In article >,
sf > wrote:

> >I'll bet I can get one of those airplane sized bottles to try and check
> >it out. :-) Thanks.
>
> great plan! do it! You'll find that Dobonnet and Lillet are
> something you won't hesitate to order, but dry vermouth is still a
> great paring with gin... just a few drops, of course and a bit more
> sweet/red vermouth is what you *need* for a good Manhattan (single
> barrel bourbon, of course).
>
>

I'll have to look up Manhattan and Martini recipes. They are just not
something I've ever gotten in to.

My main stay is the Margarita when it comes to mixed cocktails, along
with my sister's very good daquiries. ;-d Oh, and Pina coladas...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Wim van Bemmel > wrote:

> On Sat, 21 Mar 2009 14:06:40 -0600, boulanger wrote:
>
> > "Joseph Littleshoes" > wrote in message
> > ...
> >>
> >>
> >> boulanger wrote:
> >>
> >>
> >>>
> >>> Since I rarely drink white wine (and the bottles I have were expensive
> >>> and far too good to waste in cooking) I keep a bottleof Noilly Prat in
> >>> the fridge and use it whenever white wine is called for. Since it is
> >>> fortified, it doesn't go off.
> >>
> >> I think that's the one Martini & Rossi imitate the label of and sell
> >> inexpensively. Just make sure its not Martini & Rossi vermouth, awful
> >> stuff.
> >> --
> >
> > NP isn't that expensive and I have no intention of trying the other
> > brands. This one works.
>
> No need to keep it in the fridge, either, if your intention is to cook
> with it.
> A replacement may be Martini *extra dry*, the green label.

If I'm going to cook with a white wine, I'd stick with Carlo Rossi Rhine.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Theron" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Theron" > wrote:
> >
> >> It's basically a replacement for white wine whenever it's called for.
> >> This
> >> suggestion came originally from Julia Child
> >> on her PBS program "The French Chef". You use dry vermouth, not sweet,
> >> and
> >> not overly flavored because it's just supposed
> >> to taste like white wine. We buy ours, and always have it on hand at
> >> Trader
> >> Joe's Ponti for about three bucks.
> >>
> >> Ed,
> >
> > Ok, great hint. Thanks!
> > --
> > Peace! Om
> >
> As well, vermouth is 18% alcohol, rather than the usual 6% alcohol content
> of white wine. Once opened, it lasts a long time without spoilage unlike all
> other white wines.. We keep a bottle opened to use for cooking at all times.
> It doesn't get used for anything else.
>
> Ed

I don't even store most open wines in the 'frige. They keep fine for a
very long time.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
sf > wrote:

> On Sat, 21 Mar 2009 16:33:30 -0600, Omelet >
> wrote:
>
> I'm very happy you've found something your father will eat! It's a
> start. Basically, my mom starved herself to death. Cancer didn't
> kill her.

I'm so sorry babe. <hugs>
We lost mom nearly 7 years ago now and it still hurts.

He is not wanting to eat a lot so I'm having to "serve" him to get him
to eat at the moment. Might be the meds hurting is appetite. I've got
some fish in the freezer that I can fry too and that might tempt him...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Damsel in dis Dress > wrote:

> On Sun, 22 Mar 2009 02:06:47 -0600, Omelet >
> wrote:
>
> >I'll have to look up Manhattan and Martini recipes. They are just not
> >something I've ever gotten in to.
> >
> >My main stay is the Margarita when it comes to mixed cocktails, along
> >with my sister's very good daquiries. ;-d Oh, and Pina coladas...
>
> Given your preferred drinks, I'll tell you that you may very well
> decide to simply clean your car's engine with the Martini.
>
> Carol

<lol> My tastes vary depending on my mood. :-) I actually do like dry
red wines on occasion, including Merlot, but thanks for the hint!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Christine Dabney > wrote:

> On Sun, 22 Mar 2009 02:50:44 -0600, Omelet >
> wrote:
>
> >In article >,
> > Damsel in dis Dress > wrote:
>
> >> >My main stay is the Margarita when it comes to mixed cocktails, along
> >> >with my sister's very good daquiries. ;-d Oh, and Pina coladas...
> >>
> >> Given your preferred drinks, I'll tell you that you may very well
> >> decide to simply clean your car's engine with the Martini.
> >>
> >> Carol
> >
> ><lol> My tastes vary depending on my mood. :-) I actually do like dry
> >red wines on occasion, including Merlot, but thanks for the hint!
>
> I am waiting til I get back to the bay area to have a Manhattan...
> Gonna talk sf into making one for me...
>
> Christine

I wish I could be there. <sigh>
I'll bet it'll be a good party!

I was born and raised in California. We left there when I was 19. I've
been to San Francisco a few times and it's a very cool place.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Christine Dabney > wrote:

> On Sun, 22 Mar 2009 03:01:49 -0600, Omelet >
> wrote:
>
>
> >I wish I could be there. <sigh>
> >I'll bet it'll be a good party!
> >
> >I was born and raised in California. We left there when I was 19. I've
> >been to San Francisco a few times and it's a very cool place.
>
> Well..when I get back (hopefully within the next two months or
> earlier), I will be starting to look for a house. And when I find
> one, and get my stuff up there, I plan on having the biggest and best
> housewarming/cook-in....
>
> Not sure how long this will take: it might take just a few months or
> closer to a year.
>
> Anyway, save your money to come to it..... Gonna invite all the
> northern (and southern) Cal RFC'ers to come to it.... And anyone
> else. It will be THE place to be...LOL.
>
> Christine, furiously trying to get ready to move, even though she
> doesn't have a job in the SFBA yet.

Nurses are always needed. :-) You will find one......

Cheers!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Theron > wrote:

> It's basically a replacement for white wine whenever it's called for. This
> suggestion came originally from Julia Child
> on her PBS program "The French Chef".

Yes, unfortunately she did. Sometimes even the best say something
silly, like Marcella Hazan saying that it does not matter if one uses
bouillon cubes in a risotto. Julia's suggestion is not quite as bad,
but it is bad enough. There is absolutely nothing wrong with using
vermouth in cooking, but she must have been heavily into her cooking
vermouth to suggest that it is a replacement for white wine and not an
entirely different ingredient.

Victor

In article >,
Christine Dabney > wrote:

> On Sun, 22 Mar 2009 03:13:56 -0600, Omelet >
> wrote:
>
>
> >Nurses are always needed. :-) You will find one......
> >
> >Cheers!
>
> Hospitals are cutting back too.. Hiring freezes and the like....

Regulation will prevent too many cutbacks in health care.
The nurse to patient ratio is regulated in many states, and for good
reason.

Dad got lots of care in his recent stay. He kept forgetting and pulling
his IV's out when he went to use the bathroom. They had him parked in
the nurses station most of his stay. <sigh> They had to re-start them 7
times. His arms are a mess but fortunately, he has good veins.

I'm never going to live it down.

On the up side, they loved the entertainment. Dad is funny. ;-)
But I owe the nurses on medical some chocolate...

The Dr. just prescribed Aricept. Gods that stuff is expensive but if it
works, it'll be worth it.

He seems to be mostly ok now. I suspect that MRSE sepsis caused most of
his confusion. His blood cultures came up positive for that mess.

>
> Save your Money!!
>
> And for Koko, and getting back to the topic of this thread.. I will
> have Vermouth...
>
> Christine, who will have white wine for herself (ask Koko what that
> means).

Ok, Koko, what does that mean? <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Christine Dabney > wrote:

> On Sun, 22 Mar 2009 04:04:51 -0600, Omelet >
> wrote:
>
>
> >Regulation will prevent too many cutbacks in health care.
> >The nurse to patient ratio is regulated in many states, and for good
> >reason.
> >
> No it isn't yet. California is the only one that has a law on the
> books. Arnold tried to overturn it, and the nurses took him to court,
> and he lost.
>
> The California Nurses Association is trying to get a similar law in
> other states. They have formed a national nurses organization (NNOC)
> which is helping nurses in other states try to get such laws passed.

I hope so!
It really does seriously impact patient care. Imnsho anyway.

>
> >Ok, Koko, what does that mean? <g>
>
> I hope Koko reads this thread, and responds..LOL.
>
> Christine

;-)

Koko? Yo!!!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Christine Dabney > wrote:

> On Sun, 22 Mar 2009 04:04:51 -0600, Omelet >
> wrote:
>
> >On the up side, they loved the entertainment. Dad is funny. ;-)
> >But I owe the nurses on medical some chocolate...
>
> Take them something savory too.. Nurses get a lot of sweets, but
> rarely get something that is savory, or can be eaten as a meal.

Suggestions? Maybe those pigs in a blanket that Krispy Kreme makes.
Can't recall what they are called around here at the moment.

Or I could just treat them to Pizza with a thank you card. <g>

>
> Chocolate is great..but so many times, when we haven't had a break to
> eat, or drink, or even take a potty break, a snack would be wonderful.
> Something to pick up and eat on the run...or while charting...
>
> Christine

I totally understand! If tacos were good cold, (or re-heated), I'd just
pick up a bunch of crispy tacos from taco hell. :-) Personally, I love
those things but only fresh and hot!

Then there is always BBQ... Brisket and sausage maybe?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Christine Dabney > wrote:

> On Sun, 22 Mar 2009 04:54:38 -0600, Omelet >
> wrote:
>
>
> >Suggestions?
>
> >Then there is always BBQ... Brisket and sausage maybe?
>
> Something homemade would be wonderful, I would think.

Ok, that's a thought. :-)
How about spaghetti and Italian sausage, or maybe raviolis with the same?

>
> I will never forget the parents who brought us all tamales one
> Christmas... They had made them themselves...and we all feasted on
> them, as part of our Christmas meal....
>
> Think of what you do well, and would go over well with folks at
> work....

Mm, See above. Italian is easy and generally works out well. ;-)
The other things I do well are grilled/BBQ chicken and stuff but that
seems so common! I tend to do a lot of salads and steamed greens but I
don't think that would go over so well.

>
> Maybe Michael will chime in, and tell us what he makes for the
> nurses.....
>
> Christine, who is thinking about using all the stuff in her freezer
> and pantry and taking the food into work some days....

<lol> It's why I'm seeking suggestions. They really do deserve
something special for taking special care of dad. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sat, 21 Mar 2009 22:55:10 -0700, "Theron" >
wrote:

>As well, vermouth is 18% alcohol, rather than the usual 6% alcohol content
>of white wine. Once opened, it lasts a long time without spoilage unlike all
>other white wines.. We keep a bottle opened to use for cooking at all times.
>It doesn't get used for anything else.
>
>Ed


Ouch! 6% white wine?!?! If it exists, it's *not* white wine. Usually
white wine is between 11 and 13% (more for good sweet ones), a few
whites (vinho verde from Portugal for instance) will be 9% or so.

Nathalie in Switzerland

On Sun, 22 Mar 2009 02:08:55 -0600, Omelet >
wrote:

>
>I don't even store most open wines in the 'frige. They keep fine for a
>very long time.

Fridge or no fridge, after a week, don't call them "wine" anymore!!!

Nathalie in Switzerland

On 2009-03-22, Victor Sack > wrote:

> vermouth in cooking, but she must have been heavily into her cooking
> vermouth to suggest that it is a replacement for white wine and not an
> entirely different ingredient.

Sez you!

Sorry, sad Sack, but you ain't got the creds to be criticizing Julia. BTW,
what the Hell is "cooking vermouth"?

nb

On Sat, 21 Mar 2009 12:07:53 -0700, sf wrote:

> On Sat, 21 Mar 2009 18:58:56 GMT, notbob > wrote:
>
>>On 2009-03-21, sf > wrote:
>>
>>> It tastes like vermouth! White is very different from red, both are
>>> inexpensive versions of Dubonnet and Lillet.
>>
>>Sorry, sf, but none of these are even remotely close. Sherry is not
>>Vermouth. Vermouth is not Lillet. Dubonnet is a freaking red wine!! Sherry
>>CAN be used as a sub some Chinese wines, like Shao Hsing, but only marginally.
>>
>>nb
>
> Well, our opinions differ except I agree that sherry isn't even close
> to vermouth. I also don't think dry sherry is an acceptable
> substitute for shao hsing wine, unless you have TIAD.

*unsalted* shao hsing is pretty damned hard to find, so you then run
counter to the edict that says 'never use "cooking wine".' i have used
both salted and unsalted shao hsing, and at times sherry (of pretty good
quality). i wouldn't say sherry is 'unacceptable.' the salted shao hsing
is much cheaper than even rotgut sherry, though.

your pal,
blake

On Sat, 21 Mar 2009 16:34:15 -0600, Omelet wrote:

> In article >,
> sf > wrote:
>
>> On Sat, 21 Mar 2009 12:27:09 -0600, Omelet >
>> wrote:
>>
>>>In article >,
>>> "James Silverton" > wrote:
>>>
>>>> Omelet wrote on Sat, 21 Mar 2009 11:37:43 -0600:
>>>>
>>>> > I've honestly never tried it...
>>>>
>>>> > What kind of ambience does it add to sauces, and what type of
>>>> > foods does it go best with in y'alls opinions?
>>>>
>>>> > I'm always up for an education. :-)
>>>>
>>>> It can replace dry sherry etc. and I even use it as component of some
>>>> salad dressings.
>>>
>>>Thanks... but what does it taste like? I've never had a martini so have
>>>never even tasted it either.
>>
>> It tastes like vermouth! White is very different from red, both are
>> inexpensive versions of Dubonnet and Lillet.
>
> I'll bet I can get one of those airplane sized bottles to try and check
> it out. :-) Thanks.

a small bottle (not airplane size, but 500 ml.) of even top-shelf vermouth
should only cost around five bucks.

your pal,
blake

On Sat, 21 Mar 2009 15:31:03 -0700, Chemiker wrote:

> On Sat, 21 Mar 2009 16:51:31 GMT, "James Silverton"
> > wrote:
>
> When the recipe calls for a bit of water or milk for
> an omelette (savory), sub white vermouth. That
> plus a pinch of salt and a bit of ground BP, is all
> you need. (Well, maybe a dash of hot sauce).
>
> You will find yourself experimenting to determine which
> vermouth is better: Noilly prat? M&R? I use Sperone.
> Stock's not bad, either.
>

so you use stock with some success? i was tempted to buy some last time,
as it's much cheaper than martini & rossi.

your pal,
blake

On Sun, 22 Mar 2009 10:14:46 +0100, Victor Sack wrote:

> Theron > wrote:
>
>> It's basically a replacement for white wine whenever it's called for. This
>> suggestion came originally from Julia Child
>> on her PBS program "The French Chef".
>
> Yes, unfortunately she did. Sometimes even the best say something
> silly, like Marcella Hazan saying that it does not matter if one uses
> bouillon cubes in a risotto. Julia's suggestion is not quite as bad,
> but it is bad enough. There is absolutely nothing wrong with using
> vermouth in cooking, but she must have been heavily into her cooking
> vermouth to suggest that it is a replacement for white wine and not an
> entirely different ingredient.
>
> Victor

i don't think she said it was *exactly* the same, did she?

your pal,
blake

On Sat, 21 Mar 2009 21:41:18 GMT, James Silverton wrote:

> Omelet wrote on Sat, 21 Mar 2009 16:31:04 -0600:
>
>> Okay. Guess I'll have to learn the difference. :-) I already
>> dislike Sake. To me, it tastes like fermented cream of wheat.
>> But, I'm given to understand that it's a staple in Japanese
>> cooking. I've just never done anything more ambitious than
>> sushi rolls or stir fry in that arena.
>
> Most Chinese and Japanese recipes that I attempt call for some sugar in
> addition to wine so sweetened rice wine, Mirin, is appropriate. If I'm
> out of Mirin, I'd use dry sherry and a little sugar and vermouth as an
> absolute fall-back.

what brand of mirin do you favor, james?

your pal,
blake

On Sat, 21 Mar 2009 13:53:38 -0600, boulanger wrote:

> "Omelet" > wrote in message
> news
>>I periodically see people here adding Vermouth to various sauces.
>>
>> I've honestly never tried it...
>>
>> What kind of ambience does it add to sauces, and what type of foods does
>> it go best with in y'alls opinions?
>>
>> I'm always up for an education. :-)
>> --
>> Peace! Om
>>
>> Life isn't about waiting for the storm to pass.
>> It's about learning to dance in the rain.
>> -- Anon.
>
> Since I rarely drink white wine (and the bottles I have were expensive and
> far too good to waste in cooking) I keep a bottleof Noilly Prat in the
> fridge and use it whenever white wine is called for. Since it is fortified,
> it doesn't go off.

the keeping qualities of vermouth made me happy to learn that julia child
says it's an acceptable substitute for white wine. even if she's wrong.

your pal,
blake

On Sun, 22 Mar 2009 02:06:47 -0600, Omelet >
wrote:

>I'll have to look up Manhattan and Martini recipes. They are just not
>something I've ever gotten in to.
>
>My main stay is the Margarita when it comes to mixed cocktails, along
>with my sister's very good daquiries. ;-d Oh, and Pina coladas...

Have you tried a mojito? They are delicious!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 22 Mar 2009 01:52:23 -0600, Christine Dabney
> wrote:

>On Sun, 22 Mar 2009 02:50:44 -0600, Omelet >
>wrote:
>
>>In article >,
>> Damsel in dis Dress > wrote:
>
>>> >My main stay is the Margarita when it comes to mixed cocktails, along
>>> >with my sister's very good daquiries. ;-d Oh, and Pina coladas...
>>>
>>> Given your preferred drinks, I'll tell you that you may very well
>>> decide to simply clean your car's engine with the Martini.
>>>
>>> Carol
>>
>><lol> My tastes vary depending on my mood. :-) I actually do like dry
>>red wines on occasion, including Merlot, but thanks for the hint!
>
>I am waiting til I get back to the bay area to have a Manhattan...
>Gonna talk sf into making one for me...
>
<laugh!> I can do that. We used to have "girls night out" at a
friend's place (before she moved to Raleigh) and Manhattans were
served by the pitcher.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 22 Mar 2009 04:04:51 -0600, Omelet >
wrote:

>The Dr. just prescribed Aricept. Gods that stuff is expensive but if it
>works, it'll be worth it.

Do your research and don't rely on it long term. Aricept does not
work that way. It slows the progression, but doesn't stop it - so
start looking now at long term care.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Omelet wrote:
> In article >,
> sf > wrote:
>
>
>>> I'll bet I can get one of those airplane sized bottles to try and check
>>> it out. :-) Thanks.
>>>
>> great plan! do it! You'll find that Dobonnet and Lillet are
>> something you won't hesitate to order, but dry vermouth is still a
>> great paring with gin... just a few drops, of course and a bit more
>> sweet/red vermouth is what you *need* for a good Manhattan (single
>> barrel bourbon, of course).
>>
>>
>>
>
> I'll have to look up Manhattan and Martini recipes. They are just not
> something I've ever gotten in to.
>
> My main stay is the Margarita when it comes to mixed cocktails, along
> with my sister's very good daquiries. ;-d Oh, and Pina coladas...
>


If I am going to drink, give me a Brown Russian, a Chocolate Martini, a
Mudslide, just give me something with chocolate in it!


Becca <-----missing chocolate...

Omelet wrote:
> I was born and raised in California. We left there when I was 19. I've
> been to San Francisco a few times and it's a very cool place.
>


OMG, and you moved to Texas? You must suffer from culture shock.


Becca

blake wrote on Sun, 22 Mar 2009 15:38:57 GMT:

>> Omelet wrote on Sat, 21 Mar 2009 16:31:04 -0600:
>>
>>> Okay. Guess I'll have to learn the difference. :-) I
>>> already dislike Sake. To me, it tastes like fermented cream
>>> of wheat. But, I'm given to understand that it's a staple in
>>> Japanese cooking. I've just never done anything more
>>> ambitious than sushi rolls or stir fry in that arena.
>>
>> Most Chinese and Japanese recipes that I attempt call for
>> some sugar in addition to wine so sweetened rice wine, Mirin,
>> is appropriate. If I'm out of Mirin, I'd use dry sherry and a
>> little sugar and vermouth as an absolute fall-back.

> what brand of mirin do you favor, james?

I've been using Mirin made by Kikkoman for years. It's readily available
at my local (Chinese!) gtocery store. I have not tried any other brand
recently.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sun, 22 Mar 2009 02:17:11 -0600, Christine Dabney
> wrote:

>On Sun, 22 Mar 2009 03:13:56 -0600, Omelet >
>wrote:
>
>
>>Nurses are always needed. :-) You will find one......
>>
>>Cheers!
>
>Hospitals are cutting back too.. Hiring freezes and the like....
>
>Save your Money!!
>
>And for Koko, and getting back to the topic of this thread.. I will
>have Vermouth...
>
>Christine, who will have white wine for herself (ask Koko what that
>means).

LOL Don't think I didn't think of you when I saw this thread. Like I
said, if it's good enough for Jooolia Child etc.

We were at an rfc cookin' at the Bartos in San Diego. (Photos from
that are on the rfc website) Christine was making stuffed squash
blossoms. If memory serves me right I came to her rescue with the
stuffing procedure.<stopping to pat self on back>
Come time to cook them she needed some white wine for the recipe.

Nice, sharing, selfless person that I am I offered Christine some of
the Vermouth I brought. Well noooooooo <put nose up in the air here>
she had to have white wine, not lowly screw cap Vermouth. That's when
I started calling her prissy britches. I still get a good laugh out of
this.

One more point. I've been reading where Christine "claims" that she
was shy and intimidated around rfc's that she didn't know. Ahemmm,
that was the very first time I ever saw her in my life, hummm does
that sound shy????

That's the cookin' that Jack Schidt attended and I got a hug_AND_a
kiss from him.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20

On Sun, 22 Mar 2009 03:31:42 -0600, Christine Dabney
> wrote:

>On Sun, 22 Mar 2009 04:04:51 -0600, Omelet >
>wrote:
>
>
>>Regulation will prevent too many cutbacks in health care.
>>The nurse to patient ratio is regulated in many states, and for good
>>reason.
>>
>No it isn't yet. California is the only one that has a law on the
>books. Arnold tried to overturn it, and the nurses took him to court,
>and he lost.
>
>The California Nurses Association is trying to get a similar law in
>other states. They have formed a national nurses organization (NNOC)
>which is helping nurses in other states try to get such laws passed.
>
>>Ok, Koko, what does that mean? <g>
>
>I hope Koko reads this thread, and responds..LOL.
>
>Christine

I just did ms. prissy britches. ;-)

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20

"blake murphy" > wrote in message
...
> On Sat, 21 Mar 2009 13:53:38 -0600, boulanger wrote:
>
>> "Omelet" > wrote in message
>> news
>>>I periodically see people here adding Vermouth to various sauces.
>>>
>>> I've honestly never tried it...
>>>
>>> What kind of ambience does it add to sauces, and what type of foods does
>>> it go best with in y'alls opinions?
>>>
>>> I'm always up for an education. :-)
>>> --
>>> Peace! Om
>>>
>>> Life isn't about waiting for the storm to pass.
>>> It's about learning to dance in the rain.
>>> -- Anon.
>>
>> Since I rarely drink white wine (and the bottles I have were expensive
>> and
>> far too good to waste in cooking) I keep a bottleof Noilly Prat in the
>> fridge and use it whenever white wine is called for. Since it is
>> fortified,
>> it doesn't go off.
>
> the keeping qualities of vermouth made me happy to learn that julia child
> says it's an acceptable substitute for white wine. even if she's wrong.
>
> your pal,
> blake

The flavourings aren't that strong and in most dishes would be masked by the
other herbs in the dish. In the case of fish, the NP with its slight
tarragon-like flavour would be perfectly acceptable in many cases. It would
also be OK if you made tarragon chicken (poularde à l'estragon).

"Victor Sack" > wrote in message
...
> Theron > wrote:
>
>> It's basically a replacement for white wine whenever it's called for.
>> This
>> suggestion came originally from Julia Child
>> on her PBS program "The French Chef".
>
> Yes, unfortunately she did. Sometimes even the best say something
> silly, like Marcella Hazan saying that it does not matter if one uses
> bouillon cubes in a risotto. Julia's suggestion is not quite as bad,
> but it is bad enough. There is absolutely nothing wrong with using
> vermouth in cooking, but she must have been heavily into her cooking
> vermouth to suggest that it is a replacement for white wine and not an
> entirely different ingredient.
>
> Victor

Julia wrote that in "Mastering the Art of French Cooking" volume 1,
published in 1961.
She felt white wine in a dish should be strong and not overly fruity, and at
that time there
were no American wines that satisfied that requirement. However, I don't
know that she ever
deviated from that.

Ed

"Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote in message
...
> On Sat, 21 Mar 2009 22:55:10 -0700, "Theron" >
> wrote:
>
>>As well, vermouth is 18% alcohol, rather than the usual 6% alcohol content
>>of white wine. Once opened, it lasts a long time without spoilage unlike
>>all
>>other white wines.. We keep a bottle opened to use for cooking at all
>>times.
>>It doesn't get used for anything else.
>>
>>Ed
>
>
> Ouch! 6% white wine?!?! If it exists, it's *not* white wine. Usually
> white wine is between 11 and 13% (more for good sweet ones), a few
> whites (vinho verde from Portugal for instance) will be 9% or so.
>
> Nathalie in Switzerland

That was my mistake! I must have been thinking about beer. You're
of course absolutely right about ethanol concentration.

Ed

Theron wrote on Sun, 22 Mar 2009 13:01:11 -0700:


> "Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote in
> message ...
>> On Sat, 21 Mar 2009 22:55:10 -0700, "Theron" >
>> wrote:
>>
>>> As well, vermouth is 18% alcohol, rather than the usual 6%
>>> alcohol content of white wine. Once opened, it lasts a long time
>>> without spoilage unlike all other white wines.. We keep
>>> a bottle opened to use for cooking at all times. It doesn't get used
>>> for anything else.
>>>
>>> Ed
>>
>> Ouch! 6% white wine?!?! If it exists, it's *not* white wine. Usually
>> white wine is between 11 and 13% (more for good sweet
>> ones), a few whites (vinho verde from Portugal for instance) will be
>> 9% or so.
>>
>> Nathalie in Switzerland

> That was my mistake! I must have been thinking about beer.
> You're of course absolutely right about ethanol concentration.

While I agree that beer is usually weaker than wine, there can be
considerable overlap in strength. The Lambic beers of Belgium are pretty
strong and, in Denmark, you can be considerably surprised by Carlsberg
Elephant beer. Elephant imported from Canada is relatively strong but
nothing like the Danish original!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Theron wrote:
> "Victor Sack" > wrote in message
> ...
>> Theron > wrote:
>>
>>> It's basically a replacement for white wine whenever it's called for.
>>> This
>>> suggestion came originally from Julia Child
>>> on her PBS program "The French Chef".
>> Yes, unfortunately she did. Sometimes even the best say something
>> silly, like Marcella Hazan saying that it does not matter if one uses
>> bouillon cubes in a risotto. Julia's suggestion is not quite as bad,
>> but it is bad enough. There is absolutely nothing wrong with using
>> vermouth in cooking, but she must have been heavily into her cooking
>> vermouth to suggest that it is a replacement for white wine and not an
>> entirely different ingredient.
>>
>> Victor
>
> Julia wrote that in "Mastering the Art of French Cooking" volume 1,
> published in 1961.
> She felt white wine in a dish should be strong and not overly fruity, and at
> that time there
> were no American wines that satisfied that requirement. However, I don't
> know that she ever
> deviated from that.



That was probably good advice in 1961. American wines have come a long
way since then. The same can be said for Niagara wines. Back in the 60s
they were pretty bad, but now they are producing some world class wines.

In article >,
Christine Dabney > wrote:


> At Tammy's cook-in, there were some awesome rfc'ers there. Kay

and Jack

> Hartman, Janis and Rich Tester, Evergene

and company

> , Charlotte

with parents, although they didn't stay too long

> , Ray Bruman (I

with cookies made with whole coconuts

> think), Jamie Utter

and company, but not the boys, I think

> , Blacksalt

and company and garam masala for all

> . And Nona Myers...

Don't forget the drunk nurse!

--
Dan Abel
Petaluma, California USA

In article >,
Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote:

> On Sun, 22 Mar 2009 02:08:55 -0600, Omelet >
> wrote:
>
> >
> >I don't even store most open wines in the 'frige. They keep fine for a
> >very long time.
>
> Fridge or no fridge, after a week, don't call them "wine" anymore!!!
>
> Nathalie in Switzerland

Here, it generally does not last more than a week. ;-)

Altho' I've found some moscatos and liquors that have gotten buried in
the cabinet for a few months sometimes.

They are still fine and have not turned to vinegar...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
blake murphy > wrote:

> On Sat, 21 Mar 2009 16:34:15 -0600, Omelet wrote:
>
> > In article >,
> > sf > wrote:
> >
> >> On Sat, 21 Mar 2009 12:27:09 -0600, Omelet >
> >> wrote:
> >>
> >>>In article >,
> >>> "James Silverton" > wrote:
> >>>
> >>>> Omelet wrote on Sat, 21 Mar 2009 11:37:43 -0600:
> >>>>
> >>>> > I've honestly never tried it...
> >>>>
> >>>> > What kind of ambience does it add to sauces, and what type of
> >>>> > foods does it go best with in y'alls opinions?
> >>>>
> >>>> > I'm always up for an education. :-)
> >>>>
> >>>> It can replace dry sherry etc. and I even use it as component of some
> >>>> salad dressings.
> >>>
> >>>Thanks... but what does it taste like? I've never had a martini so have
> >>>never even tasted it either.
> >>
> >> It tastes like vermouth! White is very different from red, both are
> >> inexpensive versions of Dubonnet and Lillet.
> >
> > I'll bet I can get one of those airplane sized bottles to try and check
> > it out. :-) Thanks.
>
> a small bottle (not airplane size, but 500 ml.) of even top-shelf vermouth
> should only cost around five bucks.
>
> your pal,
> blake

Having never purchased it, I've no idea of the price.

Thanks. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
sf > wrote:

> On Sun, 22 Mar 2009 02:06:47 -0600, Omelet >
> wrote:
>
> >I'll have to look up Manhattan and Martini recipes. They are just not
> >something I've ever gotten in to.
> >
> >My main stay is the Margarita when it comes to mixed cocktails, along
> >with my sister's very good daquiries. ;-d Oh, and Pina coladas...
>
> Have you tried a mojito? They are delicious!

No.

<googles>

Okay, a glorified mint julep? <g>
I'd have to use Splenda in place of the sugar...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
sf > wrote:

> On Sun, 22 Mar 2009 04:04:51 -0600, Omelet >
> wrote:
>
> >The Dr. just prescribed Aricept. Gods that stuff is expensive but if it
> >works, it'll be worth it.
>
> Do your research and don't rely on it long term. Aricept does not
> work that way. It slows the progression, but doesn't stop it - so
> start looking now at long term care.

I know.

But I'll take what I can get for now. :-(

It's cheaper at the moment than a nursing home, and he's not far enough
gone (yet) for that.

Thanks.

The Aricept seems to be working so far and it's only been 4 days.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Becca > wrote:

> Omelet wrote:
> > In article >,
> > sf > wrote:
> >
> >
> >>> I'll bet I can get one of those airplane sized bottles to try and check
> >>> it out. :-) Thanks.
> >>>
> >> great plan! do it! You'll find that Dobonnet and Lillet are
> >> something you won't hesitate to order, but dry vermouth is still a
> >> great paring with gin... just a few drops, of course and a bit more
> >> sweet/red vermouth is what you *need* for a good Manhattan (single
> >> barrel bourbon, of course).
> >>
> >>
> >>
> >
> > I'll have to look up Manhattan and Martini recipes. They are just not
> > something I've ever gotten in to.
> >
> > My main stay is the Margarita when it comes to mixed cocktails, along
> > with my sister's very good daquiries. ;-d Oh, and Pina coladas...
> >
>
>
> If I am going to drink, give me a Brown Russian, a Chocolate Martini, a
> Mudslide, just give me something with chocolate in it!
>
>
> Becca <-----missing chocolate...

Try a chocolate grasshopper!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.