I have a recipe for leg of lamb that calls for 1 cup of "cooking
claret". I've searched two super markets and a couple of liquor stores
here in San Diego...no success. Any suggestions for places to look or
a substitute?

(llama_man) writes:
>
>I have a recipe for leg of lamb that calls for 1 cup of "cooking
>claret". I've searched two super markets and a couple of liquor stores
>here in San Diego...no success. Any suggestions for places to look or
>a substitute?

Duh... ye olde lick-her shoppe.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"llama_man" > wrote in message
om...
> I have a recipe for leg of lamb that calls for 1 cup of "cooking
> claret". I've searched two super markets and a couple of liquor stores
> here in San Diego...no success. Any suggestions for places to look or
> a substitute?
>

The least expensive red wine you can find that tastes
decent. It is amazing that no one in the stores you allude
to knew the term, or else you exaggerate a bit.

pavane

In article >,
"pavane" > wrote:

> "llama_man" > wrote in message
> om...
> > I have a recipe for leg of lamb that calls for 1 cup of "cooking
> > claret". I've searched two super markets and a couple of liquor stores
> > here in San Diego...no success. Any suggestions for places to look or
> > a substitute?
> >
>
> The least expensive red wine you can find that tastes
> decent. It is amazing that no one in the stores you allude
> to knew the term, or else you exaggerate a bit.

In places and times where wine was/is not legally sold in grocery
stores, you could get "cooking wine", which had been rendered
undrinkable by adding salt.

Maybe it's an old recipe?

Isaac

PENMART01 wrote:
>> ...a couple of liquor stores...
>
> Duh... ye olde lick-her shoppe.

Duh, Sheldon? Did hooked on phonics work for you? Do you know how to read?

--
John Gaughan
http://www.johngaughan.net/

"pavane" > wrote in message
.. .

> The least expensive red wine you can find that tastes
> decent. It is amazing that no one in the stores you allude
> to knew the term, or else you exaggerate a bit.

You'd be surprised at the general ignorance of the average liquor
store employee in San Diego. Asking for Marsala (around 1989 or so)
got blank looks at all but one of the shops in the
Hillcrest/University Heights/North Park areas (and there are a couple
of *good* liquor stores in that area), and trying to find Calvados (in
1997-ish) was even worse. *None* of the big shops carried it, one of
the smaller shops carried a very expensive Calvados (one of those with
an apple grown in the bottle -- much too good for using in a recipe),
but that was it. I looked/called all over, from Downtown to East
County and up to Mira Mesa, even calling a couple of places in
Escondido. I finally found it in a tiny liquor store on the main drag
in Pacific Beach (who would've thunk it?).

Anyway, looking for something even a little bit out of the ordinary or
using unusual terminology (by San Diego standards, at least) can make
alcohol purchases in San Diego rather challenging at times. It's
probably not fair to make a blanket statement about "the San Diego
palate" being rather unsophisticated -- I don't think that's true --
but it probably *is* fair to say that it's generally rather narrowly
focused (there are exceptions, to be found, of course!).

-j
San Diego native

llama_man wrote:
>
> I have a recipe for leg of lamb that calls for 1 cup of "cooking
> claret". I've searched two super markets and a couple of liquor stores
> here in San Diego...no success. Any suggestions for places to look or
> a substitute?

Look for a cabernet sauvignon red.

Bert

On Thu, 27 Nov 2003 06:49:08 +0100, "jacqui{JB}"
> wrote:

> trying to find Calvados (in
>1997-ish) was even worse. *None* of the big shops carried it, one of
>the smaller shops carried a very expensive Calvados (one of those with
>an apple grown in the bottle -- much too good for using in a recipe),
>but that was it.

Next time ask for applejack. There's a brand carried in Virginia state
liquor stores (oh, the horror!) that has a label with a picture of a
pirate on it. It ain't Calvados, but it's close.

"Frogleg" > wrote in message
news
> > trying to find Calvados (in 1997-ish) was even
> > worse.

> Next time ask for applejack. There's a brand carried
> in Virginia state liquor stores (oh, the horror!) that has
> a label with a picture of a pirate on it. It ain't Calvados,
> but it's close.

Thanks for the recommendation. It's no longer an issue for me, since
I'm living in Denmark now; now it's just a question of making sure
that my husband picks some up duty-free when he's traveling.

-j

llama_man > wrote:
> I have a recipe for leg of lamb that calls for 1 cup of "cooking
> claret". I've searched two super markets and a couple of liquor stores
> here in San Diego...no success. Any suggestions for places to look or
> a substitute?

Just use any Claret you would drink for your recipe.
If you're not sure which Claret to chose, talk to someone
at a good wine store.

wrote:

> llama_man > wrote:
>
>>I have a recipe for leg of lamb that calls for 1 cup of "cooking
>>claret". I've searched ...
>
>
> Just use any Claret you would drink for your recipe.
> If you're not sure which Claret to chose, talk to someone
> at a good wine store.



I forget which TV Chef (Graham? Julia? Both?) said if you wouldn't drink
it don't cook with it.





--
--

Mark

N.E. Ohio


Never argue with a fool, a bystander can't tell you apart. (S. Clemens,
A.K.A. Mark Twain)

When in doubt hit the throttle. It may not help but it sure ends the
suspense. (Gaz, r.moto)

llama_man wrote:
>
> I have a recipe for leg of lamb that calls for 1 cup of "cooking
> claret". I've searched two super markets and a couple of liquor stores
> here in San Diego...no success. Any suggestions for places to look or
> a substitute?

Sounds like an old British recipe; don't think the term 'claret' was
ever much used in the US was it?

Any cheap robust red wine that you like will work.

>llama_man wrote:
>>
>> I have a recipe for leg of lamb that calls for 1 cup of "cooking
>> claret". I've searched two super markets and a couple of liquor stores
>> here in San Diego...no success. Any suggestions for places to look or
>> a substitute?
>
>Sounds like an old British recipe; don't think the term 'claret' was
>ever much used in the US was it?
>
>Any cheap robust red wine that you like will work.

No, not "cheap"... the cheapness of the wine refers ONLY to the nature of the
person choosing the wine, NOT the wine itself... okay, so now we all know you
are a cheap *******, so let's move on. Claret refers to the coloration of the
wine.

Oxford

claret

noun

: a red wine from Bordeaux, or wine of a similar character made elsewhere.

: a deep purplish-red colour. n Brit. archaic, informal blood.

€”ORIGIN late Middle English (originally denoting a light red or yellowish
wine, as distinct from a red or white): from Old French (vin) claret and
medieval Latin claratum (vinum) 'clarified (wine)', from Latin clarus 'clear'.
---

claret [KLAR-eht]
1. A term used by the English when referring to the red wines from BORDEAUX.
2. Elsewhere, the word claret is sometimes used as a general reference to light
red wines. Even though "claret" sometimes appears on labels it has no legal
definition.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"llama_man" > wrote in message
om...
> I have a recipe for leg of lamb that calls for 1 cup of "cooking
> claret". I've searched two super markets and a couple of liquor stores
> here in San Diego...no success. Any suggestions for places to look or
> a substitute?

Claret is a term used in England for Bordeaux wine from France, specifically
red wine. Ask for a red Bordeaux you'll get what you want. Unfortunately
real Bordeauxs tend to be prices. You can substitute a Cabernet Sauvignon or
Merlot (or a blend of these two grapes) from the US or another country and
still get good results.


--
Peter Aitken

Remove the crap from my email address before using.

(llama_man) wrote in message . com>...
> I have a recipe for leg of lamb that calls for 1 cup of "cooking
> claret". I've searched two super markets and a couple of liquor stores
> here in San Diego...no success. Any suggestions for places to look or
> a substitute?


In an effort to avoid the last minute Thanksgiving crowd, I decided
to break down and buy some burgundy. The burgundy is used in a mixture
that is brushed on during the baking process. I'm sure its not going
to ruin the meal.
Thanks for the constructive(you know who you are) responses.