On 2018-10-21 9:51 AM, 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*Â* So tonight it's grilled country style ribs and baked potatoes
>>>>> (onÂ* the grill) withÂ* sides of canned southern style white beans
>>>>> and aÂ* green salad .
>>>>>
>>>> Sounds good. Â* Did you marinate the country style ribs or use a
>>>> dryÂ* rub?Â* I usually marinate them.
>>>>
>>>> Jill
>>>
>>> Â*Â* Marinated about 2 1/2 hours in white wine and season salt . They
>>> wuz very tasty !
>>
>> I like that!Â* I have an aversion to use of much wine cooking, but
>> that's an old roomate im my college years.Â* She'd actually add 2 cups
>> of wine to a dish and all you could taste was the wine.Â* IE, she didnt
>> use it as a simple marinade.
>>
> I agree, wine should be used sparingly and not overpower the dish.Â* 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.Â* JMHO, of course.
>
> Jill
I rarely cook without wine (either in the dish or my glass). However,
the amount in a dish can vary from a splash to 2/3 of a bottle.