jmcquown wrote:

> On 10/21/2018 11:21 AM, cshenk wrote:
> > Terry Coombs wrote:
> >
> > > On 10/20/2018 6:21 PM, jmcquown wrote:
> > > > On 10/20/2018 7:00 PM, Terry Coombs wrote:
> >>>> Â*Â* So tonight it's grilled country style ribs and baked potatoes
> > > > > (on the grill) withÂ* sides of canned southern style white
> > > > > beans and a green salad .
> > > > >
> > > > Sounds good. Â* Did you marinate the country style ribs or use
> > > > a dry rub?Â* I usually marinate them.
> > > >
> > > > Jill
> > >
> >> Â* Marinated about 2 1/2 hours in white wine and season salt . They
> > > wuz very tasty !
> >
> > I like that! I have an aversion to use of much wine cooking, but
> > that's an old roomate im my college years. She'd actually add 2
> > cups of wine to a dish and all you could taste was the wine. IE,
> > she didnt use it as a simple marinade.
> >
> I agree, wine should be used sparingly and not overpower the dish.
> Even in a marinade, sometimes.
>
> I have an aversion to adding salt to what is mostly a wine marinade.
> Might as well just use the "cooking wine" that's sold next to vinegar
> in the grocery store. JMHO, of course.
>
> Jill

With the exception of Mirin at times, I use very little wine in
cooking. It's not bad to use it, but the memory of that roomate kinda
wreaked it for me. Took me years to accept 'greens' as well because of
the high vinegar uses in the south. I actually love Mustard greens but
none of the southern USA preparations where the liquid is pretty much
just soaking them in vinegar. BLECH.