouldn't be quite the same without some wine.
>> Perhaps your displeasure with cooking and wine is a general displeasure
>> in regard to wine itself. Cheap wine doesn't add a positive quality to
>> anything IMO i.e. not good for drinking or cooking. More palatable
>> white wines are available for a lower price than red ones are as a
>> general rule.
>
>Coq au vin sans le vin? Yeah, it would lack a certain something. This is
>one dish that is made with a lot of deep, red wine. I tried it with white
>and it was not the same at all.

It's certainly not the same, but I make Coq au vin fairly regularly
and only use white wine. I'm happy with it.

>> Next time you want to give it another shot get something a notch or two
>> above jug wine and use a small amount. The wine shouldn't over power
>> your dish. If you don't like tannins buy something known to be lower in
>> tannins.

Yep, I should do some homework on cheap(ish) local reds that are lower
in tannins.

On Sat, 17 Mar 2012 18:08:18 -0700, Bob Terwilliger
> wrote:

>Paul wrote:
>
>> Coq au vin sans le vin? Yeah, it would lack a certain something. This is
>> one dish that is made with a lot of deep, red wine. I tried it with white
>> and it was not the same at all.
>
>Of course it's not the *same*, but coq au Riesling is a very nice dish
>in its own right.

Agreed.

On Fri, 16 Mar 2012 16:10:24 -0700 (PDT), ImStillMags
> wrote:

>On Mar 16, 1:31*pm, Jeßus > wrote:
>> I should preface this by stating I'm not a wine drinker... beer, cider
>> and mead are my drinks. Oh and green ginger wine... but anyway.
>>
>> I've pretty much come to the conclusion that I don't particularly like
>> using red wine in my cooking. Admittedly I do use inexpensive wines,
>> but I don't have the same problem with cheap white wines.
>>
>> The problem for me is the bitterness it often imparts on the meat, I'm
>> guessing it might be the tannins in the red grapes, or is it something
>> I am doing wrong? I'm not one to use high heat with such things, so I
>> don't think it's that. I haven't used red wine for quite some time
>> now.
>>
>> Maybe I just don't like red wine in food any more!
>>
>> Any constructive comments?
>
>Reds that have a lot of tannins in them will become more bitter with
>cooking. Reds that are more fruit forward will become sweeter.
>Especially if you are making a reduction, use a wine that leans
>towards the sweetness level that you want in your dish. Remember that
>reducing will concentrate the flavors immensly.
>
>I've always leaned towards a more fruity red for cooking. I'm not a
>big fan of dry, acidic, tannin laden reds. Not much of a
>tongue curler afficianado.

You sound like you may be much the same as myself, not liking that
bitterness that dominates. Must seek out a fruitier red and see how I
go with that.

On Fri, 16 Mar 2012 23:45:35 -0700, "Paul M. Cook" >
wrote:

>
>"Jeßus" > wrote in message
.. .
>>I should preface this by stating I'm not a wine drinker... beer, cider
>> and mead are my drinks. Oh and green ginger wine... but anyway.
>>
>> I've pretty much come to the conclusion that I don't particularly like
>> using red wine in my cooking. Admittedly I do use inexpensive wines,
>> but I don't have the same problem with cheap white wines.
>>
>> The problem for me is the bitterness it often imparts on the meat, I'm
>> guessing it might be the tannins in the red grapes, or is it something
>> I am doing wrong? I'm not one to use high heat with such things, so I
>> don't think it's that. I haven't used red wine for quite some time
>> now.
>>
>> Maybe I just don't like red wine in food any more!
>>
>> Any constructive comments?
>
>You don't like red wine.
>
>OK, I do but I don't cook with red wine so much as white wine. I do not
>like oaky wines to cook with. I prefer non-barrel aged wines in cooking.
>Oak is nice in a dinking wine but it imparts a nasty kind of edge in food I
>think. Plus I just prefer cheaper table wines for cooking. I find white
>wines work well even in red meat dishes.

Agreed, white goes with many things, the same is less true with red
wine IMO.

> I choose a nice dry Sauvignon
>Blanc typically. Plus they do not impart color which can be an issue with
>red wines that can turn brown or muddy and ruin the appearance of the dish.

I've had that happen a couple of times with my bourguignons.

On Sat, 17 Mar 2012 15:50:22 -0700 (PDT), "Mr. Joseph Littleshoes
Esq." > wrote:

>On Mar 16, 12:31*pm, Jeßus > wrote:
>> I should preface this by stating I'm not awinedrinker... beer, cider
>> and mead are my drinks. Oh and green gingerwine... but anyway.
>>
>> I've pretty much come to the conclusion that I don't particularly like
>> usingredwinein mycooking. Admittedly I do use inexpensive wines,
>> but I don't have the same problem with cheap white wines.
>>
>> The problem for me is the bitterness it often imparts on the meat, I'm
>> guessing it might be the tannins in theredgrapes, or is it something
>> I am doing wrong? I'm not one to use high heat with such things, so I
>> don't think it's that. I haven't usedredwinefor quite some time
>> now.
>>
>> Maybe I just don't likeredwinein food any more!
>>
>> Any constructive comments?
>
>Its always a matter of personal taste, you may simply *not care for
>red
>wine in your foods.

Yep.

>However, the more expensive wines often change from one vintage to
>the
>next, if not from one bottle to the next, and that in various ways.
>And, solely IMO, the so called "Good" wines, the famous, pricey and
>vintage wines as well as the more medium priced bulk but 'good' wines
>are simply not robust or stable enough to use as a cooking wine,
>especially for long, slow cooking of meats.

Which is what I tend to do when using wine - slow cooking.

>Their delicate flavors do not sand up well to the cooking process.
>
>There are of course exception, but even then, a boeuf bourgogne does
>not
>necessarily need to be made with a high end, expensive, vintage
>burgundy. *And, imo, benefits more from a fresh, young vin ordinaire
>burgundy.
>
>Same with whites and other wines & foods, a tbs. or 2 of a really
>good
>or fine wine can enhance a sauce, but even then, it is often times a
>subtle enhancement.

It surely does. I often add white wine to my sauces and gravys.

>Try a cup of inexpensive (gallo, carlo rossi) "burgundy" in about 4
>cups
>of good beef gravy, home made or canned, into which you simmer 4 egged
>&
>breaded boneless, skinless chicken 1/2 breasts. *Which have first
>been
>pan fried to sear and set the egg and bread crumbs. *Then
>'fricasseed'
>(simmered) in the beef gravy & red wine for about 15 - 20 minutes.
>
>Remove the chicken breasts with a slotted spoon, slice for serving,
>stir
>the gravy and plate the chicken breast with a few tbs. of the beef
>gravy
>under and over the sliced chicken breast.
>
>Serve with garlic mashed potatoes (new reds) and fresh, or if you
>must,
>frozen peas in butter and garlic. *If you live near a good or at
>least
>large Asian food shopping area freshly shelled peas can be had for
>about
>$1.00 per pound.
>
>If any of this is really of interest to you "Jebus" our any one else,
>i
>have glossed over some, to me obvious steps, in the preparation of
>the
>chicken fricassee but would be happy to go into a more step by step
>detail of the recipe (i got from the Williamsburg Colonial Cookbook
>through Jeff Smith and his Frugal Gourmet t.v. show.) if, any one is
>interested

It certainly sounds like a good recipe JL. For no particular reason, I
rarely coat meat with eggs and breadcrumbs - I should do that more
often. If you don't mind, I'm sure there's a few of us here that would
like this recipe expanded on. Many thanks.

On Sat, 17 Mar 2012 20:41:42 -0700, "Julie Bove"
> wrote:

>I like cooking with red wine and haven't noticed any bitterness. Perhaps it
>is the type of wine you are using? I like using Cabernet Sauvignon.

Just had a look and the last carton of red I bought is a 'Cabernet
Merlot'... I have no idea how that compares to a Sauvignon though.

>One of my favorite uses for it was something I came up with using leftovers.
>I had some noodles that were called Italian Dumplings. I don't think they
>are made any more. They were thicker than an egg noodle. I suppose you
>could use any kind of noodle you had in the house. Cook and throw into a
>casserole. Mix in whatever leftover veggies you have and some form of
>tomato. Mix in some cubes of cheese. Any kind will do. Dampen with red
>wine and bake till the cheese is melted.

Sounds great.

On 2012-03-18, Jeßus > wrote:

> Just had a look and the last carton of red I bought is a 'Cabernet
> Merlot'... I have no idea how that compares to a Sauvignon though.

Waaaay back, before CA became a biggie in the wine game, it pioneered
the process of blending wines. While France and the rest of EU
practiced varietals and appelations, CA perfected the process of
blending whatever it had to make an acceptable wine.

Back then, merlot was seldom seen as a single varietal. The mellow
merlot grape was typically blended with the more rowdy cabernet
sauvignon grape to take the edge off. Since then, CA has gone
fanatically single varietal and France and other countries have
adopted CAs blending techniques to improve their lesser wines. Eighty
percent cab blended with twenty percent merlot used to be a common cab
in CA. I'm sure it's still done, specially with lesser grape stocks,
but now there's a whole row of merlots to be had at any CA supermkt.

Apparently, what you are seeing in your purchase is merely truth in
advertising.

nb


--
Fight internet CENSORSHIP - Fight SOPA-PIPA
Contact your congressman and/or representative, now!
http://projects.propublica.org/sopa/
vi --the heart of evil!

Jeßus wrote:
>
> Hmm. Just to complicate matters, I'd probably opt for a glass of red,
> unless I was having it with poultry, rabbit or similar. I can and do
> enjoy a glass of wine occasionally - but it needs to be reasonably
> good quality. But when I say just a glass, I mean one glass.
> Which is why I rarely buy wine to drink, unless I know it'll be
> finished off that evening.

If you want to drink a daily glass of red wine for your health you could
get one of those bottle resealers that sucks the air out of the bottle.
It's quite a gadget for what I would consider a low priority application.

You mentioned mead. I brew my own. I cook with mead. It's not unusual
for some of the mead to get into the food. Mead goes well in food. Not
as well as in the cook. Mead. Mmmmmmmead.

Bob Terwilliger wrote:
> Gary wrote:
>
>> Other than that, olives and their oil sucks, imo.

My wife also dislikes olives. We use other types of oil most of the
time.

> Most olive oils don't taste anything like cured olives. You have two
> separate dislikes.

I disagree. Good olive oil has a distinct flavor from the olives it was
made from. My wife will only use the clear classes of olive oil that
are marked "Light" because those are the ones that have all of the
flavor purgred from them but it's easier to just get other types of oil.
At my house we also have some EVOO that's for me to drizzle on if I
want to.

On Sun, 18 Mar 2012 13:39:05 +0000 (UTC), Doug Freyburger
> wrote:

>Bob Terwilliger wrote:
>> Gary wrote:
>>
>>> Other than that, olives and their oil sucks, imo.
>
>My wife also dislikes olives. We use other types of oil most of the
>time.
>
>> Most olive oils don't taste anything like cured olives. You have two
>> separate dislikes.
>
>I disagree. Good olive oil has a distinct flavor from the olives it was
>made from. My wife will only use the clear classes of olive oil that
>are marked "Light" because those are the ones that have all of the
>flavor purgred from them but it's easier to just get other types of oil.
>At my house we also have some EVOO that's for me to drizzle on if I
>want to.

I dislike olives, but can enjoy many olive oils. The one I like the
best has the most flavor. Problem is, it is estate made in small
quantities and not available to the US market. Or any market outside
of ten miles from where it is made.

Some of the mass market brands do have that olivey taste and I don't
care for them at all. If you ever have a chance to do a tasting of
some small producers, give it a try and you and your wife may be
surprised.

On Sun, 18 Mar 2012 16:55:17 +1100, Jeßus > wrote:

> It certainly sounds like a good recipe JL. For no particular reason, I
> rarely coat meat with eggs and breadcrumbs - I should do that more
> often. If you don't mind, I'm sure there's a few of us here that would
> like this recipe expanded on.

The Chicken Fricassee recipe I use doesn't call for either wine or
bread crumbs. Just looked at a couple of recipes on the net and they
don't either.

--
Food is an important part of a balanced diet.

"Doug Freyburger" > wrote in message
...

> You mentioned mead. I brew my own. I cook with mead. It's not unusual
> for some of the mead to get into the food. Mead goes well in food. Not
> as well as in the cook. Mead. Mmmmmmmead.

lol share your recipe for mead, please?


--
http://www.shop.helpforheroes.org.uk/

Ophelia wrote:

>> You mentioned mead. I brew my own. I cook with mead. It's not unusual
>> for some of the mead to get into the food. Mead goes well in food. Not
>> as well as in the cook. Mead. Mmmmmmmead.
>
>lol share your recipe for mead, please?

Put honey in bucket, add yeast if you're in a hurry, slosh in some
water, and stir it around for a few weeks.

On 2012-03-18, Ophelia > wrote:
>
> lol share your recipe for mead, please?

Do you really wanna make some mead, Ophelia?

I'm not kidding. My brewing mentor has made it for years. Takes a
lot of honey ($$$$) and at least one year. He has mead at least 5 yrs
old. I'm not being mean or sarcastic. If you want to learn, I'll be
more than happy to pass his wisdom on to you. Honest. Aged mead is
awesome. Considering how long I've been here, I coulda had some
seriously good stuff by now.

nb


--
Fight internet CENSORSHIP - Fight SOPA-PIPA
Contact your congressman and/or representative, now!
http://projects.propublica.org/sopa/
vi --the heart of evil!

On Sun, 18 Mar 2012 13:36:01 +0000 (UTC), Doug Freyburger
> wrote:

>Jeßus wrote:
>>
>> Hmm. Just to complicate matters, I'd probably opt for a glass of red,
>> unless I was having it with poultry, rabbit or similar. I can and do
>> enjoy a glass of wine occasionally - but it needs to be reasonably
>> good quality. But when I say just a glass, I mean one glass.
>> Which is why I rarely buy wine to drink, unless I know it'll be
>> finished off that evening.
>
>If you want to drink a daily glass of red wine for your health you could
>get one of those bottle resealers that sucks the air out of the bottle.
>It's quite a gadget for what I would consider a low priority application.

I really should seek out one of those Doug, I usually have an opened
bottle of wine (for cooking purposes).

>You mentioned mead. I brew my own. I cook with mead. It's not unusual
>for some of the mead to get into the food. Mead goes well in food. Not
>as well as in the cook. Mead. Mmmmmmmead.

I also brew my own. Started about 12 months ago and from my first
taste was hooked. Wonderful stuff... but be careful how much you have,
it has a way of sneaking up on you... I have several 30L carboys of
spiced mead in the shed aging away.

"notbob" wrote in message ...

On 2012-03-17, Ophelia > wrote:

> Shouldn't????

Of course! If a person doesn't like wine, why would they cook with
it?

nb


--

I don't like wine (drinking), but I really like food cooked in wine.

MaryL

On Sun, 18 Mar 2012 16:15:16 -0000, "Ophelia" >
wrote:

>
>"Doug Freyburger" > wrote in message
...
>
>> You mentioned mead. I brew my own. I cook with mead. It's not unusual
>> for some of the mead to get into the food. Mead goes well in food. Not
>> as well as in the cook. Mead. Mmmmmmmead.
>
>lol share your recipe for mead, please?

First thing is, you need to understand that mead is a long term
proposition.

You *can* produce a drinkable mead within 3-4 months, but it gets so
much better with age. I did so with the following simple recipe, the
first one I tried actually. Despite using bakers yeast, it turned out
to be one of the nicest spiced meads I've made:

1.5KG honey
6 cloves
3 oranges
3 cinnamon sticks
yeast - bakers yeast (yes, really)
Add water to make up 12L

That's the basic ingredients anyway. There are so many possible
variables it's impossible to cover them here - but the main thing to
know is every type of honey you try will give you very different
results. The above will produce what's known as a 'still' mead - that
is, you won't be able to carbonate it in a bottle, but it still tastes
great. If you want a 'champagne' style mead you use about a third of
the honey listed.

When a mead goes from cloudy to clear in appearance, it tastes so much
better and you can start drinking it if you lack patience
Again, each variety of honey will vary in how long it takes to go
clear. Could be 3 months, could be 6 months or more.

On 3/18/2012 3:31 PM, Jeßus wrote:
> On Sun, 18 Mar 2012 13:36:01 +0000 (UTC), Doug Freyburger
> > wrote:
>
>> Jeßus wrote:
>>>
>>> Hmm. Just to complicate matters, I'd probably opt for a glass of red,
>>> unless I was having it with poultry, rabbit or similar. I can and do
>>> enjoy a glass of wine occasionally - but it needs to be reasonably
>>> good quality. But when I say just a glass, I mean one glass.
>>> Which is why I rarely buy wine to drink, unless I know it'll be
>>> finished off that evening.
>>
>> If you want to drink a daily glass of red wine for your health you could
>> get one of those bottle resealers that sucks the air out of the bottle.
>> It's quite a gadget for what I would consider a low priority application.
>
> I really should seek out one of those Doug, I usually have an opened
> bottle of wine (for cooking purposes).

I find those pumps quite useful but boxed red wine keeps for weeks too.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 18 Mar 2012 18:06:37 GMT, notbob > wrote:

>On 2012-03-18, Ophelia > wrote:
>>
>> lol share your recipe for mead, please?
>
>Do you really wanna make some mead, Ophelia?
>
>I'm not kidding. My brewing mentor has made it for years. Takes a
>lot of honey ($$$$) and at least one year.

My most expensive single 23L batch of mead cost me approx. $170 in
honey and specialised liquid yeast. I was trying every type of locally
available honey at the time, this rainforest honey was $13.50/KG. I
won't be doing that again... it came out great, but no better than the
local leatherwood honey I generally stick to these days - which costs
me about $60 per 30L.

On Sun, 18 Mar 2012 07:53:44 -0700, sf > wrote:

>On Sun, 18 Mar 2012 16:55:17 +1100, Jeßus > wrote:
>
>> It certainly sounds like a good recipe JL. For no particular reason, I
>> rarely coat meat with eggs and breadcrumbs - I should do that more
>> often. If you don't mind, I'm sure there's a few of us here that would
>> like this recipe expanded on.
>
>The Chicken Fricassee recipe I use doesn't call for either wine or
>bread crumbs. Just looked at a couple of recipes on the net and they
>don't either.

Fair enough, 'Fricassee' is not something I am familiar with.
I've heard of it, but couldn't tell you anything about it.

On 18 Mar 2012 10:48:23 GMT, notbob > wrote:

>On 2012-03-18, Jeßus > wrote:
>
>> Just had a look and the last carton of red I bought is a 'Cabernet
>> Merlot'... I have no idea how that compares to a Sauvignon though.
>
>Waaaay back, before CA became a biggie in the wine game, it pioneered
>the process of blending wines. While France and the rest of EU
>practiced varietals and appelations, CA perfected the process of
>blending whatever it had to make an acceptable wine.
>
>Back then, merlot was seldom seen as a single varietal. The mellow
>merlot grape was typically blended with the more rowdy cabernet
>sauvignon grape to take the edge off. Since then, CA has gone
>fanatically single varietal and France and other countries have
>adopted CAs blending techniques to improve their lesser wines. Eighty
>percent cab blended with twenty percent merlot used to be a common cab
>in CA. I'm sure it's still done, specially with lesser grape stocks,
>but now there's a whole row of merlots to be had at any CA supermkt.
>
>Apparently, what you are seeing in your purchase is merely truth in
>advertising.

So it seems

"MaryL" wrote:
>
>If a person doesn't like wine, why would they cook with it?

Don't, not necessary... with most recipes all wine adds is sugar... a
little fruit juice or honey does the same thing. With red meat dishes
I find beer works better than wine. And putting pricey wines in stews
is like using top shelf booze in mixed drinks. I rarely drink wine, I
don't much care for it, I can't remember the last time I used wine in
a recipe... more often than not the dish is perfect and adding wine
ruins it... of course the keyboard kooks will taste it and swoon the
same as they do over The Emporer's New Clothes.

On Sun, 18 Mar 2012 15:50:26 -0400, James Silverton
> wrote:

>On 3/18/2012 3:31 PM, Jeßus wrote:
>> On Sun, 18 Mar 2012 13:36:01 +0000 (UTC), Doug Freyburger
>> > wrote:
>>
>>> Jeßus wrote:
>>>>
>>>> Hmm. Just to complicate matters, I'd probably opt for a glass of red,
>>>> unless I was having it with poultry, rabbit or similar. I can and do
>>>> enjoy a glass of wine occasionally - but it needs to be reasonably
>>>> good quality. But when I say just a glass, I mean one glass.
>>>> Which is why I rarely buy wine to drink, unless I know it'll be
>>>> finished off that evening.
>>>
>>> If you want to drink a daily glass of red wine for your health you could
>>> get one of those bottle resealers that sucks the air out of the bottle.
>>> It's quite a gadget for what I would consider a low priority application.
>>
>> I really should seek out one of those Doug, I usually have an opened
>> bottle of wine (for cooking purposes).
>
>I find those pumps quite useful but boxed red wine keeps for weeks too.

Good point.

On Mon, 19 Mar 2012 06:54:31 +1100, Jeßus > wrote:

> On Sun, 18 Mar 2012 07:53:44 -0700, sf > wrote:
>
> >On Sun, 18 Mar 2012 16:55:17 +1100, Jeßus > wrote:
> >
> >> It certainly sounds like a good recipe JL. For no particular reason, I
> >> rarely coat meat with eggs and breadcrumbs - I should do that more
> >> often. If you don't mind, I'm sure there's a few of us here that would
> >> like this recipe expanded on.
> >
> >The Chicken Fricassee recipe I use doesn't call for either wine or
> >bread crumbs. Just looked at a couple of recipes on the net and they
> >don't either.
>
> Fair enough, 'Fricassee' is not something I am familiar with.
> I've heard of it, but couldn't tell you anything about it.

It's just a fancy way to say "stewed chicken". I make mine with
dumplings.

--
Food is an important part of a balanced diet.

On 2012-03-18, Jeßus > wrote:

> available honey at the time, this rainforest honey was $13.50/KG. I
> won't be doing that again... it came out great, but no better than the
> local leatherwood honey I generally stick to these days - which costs
> me about $60 per 30L.

Granted.

DIY vs commercial is a crapshoot anymore. Usta be decent mead didn't
exist on the commercial mkt, at least anything worth drinking. But,
much like current micro-brewing, the bar has been raised. I should try
some commercial offerings, if my local source offers it.

nb

--
Fight internet CENSORSHIP - Fight SOPA-PIPA
Contact your congressman and/or representative, now!
http://projects.propublica.org/sopa/
vi --the heart of evil!

"Brooklyn1" wrote in message
...

"MaryL" wrote:
>
>If a person doesn't like wine, why would they cook with it?

Don't, not necessary... with most recipes all wine adds is sugar... a
little fruit juice or honey does the same thing. With red meat dishes
I find beer works better than wine. And putting pricey wines in stews
is like using top shelf booze in mixed drinks. I rarely drink wine, I
don't much care for it, I can't remember the last time I used wine in
a recipe... more often than not the dish is perfect and adding wine
ruins it... of course the keyboard kooks will taste it and swoon the
same as they do over The Emporer's New Clothes.

<<<<<>>>>>

I'm not sure what happened here, but I did not write that line. I wrote a
*response* to it--which was that I don't drink wine (don't like it), but I
really like food cooked in wine. I do not use expensive wine for cooking,
but I certainly would never use "cooking wine."

MaryL

On 17/03/2012 6:00 PM, I'm back on the laptop wrote:
>
<snip>
>
> Exactly........ at the end of the day, when the dish is cooked, most of the
> wine is cooked down, and once that is done, unless you start with a bottle
> that tastes like a 'dead wet dog'..... you'll end up with the same flavour
> whether you used an $8 bottle, or an $80 bottle.
>
> There was *NO WAY IN THIS FREAKIN WORLD* that I would have used a bottle of
> my Kaesler 'Bogan' to make a red wine casserole!!!
>
> However, I'd never resort to 'cooking wine'.
>
With a quarter of your stomach remaining, you can drink an acidic shiraz
with impunity? I don't think so! Is this more evidence of your lies?
Which is the lie Peter, the 1/4 stomach or the inference that you can
and do drink red wine?

--

Krypsis

"Jeßus" > wrote in message
...
> On Sun, 18 Mar 2012 16:15:16 -0000, "Ophelia" >
> wrote:
>
>>
>>"Doug Freyburger" > wrote in message
...
>>
>>> You mentioned mead. I brew my own. I cook with mead. It's not unusual
>>> for some of the mead to get into the food. Mead goes well in food. Not
>>> as well as in the cook. Mead. Mmmmmmmead.
>>
>>lol share your recipe for mead, please?
>
> First thing is, you need to understand that mead is a long term
> proposition.
>
> You *can* produce a drinkable mead within 3-4 months, but it gets so
> much better with age. I did so with the following simple recipe, the
> first one I tried actually. Despite using bakers yeast, it turned out
> to be one of the nicest spiced meads I've made:
>
> 1.5KG honey
> 6 cloves
> 3 oranges
> 3 cinnamon sticks
> yeast - bakers yeast (yes, really)
> Add water to make up 12L
>
> That's the basic ingredients anyway. There are so many possible
> variables it's impossible to cover them here - but the main thing to
> know is every type of honey you try will give you very different
> results. The above will produce what's known as a 'still' mead - that
> is, you won't be able to carbonate it in a bottle, but it still tastes
> great. If you want a 'champagne' style mead you use about a third of
> the honey listed.
>
> When a mead goes from cloudy to clear in appearance, it tastes so much
> better and you can start drinking it if you lack patience
> Again, each variety of honey will vary in how long it takes to go
> clear. Could be 3 months, could be 6 months or more.

Thanks very much


--
http://www.shop.helpforheroes.org.uk/

"Jeßus" > wrote in message
...
> On Sun, 18 Mar 2012 15:50:26 -0400, James Silverton
> > wrote:
>
>>On 3/18/2012 3:31 PM, Jeßus wrote:
>>> On Sun, 18 Mar 2012 13:36:01 +0000 (UTC), Doug Freyburger
>>> > wrote:
>>>
>>>> JeÃYus wrote:
>>>>>
>>>>> Hmm. Just to complicate matters, I'd probably opt for a glass of red,
>>>>> unless I was having it with poultry, rabbit or similar. I can and do
>>>>> enjoy a glass of wine occasionally - but it needs to be reasonably
>>>>> good quality. But when I say just a glass, I mean one glass.
>>>>> Which is why I rarely buy wine to drink, unless I know it'll be
>>>>> finished off that evening.
>>>>
>>>> If you want to drink a daily glass of red wine for your health you
>>>> could
>>>> get one of those bottle resealers that sucks the air out of the bottle.
>>>> It's quite a gadget for what I would consider a low priority
>>>> application.
>>>
>>> I really should seek out one of those Doug, I usually have an opened
>>> bottle of wine (for cooking purposes).
>>
>>I find those pumps quite useful but boxed red wine keeps for weeks too.
>
> Good point.

My salt wine has gone down the sink and I bought a box of Merlot. That
ought to do nicely


--
http://www.shop.helpforheroes.org.uk/

Ed Pawlowski wrote:
> Doug Freyburger > wrote:
>>Bob Terwilliger wrote:
>
>>> Most olive oils don't taste anything like cured olives. You have two
>>> separate dislikes.
>>
>>I disagree. Good olive oil has a distinct flavor from the olives it was
>>made from. My wife will only use the clear classes of olive oil that
>>are marked "Light" because those are the ones that have all of the
>>flavor purgred from them but it's easier to just get other types of oil.
>>At my house we also have some EVOO that's for me to drizzle on if I
>>want to.
>
> I dislike olives, but can enjoy many olive oils. The one I like the
> best has the most flavor. Problem is, it is estate made in small
> quantities and not available to the US market. Or any market outside
> of ten miles from where it is made.

In the US there are a small number of locations where olives are grown
and local estate olive oil is available. Consider Santa Barbara county
in California. For most of the US available until the recent trand of
olive oil tasting shops. I've already seen several of those go out of
business.