sf wrote:
>
> I have every flavor of these and they're great.
> http://www.thekitchn.com/broth-conce...-kitchn-214538
>

Those look and sound worth trying. I looked for them in my store this
morning. No luck, so far.

"Bruce" > wrote in message
T...
> In article >, Cheri says...
>>
>> "Jeßus" > wrote in message
>> ...
>> > On Sun, 23 Oct 2016 12:45:56 -0700, "Cheri" >
>> > wrote:
>> >>
>> >>"dsi1" > wrote in message
>> ...
>> >>
>> >>I've never made pot roast with wine nor would I because it's not
>> >>needed.
>> >>My
>> >>suggestion is to try using a can of Coke or Dr. Pepper instead. Some
>> >>folks
>> >>say it gives excellent results.
>> >>
>> >>It's a good idea to keep that demon alcohol out of your house if it has
>> >>people hooked on the hooch. Forget about trying to hide to the stuff -
>> >>those
>> >>juiceheads are able to sniff out single molecules of alcohol and you
>> >>can
>> >>bet
>> >>that they'll find it faster than a turkey can fall out of a tree.
>> >>
>> >>========
>> >>
>> >>I usually use either chicken or beef broth.
>> >
>> > I use stock (chicken or vegetable usually) or wine, although I haven't
>> > used wine for a long time now.
>>
>> I don't usually have wine on hand, not a wine drinker, so I don't buy a
>> bottle for cooking as a rule.
>
> I bet you're more a coke drinker.

Nope, I very seldomly drink a soda, I'm a water drinker. Once in awhile if I
have a mixed drink, I'll mix it with Coke or something, but not often.

Cheri

"Bruce" > wrote in message
T...
> In article >, Sqwertz says...
>>
>> On Sat, 22 Oct 2016 23:26:04 -0500, Pringles CheezUms wrote:
>>
>> > I have a recipe for pot roast that I tried today, and it turned out
>> > pretty good.
>> > However it called for some red wine (nothing more specified), and we
>> > don't have any around the house. I used a bit more beef stock. I don't
>> > want to keep any alcohol around in any case, mainly because some here
>> > could have a problem with it.
>> >
>> > Q1: What is a good substitute for red wine?
>> >
>> > Q2: Is there a general rule of thumb, or even better, a table to
>> > reference somewhere, that gives good substitutes for alcohol in
>> > cooking?
>>
>> Buy one of those 200ML airline bottles of wine for $1.50. There is no
>> substitute for wine in a recipe. You can use somethign else, but it
>> won't be the intended taste.
>
> That's right. Ignore any and all Guinness and coke suggestions.

But by cooking it with what I like, it is what I intended to taste.

Cheri

On Sunday, October 23, 2016 at 5:46:15 PM UTC-4, Jeßus wrote:
>
> I find cheap red wine awful to use in cooking, all I can taste are the
> tannins (cheap white wine is fine though, IMO).
>
> A couple of years ago I started a thread on this topic and was
> convinced to try a reasonably expensive bottle of red... it was much
> better than all my previous efforts using a cheap red.

You're absolutely right, although some people refuse to believe it. Cheaper white wine works because the poorer flavor is usually due to acid which melds well in cooking. However, I do find a big difference between types of white, my preference for most dishes being for a chardonnay.

I usually do buy a decent white wine because not all of it goes into the cooking and I will be drinking the rest.

http://www.richardfisher.com

Nancy2 wrote:
>
>I use Better than Boullion pastes in all the flavors they make, and have
>never been disappointed. I think they are much better than cubes. I
>have never tried powders.

Well you should, Goya brand boullion powders are the best I've
found... very convenient, each packet makes 2 cups of broth but use as
much or as little as you like, the foil packets can be rolled down to
seal. I like to sprinkle the powder as a seasoning for oven roasts.
The beef one is excellent in meat loaf or lightly sprinkled on
burgers.

In article >, Cheri says...
>
> "Bruce" > wrote in message
> T...
> > In article >, Sqwertz says...
> >>
> >> On Sat, 22 Oct 2016 23:26:04 -0500, Pringles CheezUms wrote:
> >>
> >> > I have a recipe for pot roast that I tried today, and it turned out
> >> > pretty good.
> >> > However it called for some red wine (nothing more specified), and we
> >> > don't have any around the house. I used a bit more beef stock. I don't
> >> > want to keep any alcohol around in any case, mainly because some here
> >> > could have a problem with it.
> >> >
> >> > Q1: What is a good substitute for red wine?
> >> >
> >> > Q2: Is there a general rule of thumb, or even better, a table to
> >> > reference somewhere, that gives good substitutes for alcohol in
> >> > cooking?
> >>
> >> Buy one of those 200ML airline bottles of wine for $1.50. There is no
> >> substitute for wine in a recipe. You can use somethign else, but it
> >> won't be the intended taste.
> >
> > That's right. Ignore any and all Guinness and coke suggestions.
>
> But by cooking it with what I like, it is what I intended to taste.

I have nothing against Guinness, but if you replace wine with it, you
get a different outcome. Pouring coke over food is as weird as drinking
it.

On Mon, 24 Oct 2016 08:48:20 -0700 (PDT), Helpful person
> wrote:

>On Sunday, October 23, 2016 at 5:46:15 PM UTC-4, Jeßus wrote:
>>
>> I find cheap red wine awful to use in cooking, all I can taste are the
>> tannins (cheap white wine is fine though, IMO).
>>
>> A couple of years ago I started a thread on this topic and was
>> convinced to try a reasonably expensive bottle of red... it was much
>> better than all my previous efforts using a cheap red.
>
>You're absolutely right, although some people refuse to believe it.

One would think they could taste it...

> Cheaper white wine works because the poorer flavor is usually due to
>acid which melds well in cooking. However, I do find a big difference
>between types of white, my preference for most dishes being for a
>chardonnay.

I confess to not paying enough attention with the white wine types I
buy. Usually I get 6 bottles in a box for about AUD$35. Good enough
for cooking with.

>I usually do buy a decent white wine because not all of it goes into the
>cooking and I will be drinking the rest.

That's fair enough.

Brooklyn1 wrote in rec.food.cooking:

> Nancy2 wrote:
> >
> > I use Better than Boullion pastes in all the flavors they make, and
> > have never been disappointed. I think they are much better than
> > cubes. I have never tried powders.
>
> Well you should, Goya brand boullion powders are the best I've
> found... very convenient, each packet makes 2 cups of broth but use as
> much or as little as you like, the foil packets can be rolled down to
> seal. I like to sprinkle the powder as a seasoning for oven roasts.
> The beef one is excellent in meat loaf or lightly sprinkled on
> burgers.

Goya brand is decent but may be higher in sodium and MSG than she likes.

--

Gary wrote in rec.food.cooking:

> sf wrote:
> >
> > I have every flavor of these and they're great.
> > http://www.thekitchn.com/broth-conce...w-better-bouil
> > lon-cubes-tips-from-the-kitchn-214538
> >
>
> Those look and sound worth trying. I looked for them in my store this
> morning. No luck, so far.

American Asian has them. Small sizes as well so you can try them out.

--

On 10/23/2016 2:29 PM, sf wrote:
> On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1 >
> wrote:
>
>> I've never made pot roast with wine nor would I because it's not needed. My suggestion is to try using a can of Coke or Dr. Pepper instead. Some folks say it gives excellent results.
>
> I suppose... if you like sweet beef.
>
>
About 30 years ago a friend marinated and then cooked some wet beef ribs
using Dr. Pepper as one of the ingredients. They were very tender but
way too sweet for my taste.

Jill

On 10/23/2016 3:03 PM, graham wrote:
>> "Pringles CheezUms" > wrote in message
>> ...
>>> I have a recipe for pot roast that I tried today, and it turned out
>>> pretty good.
>>> However it called for some red wine (nothing more specified), and we
>>> don't have any around the house. I used a bit more beef stock. I don't
>>> want to keep any alcohol around in any case, mainly because some here
>>> could have a problem with it.
>>>
>>> Q1: What is a good substitute for red wine?
>>>
> You don't have to buy a 750ml bottle. 1/4 bottles of cheaper brands are
> widely available.

I often see small bottles of different types of wine. I have never
checked the exact liquid content of those small bottles but it appears
they only hold enough for a couple of glasses. They're very inexpensive.

Jill

On 10/24/2016 4:03 PM, jmcquown wrote:
> On 10/23/2016 3:03 PM, graham wrote:
>>> "Pringles CheezUms" > wrote in message
>>> ...
>>>> I have a recipe for pot roast that I tried today, and it turned out
>>>> pretty good.
>>>> However it called for some red wine (nothing more specified), and we
>>>> don't have any around the house. I used a bit more beef stock. I don't
>>>> want to keep any alcohol around in any case, mainly because some here
>>>> could have a problem with it.
>>>>
>>>> Q1: What is a good substitute for red wine?
>>>>
>> You don't have to buy a 750ml bottle. 1/4 bottles of cheaper brands are
>> widely available.
>
> I often see small bottles of different types of wine. I have never
> checked the exact liquid content of those small bottles but it appears
> they only hold enough for a couple of glasses. They're very inexpensive.
>
> Jill
I keep a half bottle of white vermouth, usually Noilly Prat, in the
fridge for the times that I need a splash of white wine for a fish,
chicken or even a pork recipe. The high alcohol content means that it
doesn't deteriorate very quickly.
Graham

In article >, jmcquown says...
>
> On 10/23/2016 3:03 PM, graham wrote:
> >> "Pringles CheezUms" > wrote in message
> >> ...
> >>> I have a recipe for pot roast that I tried today, and it turned out
> >>> pretty good.
> >>> However it called for some red wine (nothing more specified), and we
> >>> don't have any around the house. I used a bit more beef stock. I don't
> >>> want to keep any alcohol around in any case, mainly because some here
> >>> could have a problem with it.
> >>>
> >>> Q1: What is a good substitute for red wine?
> >>>
> > You don't have to buy a 750ml bottle. 1/4 bottles of cheaper brands are
> > widely available.
>
> I often see small bottles of different types of wine. I have never
> checked the exact liquid content of those small bottles but it appears
> they only hold enough for a couple of glasses. They're very inexpensive.

Nothing escapes you.

On 10/24/2016 5:52 PM, jmcquown wrote:
> On 10/23/2016 2:29 PM, sf wrote:
>> On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1 >
>> wrote:
>>
>>> I've never made pot roast with wine nor would I because it's not
>>> needed. My suggestion is to try using a can of Coke or Dr. Pepper
>>> instead. Some folks say it gives excellent results.
>>
>> I suppose... if you like sweet beef.
>>
>>
> About 30 years ago a friend marinated and then cooked some wet beef ribs
> using Dr. Pepper as one of the ingredients. They were very tender but
> way too sweet for my taste.
>
> Jill

Coke and Dr. Pepper are often used with barbecue as either a marinade of
in the sauce. Never had an inclination to try it but I can see where
the acid would make a difference as a marinade.

On Monday, October 24, 2016 at 5:27:13 PM UTC-6, Bruce wrote:
> In article >, jmcquown says...
> >
> > On 10/23/2016 3:03 PM, graham wrote:
> > >> "Pringles CheezUms" > wrote in message
> > >> ...
> > >>> I have a recipe for pot roast that I tried today, and it turned out
> > >>> pretty good.
> > >>> However it called for some red wine (nothing more specified), and we
> > >>> don't have any around the house. I used a bit more beef stock. I don't
> > >>> want to keep any alcohol around in any case, mainly because some here
> > >>> could have a problem with it.
> > >>>
> > >>> Q1: What is a good substitute for red wine?
> > >>>
> > > You don't have to buy a 750ml bottle. 1/4 bottles of cheaper brands are
> > > widely available.
> >
> > I often see small bottles of different types of wine. I have never
> > checked the exact liquid content of those small bottles but it appears
> > they only hold enough for a couple of glasses. They're very inexpensive.
>
> Nothing escapes you.

You on the other hand keep escaping from the men in the white suits who are carrying the big nets. Ahahahahahahaha
=====

In article >, Roy
says...
>
> On Monday, October 24, 2016 at 5:27:13 PM UTC-6, Bruce wrote:
> > In article >, jmcquown says...
> > >
> > > On 10/23/2016 3:03 PM, graham wrote:
> > > >> "Pringles CheezUms" > wrote in message
> > > >> ...
> > > >>> I have a recipe for pot roast that I tried today, and it turned out
> > > >>> pretty good.
> > > >>> However it called for some red wine (nothing more specified), and we
> > > >>> don't have any around the house. I used a bit more beef stock. I don't
> > > >>> want to keep any alcohol around in any case, mainly because some here
> > > >>> could have a problem with it.
> > > >>>
> > > >>> Q1: What is a good substitute for red wine?
> > > >>>
> > > > You don't have to buy a 750ml bottle. 1/4 bottles of cheaper brands are
> > > > widely available.
> > >
> > > I often see small bottles of different types of wine. I have never
> > > checked the exact liquid content of those small bottles but it appears
> > > they only hold enough for a couple of glasses. They're very inexpensive.
> >
> > Nothing escapes you.
>
> You on the other hand keep escaping from the men in the white suits who are carrying the big nets. Ahahahahahahaha
> =====

Yes, I'm way too fast for them.

On Mon, 24 Oct 2016 08:47:28 -0400, Gary > wrote:

> sf wrote about Dr.Pepper:
> >
> > I've seen it called for ham and it's always Southern or at least
> > Southern in origin.
>
> I've never cared for Dr.Pepper soda and I certainly wouldn't put
> that over my cooking ham. Maybe I should try it sometime though?

I prefer Dr. Pepper to Coke, but I can't imagine using or liking it.
Tell you what: you buy the ham, make it with Coke, and I'll taste. If
I like it, dinner's on me next time. If I don't like it, you'll have
lots of leftover ham to eat.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 24 Oct 2016 05:36:11 -0700 (PDT), Nancy2
> wrote:

> I use Better than Boullion pastes in all the flavors they make, and have
> never been disappointed. I think they are much better than cubes. I
> have never tried powders.
>
Not sure what you mean, but if you're talking about Better than
Bouillon in a jar - I tried them and threw them out because they were
salty and vile. YMMV


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 24 Oct 2016 16:35:40 -0500, Sqwertz >
wrote:

> sf doesn't like the BtB line of products. I think she said at the
> time she preferred the fake cubes and said we were crazy for liking
> the BtB.

What fake cubes?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 24 Oct 2016 08:47:35 -0400, Gary > wrote:

> sf wrote:
> >
> > I have every flavor of these and they're great.
> > http://www.thekitchn.com/broth-conce...-kitchn-214538
> >
>
> Those look and sound worth trying. I looked for them in my store this
> morning. No luck, so far.

I was in a different store today and thought I'd look for them. They
were there, but not as obvious as they are in the usual store I shop
in and easy to miss.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

In article >, sf says...
>
> On Mon, 24 Oct 2016 05:36:11 -0700 (PDT), Nancy2
> > wrote:
>
> > I use Better than Boullion pastes in all the flavors they make, and have
> > never been disappointed. I think they are much better than cubes. I
> > have never tried powders.
> >
> Not sure what you mean, but if you're talking about Better than
> Bouillon in a jar - I tried them and threw them out because they were
> salty and vile.

Creepy prefab stuff. One day, you'll all find out what's really in them.
And where all the old people go.

"Bruce" > wrote in message
T...
> In article >, Cheri says...
>>
>> "Bruce" > wrote in message
>> T...
>> > In article >, Sqwertz says...
>> >>
>> >> On Sat, 22 Oct 2016 23:26:04 -0500, Pringles CheezUms wrote:
>> >>
>> >> > I have a recipe for pot roast that I tried today, and it turned out
>> >> > pretty good.
>> >> > However it called for some red wine (nothing more specified), and we
>> >> > don't have any around the house. I used a bit more beef stock. I
>> >> > don't
>> >> > want to keep any alcohol around in any case, mainly because some
>> >> > here
>> >> > could have a problem with it.
>> >> >
>> >> > Q1: What is a good substitute for red wine?
>> >> >
>> >> > Q2: Is there a general rule of thumb, or even better, a table to
>> >> > reference somewhere, that gives good substitutes for alcohol in
>> >> > cooking?
>> >>
>> >> Buy one of those 200ML airline bottles of wine for $1.50. There is no
>> >> substitute for wine in a recipe. You can use somethign else, but it
>> >> won't be the intended taste.
>> >
>> > That's right. Ignore any and all Guinness and coke suggestions.
>>
>> But by cooking it with what I like, it is what I intended to taste.
>
> I have nothing against Guinness, but if you replace wine with it, you
> get a different outcome. Pouring coke over food is as weird as drinking
> it.

I get the outcome I like with chicken or beef broth in place of either,
which is my intention.

Cheri

"Ed Pawlowski" > wrote in message
...
> On 10/24/2016 5:52 PM, jmcquown wrote:
>> On 10/23/2016 2:29 PM, sf wrote:
>>> On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1 >
>>> wrote:
>>>
>>>> I've never made pot roast with wine nor would I because it's not
>>>> needed. My suggestion is to try using a can of Coke or Dr. Pepper
>>>> instead. Some folks say it gives excellent results.
>>>
>>> I suppose... if you like sweet beef.
>>>
>>>
>> About 30 years ago a friend marinated and then cooked some wet beef ribs
>> using Dr. Pepper as one of the ingredients. They were very tender but
>> way too sweet for my taste.
>>
>> Jill
>
> Coke and Dr. Pepper are often used with barbecue as either a marinade of
> in the sauce. Never had an inclination to try it but I can see where the
> acid would make a difference as a marinade.

I made a recipe for pulled pork using coke once in the crock pot, it was ok,
but nothing I would do again.

Cheri

In article >, Cheri says...
>
> "Bruce" > wrote in message
> T...
> > In article >, Cheri says...
> >>
> >> "Bruce" > wrote in message
> >> T...
> >> > In article >, Sqwertz says...
> >> >>
> >> >> On Sat, 22 Oct 2016 23:26:04 -0500, Pringles CheezUms wrote:
> >> >>
> >> >> > I have a recipe for pot roast that I tried today, and it turned out
> >> >> > pretty good.
> >> >> > However it called for some red wine (nothing more specified), and we
> >> >> > don't have any around the house. I used a bit more beef stock. I
> >> >> > don't
> >> >> > want to keep any alcohol around in any case, mainly because some
> >> >> > here
> >> >> > could have a problem with it.
> >> >> >
> >> >> > Q1: What is a good substitute for red wine?
> >> >> >
> >> >> > Q2: Is there a general rule of thumb, or even better, a table to
> >> >> > reference somewhere, that gives good substitutes for alcohol in
> >> >> > cooking?
> >> >>
> >> >> Buy one of those 200ML airline bottles of wine for $1.50. There is no
> >> >> substitute for wine in a recipe. You can use somethign else, but it
> >> >> won't be the intended taste.
> >> >
> >> > That's right. Ignore any and all Guinness and coke suggestions.
> >>
> >> But by cooking it with what I like, it is what I intended to taste.
> >
> > I have nothing against Guinness, but if you replace wine with it, you
> > get a different outcome. Pouring coke over food is as weird as drinking
> > it.
>
> I get the outcome I like with chicken or beef broth in place of either,
> which is my intention.

Each to their own!

On Tuesday, October 25, 2016 at 12:56:48 AM UTC-4, Bruce wrote:
> In article >, sf says...
> >
> > On Mon, 24 Oct 2016 05:36:11 -0700 (PDT), Nancy2
> > > wrote:
> >
> > > I use Better than Boullion pastes in all the flavors they make, and have
> > > never been disappointed. I think they are much better than cubes. I
> > > have never tried powders.
> > >
> > Not sure what you mean, but if you're talking about Better than
> > Bouillon in a jar - I tried them and threw them out because they were
> > salty and vile.
>
> Creepy prefab stuff. One day, you'll all find out what's really in them.

BtB chicken flavor ingredients:

€¢Chicken meat including natural chicken juices,
€¢salt,
€¢sugar,
€¢corn syrup solids,
€¢chicken fat,
€¢hydrolyzed soy protein,
€¢dried whey (milk),
€¢flavoring,
€¢disodium inosinate and guanylate,
€¢turmeric.

Nothing terrible there. Then again, I don't think my food is
going to kill me, except that I have always eaten too damned
much of it.

> And where all the old people go.

I don't know about most of them, but Grandma and Grandpa are in
my mother's linen closet.

Cindy Hamilton

In article >,
Cindy Hamilton says...
>
> On Tuesday, October 25, 2016 at 12:56:48 AM UTC-4, Bruce wrote:
> > In article >, sf says...
> > >
> > > On Mon, 24 Oct 2016 05:36:11 -0700 (PDT), Nancy2
> > > > wrote:
> > >
> > > > I use Better than Boullion pastes in all the flavors they make, and have
> > > > never been disappointed. I think they are much better than cubes. I
> > > > have never tried powders.
> > > >
> > > Not sure what you mean, but if you're talking about Better than
> > > Bouillon in a jar - I tried them and threw them out because they were
> > > salty and vile.
> >
> > Creepy prefab stuff. One day, you'll all find out what's really in them.
>
> BtB chicken flavor ingredients:
>
> ?Chicken meat including natural chicken juices,
> ?salt,
> ?sugar,
> ?corn syrup solids,
> ?chicken fat,
> ?hydrolyzed soy protein,
> ?dried whey (milk),
> ?flavoring,
> ?disodium inosinate and guanylate,
> ?turmeric.
>
> Nothing terrible there.

I wouldn't be so sure. Flavoring can be many things.

> Then again, I don't think my food is
> going to kill me, except that I have always eaten too damned
> much of it.
>
> > And where all the old people go.
>
> I don't know about most of them, but Grandma and Grandpa are in
> my mother's linen closet.

Ok

Cindy Hamilton wrote:
>
> Bruce wrote:
> > And where all the old people go.
>
> I don't know about most of them, but Grandma and Grandpa are in
> my mother's linen closet.

LOL.

Funny story (to me). About 3 years ago, I was painting a house and I had
to clean out all the stuff in 2 hall closets so I could paint them. In
one closet, I found the very nicest wooden box. Nice wood and finish
(like a piece of furniture), obviously cost some money. I thought it was
a jewelry box so I wanted to look to see what was inside. (note: I don't
steal, but sometimes I like to snoop just out of curiosity).

Anyway, I turned it over and over and couldn't see a way to open it.
WTH? Then I looked at the little brass plate on one side. It was
GRAMMA! ARRRGHHH! ;-o I've never been good with anything to do with
death and that totally freaked me out. I had heard of urns but never
fancy wooden boxes.

On 10/25/2016 1:52 AM, Cheri wrote:
>
> "Ed Pawlowski" > wrote in message
> ...
>> On 10/24/2016 5:52 PM, jmcquown wrote:
>>> On 10/23/2016 2:29 PM, sf wrote:
>>>> On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1 >
>>>> wrote:
>>>>
>>>>> I've never made pot roast with wine nor would I because it's not
>>>>> needed. My suggestion is to try using a can of Coke or Dr. Pepper
>>>>> instead. Some folks say it gives excellent results.
>>>>
>>>> I suppose... if you like sweet beef.
>>>>
>>>>
>>> About 30 years ago a friend marinated and then cooked some wet beef ribs
>>> using Dr. Pepper as one of the ingredients. They were very tender but
>>> way too sweet for my taste.
>>>
>>> Jill
>>
>> Coke and Dr. Pepper are often used with barbecue as either a marinade
>> of in the sauce. Never had an inclination to try it but I can see
>> where the acid would make a difference as a marinade.
>
> I made a recipe for pulled pork using coke once in the crock pot, it was
> ok, but nothing I would do again.
>
> Cheri

At the very least you are able to say you did.

Jill

sf wrote:
>
> On Mon, 24 Oct 2016 08:47:28 -0400, Gary > wrote:
>
> > sf wrote about Dr.Pepper:
> > >
> > > I've seen it called for ham and it's always Southern or at least
> > > Southern in origin.
> >
> > I've never cared for Dr.Pepper soda and I certainly wouldn't put
> > that over my cooking ham. Maybe I should try it sometime though?
>
> I prefer Dr. Pepper to Coke, but I can't imagine using or liking it.
> Tell you what: you buy the ham, make it with Coke, and I'll taste. If
> I like it, dinner's on me next time. If I don't like it, you'll have
> lots of leftover ham to eat.

So where do we meet for this meal? heheh
At a Motel 6 in Kansas? That's about half-way. lol.

I've never cooked ham with soda but I can
understand the sweet thing.
After trying it at a friends house, I now
always cook a ham with a can of crushed pineapple
poured over top. The pineapple and ham juice is a win taste.
I also toss on some powdered clove first.

For leftover ham, I also like to add a raisin sauce on the side.

I also like ham hash (potatoes, onions, ham) much better
than making it with that nasty corned beef.

Whatever cut of beef is used to make your own corned beef
could be cooked in a much nicer way, imo.

"Bruce" > wrote in message
T...
> In article >, Cheri says...
>>
>> "Bruce" > wrote in message
>> T...
>> > In article >, Cheri says...
>> >>
>> >> "Bruce" > wrote in message
>> >> T...
>> >> > In article >, Sqwertz says...
>> >> >>
>> >> >> On Sat, 22 Oct 2016 23:26:04 -0500, Pringles CheezUms wrote:
>> >> >>
>> >> >> > I have a recipe for pot roast that I tried today, and it turned
>> >> >> > out
>> >> >> > pretty good.
>> >> >> > However it called for some red wine (nothing more specified), and
>> >> >> > we
>> >> >> > don't have any around the house. I used a bit more beef stock. I
>> >> >> > don't
>> >> >> > want to keep any alcohol around in any case, mainly because some
>> >> >> > here
>> >> >> > could have a problem with it.
>> >> >> >
>> >> >> > Q1: What is a good substitute for red wine?
>> >> >> >
>> >> >> > Q2: Is there a general rule of thumb, or even better, a table to
>> >> >> > reference somewhere, that gives good substitutes for alcohol in
>> >> >> > cooking?
>> >> >>
>> >> >> Buy one of those 200ML airline bottles of wine for $1.50. There is
>> >> >> no
>> >> >> substitute for wine in a recipe. You can use somethign else, but
>> >> >> it
>> >> >> won't be the intended taste.
>> >> >
>> >> > That's right. Ignore any and all Guinness and coke suggestions.
>> >>
>> >> But by cooking it with what I like, it is what I intended to taste.
>> >
>> > I have nothing against Guinness, but if you replace wine with it, you
>> > get a different outcome. Pouring coke over food is as weird as drinking
>> > it.
>>
>> I get the outcome I like with chicken or beef broth in place of either,
>> which is my intention.
>
> Each to their own!

That should be obvious to non-controlling personality types.

Cheri

"Gary" > wrote in message ...
> Cindy Hamilton wrote:
>>
>> Bruce wrote:
>> > And where all the old people go.
>>
>> I don't know about most of them, but Grandma and Grandpa are in
>> my mother's linen closet.
>
> LOL.
>
> Funny story (to me). About 3 years ago, I was painting a house and I had
> to clean out all the stuff in 2 hall closets so I could paint them. In
> one closet, I found the very nicest wooden box. Nice wood and finish
> (like a piece of furniture), obviously cost some money. I thought it was
> a jewelry box so I wanted to look to see what was inside. (note: I don't
> steal, but sometimes I like to snoop just out of curiosity).
>
> Anyway, I turned it over and over and couldn't see a way to open it.
> WTH? Then I looked at the little brass plate on one side. It was
> GRAMMA! ARRRGHHH! ;-o I've never been good with anything to do with
> death and that totally freaked me out. I had heard of urns but never
> fancy wooden boxes.

Serves you right for snooping, and you'd be surprised at some of the
containers. LOL

Cheri

On Tue, 25 Oct 2016 11:23:32 -0400, Gary > wrote:

> sf wrote:
> >
> > On Mon, 24 Oct 2016 08:47:28 -0400, Gary > wrote:
> >
> > > sf wrote about Dr.Pepper:
> > > >
> > > > I've seen it called for ham and it's always Southern or at least
> > > > Southern in origin.
> > >
> > > I've never cared for Dr.Pepper soda and I certainly wouldn't put
> > > that over my cooking ham. Maybe I should try it sometime though?
> >
> > I prefer Dr. Pepper to Coke, but I can't imagine using or liking it.
> > Tell you what: you buy the ham, make it with Coke, and I'll taste. If
> > I like it, dinner's on me next time. If I don't like it, you'll have
> > lots of leftover ham to eat.
>
> So where do we meet for this meal? heheh
> At a Motel 6 in Kansas? That's about half-way. lol.
>
I can fly to the East Coast for that.

> I've never cooked ham with soda but I can
> understand the sweet thing.
> After trying it at a friends house, I now
> always cook a ham with a can of crushed pineapple
> poured over top. The pineapple and ham juice is a win taste.
> I also toss on some powdered clove first.

I've eaten ham where they pinned pineapple slices to it, but haven't
felt the love.
>
> For leftover ham, I also like to add a raisin sauce on the side.
>
Never had raisin sauce, but leftover ham makes a great breakfast with
runny yolk eggs and hash browns.

> I also like ham hash (potatoes, onions, ham) much better
> than making it with that nasty corned beef.
>
Corned beef hash in a can is pretty nasty. I'm not sure what you did
to perfectly innocent homemade corned beef hash to not like it. If
you've ever made it, that is.... and it sounds like you never have.


> Whatever cut of beef is used to make your own corned beef
> could be cooked in a much nicer way, imo.

Brisket - AFAIC, corned beef is the best use for it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 24 Oct 2016 23:46:25 -0500, Sqwertz >
wrote:

> On Mon, 24 Oct 2016 20:44:10 -0700, sf wrote:
>
> > On Mon, 24 Oct 2016 05:36:11 -0700 (PDT), Nancy2
> > > wrote:
> >
> >> I use Better than Boullion pastes in all the flavors they make, and have
> >> never been disappointed. I think they are much better than cubes. I
> >> have never tried powders.
> >>
> > Not sure what you mean, but if you're talking about Better than
> > Bouillon in a jar - I tried them and threw them out because they were
> > salty and vile. YMMV
>
> I think they have just the right amount of salt for the concentration
> of flavor. They also have lower sodium versions.
>
I am not wasting any more money on something I didn't think held even
a glimmer of hope in the flavor department. You like salt bombs, fine
- but Better than Bouillon is The Same as Bouillon AFAIC.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 24 Oct 2016 23:44:19 -0500, Sqwertz >
wrote:

> On Mon, 24 Oct 2016 20:46:39 -0700, sf wrote:
>
> > On Mon, 24 Oct 2016 16:35:40 -0500, Sqwertz >
> > wrote:
> >
> >> sf doesn't like the BtB line of products. I think she said at the
> >> time she preferred the fake cubes and said we were crazy for liking
> >> the BtB.
> >
> > What fake cubes?
>
> The first ingredient in the BtB products is meat and meat juices (or
> vegetables).

It doesn't matter what is listed as first when the salt overwhelms it.
Dream on if you think otherwise.
>
> Compare that to Herb Ox Chicken Cubes with less than 1% chicken.
>
> Herb Ox Chicken Cubes: Salt, Flavor (Hydrolyzed Corn Protein, Salt),
> Sugar, Contains 2% or less of Silicon Dioxide (Anticaking Agent),
> Natural Flavor (Autolyzed Yeast Extract, Salt, Sugar, Whey Powder
> [from Milk], Lactic Acid), Chicken Fat, Disodium Inosinate and
> Disodium Guanylate, Dehydrated Cooked Chicken (Contains Natural
> Flavor), Dehydrated Parsley, Turmeric, Onion Powder, Spice, Garlic
> Powder.
>
Another salt bomb.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Gary > wrote:
> Cindy Hamilton wrote:
>>
>> Bruce wrote:
>>> And where all the old people go.
>>
>> I don't know about most of them, but Grandma and Grandpa are in
>> my mother's linen closet.
>
> LOL.
>
> Funny story (to me). About 3 years ago, I was painting a house and I had
> to clean out all the stuff in 2 hall closets so I could paint them. In
> one closet, I found the very nicest wooden box. Nice wood and finish
> (like a piece of furniture), obviously cost some money. I thought it was
> a jewelry box so I wanted to look to see what was inside. (note: I don't
> steal, but sometimes I like to snoop just out of curiosity).
>
> Anyway, I turned it over and over and couldn't see a way to open it.
> WTH? Then I looked at the little brass plate on one side. It was
> GRAMMA! ARRRGHHH! ;-o I've never been good with anything to do with
> death and that totally freaked me out. I had heard of urns but never
> fancy wooden boxes.
>

A girl I used to work with many years ago had her father in a Folger's
coffee can in her car. Someone broke into her car and the ashes were
spilled on the passenger seat. I can't remember now if it was just some of
the ashes or all. But kept in a coffee can, yes.

--
jinx the minx

In article >, Cheri says...
>
> "Bruce" > wrote in message
> T...
> > In article >, Cheri says...
> >>
> >> I get the outcome I like with chicken or beef broth in place of
> >> either,
> >> which is my intention.
> >
> > Each to their own!
>
> That should be obvious to non-controlling personality types.

But it's YOUR mantra.

On Tue, 25 Oct 2016 12:37:21 -0500, jinx the minx
> wrote:

>Gary > wrote:
>> Cindy Hamilton wrote:
>>>
>>> Bruce wrote:
>>>> And where all the old people go.
>>>
>>> I don't know about most of them, but Grandma and Grandpa are in
>>> my mother's linen closet.
>>
>> LOL.
>>
>> Funny story (to me). About 3 years ago, I was painting a house and I had
>> to clean out all the stuff in 2 hall closets so I could paint them. In
>> one closet, I found the very nicest wooden box. Nice wood and finish
>> (like a piece of furniture), obviously cost some money. I thought it was
>> a jewelry box so I wanted to look to see what was inside. (note: I don't
>> steal, but sometimes I like to snoop just out of curiosity).
>>
>> Anyway, I turned it over and over and couldn't see a way to open it.
>> WTH? Then I looked at the little brass plate on one side. It was
>> GRAMMA! ARRRGHHH! ;-o I've never been good with anything to do with
>> death and that totally freaked me out. I had heard of urns but never
>> fancy wooden boxes.
>>
>
>A girl I used to work with many years ago had her father in a Folger's
>coffee can in her car. Someone broke into her car and the ashes were
>spilled on the passenger seat. I can't remember now if it was just some of
>the ashes or all. But kept in a coffee can, yes.

My eldest grandson could not retrieve his dads ashes from his
stepmother. It went on for several years and clearly peturbed him. I
asked him if he still had the key to the house, he did, so when she
was out drinking he snuck in, replaced the ashes with some ashes from
my sons woodstove and made good his escape. We don't know if
eventually she did anything with the ashes she thought were his,
likely not.

On Tue, 25 Oct 2016 22:35:02 -0500, Sqwertz >
wrote:

> On Tue, 25 Oct 2016 09:43:01 -0700, sf wrote:
>
> > On Mon, 24 Oct 2016 23:46:25 -0500, Sqwertz >
> > wrote:
> >
> >> I think they have just the right amount of salt for the concentration
> >> of flavor. They also have lower sodium versions.
> >>
> > I am not wasting any more money on something I didn't think held even
> > a glimmer of hope in the flavor department. You like salt bombs, fine
> > - but Better than Bouillon is The Same as Bouillon AFAIC.
>
> You're probably the only person who thinks that. Maybe you got a bad
> jar or your taste buds were off.
>
> They came in first place:
>
> http://www.goodhousekeeping.com/food...-test/?slide=1
>
> And he
>
> http://www.finecooking.com/item/5801...h-concentrates
>
> While Herb Ox comes in last in the only test that even considered
> them:
>
> http://www.seriouseats.com/2009/01/d...-the-best.html
>
> So just remember that the next time a bunch of us justifiably
> recommend the Better Than Bouillon products.
>
> -sw

Not wasting my money on that crap again.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
> On Tue, 25 Oct 2016 22:35:02 -0500, Sqwertz >
> wrote:
>
>> On Tue, 25 Oct 2016 09:43:01 -0700, sf wrote:
>>
>> > On Mon, 24 Oct 2016 23:46:25 -0500, Sqwertz >
>> > wrote:
>> >
>> >> I think they have just the right amount of salt for the concentration
>> >> of flavor. They also have lower sodium versions.
>> >>
>> > I am not wasting any more money on something I didn't think held even
>> > a glimmer of hope in the flavor department. You like salt bombs, fine
>> > - but Better than Bouillon is The Same as Bouillon AFAIC.
>>
>> You're probably the only person who thinks that. Maybe you got a bad
>> jar or your taste buds were off.
>>
>> They came in first place:
>>
>> http://www.goodhousekeeping.com/food...-test/?slide=1
>>
>> And he
>>
>> http://www.finecooking.com/item/5801...h-concentrates
>>
>> While Herb Ox comes in last in the only test that even considered
>> them:
>>
>> http://www.seriouseats.com/2009/01/d...-the-best.html
>>
>> So just remember that the next time a bunch of us justifiably
>> recommend the Better Than Bouillon products.
>>
>> -sw
>
> Not wasting my money on that crap again.

you're doing it wrong

Ed Pawlowski wrote in rec.food.cooking:

> On 10/24/2016 5:52 PM, jmcquown wrote:
> > On 10/23/2016 2:29 PM, sf wrote:
> > > On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1 >
> > > wrote:
> > >
> > > > I've never made pot roast with wine nor would I because it's not
> > > > needed. My suggestion is to try using a can of Coke or Dr.
> > > > Pepper instead. Some folks say it gives excellent results.
> > >
> > > I suppose... if you like sweet beef.
> > >
> > >
> > About 30 years ago a friend marinated and then cooked some wet beef
> > ribs using Dr. Pepper as one of the ingredients. They were very
> > tender but way too sweet for my taste.
> >
> > Jill
>
> Coke and Dr. Pepper are often used with barbecue as either a marinade
> of in the sauce. Never had an inclination to try it but I can see
> where the acid would make a difference as a marinade.

Yup. I use vinegar. I don't like 'sweet tasting meats' in general.

--