"Janet Wilder" > wrote in message
...
> Gloria P wrote:
>> Andy wrote:
>>> For the longest time I've wondered about TV cooks over emphasizing to
>>> viewers to "only add wine that you would drink." to the pot.
>>>
>>> Who's in the business of making wine you wouldn't drink? Boone's Farm!
>>>
>>> Maybe based on personal taste?
>>>
>>> First and last wine'd dish, beef bourguignon. Turned out terrible. A
>>> flawed recipe.
>>>
>>> Anyone?
>>>
>> Make your favorite beef stew substituting a cup of jug burgundy or cab
>> for some of the usual liquid. You'll love it. The wine adds only one
>> note to the final flavor.
>>
> That's exactly what I do. I sub some of the beef stock for wine. It's
> excellent.
> Janet Wilder
> Way-the-heck-south-Texas

This is a a kickback to the old, old daze. Julia used to say that. Boeuf
Bourguignon was
supposed to have Burgundy, and you were supposed to drink the good burgundy
with the
dish. Burgundy. A good Burgundy costs $35+. Don't spend your moneyt. Use a
full bodies red wine with fruit taste you
like. It doesn't have to be pinot noir. The classic recipe calls for 3 cups
of wine and 1 cup of beef stock
for 3-4 lb of beef. Beef chuck is best.

Ed