cooking wine?

Quoted message said:

Bernard Arnest said:

Hi,
In recipes that call for white wine, is cooking wine from the grocery
store fine, or does it offer poor flavor, too much salt, or conflict
with the rest of the seasoning vs. standard wine? I ask because this
is my first year in college, and I'm 18, thus cooking wine is really
the only wine, but I want to know how it might affect a recipe and how
I might compensate.

Quoted message said:

thanks!
-Bernard Arnest

Folks, we are not paying attention here. The young man is 18 years old; he
can't buy wine on his own. He's asking how to deal with the fact that he
may be forced to use cooking wine; IOW, how to change his recipes to
compensate or nonalcoholic substitutions.

I can't help, because it's not a situation I've had to deal with (cripes,
I'm old enough to be his grandma). Surely, there are people here who have
dealt with this situation.

Pam

Don't use a wine you wouldn't drink. Also, unless otherwise stated, I
always use a dry white wine, such as sauvignon blanc or chardonnay. I
once used a cask wine in a recipe. It concentrated to a sour taste.
Never again! Nowadays I won't drink cask wine, anyway.

Sherry is not a substitute for white wine.

On 17 Sep 2005 21:20:29 -0700, "Bernard Arnest" <[email hidden]>

Quoted message said:

Hi,
In recipes that call for white wine, is cooking wine from the grocery
store fine, or does it offer poor flavor, too much salt, or conflict
with the rest of the seasoning vs. standard wine? I ask because this
is my first year in college, and I'm 18, thus cooking wine is really
the only wine, but I want to know how it might affect a recipe and how
I might compensate.

If non-cooking-wine is the way to go (at least when home, and my dad
can buy it), do you have any best-value recommendations? Since it's
cooked and not drunk, is the dirt cheapest the way to go...?

thanks!
-Bernard Arnest

In article <[email hidden]>,

pjjehg said:

Quoted message said:

Bernard Arnest said:

Hi,
In recipes that call for white wine, is cooking wine from the grocery
store fine, or does it offer poor flavor, too much salt, or conflict
with the rest of the seasoning vs. standard wine? I ask because this
is my first year in college, and I'm 18, thus cooking wine is really
the only wine, but I want to know how it might affect a recipe and how
I might compensate.

Quoted message said:

thanks!
-Bernard Arnest

Folks, we are not paying attention here. The young man is 18 years old; he
can't buy wine on his own. He's asking how to deal with the fact that he
may be forced to use cooking wine; IOW, how to change his recipes to
compensate or nonalcoholic substitutions.

I can't help, because it's not a situation I've had to deal with (cripes,
I'm old enough to be his grandma). Surely, there are people here who have
dealt with this situation.

Pam

He could try small amounts of fruit juices.
I'd recommend grape or apple, or even a bit of pineapple.

Hope that helps? :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Ever work in restaurants and caterings?
"pjjehg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Bernard Arnest said:

Hi,
In recipes that call for white wine, is cooking wine from the grocery
store fine, or does it offer poor flavor, too much salt, or conflict
with the rest of the seasoning vs. standard wine? I ask because this
is my first year in college, and I'm 18, thus cooking wine is really
the only wine, but I want to know how it might affect a recipe and how
I might compensate.

Quoted message said:

thanks!
-Bernard Arnest

Folks, we are not paying attention here. The young man is 18 years old;
he can't buy wine on his own. He's asking how to deal with the fact that
he may be forced to use cooking wine; IOW, how to change his recipes to
compensate or nonalcoholic substitutions.

I can't help, because it's not a situation I've had to deal with (cripes,
I'm old enough to be his grandma). Surely, there are people here who have
dealt with this situation.

Pam

pjjehg said:

Quoted message said:

Bernard Arnest said:

Hi,
In recipes that call for white wine, is cooking wine from the grocery
store fine, or does it offer poor flavor, too much salt, or conflict
with the rest of the seasoning vs. standard wine? I ask because this
is my first year in college, and I'm 18, thus cooking wine is really
the only wine, but I want to know how it might affect a recipe and how
I might compensate.

Quoted message said:

thanks!
-Bernard Arnest

Folks, we are not paying attention here. The young man is 18 years old; he
can't buy wine on his own. He's asking how to deal with the fact that he
may be forced to use cooking wine; IOW, how to change his recipes to
compensate or nonalcoholic substitutions.

I can't help, because it's not a situation I've had to deal with (cripes,
I'm old enough to be his grandma). Surely, there are people here who have
dealt with this situation.

Pam

Use Chinese rice cooking wine (21% ABV and about 1% salt) and leave out
all the salt in the recipe. Other than the salt, it tastes pretty good
and it's not expensive. Taste the dish for salt and adjust when it's
almost done.

Best regards,
Bob

"lorin merriam" wrote

Quoted message said:

Ever work in restaurants and caterings?

Hunh? What's that got to do with anything?

Pam

Quoted message said:

"pjjehg" < wrote ...

Quoted message said:

Quoted message said:

"Bernard Arnest" < wrote:

> Hi,
> In recipes that call for white wine, is cooking wine from the grocery
> store fine, or does it offer poor flavor, too much salt, or conflict
> with the rest of the seasoning vs. standard wine? I ask because this
> is my first year in college, and I'm 18, thus cooking wine is really
> the only wine, but I want to know how it might affect a recipe and how
> I might compensate.

> thanks!
> -Bernard Arnest

Folks, we are not paying attention here. The young man is 18 years old;
he can't buy wine on his own. He's asking how to deal with the fact that
he may be forced to use cooking wine; IOW, how to change his recipes to
compensate or nonalcoholic substitutions.

I can't help, because it's not a situation I've had to deal with (cripes,
I'm old enough to be his grandma). Surely, there are people here who
have dealt with this situation.

Pam

I think the whole point of his thread is that since he's NOT of age to
buy alcohol, what are his alternatives...

Bernard Arnest said:

In recipes that call for white wine, is cooking wine from the grocery
store fine, or does it offer poor flavor, too much salt, or conflict
with the rest of the seasoning vs. standard wine? I ask because this
is my first year in college, and I'm 18, thus cooking wine is really

Cooking wine is so called as at least I was taught, wine that was HEAVILY salted
to avoid the cooks drinking it.

You will, and already have gotten the standard 1A1 answer, "Don't use cooking
wine!" BAH!

You have to know how to use cooking wine since its loaded with salt. I could
drink cooking wine and it wouldn't bother me, but I could eat blocks of salt
too.

You need to scale back or delete any other salt in your dish if your going to
use cooking wine since that may be your only source for right now.

When you can if your using in a sauce make some of your sauce like you normally
would and when it calls for salt leave it out and then add just a little of the
COOKING wine. ADD WAY LESS than what is called for in any recipe you may
following. When you get about the taste salt wise you normally would then you
can go from there.

If you have a means to aquire regular wine, ANY WINE you would drink is what you
can cook with. It will definitely be a better choice, but with your legal status
right now you may not have any other source.

I keep both kinds of cooking wine around, and use tons of red cooking wine. I
splash a little into the Prego along with anchovies and maybe some small
shrimps. I use it to marinade burgers, steaks, even salmon and shrimp.

You need to experiment a little with it to get the hang of using it with the
salt content. If you not a salt user you probably want to look else where in
getting some one to acquire you regular wine.

If I was making some big fancy dinner for a party or something I would most
definitely use regular wine for such an event. Day to day cooking wine is A OK
in my book.
----
Support your LOCAL scanner frequency site and groups!
http://www.wpascanner.com http://www.tampascanner.info
-------------------------------------------------------
http://www.gulfcoastdish.net

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

Quoted message said:

If you have a means to aquire regular wine, ANY WINE you would drink
is what you
can cook with.

Its probly a minor quibble in an otherwise informative post,
however....i have met people, young and old, who are marvellous cooks
but not wine savvy (i am not either, but have friends who are) and who
do not know what a 'good' wine is.

I have read about people using wine that has turned to vinegar, i have
known people who have used very bad, strongly acidic or sickeningly
sweet wines to cook with, i personally do not like a wine where the
taste of the alcohol is the dominant flavour, but have met people who
claim to like the taste of a highly acidic wine. I think they like the
effect the alcohol has on them and don't really think about the taste of
it, but that's just my opinion.

Sometimes people are just young and starting out to develop their
palate, other times they are older and discover 'cooking with wine' but
either way an education or at least familiarity with wine is helpful in
using it well.

Various liquors, spirits and exotic wines are even more esoteric but
worth studying.

One of my favourite cooking wines is a relatively inexpensive,
commercial product called "Lancers" vin rose or their cream sherry.
Gallo chenin blanc is kept around for cooking. However, i live near the
Napa wine growing region of northern California and it is almost
impossible NOT to absorb a little wine/food lore, by accident or osmosis
if nothing else.

Quoted message said:

It will definitely be a better choice, but with your legal status
right now you may not have any other source.

There are some very nice tasting 'non - alcohol' wines, regular wines
that have had the alcohol processed out, but they tend to be expensive
and i have never used them, though once i almost bought some bottles of
a non alcoholic champagne, it was just that good, but at the time i
tasted it i was not aware of its non - alcoholic aspect and upon reading
the label decided to spend less money per bottle on a nice Spanish
sparkling wine.

Quoted message said:

I keep both kinds of cooking wine around, and use tons of red cooking
wine. I
splash a little into the Prego along with anchovies and maybe some
small
shrimps. I use it to marinade burgers, steaks, even salmon and shrimp.

I primarily use it in soups, stews, gravies, & sauces. Though i make a
nice white wine cake and a chocolate cake with port wine. One trick i
learned with wine and baking, cakes, cookies etc. was to reduce the wine
over a very low heat, a cup or so to a few tablespoons.

White wine with chicken and shrimp is one of my favourites but i only
finish the dish with the wine.

I will stew a cooked breast of chicken in beef gravy with a cup or more
of a good burgundy to marvellous effect. Of course red wine in beef
stew is legendary but in my experience with out really good beef in the
pot and a good stock to begin with a good wine wont help.

Quoted message said:

If I was making some big fancy dinner for a party or something I would
most
definitely use regular wine for such an event. Day to day cooking wine
is A OK
in my book.

I have a small collection of recipes for very fancy dishes that call for
"Grand Vins" i do not think i could use such a wine for cooking even if
i were willing to buy them. At one to several hundreds of dollars a
bottle it is an extravagance i can do with out.

I am a 'no salt' cook, i just never or very rarely see a need for extra
salt in a dish. Popcorn and a big pot of beans is an exception. But
even so i can not share your acceptance of the salted 'cooking wines' i
have tried several and they were all equally abominable in my opinion.
The worst of the lot being a Chinese shao xing rice 'cooking wine' the
ordinary version of which is acceptable for Asian recipes but is
definitely a different taste of wine than European grape or fruit based
wines. I prefer a good Japanese saki to a Chinese shao xing. Equal
parts of saki, sesame oil and soy sauce is one of my favourites, can
equally be used to stir fry, marinate, as a dip, or a sauce.
---
JL

In article <[email hidden]>,

~john said:

I think the whole point of his thread is that since he's NOT of age to
buy alcohol, what are his alternatives...

Simple. Get someone who is of age to buy him some cooking wine.

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

Quoted message said:

Richard Green said:

Hi Bernard,
In your situation I wouldn't waste my money on white wine for cooking.

Get

Quoted message said:

Quoted message said:

yourself a big bottle of dry vermouth. Its cheap, you only need half the
amount, it works well in cooking and you won't be tempted to drink it

"-)

Quoted message said:

5 parts gin, 1 part dry vermouth, ice, shake (not stir), strain into
glass, add green olive. Why wouldn't you be tempted to drink that?
-aem

This is one of my favourite summer cocktails - 1 measure extra dry vermouth,
2 measures Southern Comfort, VERY tall glass, ice, fill to top with real
lemon sparkling lemonade (or sweetened lemon juice with soda will do,
although it could do with lemon oils added).

Even friends who strongly dislike either SC or vermouth have been
converted - refreshing, doesn't taste alcoholic, easy to over-do it,
heheheh...

Shaun aRe

Reminds me of my teenage years! 😉

On Thu, 22 Sep 2005 18:39:24 GMT, Joseph Littleshoes <[email hidden]>

Quoted message said:

however....i have met people, young and old, who are marvellous cooks
but not wine savvy (i am not either, but have friends who are) and who
do not know what a 'good' wine is.

I am not a wine connoisseur, other than I dislike white wine, but will drink dry
or preferably demi sec champagne. If given champagne at a function I not turning
it down if its brut which it most commonly is, free booze! : ) White wine as a
drink I will pass on, cooking wise I will use it.

I like sweet wines, and hence my favorites are cheap and fruit "fluff" that
would send most connoisseur into a fit.

My definition of "good wine" = any wine YOU PERSONALLY WOULD DRINK or LIKE. If
you don't like xxxx don't cook with it sub a favorite in its place.

Quoted message said:

Sometimes people are just young and starting out to develop their
palate, other times they are older and discover 'cooking with wine' but
either way an education or at least familiarity with wine is helpful in
using it well.

Cooking with wine or alcohol in general has been a long process for me. For
some things I will open the bottle and "splash" in some amount. These are
recipes that I have built up over time. Some I am still working on. : )

Quoted message said:

Various liquors, spirits and exotic wines are even more esoteric but
worth studying.

My current fascination is Absinithe, not that fake stuff, the REAL STUFF. It
came after watching Green Fairys being made on Carnivale.

I have interest in wine and learning more, but ultimately taste is what sells it
for me. Be it $3.43 for a 1/2 gallon bottle or a 25 oz bottle at some price. If
I don't like it I am not drinking it.

Unfortunately going to a wine tasting and sniffing, and swirling etc.. is just
not my thing. I taste it and if I like the taste its a good wine, and pretty
much as long as its red, were good to go.

Quoted message said:

One of my favourite cooking wines is a relatively inexpensive,
commercial product called "Lancers" vin rose or their cream sherry.
Gallo chenin blanc is kept around for cooking. However, i live near the
Napa wine growing region of northern California and it is almost
impossible NOT to absorb a little wine/food lore, by accident or osmosis
if nothing else.

I will admit to being some what of a wine snob, and that I am not a fan of
California wines or really any US wine. Thats *me*, and has no real bearing on a
good or bad merits of the product. Given a bottle of red wine one saying CA or
other US state and one saying Product of Italy. I would choose the Italian one,
and it could be a poor choice. This is not based on merit of the product and I
admit its clearly a bias on the state of origin. I am I missing out on some good
wine probably, but then again I wouldn't know anyway.

Quoted message said:

There are some very nice tasting 'non - alcohol' wines, regular wines
that have had the alcohol processed out, but they tend to be expensive

I don't get the idea behind non alcoholic wine to cook. Yes a good deal of it
will cook off, but enough remains to make it a key part of the taste.

Quoted message said:

the label decided to spend less money per bottle on a nice Spanish
sparkling wine.

Thats champagne. I don't adhere to the lanquage/wine gestapo nonsense in this
instance that it has to be made in that region to be called by its correct name.
Champagne is like Xerox is a generic term now to refer to wine in this form..

Quoted message said:

I primarily use it in soups, stews, gravies, & sauces. Though i make a
nice white wine cake and a chocolate cake with port wine. One trick i
learned with wine and baking, cakes, cookies etc. was to reduce the wine
over a very low heat, a cup or so to a few tablespoons.

Care to share those cake recipes, even the white wine, and the port one both
sound interesting. I've got some port just begging for a use.

Quoted message said:

White wine with chicken and shrimp is one of my favourites but i only
finish the dish with the wine.

The culinary police would have me arrested, if you come to dinner at my house
your going to get red wine. Want white? BRING IT! Drink it, don't get it near my
glass, and please take it home.

Quoted message said:

I will stew a cooked breast of chicken in beef gravy with a cup or more
of a good burgundy to marvellous effect. Of course red wine in beef

Sounds yummy. Care to share that one too?

Quoted message said:

I have a small collection of recipes for very fancy dishes that call for
"Grand Vins" i do not think i could use such a wine for cooking even if
i were willing to buy them. At one to several hundreds of dollars a
bottle it is an extravagance i can do with out.

I am sure there are some who would cook with it, thats a little over board for
me as well. I would probably cry pouring it in. Some have this idea that the
more costly the better the wine, OK sheeple herd two your up.

Quoted message said:

I am a 'no salt' cook, i just never or very rarely see a need for extra
salt in a dish. Popcorn and a big pot of beans is an exception. But
even so i can not share your acceptance of the salted 'cooking wines' i

Some things I cook with salt some things I don't, and there is no rhyme or
reason to what or why. Part of the problem is learning to cook both at home and
in a commercial kitchen(s).

One thing though you will find a salt shaker on my table and its used. Go to my
parents and I have to dig out MY salt shaker. They use no salt and cook with no
salt, thats their choice I respect that, and will season my food accordingly.
They also understand that when they come to my house your not going to get white
water passed off as milk, low fat any thing, sugar free, salt free or any thing
like it. I have real whipped cream, not "dairy like topping," and possibly
whipped cream I made myself if I have time.

If your not a salt user or saltaholic, then cooking wines are DEFINATELY NOT for
you. If you don't use salt at all and have not for a long period or ever then
cooking wines are definitely not for you. Like I posted, I could pour out a nice
cup of cooking wine and drink it with the meal. (That should send several over
the edge.)

I think cooking wine and inexpensive wine get a bad rap, just as I give US wine
a bad rap. Using cooking wine is all in knowing how to compensate for the salt
in the product and the salt required for your taste in the dish. I've mastered
that for some dishes, others are still a work in progress.

There are great wines out there that don't have to be super $ that are great to
drink and cook with, and yes there is [censored] out there thats $$$$ as well as -$$$.

Some one other than me is buying this stuff in the US or megamart wouldn't stock
it. So there are a whole lot of hippocrates out there on cooking wine as the
shelf space is normally pretty bare unless I happen to go just after the restock
crew went through.

----
Support your LOCAL scanner frequency site and groups!
http://www.wpascanner.com http://www.tampascanner.info
-------------------------------------------------------
http://www.gulfcoastdish.net

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

Quoted message said:

On Thu, 22 Sep 2005 18:39:24 GMT, Joseph Littleshoes
<[email hidden]>

Quoted message said:

however....i have met people, young and old, who are marvellous cooks

Quoted message said:

but not wine savvy (i am not either, but have friends who are) and

who

Quoted message said:

do not know what a 'good' wine is.

I am not a wine connoisseur, other than I dislike white wine, but will
drink dry
or preferably demi sec champagne. If given champagne at a function I
not turning
it down if its brut which it most commonly is, free booze! : ) White
wine as a
drink I will pass on, cooking wise I will use it.

I rarely drink wine of any sort, the holidays being an exception and
champagne the drink of choice with wine, i used to get a 'critte' (sp?)
extra brute but have not been able to find it in years. I have had a
local merlot that was interesting but i am very susceptible to the
sulphides.

Quoted message said:

I like sweet wines, and hence my favorites are cheap and fruit "fluff"
that
would send most connoisseur into a fit.

I have a friend that thinks maneschvits (sp?) is the best, but its way
too sweet for me. Though i have had a pear wine from the Loire valley
in France that was excellent.

Quoted message said:

My definition of "good wine" = any wine YOU PERSONALLY WOULD DRINK or
LIKE. If
you don't like xxxx don't cook with it sub a favorite in its place.

Quoted message said:

Sometimes people are just young and starting out to develop their
palate, other times they are older and discover 'cooking with wine'

but

Quoted message said:

either way an education or at least familiarity with wine is helpful

in

Quoted message said:

using it well.

Cooking with wine or alcohol in general has been a long process for
me. For
some things I will open the bottle and "splash" in some amount. These
are
recipes that I have built up over time. Some I am still working on. :
)

I often 'deglaze' pans with wine and let it reduce a bit to form a few
tbs. of a nice sauce.

Quoted message said:

Quoted message said:

Various liquors, spirits and exotic wines are even more esoteric but
worth studying.

My current fascination is Absinithe, not that fake stuff, the REAL
STUFF. It
came after watching Green Fairys being made on Carnivale.

Ohhh...scary stuff, though i am thinking of trying some salvia divinorum
for the altered state od consciousness it induces.

Quoted message said:

I have interest in wine and learning more, but ultimately taste is
what sells it
for me. Be it $3.43 for a 1/2 gallon bottle or a 25 oz bottle at some
price. If
I don't like it I am not drinking it.

That's why i am so fond of the Gallo chenine blanc, i think it is an
excellent cooking wine and quite inexpensive, unfortunately Gallo is
getting pretentious and i have never seen it in a gallon jug. Plus
those guests who like wine find it an acceptable tipple, even though i
keep a few bottles of 'good' wine around for drinking.

Quoted message said:

Unfortunately going to a wine tasting and sniffing, and swirling etc..
is just
not my thing. I taste it and if I like the taste its a good wine, and
pretty
much as long as its red, were good to go.

I have trouble finding reds i like, for drinking or cooking. I have a
few bottles of a 2002 French burgundy that were given to me that are
very good. But i have yet to find an American red i like.

Quoted message said:

Quoted message said:

One of my favourite cooking wines is a relatively inexpensive,
commercial product called "Lancers" vin rose or their cream sherry.
Gallo chenin blanc is kept around for cooking. However, i live near

the

Quoted message said:

Napa wine growing region of northern California and it is almost
impossible NOT to absorb a little wine/food lore, by accident or

osmosis

Quoted message said:

if nothing else.

I will admit to being some what of a wine snob, and that I am not a
fan of
California wines or really any US wine. Thats *me*, and has no real
bearing on a
good or bad merits of the product. Given a bottle of red wine one
saying CA or
other US state and one saying Product of Italy. I would choose the
Italian one,
and it could be a poor choice. This is not based on merit of the
product and I
admit its clearly a bias on the state of origin. I am I missing out on
some good
wine probably, but then again I wouldn't know anyway.

Chianti and Marsala are two of my favourite cooking wines

Quoted message said:

Quoted message said:

There are some very nice tasting 'non - alcohol' wines, regular wines

Quoted message said:

that have had the alcohol processed out, but they tend to be

expensive

I don't get the idea behind non alcoholic wine to cook. Yes a good
deal of it
will cook off, but enough remains to make it a key part of the taste.

Quoted message said:

the label decided to spend less money per bottle on a nice Spanish
sparkling wine.

Thats champagne. I don't adhere to the lanquage/wine gestapo nonsense
in this
instance that it has to be made in that region to be called by its
correct name.
Champagne is like Xerox is a generic term now to refer to wine in this
form..

Quoted message said:

I primarily use it in soups, stews, gravies, & sauces. Though i make

a

Quoted message said:

nice white wine cake and a chocolate cake with port wine. One trick

i

Quoted message said:

learned with wine and baking, cakes, cookies etc. was to reduce the

wine

Quoted message said:

over a very low heat, a cup or so to a few tablespoons.

Care to share those cake recipes, even the white wine, and the port
one both
sound interesting. I've got some port just begging for a use.

If you do a google group search on 'joseph+littleshoes+catalan+cake' you
should be abel to pull up the chocolate cake recipe the same process
should work for the white wine cake. I have posted them both to
'another cooking group' let me know if you cant find them and i can send
you a copy i have saved to file, i would include it here but every time
i try to do so it comes out as an 'attachment' that wont show up in the
group.

Also with the chocolate cake (catalan cake) it appears to be a very
complex recipe but in reality, aside from the port wine reduction it is
easy to make, and the wine reduction is just time consuming more than it
is difficult.

Quoted message said:

Quoted message said:

White wine with chicken and shrimp is one of my favourites but i only

Quoted message said:

finish the dish with the wine.

The culinary police would have me arrested, if you come to dinner at
my house
your going to get red wine. Want white? BRING IT! Drink it, don't get
it near my
glass, and please take it home.

You have never tried shrimp, chicken and white wine together? sauté the
chunks of pre cooked chicken breast with the raw shrimp in butter with
garlic and shallots then add a bit of white wine, delicious.

Quoted message said:

Quoted message said:

I will stew a cooked breast of chicken in beef gravy with a cup or

more

Quoted message said:

of a good burgundy to marvellous effect. Of course red wine in beef

Sounds yummy. Care to share that one too?

Very easy, flour, egg and bread crumb the number of chicken half breasts
you want, sauté in hot oil just long enough to set up the out side
coating of the chicken ( the original recipe calls for using only egg
yolk which seems to make a tighter, more durable coating) then place the
coated chicken breasts to simmer in several cups of a good beef gravy,
with about 1 cup of a good, hearty burgundy, simmer for about 20 - 30
minutes, remove chicken with a slotted spoon, give the gravy a stir and
serve.

Quoted message said:

Quoted message said:

I have a small collection of recipes for very fancy dishes that call

for

Quoted message said:

"Grand Vins" i do not think i could use such a wine for cooking even

if

Quoted message said:

i were willing to buy them. At one to several hundreds of dollars a
bottle it is an extravagance i can do with out.

I am sure there are some who would cook with it, thats a little over
board for
me as well. I would probably cry pouring it in. Some have this idea
that the
more costly the better the wine, OK sheeple herd two your up.

Quoted message said:

I am a 'no salt' cook, i just never or very rarely see a need for

extra

Quoted message said:

salt in a dish. Popcorn and a big pot of beans is an exception. But

Quoted message said:

even so i can not share your acceptance of the salted 'cooking wines'

i

Some things I cook with salt some things I don't, and there is no
rhyme or
reason to what or why. Part of the problem is learning to cook both at
home and
in a commercial kitchen(s).

I just never ot into the habit, though i will put a pinch of salt in my
vinaigrette.

Quoted message said:

One thing though you will find a salt shaker on my table and its used.
Go to my
parents and I have to dig out MY salt shaker. They use no salt and
cook with no
salt, thats their choice I respect that, and will season my food
accordingly.
They also understand that when they come to my house your not going to
get white
water passed off as milk, low fat any thing, sugar free, salt free or
any thing
like it. I have real whipped cream, not "dairy like topping," and
possibly
whipped cream I made myself if I have time.

I agree, i just never found a need for extra salt, though i am a fiend
with the pepper, have several types on hand and only use freshly
ground. I really like the old fashioned "bavarian cream' just whipped
cream with the addition of gelatine, technically it adds no flavour (but
in my opinion there is a subtle influence) but the texture is very rich,
thick and extra creamy.

Quoted message said:

If your not a salt user or saltaholic, then cooking wines are
DEFINATELY NOT for
you. If you don't use salt at all and have not for a long period or
ever then
cooking wines are definitely not for you. Like I posted, I could pour
out a nice
cup of cooking wine and drink it with the meal. (That should send
several over
the edge.)

Oy! i cant imagine drinking the 'cooking' wines. And i have tasted them
but IMO fall under 'execrable abomination' category

Quoted message said:

I think cooking wine and inexpensive wine get a bad rap,

the 'inexpensive' wines i will agree with you about but the 'cooking'
wines i wont waste my money on. But then i like a number of commercial
products that my foodie friends cringe at. Im a sucker for instant
mashed potatoes and hamburger helper, not that i cant make a better
dish, but i sometimes seriously consider buying a bottle of MSG.

Quoted message said:

just as I give US wine
a bad rap. Using cooking wine is all in knowing how to compensate for
the salt
in the product and the salt required for your taste in the dish. I've
mastered
that for some dishes, others are still a work in progress.

GEnerally the salt naturally occurring in most foods is sufficient for
me, but i keep salt around for popcorn and the big pots of soup and
stews i make. Long cooking is one of the few reasons i will use salt,
and i have found that unnecessary in that a day after the food is cooked
the flavours improve to the point of rendering extra salt superfluous.

Quoted message said:

There are great wines out there that don't have to be super $ that are
great to
drink and cook with, and yes there is [censored] out there thats $$$$ as
well as -$$$.

I have heard of people buying very expensive old wines and ending up
with a bottle of not very good vinegar. I do not understand why these
wine auctions do not open an old bottle to make sure it is still good
before selling it.

Quoted message said:

Some one other than me is buying this stuff in the US or megamart
wouldn't stock
it. So there are a whole lot of hippocrates out there on cooking wine
as the
shelf space is normally pretty bare unless I happen to go just after
the restock
crew went through.

Ever read Brillant Savarin' "The physiology of taste" according to the
author (MFK Fisher trans.) the essence of good taste is honesty,
admitting what like and don't like, what 'tastes good' to you and not
being swayed by 'popular opinion'.

I once knew a snob that preferred products with the Royal warrant, i say
'used to' cause after i pointed out to him that, at least as far as most
food products holding the royal warrant go, the Queens household
purchases these products for staff & servants to use and not for the
Royal table. He did not like that.

Even the champagne (Bollinger iirc) with the royal warrant is used for
large gatherings rather than personal consumption by the Queen & family
who are by and large teetotallers, Margaret & her Mum, now deceased,
being the exception, even the scotch with the warrant is served to
guests, the Queens own is a private reserve made just for her, which she
usually gives away in 5 gallon kegs as gifts to visiting dignitaries.
---
JL

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

Quoted message said:

[email hidden] wrote:

Quoted message said:

Ohhh...scary stuff, though i am thinking of trying some salvia divinorum
for the altered state od consciousness it induces.

You want scary, you've likely got it right there with that stuff Joseph.
Like nothing else on earth I've *ever* come across, and believe me I have
come across some stuff indeed. You read much about it? Read any experiences?
If not then do yourself a favour and do before giving it a go - will help
you get the most out of it and may even prepare you a little for what's to
come, but no matter - you will be shocked ',;~}~

http://www.erowid.org/plants/salvia/salvia.shtml

Check out the experiences section ',;~}~

Hope I've been of some help. If you already know all this then just ignore!

Shaun aRe

Shaun aRe said:

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

Quoted message said:

[email hidden] wrote:

Quoted message said:

Ohhh...scary stuff, though i am thinking of trying some salvia

divinorum

Quoted message said:

for the altered state od consciousness it induces.

You want scary, you've likely got it right there with that stuff
Joseph.
Like nothing else on earth I've *ever* come across, and believe me I
have
come across some stuff indeed. You read much about it? Read any
experiences?
If not then do yourself a favour and do before giving it a go - will
help
you get the most out of it and may even prepare you a little for
what's to
come, but no matter - you will be shocked ',;~}~

I have read varying accounts of the effect, some in praise of it others
much as you describe. I tend to think the 'scary' aspect has more to do
with the person taking the drug than it does with the drug itself.

People with a lot of unresolved complexities, self doubt, guilt, greed,
fear etc. will tend to get more difficult experiences with just about
any mind altering substance. I theorize that the drug is neutral in the
quality of the experience and that the classic 'bad trip' has more to do
with the individual than the drug. I was rather disappointed with the
single Ayawaska (sp?) experience i had, it was so mild as to be not much
different than Hawaiian wood rose. Mad me sleepy.
---
JL

Quoted message said:

http://www.erowid.org/plants/salvia/salvia.shtml

Check out the experiences section ',;~}~

Hope I've been of some help. If you already know all this then just
ignore!

Shaun aRe

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

Quoted message said:

Shaun aRe said:

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

Quoted message said:

[email hidden] wrote:

Quoted message said:

Ohhh...scary stuff, though i am thinking of trying some salvia

divinorum

Quoted message said:

for the altered state od consciousness it induces.

You want scary, you've likely got it right there with that stuff
Joseph.
Like nothing else on earth I've *ever* come across, and believe me I
have
come across some stuff indeed. You read much about it? Read any
experiences?
If not then do yourself a favour and do before giving it a go - will
help
you get the most out of it and may even prepare you a little for
what's to
come, but no matter - you will be shocked ',;~}~

I have read varying accounts of the effect, some in praise of it others
much as you describe. I tend to think the 'scary' aspect has more to do
with the person taking the drug than it does with the drug itself.

Indeed and I agree, to an extent - with this the sheer speed, power and
force of the experience can seriously unnerve even the most well balanced
and calm psychonaut. Don't get me wrong, I find SD experiences valuable,
just they /can/ be difficult outside of the points you make here. It isn't
*like* anything else, not at all, and yet to most feels so damned familiar.
Deja-vu feelings of a very strong nature are commonly reported. - Hey - I
ain't trying to talk you out of it, not in the least!

Quoted message said:

People with a lot of unresolved complexities, self doubt, guilt, greed,
fear etc. will tend to get more difficult experiences with just about
any mind altering substance. I theorize that the drug is neutral in the
quality of the experience and that the classic 'bad trip' has more to do
with the individual than the drug. I was rather disappointed with the
single Ayawaska (sp?) experience i had, it was so mild as to be not much
different than Hawaiian wood rose. Mad me sleepy.

A too small dose by the sounds of it... Heh, but pure smoked DMT and/or
5-Meo-DMT can be quite the shock, heheheh...

Shaun aRe

On Mon, 26 Sep 2005 18:15:10 GMT, Joseph Littleshoes <[email hidden]>

Quoted message said:

I rarely drink wine of any sort, the holidays being an exception and
champagne the drink of choice with wine, i used to get a 'critte' (sp?)

Wine is what ever red I find that strikes my fancy that time, and my favorites.

Quoted message said:

I have a friend that thinks maneschvits (sp?) is the best, but its way
too sweet for me. Though i have had a pear wine from the Loire valley
in France that was excellent.

I've had it and its OK, its a little too sweet even for my very sweet tooth
palate. I mean sweet tea translates to 5lb bag of cane sugar one 8 oz glass of
tea. There's a banana liqueur thats the same way really sweet even for me.

Quoted message said:

I often 'deglaze' pans with wine and let it reduce a bit to form a few
tbs. of a nice sauce.

I do it too, but not often, just don't have a lot of cooking time normally.

Quoted message said:

Ohhh...scary stuff, though i am thinking of trying some salvia divinorum
for the altered state od consciousness it induces.

I think alot of its bad history/karma and its ban comes from bad distillers who
used all sorts of stuff to make it cheaper but still get the results of this
"parlor" trick. If made today by the original forumla/ingredeients with out
being doctored I don't see it a problem. Vermouth is still around.

Quoted message said:

That's why i am so fond of the Gallo chenine blanc, i think it is an

At one time I might have agreed that Gallo was a good vintner, but I think that
just like a certain megamart company the "kids" are only seeing the $$$ signs
and not the product.

Quoted message said:

I have trouble finding reds i like, for drinking or cooking. I have a

I have the same thing with white wine, I just don't care for it in a glass and
cooking with it seems to really add nothing to dishes for me. I don't care for
it so I don't buy it.

Quoted message said:

few bottles of a 2002 French burgundy that were given to me that are
very good. But i have yet to find an American red i like.

I don't drink french wine or champagne. Thats one time I would pick a US product
or any other place.

Quoted message said:

Chianti and Marsala are two of my favourite cooking wines

I keep some cheap chianti I can get at the local warehouse store around for
table drinking wine, and it makes its way into food now and then too.

Quoted message said:

If you do a google group search on 'joseph+littleshoes+catalan+cake' you

I'll advise my results, don't have a lot of time to play during the week.

Here is one I found real quick:
http://tftb.com/deify/JosephsCatalan.html

Quoted message said:

You have never tried shrimp, chicken and white wine together? sauté the
chunks of pre cooked chicken breast with the raw shrimp in butter with
garlic and shallots then add a bit of white wine, delicious.

Sounds great, but I read with = drink. Will add it to my "experiments list" for
the lab. I not big on chicken so I don't cook it too much.

Quoted message said:

Very easy, flour, egg and bread crumb the number of chicken half breasts
you want, sauté in hot oil just long enough to set up the out side

Thanks.

Quoted message said:

I just never ot into the habit, though i will put a pinch of salt in my
vinaigrette.
I agree, i just never found a need for extra salt, though i am a fiend
with the pepper, have several types on hand and only use freshly

I just don't know how you do it with out salt and pepper. I have become quite
the pepper fiend of late as well. I don't know what set it off but I need
pepper, and fresh ground pepper at that.

Quoted message said:

ground. I really like the old fashioned "bavarian cream' just whipped
cream with the addition of gelatine, technically it adds no flavour (but
in my opinion there is a subtle influence) but the texture is very rich,
thick and extra creamy.

Quoted message said:

Oy! i cant imagine drinking the 'cooking' wines. And i have tasted them
but IMO fall under 'execrable abomination' category

Sorry, but its true the amount of salt in the cooking wine is not that
noticeable to me. I am saltaholic, hence why.

To a non salt user it probably is like a 50 ton block of salt.

White wine would fall into that category for me.

Quoted message said:

the inexpensive' wines i will agree with you about but the 'cooking'
wines i wont waste my money on. But then i like a number of commercial
products that my foodie friends cringe at. Im a sucker for instant
mashed potatoes and hamburger helper, not that i cant make a better
dish, but i sometimes seriously consider buying a bottle of MSG.

Couldn't make and never have been able to make decent mashed potatoes, I quit
trying. I've tried, tons of times, harmed numerous amounts of potatoes for the
cause and its the same, too pasty or too runny. Theres never that happy medium
resulting in mashed potatoes. Just wall paper paste. I am not afraid to admit
it, and I've told any one when it mattered job wise. At home some one else makes
them, their instant or they come from those prepared packages. I probably should
try again as my two sources of the real thing are not going to be around too
much longer.

Quoted message said:

GEnerally the salt naturally occurring in most foods is sufficient for
me, but i keep salt around for popcorn and the big pots of soup and

All depends on how it was cooked, but most stuff doesn't have even close to the
amount of salt I want.

Quoted message said:

I have heard of people buying very expensive old wines and ending up
with a bottle of not very good vinegar. I do not understand why these
wine auctions do not open an old bottle to make sure it is still good
before selling it.

Why buy it if your not drinking it. Wine as an investment... OK investment in a
good drunk, oh not that kind... I don't get it either..."I've got a xxxx xxxx
xxxx" Big whoop! If its so great lets break that bad boy out and taste! Heathen
peasant I am!

Quoted message said:

Ever read Brillant Savarin' "The physiology of taste" according to the
author (MFK Fisher trans.) the essence of good taste is honesty,
admitting what like and don't like, what 'tastes good' to you and not
being swayed by 'popular opinion'.

No, but I might next time I find time.... I eat what I like, when I want, as
much as I want and I have pretty much one rule taste good & like it.

I don't eat for health, I eat for taste & to stay alive. If what I eat ends up
killing me so be it. I am dying happy. As far as I am concerned fat free, sugar
free, vegan, vegetarian are DIESEAS and must be cured! Support your local
rancher eat a steak! What ever kind of steak you like beef, lamb, bison, what
ever. Oh I can't eat that there might be some nano sized bug, OH PUHLEASE.

Quoted message said:

I once knew a snob that preferred products with the Royal warrant, i say
'used to' cause after i pointed out to him that, at least as far as most

I am not sure I get the gist of this "Royal Warrant?" Can you elaborate?? ? ?
They mark the food purchased by Buckingham as being purchased for them? ? ? As a
sales gimmick I guess?? ?

As for brands I buy what ever I like may be store brand may be a national brand
maybe local or regional brand. What ever I like. I am not tied into one brand
of any thing unless its the only thing on the shelf.

Winn Dixie makes a decent banana ice cream, just plain banana, not some combo.
Its cheap, its not all natural flavors, but it suffices. All the other stuff is
banana strawberry or something, no thanks.

----
Support your LOCAL scanner frequency site and groups!
http://www.wpascanner.com http://www.tampascanner.info
-------------------------------------------------------
http://www.gulfcoastdish.net

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

Quoted message said:

On Mon, 26 Sep 2005 18:15:10 GMT, Joseph Littleshoes
<[email hidden]>

Quoted message said:

If you do a google group search on 'joseph+littleshoes+catalan+cake'

you

I'll advise my results, don't have a lot of time to play during the
week.

Here is one I found real quick:
http://tftb.com/deify/JosephsCatalan.html

That's the one. The site also has my chocolate mint figs recipe and a
chocolate egg and butter recipe.

Quoted message said:

Quoted message said:

You have never tried shrimp, chicken and white wine together? sauté

the

Quoted message said:

chunks of pre cooked chicken breast with the raw shrimp in butter

with

Quoted message said:

garlic and shallots then add a bit of white wine, delicious.

Sounds great, but I read with = drink. Will add it to my "experiments
list" for
the lab. I not big on chicken so I don't cook it too much.

The chicken, shrimp and garlic & shallots are first cooked in butter
then a half cup of white wine added and allowed to simmer for a minute
or two.

Quoted message said:

Quoted message said:

the inexpensive' wines i will agree with you about but the 'cooking'
wines i wont waste my money on. But then i like a number of

commercial

Quoted message said:

products that my foodie friends cringe at. Im a sucker for instant
mashed potatoes and hamburger helper, not that i cant make a better
dish, but i sometimes seriously consider buying a bottle of MSG.

Couldn't make and never have been able to make decent mashed potatoes,
I quit
trying. I've tried, tons of times, harmed numerous amounts of potatoes
for the
cause and its the same, too pasty or too runny. Theres never that
happy medium
resulting in mashed potatoes. Just wall paper paste. I am not afraid
to admit
it, and I've told any one when it mattered job wise. At home some one
else makes
them, their instant or they come from those prepared packages. I
probably should
try again as my two sources of the real thing are not going to be
around too
much longer.

When i have the time and energy i like new potatoes either red or white
and simmer till just barely soft with a few cloves of peeled garlic,
then drain, mash, add butter and milk/cream a little at a time till you
achieve the desired consistency.

If the potatoes are boiled too long they will dissolve in the water or
absorb so much water that they are mushy no matter what you do. A few
years ago i was watching a person make 'hash browns' and after grating
the potatoes they put them in a cheese cloth and squeezed as much water
as they could out of them, then proceeded to fry them up in hot canoloa
oil, they turn out light and golden brown and with a nicely crisp out
side.

I tried for many years to get that crispy golden brown effect but it
never occurred to me to squeeze the water out of the raw potatoes. My
previous attempts resulted in a grey soggy mess.

Quoted message said:

Quoted message said:

Ever read Brillant Savarin' "The physiology of taste" according to

the

Quoted message said:

author (MFK Fisher trans.) the essence of good taste is honesty,
admitting what you like and don't like, what 'tastes good' to you

and not

Quoted message said:

being swayed by 'popular opinion'.

No, but I might next time I find time.... I eat what I like, when I
want, as
much as I want and I have pretty much one rule taste good & like it.

Its a good read, just for pleasure alone and full of interesting titbits
of information, Though i am a fan of MFK Fisher as a writer.

Quoted message said:

Quoted message said:

I once knew a snob that preferred products with the Royal warrant, i

say

Quoted message said:

'used to' cause after i pointed out to him that, at least as far as

most

I am not sure I get the gist of this "Royal Warrant?" Can you
elaborate?? ? ?
They mark the food purchased by Buckingham as being purchased for
them? ? ? As a
sales gimmick I guess?? ?

The Queen, Prince Philip and Prince Charles allow certain companies to
use their "coat of arms" in the companies advertising. For most things,
cigarettes, cleaning fluid, crackers etc. the products are purchased for
use by the staff of Buck house and Windsor castle & the Queens private
residences. And supposedly are a mark of quality, but in reality the
queen is not aware of what kind of brushes her maids use to dust with,
or what spot remover the footmen use and rarely eats any food not
produced on her own farms and prepared by her own cooks.

There is a restaurant here in San Francisco, "The Stinking Rose Cafe"
that has banned the Queen from the cafe for her statements regarding
garlic.

There are exceptions, Garrards are (or were, last time i checked) the
"Crown Jewellers" the auto company that makes "Range Rovers" and a few
other very posh, expensive purveyors of various products that are used
by the Royal family.

Its a status thing in Britain, not long ago an architect added the Royal
arms to the structure of a building in bas relief and the Queen forced
them to remove it. The collage of heralds is a government body in
Britain and enforces the rules regarding the public display of 'arms'.
They even tried to stop a Scottish guy from naming his daughter
"Princess" ...they lost that case in the courts and the guy was abel to
legally call his daughter Princess, though i am almost certain the kid
will probly resent it in time.

Quoted message said:

As for brands I buy what ever I like may be store brand may be a
national brand
maybe local or regional brand. What ever I like. I am not tied into
one brand
of any thing unless its the only thing on the shelf.

I have found that generic canned tomato sauce is better than brand name,
i have been told that national brands are blander than regional
generics.

Quoted message said:

Winn Dixie makes a decent banana ice cream, just plain banana, not
some combo.
Its cheap, its not all natural flavors, but it suffices. All the other
stuff is
banana strawberry or something, no thanks.

I buy a decent local vanilla triple cream and add my own flavours, baked
garlic being one of my favourites but i will add mashed and chopped
bananas, fresh strawberries etc. A local ice cream maker does a pumpkin
ice cream this time of year that i have never been abel to duplicate and
will go out of my way to purchase.
---
JL