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?

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...

On 3/16/2012 4:45 PM, merryb wrote:
> On Mar 16, 1:31 pm, > 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...

Perhaps a beer might work. In reverse, I've seen recipes using red wine
in the Flemish stew Carbonnade that is usually made with beer.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

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.

On Fri, 16 Mar 2012 17:15:31 -0400, James Silverton
> wrote:

>On 3/16/2012 4:45 PM, merryb wrote:
>> On Mar 16, 1:31 pm, > 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...
>
>Perhaps a beer might work. In reverse, I've seen recipes using red wine
>in the Flemish stew Carbonnade that is usually made with beer.

I reckon beers could work just fine, anything is possible.

A few weeks ago I decided to cook some pork belly (cut into small
pieces) in mead instead of cider (like I usually do) and it came out
fantastic. I fully intend on using more mead in the future this way.

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.

On Fri, 16 Mar 2012 16:42:03 -0500, Bull > wrote:

>In article >,
> Je?us > 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 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.

Agreed, especially with the Coq au Vin.

>Perhaps your displeasure with cooking and wine is a general displeasure
>in regard to wine itself.

Yeah. Not a (grape) wine drinker, as mentioned. I can have a glass of
wine, but usually one is all I want.

>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.

Also agree, I'm pretty happy with the results I get with cheap white
wine - just not with the red. I guess I can simply avoid reds if I
really have to.

>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.

Yeah, I should do that - buy a decent bottle of red and give it an
honest shot. I have some venison coming in the next few days which
would be a good opportunity to put it to the test.

Actually, you mention 'overpowering' the dish... I think that's my
main objection with the red wine I've used.

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.

On Mar 16, 4:10*pm, 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.

I'm a Twisted Zin man and a Chardonnay.

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.

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

"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. 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.

Paul

"Bull" > wrote in message
...
> In article >,
> Je?us > 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 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.

> 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.

Wine can also make a great salt substitute.

Paul

sf > wrote in newsl88m79u7fhilrnp892hk685nqh83u3jad@
4ax.com:

> 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.
>


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'.

--
Peter
Tasmania
Australia

"merryb" > wrote in message
...
> 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.

Quite right


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

"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.


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

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..

And if you don't like any red- find a juice you like. [or use a
white you like] The wine police are too busy busting folks drinking
the 'wrong wine' with their dinner to worry about what you put in
*your* food for *your* enjoyment.

Jim

On 2012-03-17, Jim Elbrecht > wrote:

> white you like] The wine police are too busy busting folks drinking
> the 'wrong wine' with their dinner to worry about what you put in
> *your* food for *your* enjoyment.

Since when?

Last I heard, the old wine barriers of white /w fish and red w/ beef
were busted down long ago. What? We have a new generation of anal
eonophiles busting our chops? Well, they can't impose upon your
enjoyment if you ignore their prating poppycock.

nb

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

"sf" > wrote in message
news
> 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.
>
So true! I'm fortunate in that there is a well stocked wine shop in town
with very knowledgeable staff. If I want to make a particular dish and am
not sure which wine to use in it, they're very helpful. They know I don't
need or want a $20 bottle of wine to make (using your example) bouguignon.
But that $8 bottle will work just fine! (Obviously they don't work on
commission!)

Jill

"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.

Jill

"sf" > wrote in message
news
> I had the conversation with my DD last week. I use a red I didn't
> want to drink in a bourguignon... and she gave me that line about
> using a wine you'd drink. I told her that expression started so that
> people wouldn't use cooking (salted) wine, not because you should cook
> with expensive wine. Maybe you don't want to drink that $8 bottle of
> wine with your meal, but that doesn't mean it's not suitable for
> cooking your stew.

I got some salted cooking wine for the first time a month or two back for
the first time. It has ruined the sauces I make with it and it is going
down the sink.


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

"Ophelia" > wrote in message
...
>
> "sf" > wrote in message
> news >
>> I had the conversation with my DD last week. I use a red I didn't
>> want to drink in a bourguignon... and she gave me that line about
>> using a wine you'd drink. I told her that expression started so that
>> people wouldn't use cooking (salted) wine, not because you should cook
>> with expensive wine. Maybe you don't want to drink that $8 bottle of
>> wine with your meal, but that doesn't mean it's not suitable for
>> cooking your stew.
>
> I got some salted cooking wine for the first time a month or two back for
> the first time. It has ruined the sauces I make with it and it is going
> down the sink.
>
An excellent use for it!

Jill

On 2012-03-17, Ophelia > wrote:
>
> "sf" > wrote in message

>> with expensive wine. Maybe you don't want to drink that $8 bottle of
>> wine with your meal, but that doesn't mean it's not suitable for
>> cooking your stew.

> I got some salted cooking wine for the first time a month or two back for
> the first time. It has ruined the sauces I make with it and it is going
> down the sink.

The whole point there being that winos will not be tempted to get
sloshed on heavily salted booze. It's all dreck, beneath even the
most desparate alky.

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.

nb

--
Fight internet CENSORSHIP - Fight SOPA-PIPA
Contact your congressman and/or representative, now!
http://projects.propublica.org/sopa/
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"jmcquown" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>> "sf" > wrote in message
>> news >>
>>> I had the conversation with my DD last week. I use a red I didn't
>>> want to drink in a bourguignon... and she gave me that line about
>>> using a wine you'd drink. I told her that expression started so that
>>> people wouldn't use cooking (salted) wine, not because you should cook
>>> with expensive wine. Maybe you don't want to drink that $8 bottle of
>>> wine with your meal, but that doesn't mean it's not suitable for
>>> cooking your stew.
>>
>> I got some salted cooking wine for the first time a month or two back for
>> the first time. It has ruined the sauces I make with it and it is going
>> down the sink.
>>
> An excellent use for it!

Yes indeed!!!

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

"notbob" > wrote in message
...
> On 2012-03-17, Ophelia > wrote:
>>
>> "sf" > wrote in message
>
>>> with expensive wine. Maybe you don't want to drink that $8 bottle of
>>> wine with your meal, but that doesn't mean it's not suitable for
>>> cooking your stew.
>
>> I got some salted cooking wine for the first time a month or two back for
>> the first time. It has ruined the sauces I make with it and it is going
>> down the sink.
>
> The whole point there being that winos will not be tempted to get
> sloshed on heavily salted booze. It's all dreck, beneath even the
> most desparate alky.
>
> 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.
>

Shouldn't????
--
http://www.shop.helpforheroes.org.uk/

I am not a wine drinker. I was given an individual serving sized bottle
of a California dark red as a gift once. It sat in my fridge seriously
for years. I was making T-day stuffing using honey-soaked dark
cornbread, sausage, pecans, butter, apples, dark meat from a baked
turkey thigh-all cooked on top the stove in a pot-on a whim I added the
?8oz? bottle of wine. Divine.

On 2012-03-17, Ophelia > wrote:

> Shouldn't????

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

I suppose one could do it jes to impress someone else and strictly
follow a recipe, but that's not cooking, that's assembling. How you
gonna know when a light beaujolais in a red sauce is enough compared
to using a heavier zin in the same dish if you don't like wine? No
way.

nb


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Contact your congressman and/or representative, now!
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"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?

Might I suggest that might be their own choice ...


> I suppose one could do it jes to impress someone else and strictly
> follow a recipe, but that's not cooking, that's assembling. How you
> gonna know when a light beaujolais in a red sauce is enough compared
> to using a heavier zin in the same dish if you don't like wine? No
> way.
>
> nb
>
>
> --
> Fight internet CENSORSHIP - Fight SOPA-PIPA
> Contact your congressman and/or representative, now!
> http://projects.propublica.org/sopa/
> vi --the heart of evil!
>


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

On 2012-03-17, Ophelia > wrote:

> Might I suggest that might be their own choice ...

Might I point out I never suggested otherwise, merely posed a
question.

nb

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Contact your congressman and/or representative, now!
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"notbob" > wrote in message
...
> On 2012-03-17, Ophelia > wrote:
>
>> Might I suggest that might be their own choice ...
>
> Might I point out I never suggested otherwise, merely posed a
> question.

Shouldn't ...?

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

On 2012-03-17, Ophelia > wrote:

> Shouldn't ...?

You seem Hell-bent on arguing. I have an alzheimer mom who provides
me plenty of that nonsense. You might try sf, who enjoys arguing
pointlessly and endlessly.

Toodles....
nb

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Contact your congressman and/or representative, now!
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On Sat, 17 Mar 2012 13:38:26 -0000, "Ophelia" >
wrote:

>
> "sf" > wrote in message
> news >
> > I had the conversation with my DD last week. I use a red I didn't
> > want to drink in a bourguignon... and she gave me that line about
> > using a wine you'd drink. I told her that expression started so that
> > people wouldn't use cooking (salted) wine, not because you should cook
> > with expensive wine. Maybe you don't want to drink that $8 bottle of
> > wine with your meal, but that doesn't mean it's not suitable for
> > cooking your stew.
>
> I got some salted cooking wine for the first time a month or two back for
> the first time. It has ruined the sauces I make with it and it is going
> down the sink.

Thanks for putting it to the test! I've never tried cooking with it.
Julia Child was on TV saying that around the time I started taking an
interest in cooking. The wine I use most for cooking is dry sherry
and I buy almost the least expensive one on the shelf. I don't buy
the cheapest one on the shelf because I did one time and didn't like
the results as well, so when I finished the bottle I went back
"upscale". For Americans - I think the one I didn't like was Taylor
and the one I like is Christian Brothers. No need to break the bank
if you don't have to.

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

On Sat, 17 Mar 2012 09:55:41 -0500, (z z) wrote:

> I am not a wine drinker. I was given an individual serving sized bottle
> of a California dark red as a gift once. It sat in my fridge seriously
> for years. I was making T-day stuffing using honey-soaked dark
> cornbread, sausage, pecans, butter, apples, dark meat from a baked
> turkey thigh-all cooked on top the stove in a pot-on a whim I added the
> ?8oz? bottle of wine. Divine.

Sounds like it was! I've never tasted this, but I hear my nephew
bastes his turkey with Marsala and everyone who has eaten it raves.

My sister's secret ingredient to beef stew is 1/2 cup of sweet sherry.
Sounds weird, but it's divine. You don't taste sherry at all, no
sweetness either but it's one of those dishes that you think is really
tasty and want to know what's making it so different.

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

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

Thank you. Same reason that I rarely use olive oil.
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.

Gary

"Gary" > wrote in message ...
> notbob wrote:
>>
>> If a person doesn't like wine, why would they cook with
>> it?
>
> Thank you. Same reason that I rarely use olive oil.
> 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.
>
> Gary


But do tell us what you *really* think! LOL I don't like olives, either.
I do use olive oil, but in moderation. That spinach sauteed in olive oil
with cloves of garlic is a nice dish I mostly use canola or corn oil.
And not a lot of that. A bottle of any type of oil lasts for years in this
house.

Jill

"Jim Elbrecht" > wrote in message
...
> On Sat, 17 Mar 2012 13:38:26 -0000, "Ophelia" >
> wrote:
>
>>
>>"sf" > wrote in message
>>news >>
>>> I had the conversation with my DD last week. I use a red I didn't
>>> want to drink in a bourguignon... and she gave me that line about
>>> using a wine you'd drink. I told her that expression started so that
>>> people wouldn't use cooking (salted) wine, not because you should cook
>>> with expensive wine. Maybe you don't want to drink that $8 bottle of
>>> wine with your meal, but that doesn't mean it's not suitable for
>>> cooking your stew.
>>
>>I got some salted cooking wine for the first time a month or two back for
>>the first time. It has ruined the sauces I make with it and it is going
>>down the sink.
>
> Yeah-- i just spent another 30 minutes looking over the cooking mirin,
> cooking rice wines, and cooking sherries at the Asian market. I was
> hoping I could spot one that they's slipped by the NY alcohol board
> that didn't have 'cooking' in its name.
>
> 6 shelves, 8-10 feet long of every variety of cooking beverage you
> could imagine-- all poisoned with salt. Damn NY liquor laws-
> won't let grocery stores sell wine.

Oh dear. Tomorrow I will go to my local supermarket and pick up a box of
(reasonably decent) red wine I will use for cooking. It will have NO salt!
We wouldn't buy the boxed stuff for drinking, but it is pretty much the same
stuff we buy in bottles for drinking.

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

On 3/17/2012 5:34 PM, Ophelia wrote:
>
> "Jim Elbrecht" > wrote in message
> ...
>> On Sat, 17 Mar 2012 13:38:26 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>> "sf" > wrote in message
>>> news >>>
>>>> I had the conversation with my DD last week. I use a red I didn't
>>>> want to drink in a bourguignon... and she gave me that line about
>>>> using a wine you'd drink. I told her that expression started so that
>>>> people wouldn't use cooking (salted) wine, not because you should cook
>>>> with expensive wine. Maybe you don't want to drink that $8 bottle of
>>>> wine with your meal, but that doesn't mean it's not suitable for
>>>> cooking your stew.
>>>
>>> I got some salted cooking wine for the first time a month or two back
>>> for
>>> the first time. It has ruined the sauces I make with it and it is going
>>> down the sink.
>>
>> Yeah-- i just spent another 30 minutes looking over the cooking mirin,
>> cooking rice wines, and cooking sherries at the Asian market. I was
>> hoping I could spot one that they's slipped by the NY alcohol board
>> that didn't have 'cooking' in its name.
>>
>> 6 shelves, 8-10 feet long of every variety of cooking beverage you
>> could imagine-- all poisoned with salt. Damn NY liquor laws-
>> won't let grocery stores sell wine.
>
> Oh dear. Tomorrow I will go to my local supermarket and pick up a box of
> (reasonably decent) red wine I will use for cooking. It will have NO salt!
> We wouldn't buy the boxed stuff for drinking, but it is pretty much the
> same stuff we buy in bottles for drinking.
>
The boxed stuff, especially the newer varieties in 3 liter boxes is a
pretty good "vin ordinaire" and beats the California packages of 10
years or more ago.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

"James Silverton" > wrote in message
...
> On 3/17/2012 5:34 PM, Ophelia wrote:
>>
>> "Jim Elbrecht" > wrote in message
>> ...
>>> On Sat, 17 Mar 2012 13:38:26 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>> "sf" > wrote in message
>>>> news >>>>
>>>>> I had the conversation with my DD last week. I use a red I didn't
>>>>> want to drink in a bourguignon... and she gave me that line about
>>>>> using a wine you'd drink. I told her that expression started so that
>>>>> people wouldn't use cooking (salted) wine, not because you should cook
>>>>> with expensive wine. Maybe you don't want to drink that $8 bottle of
>>>>> wine with your meal, but that doesn't mean it's not suitable for
>>>>> cooking your stew.
>>>>
>>>> I got some salted cooking wine for the first time a month or two back
>>>> for
>>>> the first time. It has ruined the sauces I make with it and it is going
>>>> down the sink.
>>>
>>> Yeah-- i just spent another 30 minutes looking over the cooking mirin,
>>> cooking rice wines, and cooking sherries at the Asian market. I was
>>> hoping I could spot one that they's slipped by the NY alcohol board
>>> that didn't have 'cooking' in its name.
>>>
>>> 6 shelves, 8-10 feet long of every variety of cooking beverage you
>>> could imagine-- all poisoned with salt. Damn NY liquor laws-
>>> won't let grocery stores sell wine.
>>
>> Oh dear. Tomorrow I will go to my local supermarket and pick up a box of
>> (reasonably decent) red wine I will use for cooking. It will have NO
>> salt!
>> We wouldn't buy the boxed stuff for drinking, but it is pretty much the
>> same stuff we buy in bottles for drinking.
>>
> The boxed stuff, especially the newer varieties in 3 liter boxes is a
> pretty good "vin ordinaire" and beats the California packages of 10 years
> or more ago.

I don't have access to the "California packages of 10 years or more ago" So
I will take your word for it



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

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.

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. *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.

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
--
JL

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.

Bob

notbob wrote:

> I suppose one could do it jes to impress someone else and strictly
> follow a recipe, but that's not cooking, that's assembling. How you
> gonna know when a light beaujolais in a red sauce is enough compared
> to using a heavier zin in the same dish if you don't like wine? No
> way.

Because of the fact that the taste of wine changes significantly when
you cook with it, that's simply not true. I don't hate drinking wine,
but I'm not crazy about it either. That doesn't change the fact that I
like wine a lot as a cooking ingredient.

Bob