PBS Rocks

The Joneses said:

Watched a recorded America's Test Kitchen today, one of the tips was to
freeze leftover wine (& stock) in small amounts, ice cube size for cooking.

I've been freezing my leftover wine into cubes, for years. . .It comes
in quite handy for making wonderful sauces, etc. The other night, I
made a nice Port Wine reduction sauce, from some of the cubes, and it
turned out great.

I know, I know. . .Some folks simply can't understand that someone
would have leftover wine;-)

But it does happen!

Myrl Jeffcoat
http://www.myrljeffcoat.com

Quoted message said:

The Joneses said:

Watched a recorded America's Test Kitchen today, one of the tips was
to freeze leftover wine (& stock) in small amounts, ice cube size
for cooking.

I've been freezing my leftover wine into cubes, for years. . .It comes
in quite handy for making wonderful sauces, etc. The other night, I
made a nice Port Wine reduction sauce, from some of the cubes, and it
turned out great.

I know, I know. . .Some folks simply can't understand that someone
would have leftover wine;-)

But it does happen!

Myrl Jeffcoat
http://www.myrljeffcoat.com

I think it's a great idea if you have the freezer space! :~)

kili

The Joneses said:

Watched a recorded America's Test Kitchen today, one of the tips was to
freeze leftover wine (& stock) in small amounts, ice cube size for cooking.
We are only two and I'm not supposed to drink much. And I *hate* throwing
out good booze! This would be great for us. I already have stockcubes.
I've gone back to some of the PBS shows and welcome the low key approach.
There is only so much cheerleader giggly high-jinx I can take making dinner.
Sometimes I wonder just how much high test coffee is being served at the
FoodTV studio.
I put Mexico with Rick Bayless on my 'to record' list, too.
Edrena

Great idea- so easy I never thought of it! I did think of doing pesto
like that, tho.

merryb said:

The Joneses said:

Watched a recorded America's Test Kitchen today, one of the tips was to
freeze leftover wine (& stock) in small amounts, ice cube size for cooking.
We are only two and I'm not supposed to drink much. And I *hate* throwing
out good booze! This would be great for us. I already have stockcubes.
I've gone back to some of the PBS shows and welcome the low key approach.
There is only so much cheerleader giggly high-jinx I can take making dinner.
Sometimes I wonder just how much high test coffee is being served at the
FoodTV studio.
I put Mexico with Rick Bayless on my 'to record' list, too.
Edrena

Great idea- so easy I never thought of it! I did think of doing pesto
like that, tho.

I've heard of people doing that with lemon or lime juice as well as egg
parts when you are only using one or the other and don't want to waste
the rest.

--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

"merryb" <[email hidden]> wrote in message
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Quoted message said:

The Joneses said:

Watched a recorded America's Test Kitchen today, one of the tips was to
freeze leftover wine (& stock) in small amounts, ice cube size for
cooking.
Edrena

Great idea- so easy I never thought of it! I did think of doing pesto
like that, tho.

I do pesto in 4 oz mason jars using the vacuum thingy to seal a lid on top.
The pesto seems to keep better with the air sucked out. I've got a window
box full of basil that should be ready any day now. I just love that pesto!
Edrena

The Joneses said:

Watched a recorded America's Test Kitchen today, one of the tips was to
freeze leftover wine (& stock) in small amounts, ice cube size for cooking.
We are only two and I'm not supposed to drink much. And I *hate* throwing
out good booze! This would be great for us. I already have stockcubes.
I've gone back to some of the PBS shows and welcome the low key approach.
There is only so much cheerleader giggly high-jinx I can take making dinner.
Sometimes I wonder just how much high test coffee is being served at the
FoodTV studio.
I put Mexico with Rick Bayless on my 'to record' list, too.
Edrena

I just buy those little 4-packs of Sutter Home wine.
Usually I use all or most of one small bottle. That
works out great and is less trouble than freezing and
takes up no room in the freezer, of which I have none!
The wine is decent enough for cooking.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

The Joneses said:

"merryb" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The Joneses said:

Watched a recorded America's Test Kitchen today, one of the tips was to
freeze leftover wine (& stock) in small amounts, ice cube size for
cooking.
Edrena

Great idea- so easy I never thought of it! I did think of doing pesto
like that, tho.

I do pesto in 4 oz mason jars using the vacuum thingy to seal a lid on top.
The pesto seems to keep better with the air sucked out. I've got a window
box full of basil that should be ready any day now. I just love that pesto!
Edrena

I freeze pesto on a bun sheet, then use a pizza slicer to cut it into
squares that fit into a quart vacuum bag. Being frozen the Tilia will
pull a vacuum quickly and the pesto will keep, well! I don't know how
long but I've eaten it after being frozen three years and it was still
good. YMMV

George

Kate Connally <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

The Joneses said:

Watched a recorded America's Test Kitchen today, one of the tips was
to freeze leftover wine (& stock) in small amounts, ice cube size for
cooking. We are only two and I'm not supposed to drink much. And I
*hate* throwing out good booze! This would be great for us. I already
have stockcubes.
I've gone back to some of the PBS shows and welcome the low key
approach.
There is only so much cheerleader giggly high-jinx I can take making
dinner. Sometimes I wonder just how much high test coffee is being
served at the FoodTV studio.
I put Mexico with Rick Bayless on my 'to record' list, too.
Edrena

I just buy those little 4-packs of Sutter Home wine.
Usually I use all or most of one small bottle. That
works out great and is less trouble than freezing and
takes up no room in the freezer, of which I have none!
The wine is decent enough for cooking.

Kate

Those 1 cup (8 oz) or airplane sized servings of wine either in a bottle
or a tetra-pack work well in cooking if you aren't a wine drinker. I use
them when I require a cup or so of wine in a recipe.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

In article <[email hidden]>,
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"merryb" <[email hidden]> wrote in message
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Quoted message said:

The Joneses said:

Watched a recorded America's Test Kitchen today, one of the tips was to
freeze leftover wine (& stock) in small amounts, ice cube size for
cooking.
Edrena

Great idea- so easy I never thought of it! I did think of doing pesto
like that, tho.

I do pesto in 4 oz mason jars using the vacuum thingy to seal a lid on top.
The pesto seems to keep better with the air sucked out. I've got a window
box full of basil that should be ready any day now. I just love that pesto!
Edrena

Lucky you. Something destroyed/ate all my basil, dill and radicchio
plants. Whatever it was it left the tomato and squash plants alone.

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Kate Connally <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

The Joneses said:

Watched a recorded America's Test Kitchen today, one of the tips was
to freeze leftover wine (& stock) in small amounts, ice cube size for
cooking. We are only two and I'm not supposed to drink much. And I
*hate* throwing out good booze! This would be great for us. I already
have stockcubes.
I've gone back to some of the PBS shows and welcome the low key
approach.
There is only so much cheerleader giggly high-jinx I can take making
dinner. Sometimes I wonder just how much high test coffee is being
served at the FoodTV studio.
I put Mexico with Rick Bayless on my 'to record' list, too.
Edrena

I just buy those little 4-packs of Sutter Home wine.
Usually I use all or most of one small bottle. That
works out great and is less trouble than freezing and
takes up no room in the freezer, of which I have none!
The wine is decent enough for cooking.

Kate

Those 1 cup (8 oz) or airplane sized servings of wine either in a bottle
or a tetra-pack work well in cooking if you aren't a wine drinker. I use
them when I require a cup or so of wine in a recipe.

I've been doing a little wine tour the past few weeks, testing out not
only varieties of wine but specific vintages, etc.

This has led to very interesting food pairings.

"T" <[email hidden]> wrote in message
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In article <[email hidden]>,
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"merryb" <[email hidden]> wrote in message
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Quoted message said:

On May 23, 6:56 pm, "The Joneses" <[email hidden]> wrote:
> Watched a recorded America's Test Kitchen today, one of the tips was
> to
> freeze leftover wine (& stock) in small amounts, ice cube size for
> cooking.
> Edrena

Great idea- so easy I never thought of it! I did think of doing pesto
like that, tho.

I do pesto in 4 oz mason jars using the vacuum thingy to seal a lid on
top.
The pesto seems to keep better with the air sucked out. I've got a window
box full of basil that should be ready any day now. I just love that
pesto!
Edrena

Lucky you. Something destroyed/ate all my basil, dill and radicchio
plants. Whatever it was it left the tomato and squash plants alone.

Sounds like you'll have a bumper crop of butterflies this year! I plant
extra just to feed the homeless bums. They like parsley, too.
Edrena

In article <[email hidden]>,
[email hidden] says...

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"T" <[email hidden]> wrote in message
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Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

"merryb" <[email hidden]> wrote in message
news:[email hidden]...
> On May 23, 6:56 pm, "The Joneses" <[email hidden]> wrote:
>> Watched a recorded America's Test Kitchen today, one of the tips was
>> to
>> freeze leftover wine (& stock) in small amounts, ice cube size for
>> cooking.
>> Edrena
>
> Great idea- so easy I never thought of it! I did think of doing pesto
> like that, tho.
>
I do pesto in 4 oz mason jars using the vacuum thingy to seal a lid on
top.
The pesto seems to keep better with the air sucked out. I've got a window
box full of basil that should be ready any day now. I just love that
pesto!
Edrena

Lucky you. Something destroyed/ate all my basil, dill and radicchio
plants. Whatever it was it left the tomato and squash plants alone.

Sounds like you'll have a bumper crop of butterflies this year! I plant
extra just to feed the homeless bums. They like parsley, too.
Edrena

I'm a city dweller so my suspicions turn more toward the four legged
rats that roam the city.

On Sat, 26 May 2007 08:27:22 -0400, T <[email hidden]>

Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

"T" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
[email hidden] says...
> "merryb" <[email hidden]> wrote in message
> news:[email hidden]...
> > On May 23, 6:56 pm, "The Joneses" <[email hidden]> wrote:
> >> Watched a recorded America's Test Kitchen today, one of the tips was
> >> to
> >> freeze leftover wine (& stock) in small amounts, ice cube size for
> >> cooking.
> >> Edrena
> >
> > Great idea- so easy I never thought of it! I did think of doing pesto
> > like that, tho.
> >
> I do pesto in 4 oz mason jars using the vacuum thingy to seal a lid on
> top.
> The pesto seems to keep better with the air sucked out. I've got a window
> box full of basil that should be ready any day now. I just love that
> pesto!
> Edrena
>

Lucky you. Something destroyed/ate all my basil, dill and radicchio
plants. Whatever it was it left the tomato and squash plants alone.

Sounds like you'll have a bumper crop of butterflies this year! I plant
extra just to feed the homeless bums. They like parsley, too.
Edrena

I'm a city dweller so my suspicions turn more toward the four legged
rats that roam the city.

at least you seem to have gourmet rats. that should count for
something.

your pal,
blake