Now, for lunch!

:-)

John Kuthe...

On Sunday, July 29, 2018 at 2:50:55 PM UTC-4, John Kuthe wrote:
> Now, for lunch!
>
> :-)
>
> John Kuthe...

Excellent! While you were putting your banana bread together, I was mowing
my lawn. Amazing how quickly it grew once we started getting some rain
again.

Lunch was a deconstructed chicken salad sandwich: two slices multigrain
bread spread with mayonnaise. One piece was topped with onion sliced
paper thing and celery thinly sliced on the bias. Sliced leftover grilled
chicken breast, a couple leaves of lettuce, and the other mayo'd slice
of bread. A nice, light lunch to set me up for mowing.

Dinner will be burgers on pretzel buns. Yesterday I roasted a turkey,
which will provide leftovers this week.

Cindy Hamilton

On Sunday, July 29, 2018 at 2:31:20 PM UTC-5, Cindy Hamilton wrote:
> On Sunday, July 29, 2018 at 2:50:55 PM UTC-4, John Kuthe wrote:
> > Now, for lunch!
> >
> > :-)
> >
> > John Kuthe...
>
> Excellent! While you were putting your banana bread together, I was mowing
> my lawn. Amazing how quickly it grew once we started getting some rain
> again.
>
> Lunch was a deconstructed chicken salad sandwich: two slices multigrain
> bread spread with mayonnaise. One piece was topped with onion sliced
> paper thing and celery thinly sliced on the bias. Sliced leftover grilled
> chicken breast, a couple leaves of lettuce, and the other mayo'd slice
> of bread. A nice, light lunch to set me up for mowing.
>
> Dinner will be burgers on pretzel buns. Yesterday I roasted a turkey,
> which will provide leftovers this week.
>
> Cindy Hamilton

My lunch was an asiago cheese bagel from Panera (to you! Saint Louis Bread Company to me!) toasted, mayo, black pepper ands red pepper flakes and ham! YUM!!

And the Banana Bread was DONE as I was with lunch! :-)

Cool drizzly rain out, my lawn approves!

John Kuthe...

On Sunday, July 29, 2018 at 2:39:56 PM UTC-5, John Kuthe wrote:
>
> My lunch was an asiago cheese bagel from Panera
>
>
I've had those asiago cheese bagels from Panera and they are really,
really good!

On Sunday, July 29, 2018 at 3:41:23 PM UTC-5, wrote:
> On Sunday, July 29, 2018 at 2:39:56 PM UTC-5, John Kuthe wrote:
> >
> > My lunch was an asiago cheese bagel from Panera
> >
> >
> I've had those asiago cheese bagels from Panera and they are really,
> really good!

Oh yeah! They changed how I define "sandwich"!Â*:-)

And the Banana Bread I made is EXCELLENT!! Could haver used the two extra way overripe bananas I chose not to put in, but other than that! Oh and I slipped in an extra YUM by presoaking a bunch of raisins in some cooking wine I keep atop the fridge and YUM-O!

Damn I'm still a decent baker! :-)

John Kuthe...

On Sun, 29 Jul 2018 12:31:17 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, July 29, 2018 at 2:50:55 PM UTC-4, John Kuthe wrote:
>> Now, for lunch!
>>
>> :-)
>>
>> John Kuthe...
>
>Excellent! While you were putting your banana bread together, I was mowing
>my lawn. Amazing how quickly it grew once we started getting some rain
>again.
>
>Lunch was a deconstructed chicken salad sandwich: two slices multigrain
>bread spread with mayonnaise. One piece was topped with onion sliced
>paper thing and celery thinly sliced on the bias. Sliced leftover grilled
>chicken breast, a couple leaves of lettuce, and the other mayo'd slice
>of bread. A nice, light lunch to set me up for mowing.
>
>Dinner will be burgers on pretzel buns. Yesterday I roasted a turkey,
>which will provide leftovers this week.
>
>Cindy Hamilton

THE wife went for a bike ride with her girlfriend, only 12 miles as
her girlfriend has a bad back and that was about her limit. Afterwards
they did lunch at Paneras; chicken avocado panini. Meamwhile I
sharpened mower blades and then mowed the back field and the path
through the woods. After all that I diced some redskin spuds to
saute, dinner will be a dozen egg potato omelet, enough for two days.
Spuds are now golden brown and waiting for beaten eggs, already beaten
in a bowl and in the fridge.
Was 87ºF outside while I was removing branches from all those fallen
trees, halfway though a yellow jacket stung my hand, that was the end
of sawing limbs... luckily I'm not allergic to bee stings, hurt for
awhile but no swelling, so continued mowing. It's much better to do
that physical labor in the woods in cold weather, no insects... in
warm weather it's one of the major benefits of a tractor with an air
conditioned cab. Oh, my mower found two more boulders, dug them up
and filled the holes with topsoil. I did more than my share of work
today.
Pretty soon I'll just have the tree trunks to deal with, I'm sure my
next door neighbor will slice them up with a chainsaw for his family's
outside firepit, in cold weather they like to eat outdoors with a
roaring fire. They have a huge family, he has a brother and two
sisters, she has seven bothers and sisters. With all the kids,
cousins, etc, they can fill a stadium. We are always invited to their
cookouts and sometimes we accept, they are all scotch drinkers
so that's what we bring. They always appreciate when I volunteer to
man the grill.

On Sunday, July 29, 2018 at 3:55:55 PM UTC-5, John Kuthe wrote:
>
> And the Banana Bread I made is EXCELLENT!! Could haver used the two extra way overripe bananas I chose not to put in, but other than that! Oh and I slipped in an extra YUM by presoaking a bunch of raisins in some cooking wine I keep atop the fridge and YUM-O!
>
> Damn I'm still a decent baker! :-)
>
> John Kuthe€¦
>
>
I don't believe I've ever had banana raisin bread. Banana nut, of course.

On Sunday, July 29, 2018 at 4:37:57 PM UTC-5, Sheldon wrote:
>
> THE wife went for a bike ride with her girlfriend.
>
THE wife sounds like the number 1 wife out of all the sister wives.
>
> I diced some redskin spuds to
> saute, dinner will be a dozen egg potato omelet, enough for two days.
> Spuds are now golden brown and waiting for beaten eggs, already beaten
> in a bowl and in the fridge.
>
Do you ever snip a good tablespoon of chives and mix in with those eggs
for that omelet? I do and it adds a little extra flavor without being
overpowering to the eggs and potatoes.
>
> Was 87ºF outside while I was removing branches from all those fallen
> trees, halfway though a yellow jacket stung my hand, that was the end
> of sawing limbs. It's much better to do
> that physical labor in the woods in cold weather, no insects.
>
I've always said the two good things about winter is no fooling with
the yard and no insects trying to make a meal out of me.
>
> Pretty soon I'll just have the tree trunks to deal with, I'm sure my
> next door neighbor will slice them up with a chainsaw for his family's
> outside firepit, in cold weather they like to eat outdoors with a
> roaring fire.
>
I like those firepits but I want my meals indoors in cold weather.
Marshmallows and maybe hotdogs is about my limit in outdoor eating
in cold weather.

wrote:
> On Sun, 29 Jul 2018 12:31:17 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Sunday, July 29, 2018 at 2:50:55 PM UTC-4, John Kuthe wrote:
>>> Now, for lunch!
>>>
>>> :-)
>>>
>>> John Kuthe...
>>
>> Excellent! While you were putting your banana bread together, I was mowing
>> my lawn. Amazing how quickly it grew once we started getting some rain
>> again.
>>
>> Lunch was a deconstructed chicken salad sandwich: two slices multigrain
>> bread spread with mayonnaise. One piece was topped with onion sliced
>> paper thing and celery thinly sliced on the bias. Sliced leftover grilled
>> chicken breast, a couple leaves of lettuce, and the other mayo'd slice
>> of bread. A nice, light lunch to set me up for mowing.
>>
>> Dinner will be burgers on pretzel buns. Yesterday I roasted a turkey,
>> which will provide leftovers this week.
>>
>> Cindy Hamilton
>

> We are always invited to their cookouts and sometimes we accept, they are all scotch drinkers
> so that's what we bring. They always appreciate when I volunteer to
> man the grill.
>

Popeye, do yoose always bring yoose big ole navy pots to cook on the
grill? And tote over a few 100 lb crates of spuds?

Yoose shouldn't bring them people scotch. El Cheapo Crystal palace is
much cheaper, and they'll get just as drunk. They won't notice all the
slop yoose cooked up.

On 7/29/2018 5:37 PM, wrote:
> On Sun, 29 Jul 2018 12:31:17 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Sunday, July 29, 2018 at 2:50:55 PM UTC-4, John Kuthe wrote:
>>> Now, for lunch!
>>>
>>> :-)
>>>
>>> John Kuthe...
>>
>> Excellent! While you were putting your banana bread together, I was mowing
>> my lawn. Amazing how quickly it grew once we started getting some rain
>> again.
>>
>> Lunch was a deconstructed chicken salad sandwich: two slices multigrain
>> bread spread with mayonnaise. One piece was topped with onion sliced
>> paper thing and celery thinly sliced on the bias. Sliced leftover grilled
>> chicken breast, a couple leaves of lettuce, and the other mayo'd slice
>> of bread. A nice, light lunch to set me up for mowing.
>>
>> Dinner will be burgers on pretzel buns. Yesterday I roasted a turkey,
>> which will provide leftovers this week.
>>
>> Cindy Hamilton
>
> THE wife went for a bike ride with her girlfriend, only 12 miles as
> her girlfriend has a bad back and that was about her limit. Afterwards
> they did lunch at Paneras; chicken avocado panini. Meamwhile I
> sharpened mower blades and then mowed the back field and the path
> through the woods. After all that I diced some redskin spuds to
> saute, dinner will be a dozen egg potato omelet, enough for two days.
> Spuds are now golden brown and waiting for beaten eggs, already beaten
> in a bowl and in the fridge.
> Was 87ºF outside while I was removing branches from all those fallen
> trees, halfway though a yellow jacket stung my hand, that was the end
> of sawing limbs... luckily I'm not allergic to bee stings, hurt for
> awhile but no swelling, so continued mowing. It's much better to do
> that physical labor in the woods in cold weather, no insects... in
> warm weather it's one of the major benefits of a tractor with an air
> conditioned cab. Oh, my mower found two more boulders, dug them up
> and filled the holes with topsoil. I did more than my share of work
> today.
> Pretty soon I'll just have the tree trunks to deal with, I'm sure my
> next door neighbor will slice them up with a chainsaw for his family's
> outside firepit, in cold weather they like to eat outdoors with a
> roaring fire. They have a huge family, he has a brother and two
> sisters, she has seven bothers and sisters. With all the kids,
> cousins, etc, they can fill a stadium. We are always invited to their
> cookouts and sometimes we accept, they are all scotch drinkers
> so that's what we bring. They always appreciate when I volunteer to
> man the grill.
>

They all call you a ****ing asshole, Shelly.

On Sun, 29 Jul 2018 13:55:52 -0700 (PDT), John Kuthe wrote:

> And the Banana Bread I made is EXCELLENT!! Could haver used the
> two extra way overripe bananas I chose not to put in, but other
> than that! Oh and I slipped in an extra YUM by presoaking a bunch
> of raisins in some cooking wine I keep atop the fridge and YUM-O!

Raisins soaked in cheap, salted wine = Extra Yum? <gag>

Soaked in spiced rum is how you'd do it.

Sqwertz wrote:
> On Sun, 29 Jul 2018 13:55:52 -0700 (PDT), John Kuthe wrote:
>
>> And the Banana Bread I made is EXCELLENT!! Could haver used the
>> two extra way overripe bananas I chose not to put in, but other
>> than that! Oh and I slipped in an extra YUM by presoaking a bunch
>> of raisins in some cooking wine I keep atop the fridge and YUM-O!
>
> Raisins soaked in cheap, salted wine = Extra Yum? <gag>
>
> Soaked in spiced rum is how you'd do it.
>

I have bought exactly two bottles of cooking wine in my life. First one
was just way too salty to use. Ruins anything it is used in. A while
after, I tried a different brand, thinking first one may have been
substandard. The second was no better, so it was the *last* I will ever buy.

I think grape juice (or even urine) would probably be superior to that
damn nasty stuff.

He should splurge for a bottle of wine or rum.

On 7/29/2018 5:50 PM, wrote:
> On Sunday, July 29, 2018 at 3:55:55 PM UTC-5, John Kuthe wrote:
>>
>> And the Banana Bread I made is EXCELLENT!! Could haver used the two extra way overripe bananas I chose not to put in, but other than that! Oh and I slipped in an extra YUM by presoaking a bunch of raisins in some cooking wine I keep atop the fridge and YUM-O!
>>
>> Damn I'm still a decent baker! :-)
>>
>> John Kuthe€¦
>>
>>
> I don't believe I've ever had banana raisin bread. Banana nut, of course.
>

Same experience as you but would prefer the raisins. May try it one day
but y wife would rather nuts. Maybe two small ones.

On 7/29/2018 8:54 PM, Hank Rogers wrote:
> Sqwertz wrote:
>> On Sun, 29 Jul 2018 13:55:52 -0700 (PDT), John Kuthe wrote:
>>
>>> And the Banana Bread I made is EXCELLENT!! Could haver used the
>>> two extra way overripe bananas I chose not to put in, but other
>>> than that! Oh and I slipped in an extra YUM by presoaking a bunch
>>> of raisins in some cooking wine I keep atop the fridge and YUM-O!
>>
>> Raisins soaked in cheap, salted wine = Extra Yum?Â* <gag>
>>
>> Soaked in spiced rum is how you'd do it.
>>
>
> I have bought exactly two bottles of cooking wine in my life. First one
> was just way too salty to use. Ruins anything it is used in. A while
> after, I tried a different brand, thinking first one may have been
> substandard. The second was no better, so it was the *last* I will ever
> buy.
>
> I think grape juice (or even urine) would probably be superior to that
> damn nasty stuff.
>
> He should splurge for a bottle of wine or rum.
>
>
>
>
>
>
Agree, I keep a small jar of raisins in gin for a snack. Anything is
better than cooking wine.

On Sunday, July 29, 2018 at 7:23:13 PM UTC-5, Sqwertz wrote:
> On Sun, 29 Jul 2018 13:55:52 -0700 (PDT), John Kuthe wrote:
>
> > And the Banana Bread I made is EXCELLENT!! Could haver used the
> > two extra way overripe bananas I chose not to put in, but other
> > than that! Oh and I slipped in an extra YUM by presoaking a bunch
> > of raisins in some cooking wine I keep atop the fridge and YUM-O!
>
> Raisins soaked in cheap, salted wine = Extra Yum? <gag>

No, raisins soaked in a splash of the bottle of red wine usually a Cabernet, Shiraz or Zinfandel that I didn't drink the whole bottle so the rest of the bottle became my cooking wine. Good enough to drink when freshly opened.


And they are DELICIOUS!

John Kuthe...

On Sunday, July 29, 2018 at 8:11:07 PM UTC-5, Ed Pawlowski wrote:
> On 7/29/2018 5:50 PM, wrote:
> > On Sunday, July 29, 2018 at 3:55:55 PM UTC-5, John Kuthe wrote:
> >>
> >> And the Banana Bread I made is EXCELLENT!! Could haver used the two extra way overripe bananas I chose not to put in, but other than that! Oh and I slipped in an extra YUM by presoaking a bunch of raisins in some cooking wine I keep atop the fridge and YUM-O!
> >>
> >> Damn I'm still a decent baker! :-)
> >>
> >> John Kuthe€¦
> >>
> >>
> > I don't believe I've ever had banana raisin bread. Banana nut, of course.
> >
>
> Same experience as you but would prefer the raisins. May try it one day
> but y wife would rather nuts. Maybe two small ones.

I have some pecans, macadamias and the soaked raisins in the Banana Bread.

John Kuthe...

Ed Pawlowski wrote:
> On 7/29/2018 8:54 PM, Hank Rogers wrote:
>> Sqwertz wrote:
>>> On Sun, 29 Jul 2018 13:55:52 -0700 (PDT), John Kuthe wrote:
>>>
>>>> And the Banana Bread I made is EXCELLENT!! Could haver used the
>>>> two extra way overripe bananas I chose not to put in, but other
>>>> than that! Oh and I slipped in an extra YUM by presoaking a bunch
>>>> of raisins in some cooking wine I keep atop the fridge and YUM-O!
>>>
>>> Raisins soaked in cheap, salted wine = Extra Yum? <gag>
>>>
>>> Soaked in spiced rum is how you'd do it.
>>>
>>
>> I have bought exactly two bottles of cooking wine in my life. First
>> one was just way too salty to use. Ruins anything it is used in. A
>> while after, I tried a different brand, thinking first one may have
>> been substandard. The second was no better, so it was the *last* I
>> will ever buy.
>>
>> I think grape juice (or even urine) would probably be superior to that
>> damn nasty stuff.
>>
>> He should splurge for a bottle of wine or rum.
>>
>>
>>
>>
>>
>>
> Agree, I keep a small jar of raisins in gin for a snack. Anything is
> better than cooking wine.

I hadn't thought of gin. I bet that does give them a little snap.

I used to have a gin and tonic once in a while, but haven't had one in
many years.

I remember the last time I made one, I thought the tonic water was a
little too sweet, but figured it was just my changing tastes. I could
never find unsweetened tonic (just low cal with artificial sweetener),
so I guess everyone else prefers it sweet.

On Sunday, July 29, 2018 at 8:15:21 PM UTC-5, Ed Pawlowski wrote:
....
> >
> Agree, I keep a small jar of raisins in gin for a snack. Anything is
> better than cooking wine.

Not cooking wine like they sell in the store, just the leavings of bottles of dry reds I open to drink. I have a wine refrigerator in the basement and I generally keep Cabernets, Shirazes, Zinfandels, etc for drinking. After I open a bottle for drinking the leavings of the bottle are not refrigerated anymore plus the bottle was opened so after several days at room temp it's not fresh for drinking anymore, and it becomes my cooking wine.

John Kuthe...

On Sunday, July 29, 2018 at 9:11:24 PM UTC-5, Hank Rogers wrote:
> Ed Pawlowski wrote:
> > On 7/29/2018 8:54 PM, Hank Rogers wrote:
> >> Sqwertz wrote:
> >>> On Sun, 29 Jul 2018 13:55:52 -0700 (PDT), John Kuthe wrote:
> >>>
> >>>> And the Banana Bread I made is EXCELLENT!! Could haver used the
> >>>> two extra way overripe bananas I chose not to put in, but other
> >>>> than that! Oh and I slipped in an extra YUM by presoaking a bunch
> >>>> of raisins in some cooking wine I keep atop the fridge and YUM-O!
> >>>
> >>> Raisins soaked in cheap, salted wine = Extra Yum? <gag>
> >>>
> >>> Soaked in spiced rum is how you'd do it.
> >>>
> >>
> >> I have bought exactly two bottles of cooking wine in my life. First
> >> one was just way too salty to use. Ruins anything it is used in. A
> >> while after, I tried a different brand, thinking first one may have
> >> been substandard. The second was no better, so it was the *last* I
> >> will ever buy.
> >>
> >> I think grape juice (or even urine) would probably be superior to that
> >> damn nasty stuff.
> >>
> >> He should splurge for a bottle of wine or rum.
> >>
> >>
> >>
> >>
> >>
> >>
> > Agree, I keep a small jar of raisins in gin for a snack. Anything is
> > better than cooking wine.
>
> I hadn't thought of gin. I bet that does give them a little snap.
>
> I used to have a gin and tonic once in a while, but haven't had one in
> many years.
>
> I remember the last time I made one, I thought the tonic water was a
> little too sweet, but figured it was just my changing tastes. I could
> never find unsweetened tonic (just low cal with artificial sweetener),
> so I guess everyone else prefers it sweet.

I could make the yummiest liquor soaked raisins in the world my soaking them in Chambord! I think I MAY next time!!

John Kuthe...

On Sun, 29 Jul 2018 18:18:03 -0700 (PDT), John Kuthe
> wrote:

>On Sunday, July 29, 2018 at 7:23:13 PM UTC-5, Sqwertz wrote:
>> On Sun, 29 Jul 2018 13:55:52 -0700 (PDT), John Kuthe wrote:
>>
>> > And the Banana Bread I made is EXCELLENT!! Could haver used the
>> > two extra way overripe bananas I chose not to put in, but other
>> > than that! Oh and I slipped in an extra YUM by presoaking a bunch
>> > of raisins in some cooking wine I keep atop the fridge and YUM-O!
>>
>> Raisins soaked in cheap, salted wine = Extra Yum? <gag>
>
>No, raisins soaked in a splash of the bottle of red wine usually a Cabernet, Shiraz or Zinfandel that I didn't drink the whole bottle so the rest of the bottle became my cooking wine. Good enough to drink when freshly opened.

But I hope you don't let it sit there for a week or more and then call
it cooking wine. It's just off by then.

On Sunday, July 29, 2018 at 9:37:56 PM UTC-5, Druce wrote:
....
> But I hope you don't let it sit there for a week or more and then call
> it cooking wine. It's just off by then.

Nahh, I use it 'till it's gone!

Wine is too good and too expensive to waste, it's always good for something.. I suppose even if it goes to vinegar!Â*Imagine, Zinfandel Vinegar! With EVOO for salads! Hmmm! ;-)

John Kuthe...

On Sun, 29 Jul 2018 19:43:08 -0700 (PDT), John Kuthe
> wrote:

>On Sunday, July 29, 2018 at 9:37:56 PM UTC-5, Druce wrote:
>...
>> But I hope you don't let it sit there for a week or more and then call
>> it cooking wine. It's just off by then.
>
>Nahh, I use it 'till it's gone!
>
>Wine is too good and too expensive to waste

Yes, drink the whole bottle. You have at least 3 days to do it!

Druce wrote:
> On Sun, 29 Jul 2018 18:18:03 -0700 (PDT), John Kuthe
> > wrote:
>
>> On Sunday, July 29, 2018 at 7:23:13 PM UTC-5, Sqwertz wrote:
>>> On Sun, 29 Jul 2018 13:55:52 -0700 (PDT), John Kuthe wrote:
>>>
>>>> And the Banana Bread I made is EXCELLENT!! Could haver used the
>>>> two extra way overripe bananas I chose not to put in, but other
>>>> than that! Oh and I slipped in an extra YUM by presoaking a bunch
>>>> of raisins in some cooking wine I keep atop the fridge and YUM-O!
>>>
>>> Raisins soaked in cheap, salted wine = Extra Yum? <gag>
>>
>> No, raisins soaked in a splash of the bottle of red wine usually a Cabernet, Shiraz or Zinfandel that I didn't drink the whole bottle so the rest of the bottle became my cooking wine. Good enough to drink when freshly opened.
>
> But I hope you don't let it sit there for a week or more and then call
> it cooking wine. It's just off by then.
>

He shouldn't keep it "atop" the fridge, either. It will keep a little
better inside the fridge.

On Sunday, July 29, 2018 at 10:05:38 PM UTC-5, Hank Rogers wrote:
> Druce wrote:
> > On Sun, 29 Jul 2018 18:18:03 -0700 (PDT), John Kuthe
> > > wrote:
> >
> >> On Sunday, July 29, 2018 at 7:23:13 PM UTC-5, Sqwertz wrote:
> >>> On Sun, 29 Jul 2018 13:55:52 -0700 (PDT), John Kuthe wrote:
> >>>
> >>>> And the Banana Bread I made is EXCELLENT!! Could haver used the
> >>>> two extra way overripe bananas I chose not to put in, but other
> >>>> than that! Oh and I slipped in an extra YUM by presoaking a bunch
> >>>> of raisins in some cooking wine I keep atop the fridge and YUM-O!
> >>>
> >>> Raisins soaked in cheap, salted wine = Extra Yum? <gag>
> >>
> >> No, raisins soaked in a splash of the bottle of red wine usually a Cabernet, Shiraz or Zinfandel that I didn't drink the whole bottle so the rest of the bottle became my cooking wine. Good enough to drink when freshly opened.
> >
> > But I hope you don't let it sit there for a week or more and then call
> > it cooking wine. It's just off by then.
> >
>
> He shouldn't keep it "atop" the fridge, either. It will keep a little
> better inside the fridge.

Too tall for inside the fridge. Keeps OK, it's wine after all.

John Kuthe...

John Kuthe > wrote:
> On Sunday, July 29, 2018 at 8:15:21 PM UTC-5, Ed Pawlowski wrote:
> ...
>>>
>> Agree, I keep a small jar of raisins in gin for a snack. Anything is
>> better than cooking wine.
>
> Not cooking wine like they sell in the store, just the leavings of
> bottles of dry reds I open to drink. I have a wine refrigerator in the
> basement and I generally keep Cabernets, Shirazes, Zinfandels, etc for
> drinking. After I open a bottle for drinking the leavings of the bottle
> are not refrigerated anymore plus the bottle was opened so after several
> days at room temp it's not fresh for drinking anymore, and it becomes my cooking wine.
>
> John Kuthe...
>

I hope thats an actual wine refrigerator, and not a fridge used for wine.
Some would say those reds should not be refrigerated at all.

John Kuthe > wrote:
> On Sunday, July 29, 2018 at 10:05:38 PM UTC-5, Hank Rogers wrote:
>> Druce wrote:
>>> On Sun, 29 Jul 2018 18:18:03 -0700 (PDT), John Kuthe
>>> > wrote:
>>>
>>>> On Sunday, July 29, 2018 at 7:23:13 PM UTC-5, Sqwertz wrote:
>>>>> On Sun, 29 Jul 2018 13:55:52 -0700 (PDT), John Kuthe wrote:
>>>>>
>>>>>> And the Banana Bread I made is EXCELLENT!! Could haver used the
>>>>>> two extra way overripe bananas I chose not to put in, but other
>>>>>> than that! Oh and I slipped in an extra YUM by presoaking a bunch
>>>>>> of raisins in some cooking wine I keep atop the fridge and YUM-O!
>>>>>
>>>>> Raisins soaked in cheap, salted wine = Extra Yum? <gag>
>>>>
>>>> No, raisins soaked in a splash of the bottle of red wine usually a
>>>> Cabernet, Shiraz or Zinfandel that I didn't drink the whole bottle so
>>>> the rest of the bottle became my cooking wine. Good enough to drink when freshly opened.
>>>
>>> But I hope you don't let it sit there for a week or more and then call
>>> it cooking wine. It's just off by then.
>>>
>>
>> He shouldn't keep it "atop" the fridge, either. It will keep a little
>> better inside the fridge.
>
> Too tall for inside the fridge. Keeps OK, it's wine after all.
>
> John Kuthe...
>

Those fridge shelves are adjustable.

On Mon, 30 Jul 2018 Jinx the Minx wrote:
>John Kuthe wrote:
>>Hank Rogers wrote:
>>>Druce wrote:
>>>>John Kuthe wrote:
>>>>>Sqwertz wrote:
>>>>>>John Kuthe wrote:
>>>>>>
>>>>>>> And the Banana Bread I made is EXCELLENT!! Could have used the
>>>>>>> two extra way overripe bananas I chose not to put in, but other
>>>>>>> than that! Oh and I slipped in an extra YUM by presoaking a bunch
>>>>>>> of raisins in some cooking wine I keep atop the fridge and YUM-O!
>>>>>>
>>>>>> Raisins soaked in cheap, salted wine = Extra Yum? <gag>
>>>>>
>>>>> No, raisins soaked in a splash of the bottle of red wine usually a
>>>>> Cabernet, Shiraz or Zinfandel that I didn't drink the whole bottle so
>>>>> the rest of the bottle became my cooking wine. Good enough to drink when freshly opened.
>>>>
>>>> But I hope you don't let it sit there for a week or more and then call
>>>> it cooking wine. It's just off by then.
>>>>
>>>
>>> He shouldn't keep it "atop" the fridge, either. It will keep a little
>>> better inside the fridge.
>>
>> Too tall for inside the fridge. Keeps OK, it's wine after all.
>>
>> John Kuthe...
>
>Those fridge shelves are adjustable.

If the bottle is corked/capped just lay it down as if racked.

I rarely drink wine. My wife has a glass like 2-3 evenings a week but
she prefers box wine, room temperature rose. On the rare occasion I
feel like some wine it's a spritzer, rose and soda over ice. My wife
says "why spend a lot on wine, it all ****es out the same".

> wrote:
> On Mon, 30 Jul 2018 Jinx the Minx wrote:
>> John Kuthe wrote:
>>> Hank Rogers wrote:
>>>> Druce wrote:
>>>>> John Kuthe wrote:
>>>>>> Sqwertz wrote:
>>>>>>> John Kuthe wrote:
>>>>>>>
>>>>>>>> And the Banana Bread I made is EXCELLENT!! Could have used the
>>>>>>>> two extra way overripe bananas I chose not to put in, but other
>>>>>>>> than that! Oh and I slipped in an extra YUM by presoaking a bunch
>>>>>>>> of raisins in some cooking wine I keep atop the fridge and YUM-O!
>>>>>>>
>>>>>>> Raisins soaked in cheap, salted wine = Extra Yum? <gag>
>>>>>>
>>>>>> No, raisins soaked in a splash of the bottle of red wine usually a
>>>>>> Cabernet, Shiraz or Zinfandel that I didn't drink the whole bottle so
>>>>>> the rest of the bottle became my cooking wine. Good enough to drink
>>>>>> when freshly opened.
>>>>>
>>>>> But I hope you don't let it sit there for a week or more and then call
>>>>> it cooking wine. It's just off by then.
>>>>>
>>>>
>>>> He shouldn't keep it "atop" the fridge, either. It will keep a little
>>>> better inside the fridge.
>>>
>>> Too tall for inside the fridge. Keeps OK, it's wine after all.
>>>
>>> John Kuthe...
>>
>> Those fridge shelves are adjustable.
>
> If the bottle is corked/capped just lay it down as if racked.
>
> I rarely drink wine. My wife has a glass like 2-3 evenings a week but
> she prefers box wine, room temperature rose. On the rare occasion I
> feel like some wine it's a spritzer, rose and soda over ice. My wife
> says "why spend a lot on wine, it all ****es out the same".
>

Ive drank some pretty **** poor wine over the years. Id rather spend
more on a little bit of great wine than than spend more on a lot of bad
wine. Not that you have to spend a lot to get great wine, that is.

On Monday, July 30, 2018 at 10:58:30 AM UTC-5, Jinx the Minx wrote:
....
>
> I hope thats an actual wine refrigerator, and not a fridge used for wine.
> Some would say those reds should not be refrigerated at all.

YES it's a real wine refrigerator!! I'm quite the fancy moneyed Tree Hugging Dirt Worshiping Retiree Wannabe! My Wine Refrigerator keeps all my wine at about 50F, pleasantly cool! I sometimes put good beers in it too! They don't last long.

John Kuthe...

Jinx the Minx wrote:
> > wrote:
>> On Mon, 30 Jul 2018 Jinx the Minx wrote:
>>> John Kuthe wrote:
>>>> Hank Rogers wrote:
>>>>> Druce wrote:
>>>>>> John Kuthe wrote:
>>>>>>> Sqwertz wrote:
>>>>>>>> John Kuthe wrote:
>>>>>>>>
>>>>>>>>> And the Banana Bread I made is EXCELLENT!! Could have used the
>>>>>>>>> two extra way overripe bananas I chose not to put in, but other
>>>>>>>>> than that! Oh and I slipped in an extra YUM by presoaking a bunch
>>>>>>>>> of raisins in some cooking wine I keep atop the fridge and YUM-O!
>>>>>>>>
>>>>>>>> Raisins soaked in cheap, salted wine = Extra Yum? <gag>
>>>>>>>
>>>>>>> No, raisins soaked in a splash of the bottle of red wine usually a
>>>>>>> Cabernet, Shiraz or Zinfandel that I didn't drink the whole bottle so
>>>>>>> the rest of the bottle became my cooking wine. Good enough to drink
>>>>>>> when freshly opened.
>>>>>>
>>>>>> But I hope you don't let it sit there for a week or more and then call
>>>>>> it cooking wine. It's just off by then.
>>>>>>
>>>>>
>>>>> He shouldn't keep it "atop" the fridge, either. It will keep a little
>>>>> better inside the fridge.
>>>>
>>>> Too tall for inside the fridge. Keeps OK, it's wine after all.
>>>>
>>>> John Kuthe...
>>>
>>> Those fridge shelves are adjustable.
>>
>> If the bottle is corked/capped just lay it down as if racked.
>>
>> I rarely drink wine. My wife has a glass like 2-3 evenings a week but
>> she prefers box wine, room temperature rose. On the rare occasion I
>> feel like some wine it's a spritzer, rose and soda over ice. My wife
>> says "why spend a lot on wine, it all ****es out the same".
>>
>
> Ive drank some pretty **** poor wine over the years. Id rather spend
> more on a little bit of great wine than than spend more on a lot of bad
> wine. Not that you have to spend a lot to get great wine, that is.
>

Popeye and his wife do not drink wine for enjoyment. They only drink it
to produce ****.

On Monday, July 30, 2018 at 1:24:13 PM UTC-5, Jinx the Minx wrote:
....
> Ive drank some pretty **** poor wine over the years. Id rather spend
> more on a little bit of great wine than than spend more on a lot of bad
> wine. Not that you have to spend a lot to get great wine, that is.

Truedat! And I used to buy my reds online from any number of online wine sellers but then I started buying it instead a case at a time from Starr's and I get to pick out what I want in person! Starr's is also where I buy my freshly roasted Sumatran coffee, and I love financially supporting local businesses.

John Kuthe...

On 7/30/2018 11:58 AM, Jinx the Minx wrote:

> I hope thats an actual wine refrigerator, and not a fridge used for wine.
> Some would say those reds should not be refrigerated at all.
>

Those that say it should not be refrigerated know little about wine.
Room temperature goes back to when there was no central heat and houses
rarely were above 60 degrees in winter. I store my reds at 64 degrees,
whites at 47.

Warm reds in the summer are not nice to drink.

On Mon, 30 Jul 2018 19:24:36 -0400, Ed Pawlowski > wrote:

>On 7/30/2018 11:58 AM, Jinx the Minx wrote:
>
>> I hope that’s an actual wine refrigerator, and not a fridge used for wine.
>> Some would say those reds should not be refrigerated at all.
>>
>
>Those that say it should not be refrigerated know little about wine.
>Room temperature goes back to when there was no central heat and houses
>rarely were above 60 degrees in winter. I store my reds at 64 degrees,
>whites at 47.
>
>Warm reds in the summer are not nice to drink.

It depends where you live. Having said that, it's hot here 7 months of
the year and I still rarely refrigerate red wine. It locks the
flavours up, IMO. I'd rather drink something else if it the wine's too
warm.

On Monday, July 30, 2018 at 6:24:39 PM UTC-5, Ed Pawlowski wrote:
> On 7/30/2018 11:58 AM, Jinx the Minx wrote:
>
> > I hope thats an actual wine refrigerator, and not a fridge used for wine.
> > Some would say those reds should not be refrigerated at all.
> >
>
> Those that say it should not be refrigerated know little about wine.
> Room temperature goes back to when there was no central heat and houses
> rarely were above 60 degrees in winter. I store my reds at 64 degrees,
> whites at 47.
>
> Warm reds in the summer are not nice to drink.

Exactly!! A COOL Red is best! Cooler if it;s a white, but I favor reds.

John Kuthe...

On Mon, 30 Jul 2018 13:54:49 -0400, wrote:

>On Mon, 30 Jul 2018 Jinx the Minx wrote:
>>John Kuthe wrote:
>>>Hank Rogers wrote:
>>>>Druce wrote:
>>>>>John Kuthe wrote:
>>>>>>Sqwertz wrote:
>>>>>>>John Kuthe wrote:
>>>>>>>
>>>>>>>> And the Banana Bread I made is EXCELLENT!! Could have used the
>>>>>>>> two extra way overripe bananas I chose not to put in, but other
>>>>>>>> than that! Oh and I slipped in an extra YUM by presoaking a bunch
>>>>>>>> of raisins in some cooking wine I keep atop the fridge and YUM-O!
>>>>>>>
>>>>>>> Raisins soaked in cheap, salted wine = Extra Yum? <gag>
>>>>>>
>>>>>> No, raisins soaked in a splash of the bottle of red wine usually a
>>>>>> Cabernet, Shiraz or Zinfandel that I didn't drink the whole bottle so
>>>>>> the rest of the bottle became my cooking wine. Good enough to drink when freshly opened.
>>>>>
>>>>> But I hope you don't let it sit there for a week or more and then call
>>>>> it cooking wine. It's just off by then.
>>>>>
>>>>
>>>> He shouldn't keep it "atop" the fridge, either. It will keep a little
>>>> better inside the fridge.
>>>
>>> Too tall for inside the fridge. Keeps OK, it's wine after all.
>>>
>>> John Kuthe...
>>
>>Those fridge shelves are adjustable.
>
>If the bottle is corked/capped just lay it down as if racked.
>
>I rarely drink wine. My wife has a glass like 2-3 evenings a week but
>she prefers box wine, room temperature rose. On the rare occasion I
>feel like some wine it's a spritzer, rose and soda over ice. My wife
>says "why spend a lot on wine, it all ****es out the same".

Apparently, the poor woman has no tastebuds.

On 2018-07-30 5:24 PM, Ed Pawlowski wrote:
> On 7/30/2018 11:58 AM, Jinx the Minx wrote:
>
>> I hope thats an actual wine refrigerator, and not a fridge used for
>> wine.
>> Some would say those reds should not be refrigerated at all.
>>
>
> Those that say it should not be refrigerated know little about wine.
> Room temperature goes back to when there was no central heat and houses
> rarely were above 60 degrees in winter.Â* I store my reds at 64 degrees,
> whites at 47.
>
I store my reds a couple of degrees cooler than you but in the basement
rather than in a wine fridge.
Living alone means that I drink a bottle of red over 3 days. I use a
vacu-vin and store the leftover in the fridge, allowing it to warm up a
bit before imbibing on subsequent evenings. That combination slows the
oxidation down quite a bit and there is very little deterioration by the
3rd night.

On 2018-07-30 7:40 PM, Sqwertz wrote:
> On Mon, 30 Jul 2018 13:54:49 -0400, wrote:
>
>> On Mon, 30 Jul 2018 Jinx the Minx wrote:
>>> John Kuthe wrote:
>>>> Hank Rogers wrote:
>>>>
>>>>> He shouldn't keep it "atop" the fridge, either. It will keep a little
>>>>> better inside the fridge.
>>>>
>>>> Too tall for inside the fridge. Keeps OK, it's wine after all.
>>>
>>> Those fridge shelves are adjustable.
>>
>> If the bottle is corked/capped just lay it down as if racked.
>
> So the surface gets exposed to more air and degrades even quicker?
>
> -sw
>
Use a Vacu-Vin.

graham wrote:
> On 2018-07-30 5:24 PM, Ed Pawlowski wrote:
>> On 7/30/2018 11:58 AM, Jinx the Minx wrote:
>>
>>> I hope thats an actual wine refrigerator, and not a fridge used for
>>> wine.
>>> Some would say those reds should not be refrigerated at all.
>>>
>>
>> Those that say it should not be refrigerated know little about wine.
>> Room temperature goes back to when there was no central heat and
>> houses rarely were above 60 degrees in winter. I store my reds at 64
>> degrees, whites at 47.
>>
> I store my reds a couple of degrees cooler than you but in the basement
> rather than in a wine fridge.
> Living alone means that I drink a bottle of red over 3 days. I use a
> vacu-vin and store the leftover in the fridge, allowing it to warm up a
> bit before imbibing on subsequent evenings. That combination slows the
> oxidation down quite a bit and there is very little deterioration by the
> 3rd night.

If you can find a boxwine that you like, that solves the problem because
the collapsible bag won't let air in.

I've found a few brands that are OK, but I'm not a wine connoisseur or
super-taster either. I've had a few bottles of expensive wines, and they
were very good, but not enough to warrant the high price.

On 2018-07-30 8:09 PM, Hank Rogers wrote:
> graham wrote:
>> On 2018-07-30 5:24 PM, Ed Pawlowski wrote:
>>> On 7/30/2018 11:58 AM, Jinx the Minx wrote:
>>>
>>>> I hope thats an actual wine refrigerator, and not a fridge used for
>>>> wine.
>>>> Some would say those reds should not be refrigerated at all.
>>>>
>>>
>>> Those that say it should not be refrigerated know little about wine.
>>> Room temperature goes back to when there was no central heat and
>>> houses rarely were above 60 degrees in winter.Â* I store my reds at 64
>>> degrees, whites at 47.
>>>
>> I store my reds a couple of degrees cooler than you but in the basement
>> rather than in a wine fridge.
>> Living alone means that I drink a bottle of red over 3 days. I use a
>> vacu-vin and store the leftover in the fridge, allowing it to warm up a
>> bit before imbibing on subsequent evenings. That combination slows the
>> oxidation down quite a bit and there is very little deterioration by the
>> 3rd night.
>
> If you can find a boxwine that you like, that solves the problem because
> the collapsible bag won't let air in.
>
> I've found a few brands that are OK, but I'm not a wine connoisseur or
> super-taster either. I've had a few bottles of expensive wines, and they
> were very good, but not enough to warrant the high price.
>
I used to buy box wines but found they were uninteresting, although not
unpleasant to drink. It's a real pleasure to find an inexpensive wine
that tastes like a more expensive one and I regularly buy them in the
$10-15 range. However, I have some much more expensive bottles for
special occasions. They don't always satisfy but when they do, it can be
incredible.

On 7/30/2018 10:09 PM, Hank Rogers wrote:

> If you can find a boxwine that you like, that solves the problem because
> the collapsible bag won't let air in.
>
> I've found a few brands that are OK, but I'm not a wine connoisseur or
> super-taster either. I've had a few bottles of expensive wines, and they
> were very good, but not enough to warrant the high price.
>

I often have a bo in the fridge for casual drinking and cooking. Some
boxes are swill, but there are some better ones that can nice with a
casual snack.

I usually pay $10 to $15 for a decent wine for a good dinner. At that
price I'm not so quick to use it in a sauce or reduction when a box will
serve the purpose.