"Damsel in dis Dress" > wrote
>
> In the past, I would just seek out any ol' bottle of burgundy that had
> a screw-on cap. Left it out on the counter and dumped it into a
> myriad of dishes. Didn't have a problem at all. But from reading in
> RFC, it appears that it's a cardinal sin to do that. I'm confused.
>
> Carol

That is probably not good wine. The new bottles I'm talking about are 150ml
(Mr. Libido refers to 200ml and he may be right and the wine is excellent
wine. Not jug type stuff, but good wine. They are a new thing but are
spreading rapidly. The bottles are shatterproof plastic and they have
screw-on tops.

Charlie

Damsel in dis Dress wrote:

> On Tue, 06 Dec 2005 15:56:25 -0600, zxcvbob >
> wrote:
>
> >The white grenache is kinda sweet, ain't it? I'm thinking "white
> >grenache" is another meaningless term for "white zinfindel". That's OK
> >if that's what you like. (I prefer dry wines, excect for for German
> >slightly-sweet ones.)
>
> Crash wanted a sweet white wine for drinking with meals. He doesn't
> like reds at all, nor does he like dry wines. I haven't had zinfindel
> in many, many moons, but I remember liking it.
>
> >What's the gallon of Bacardi? Rum? That sounds interesting...
> Yeppers. Rum. It's primarily for dumping on the fruitcakes, but
> Crash also likes to soak maraschino cherries in it, creating "cherry
> bombs." I'm not certain what we'll do with the other two-thirds of
> the bottle. LOL!
> Carol

I like the idear of cherry bombs! I like Pinot Grigio for table white - it's
a little dry but very drinkable. Or Reisling, which may be sweet or drier
depending on who makes it. I like the German stuff.
Edrena

On Tue, 06 Dec 2005 15:49:35 -0600, Damsel in dis Dress
> wrote:

>I still haven't decided if I'm happy with our purchases or not, but
>this is what we came home with:
>
>A gallon jug of Bacardi (not really, but the biggest bottle they had)
>A bottle of extra dry Martini & Rossi
>A little four pack of cabernet s......... (I can't spell it)
> the lady told me it was burgundy, and I took her word for it
>A box of white grenache(?)
>
>Is that cabernet stuff considered dry? Can I dump some into Harry's
>Tomato Sauce without ruining the sauce? I tasted the wine (Gallo) and
>there's no way I could drink it. I'm a wuss.
>
I assume it was cabernet sauvignon. Yes, it's dry. It will be fine in
Harry's sauce.

"Damsel in dis Dress" > wrote in message
> A gallon jug of Bacardi (not really, but the biggest bottle they had)

Usually a 1.75 liter.



> A little four pack of cabernet s......... (I can't spell it)
> the lady told me it was burgundy, and I took her word for it




>
> Can I dump some into Harry's
> Tomato Sauce without ruining the sauce? I tasted the wine (Gallo) and
> there's no way I could drink it. I'm a wuss.

To be called burgundy, it should come from the Burgundy region of France.
Cabernet Sauvignon is a dry wine. No, you won't like drinking it alone, but
it is a nice accompaniment to a good piece of beef. Yes, you can add some to
the sauce.

On Wed, 07 Dec 2005 00:47:12 GMT, The Joneses >
wrote:

>Damsel in dis Dress wrote:
>
>> Rum. It's primarily for dumping on the fruitcakes, but
>> Crash also likes to soak maraschino cherries in it, creating "cherry
>> bombs."
>
>I like the idear of cherry bombs! I like Pinot Grigio for table white - it's
>a little dry but very drinkable. Or Reisling, which may be sweet or drier
>depending on who makes it. I like the German stuff.

The ones he's had in the past have been made with Bacardi 151 (proof).
I understand they're deadly.

Just remembered (all of a sudden, my dad is coming to the forefront).
Dad used to make those things. Then he'd give them to the
grandchildren and watch for their reactions. One of the kids actually
liked them, and we had to hide them from her. He conned me into
eating one once, and I just stopped screaming yesterday. LOL! He
kept them in a tiny Miracle Whip jar.

Crash used to frequent a bar that sold mighty Bloody Marys. They
soaked their celery sticks in pure vodka overnight. I guess the
celery just wicked the stuff right up and got fat, juicy, and very
intoxicating.

There are many ways to get drunk. <G>

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:

>
> >
> >I like the idear of cherry bombs! I like Pinot Grigio for table white - it's
> >a little dry but very drinkable. Or Reisling, which may be sweet or drier
> >depending on who makes it. I like the German stuff.
>
> The ones he's had in the past have been made with Bacardi 151 (proof).
> I understand they're deadly.
>
> Just remembered (all of a sudden, my dad is coming to the forefront).
> Dad used to make those things. Then he'd give them to the
> grandchildren and watch for their reactions. One of the kids actually
> liked them, and we had to hide them from her. He conned me into
> eating one once, and I just stopped screaming yesterday. LOL! He
> kept them in a tiny Miracle Whip jar.

Boogie Berries. I make them with brandy. The friend who introduced me to them has
a cherry orchard and he makes them with all sorts of liquors, rum, brandy,
schnapps....

On Wed, 07 Dec 2005 03:43:49 GMT, (Kathy in NZ) wrote:

>On Tue, 06 Dec 2005 15:49:35 -0600, Damsel in dis Dress
> wrote:
>
>>I still haven't decided if I'm happy with our purchases or not, but
>>this is what we came home with:
>>
>>A gallon jug of Bacardi (not really, but the biggest bottle they had)
>>A bottle of extra dry Martini & Rossi
>>A little four pack of cabernet s......... (I can't spell it)
>> the lady told me it was burgundy, and I took her word for it
>>A box of white grenache(?)
>>
>>Is that cabernet stuff considered dry? Can I dump some into Harry's
>>Tomato Sauce without ruining the sauce? I tasted the wine (Gallo) and
>>there's no way I could drink it. I'm a wuss.
>>
>I assume it was cabernet sauvignon. Yes, it's dry. It will be fine in
>Harry's sauce.

Thank you, Kathy! That's the stuff.

And please keep those pictures coming. I came close to licking my
monitor last night.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Wed, 07 Dec 2005 04:29:25 GMT, "Edwin Pawlowski" >
wrote:

>"Damsel in dis Dress" > wrote in message
>> A gallon jug of Bacardi (not really, but the biggest bottle they had)
>
>Usually a 1.75 liter.

That's probably it. It was the largest of four sizes that they
carried. I think my fruitcakes will be flammable by the time we're
finished.

>> Can I dump some into Harry's
>> Tomato Sauce without ruining the sauce? I tasted the wine (Gallo) and
>> there's no way I could drink it. I'm a wuss.
>
>To be called burgundy, it should come from the Burgundy region of France.
>Cabernet Sauvignon is a dry wine. No, you won't like drinking it alone, but
>it is a nice accompaniment to a good piece of beef. Yes, you can add some to
>the sauce.

Wonderful! I can't wait to get started. : )

Thanks,
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Tue 06 Dec 2005 10:58:40p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

> On Wed, 07 Dec 2005 04:29:25 GMT, "Edwin Pawlowski" >
> wrote:
>
>>"Damsel in dis Dress" > wrote in message
>>> A gallon jug of Bacardi (not really, but the biggest bottle they had)
>>
>>Usually a 1.75 liter.
>
> That's probably it. It was the largest of four sizes that they
> carried. I think my fruitcakes will be flammable by the time we're
> finished.
>
>>> Can I dump some into Harry's
>>> Tomato Sauce without ruining the sauce? I tasted the wine (Gallo) and
>>> there's no way I could drink it. I'm a wuss.
>>
>>To be called burgundy, it should come from the Burgundy region of
>>France. Cabernet Sauvignon is a dry wine. No, you won't like drinking
>>it alone, but it is a nice accompaniment to a good piece of beef. Yes,
>>you can add some to the sauce.
>
> Wonderful! I can't wait to get started. : )
>
> Thanks,
> Carol

Just make sure that Bacardi goes on the fruitcakes! ;-)

I did a combination of Myer's dark rum and brandy. I think they would
ignite!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Tue, 06 Dec 2005 15:56:25 -0600, zxcvbob >
wrote:

>The white grenache is kinda sweet, ain't it? I'm thinking "white
>grenache" is another meaningless term for "white zinfindel". That's OK
>if that's what you like. (I prefer dry wines, excect for for German
>slightly-sweet ones.)

I know, eight-thirty in the morning is a weird time to taste test
wine, but I've been up all night, so it's late. Even if it's morning.

I like this stuff! I can really see drinking this as a summer
beverage. Somehow I'll muddle through the winter sipping on it, until
those hot days ahead are here. LOL!

This is lovely!
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On 7 Dec 2005 07:08:36 +0100, Wayne Boatwright
> wrote:

>Just make sure that Bacardi goes on the fruitcakes! ;-)

Well, I'm not gonna *drink* it, if that's what you're suggesting. LOL!

>I did a combination of Myer's dark rum and brandy. I think they would
>ignite!

Yeah, I'll bet! I'm taking care of some housekeeping stuff today (and
finally making the split pea soup), and hope to make the fruitcakes
tomorrow. I pour rum on the cakes as they come out of the oven, then
again when they've cooled. Usually one more good soaking and I'm good
to go.

Let me know how your cakes turned out!
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:
> On 7 Dec 2005 07:08:36 +0100, Wayne Boatwright
> > wrote:
>
>
>>Just make sure that Bacardi goes on the fruitcakes! ;-)
>
>
> Well, I'm not gonna *drink* it, if that's what you're suggesting. LOL!
>
>
>>I did a combination of Myer's dark rum and brandy. I think they would
>>ignite!
>
>
> Yeah, I'll bet! I'm taking care of some housekeeping stuff today (and
> finally making the split pea soup), and hope to make the fruitcakes
> tomorrow. I pour rum on the cakes as they come out of the oven, then
> again when they've cooled. Usually one more good soaking and I'm good
> to go.
>
> Let me know how your cakes turned out!
> Carol


I wrap fruitcakes in muslin, drench with rum (or bourbon or brandy) and
wrap in heavy duty aluminum foil.

Needless to say, I didn't do that with the fruitcake cookies I made a
few days ago.

Best regards,
Bob

On Wed 07 Dec 2005 07:35:22a, Damsel in dis Dress wrote in
rec.food.cooking:

> On 7 Dec 2005 07:08:36 +0100, Wayne Boatwright
> > wrote:
>
>>Just make sure that Bacardi goes on the fruitcakes! ;-)
>
> Well, I'm not gonna *drink* it, if that's what you're suggesting. LOL!
>
>>I did a combination of Myer's dark rum and brandy. I think they would
>>ignite!
>
> Yeah, I'll bet! I'm taking care of some housekeeping stuff today (and
> finally making the split pea soup), and hope to make the fruitcakes
> tomorrow. I pour rum on the cakes as they come out of the oven, then
> again when they've cooled. Usually one more good soaking and I'm good
> to go.

I soak mine at the same stages, Carol.

> Let me know how your cakes turned out!

Will do. You, too.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Damsel in dis Dress wrote:

> On Mon, 5 Dec 2005 20:26:18 -0500, "Debbie" >
> wrote:
>
> >I like to add some cream sherry to french onion soup and other beef
> broth
> >based dishes. Takes the dish to a whole new level.
>
> I dumped some of that into our turkey gravy one Thanksgiving. Best
> gravy I've ever tasted!
>
> Carol
> --

Has anybody mentioned a sauté of cut up breast of chicken & whole shrimp
with garlic, green onions or shallots & butter, cooked till done and the
white wine added to reduce just a bit, serve with pasta or rice. I
routinely use a gallo chinine blanc for this

I also use egg yolks and bread crumbs to coat a skinless, boneless
breast of chicken, sauté just long enough to set the coating and
transfer to a big pot of beef gravy (enough to cover the chicken by
about 1 inch) to which a good cup of red wine has been added and simmer
the chicken in this till done, remove the chicken, stir the gravy and
serve with rice or mashed potatoes.

I wonder if any one has had any success with cooking with merlot? i find
it to be a waste in food, better served with rather than in the food.
Had a white zinfandel (sp?) the other day that was very tasty but am not
sure what food it might be used in.

Any of the schnapps over ice cream is nice and a "Lancers" cream sherry
is also very good over a scoop of vanilla ice cream.
---
JL

Damsel in dis Dress wrote:

> Okay, I know this has been covered, but I want to make sure I've got
> it straight. I'm looking for things that don't have to be used right
> away like wine, but can be used instead of wine in cooking.
>
> Dry vermouth for dry white wine?
>
> Port for dry red wine??
>
> We've got to get rum for the fruitcakes and a box of sweet white wine
> (yeah, yeah, yeah - we don't drink it fast enough for bottles, and we
> have highly uneducated tastebuds) for sipping at dinner. Might as
> well grab the wine substitutes while we're in there.
>
> Carol, who buys one can of beer when making drunk pinto beans <G>

My list of alcohol staples for cooking - dark rum, light rum, brandy,
white wine, red wine, port wine, dry sherry, preservative free beer, a
variety of schnapps, cherry whiskey (not brandy), and vodka. Port is a
wine that could be subbed for red wine but my main use is for port wine
jelly to be used as a condiment with pork. A little port wine is good
in beef stew as is a little beer, one or the other, not both. Vodka and
rum is good for fruits and rum is good for candies, cakes, and deserts
especially with apples. If I want to use a little white wine but don't
have any, I sub apple juice. I just keep a good stock on hand for the
most part but there are times when I need it and just don't feel like
making a special trip to the LCBO.

zxcvbob wrote:

> Doug Kanter wrote:
>
>> "Damsel in dis Dress" > wrote in message
>> ...
>>
>>> Okay, I know this has been covered, but I want to make sure I've got
>>> it straight. I'm looking for things that don't have to be used right
>>> away like wine, but can be used instead of wine in cooking.
>>>
>>> Dry vermouth for dry white wine?
>>>
>>> Port for dry red wine??
>>>
>>> We've got to get rum for the fruitcakes and a box of sweet white wine
>>> (yeah, yeah, yeah - we don't drink it fast enough for bottles, and we
>>> have highly uneducated tastebuds) for sipping at dinner. Might as
>>> well grab the wine substitutes while we're in there.
>>>
>>> Carol, who buys one can of beer when making drunk pinto beans <G>
>>> --
>>>
>>> http://pg.photos.yahoo.com/ph/head_trollop/my_photos
>>
>>
>>
>> Bourbon is good in marinades for beef & pork, as well as deglazing
>> pans for meat sauces. Do not, under any circumstances, buy cheap bourbon.
>>
>
>
> Some of the blended Canadian whiskeys ought to be OK to substitute for
> bourbon in cooking. Decent Canadian whiskey is a lot cheaper than
> decent bourbon.
>
> Bob

Yep, I forgot the Canadian whiskey on my list of alcohol staples. We
always have it in the house anyways.

zxcvbob wrote:

> Doug Kanter wrote:
>
>> "zxcvbob" > wrote in message
>> ...
>>
>>> Doug Kanter wrote:
>>>
>>>> "Damsel in dis Dress" > wrote in message
>>>> ...
>>>>
>>>>
>>>>> Okay, I know this has been covered, but I want to make sure I've got
>>>>> it straight. I'm looking for things that don't have to be used right
>>>>> away like wine, but can be used instead of wine in cooking.
>>>>>
>>>>> Dry vermouth for dry white wine?
>>>>>
>>>>> Port for dry red wine??
>>>>>
>>>>> We've got to get rum for the fruitcakes and a box of sweet white wine
>>>>> (yeah, yeah, yeah - we don't drink it fast enough for bottles, and we
>>>>> have highly uneducated tastebuds) for sipping at dinner. Might as
>>>>> well grab the wine substitutes while we're in there.
>>>>>
>>>>> Carol, who buys one can of beer when making drunk pinto beans <G>
>>>>> --
>>>>>
>>>>> http://pg.photos.yahoo.com/ph/head_trollop/my_photos
>>>>
>>>>
>>>>
>>>> Bourbon is good in marinades for beef & pork, as well as deglazing
>>>> pans for meat sauces. Do not, under any circumstances, buy cheap
>>>> bourbon.
>>>
>>>
>>>
>>> Some of the blended Canadian whiskeys ought to be OK to substitute
>>> for bourbon in cooking. Decent Canadian whiskey is a lot cheaper
>>> than decent bourbon.
>>>
>>> Bob
>>
>>
>>
>> Maybe, but there's something odd about those Canadians. Are you sure
>> you want to buy things from that country? Such great scenery &
>> fishing, but they located the country in such a stupid place that so
>> friggin' cold. What were they thinking?
>>
>
> It's colder here than in some parts of Canada, and I'm farther north
> than Toronto. (What was I thinking?)
>
> Bob

Hey, fellow Canadian here and the weather is nice and balmy compared to
Iowa! We just got back this morning and it was horribly cold out there!

zxcvbob wrote:

> LT wrote:
>
>>> Some of the blended Canadian whiskeys ought to be OK to substitute for
>>> bourbon in cooking. Decent Canadian whiskey is a lot cheaper than
>>> decent bourbon.
>>>
>>
>> My fav is brandy or cognac. Even inexpensive (under $20) brandy like
>> Christian Brothers, is great for sauces etc. and it keeps forever
>>
>> In cooking, most if not all of the alcohol gets burned out. But I like
>> adding a bit right at the end so some alcohol is present for extra
>> warmth in
>> the mouth!
>>
>> Larry T
>>
>>
>
> If you deglase a pan with alcohol, most of it probably does boil off.
> But if you add alcohol to a soup or sauce or something that contains
> water, you would be surprised how much of the alcohol remains after
> cooking.
>
> Best regards,
> Bob

So that's why my beef veggie soup spiked with beer was a big hit

Dave Smith wrote:

> LT wrote:
>
>
>>You are probably correct. I have never messured this (not having a way to do
>>it) but my gut feeling is that the longer the sauce simmers, the less "A"
>>there will be. We usually add some brandy to things like pot roast that cook
>>slow and long, and then spike it a bit just before serving. No ones ever
>>staggered from the table ;-)
>
>
> A friend of mine had a sister and brother in law who were teetotallers. His wife
> served them a nice dinner one night and the brother in law had seconds and raved
> about how good it was. He flipped out when he found out there was wine it.
>

I'm always careful to find out alcohol preferences of guests as some
simply don't want to ingest alcohol in any form for whatever reason. I
try to be very respectful of that. I tend to cook more with alcohol
than I do drinking it but to each their own on this one. IMO, the
judicial addition of alcohol can really enhance a dish but I do
understand if someone prefers not to eat a dish containing even trace
amounts of alcohol.

(Kathy in NZ) writes:

>On Tue, 06 Dec 2005 15:49:35 -0600, Damsel in dis Dress
> wrote:

>>Is that cabernet stuff considered dry? Can I dump some into Harry's
>>Tomato Sauce without ruining the sauce? I tasted the wine (Gallo) and
>>there's no way I could drink it. I'm a wuss.
>>
>I assume it was cabernet sauvignon. Yes, it's dry. It will be fine in
>Harry's sauce.

Gallo's hearty burgundy is my favorite for spaghetti sauce, but I've
used Gallo's cabernet sauvignon and it's very good. Sometimes it gets a
little acidy or metallic tasting so I add a little milk or sugar to the
sauce to tame it down. Should be good.
Now I'm jealous -- it's snowing really hard here so I have to make do
with a can of Ragu tonight when I really want homemade sauce!

Stacia

~patches~ wrote:

>
> Yep, I forgot the Canadian whiskey on my list of alcohol staples. We
> always have it in the house anyways.

For sure. There are lots of whiskeys that I like better than Rye, but it is my
preferred whiskey for Manhattans.

~patches~ wrote:

> I'm always careful to find out alcohol preferences of guests as some
> simply don't want to ingest alcohol in any form for whatever reason. I
> try to be very respectful of that. I tend to cook more with alcohol
> than I do drinking it but to each their own on this one. IMO, the
> judicial addition of alcohol can really enhance a dish but I do
> understand if someone prefers not to eat a dish containing even trace
> amounts of alcohol.

I try to avoid people who are strongly anti alcohol. They usually have a bunch of
other attitude problems too.

~patches~ wrote:
> zxcvbob wrote:
>
>> Doug Kanter wrote:
>>
>>> "zxcvbob" > wrote in message
>>> ...
>>>
>>>> Doug Kanter wrote:
>>>>
>>>>> "Damsel in dis Dress" > wrote in message
>>>>> ...
>>>>>
>>>>>
>>>>>> Okay, I know this has been covered, but I want to make sure I've got
>>>>>> it straight. I'm looking for things that don't have to be used right
>>>>>> away like wine, but can be used instead of wine in cooking.
>>>>>>
>>>>>> Dry vermouth for dry white wine?
>>>>>>
>>>>>> Port for dry red wine??
>>>>>>
>>>>>> We've got to get rum for the fruitcakes and a box of sweet white wine
>>>>>> (yeah, yeah, yeah - we don't drink it fast enough for bottles, and we
>>>>>> have highly uneducated tastebuds) for sipping at dinner. Might as
>>>>>> well grab the wine substitutes while we're in there.
>>>>>>
>>>>>> Carol, who buys one can of beer when making drunk pinto beans <G>
>>>>>> --
>>>>>>
>>>>>> http://pg.photos.yahoo.com/ph/head_trollop/my_photos
>>>>>
>>>>>
>>>>>
>>>>>
>>>>> Bourbon is good in marinades for beef & pork, as well as deglazing
>>>>> pans for meat sauces. Do not, under any circumstances, buy cheap
>>>>> bourbon.
>>>>
>>>>
>>>>
>>>>
>>>> Some of the blended Canadian whiskeys ought to be OK to substitute
>>>> for bourbon in cooking. Decent Canadian whiskey is a lot cheaper
>>>> than decent bourbon.
>>>>
>>>> Bob
>>>
>>>
>>>
>>>
>>> Maybe, but there's something odd about those Canadians. Are you sure
>>> you want to buy things from that country? Such great scenery &
>>> fishing, but they located the country in such a stupid place that so
>>> friggin' cold. What were they thinking?
>>>
>>
>> It's colder here than in some parts of Canada, and I'm farther north
>> than Toronto. (What was I thinking?)
>>
>> Bob
>
>
> Hey, fellow Canadian here and the weather is nice and balmy compared to
> Iowa! We just got back this morning and it was horribly cold out there!



I'm in southern Minnesota, but still it *is* farther north than Toronto.
The weather here has been bitterly cold for a couple of days but it's
warming up a little.

Bob

Dave Smith wrote:

> ~patches~ wrote:
>
>
>>I'm always careful to find out alcohol preferences of guests as some
>>simply don't want to ingest alcohol in any form for whatever reason. I
>>try to be very respectful of that. I tend to cook more with alcohol
>>than I do drinking it but to each their own on this one. IMO, the
>>judicial addition of alcohol can really enhance a dish but I do
>>understand if someone prefers not to eat a dish containing even trace
>>amounts of alcohol.
>
>
> I try to avoid people who are strongly anti alcohol. They usually have a bunch of
> other attitude problems too.
>
>
I hear you on that one. We had one friend who through a personal choice
decided to give up drinking entirely. His choice and nothing to do with
us but man did he get holier than thou! As in snide comments when
*anyone* chose to drink anything alcoholic. Talk about a guilt trip for
even daring to think of drinking an alcoholic beverage. Thank goodness
he's mellowed a bit but still has the occasional anti-alcohol comment.
FTR, he tends to be very, very anal and uptight about a lot of things so
no real surprise to his behaviour just it is so totally opposite to our
laid back outlook on life. DH and I enjoy the occasional drink and we
know when to say when, so I think it is our choice as responsible
adults. See, I'm rather a health food nut anyway but I view this as my
choice so I don't voice my food opinions to others with the exception if
someone in our party suggests eating at a fast food restaurant I will
politely decline and I make it a point to inquire as to ingredients if
eating at someone's home since I avoid milk, white sugar, white flour,
and salt. But politely asking about ingredients is different than going
on for eons about why you can't eat whatever. However, I do try to take
into consideration any special food preferences or needs for guests in
our home. Here's my reasoning for doing so. I feel a person knows
their own body best so if they can't or choose not to eat something, I
should respect that if they are guests in our home.

On Wed, 07 Dec 2005 17:32:09 -0500, ~patches~
> wrote:

> However, I do try to take
>into consideration any special food preferences or needs for guests in
>our home. Here's my reasoning for doing so. I feel a person knows
>their own body best so if they can't or choose not to eat something, I
>should respect that if they are guests in our home.

Sounds like you're an excellent hostess. Kudos! There are lots of
people who resent their guests' food preferences. Glad to see someone
giving that kind of respect.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

~patches~ wrote:

>
> > I try to avoid people who are strongly anti alcohol. They usually have a bunch of
> > other attitude problems too.
> >
> >
> I hear you on that one. We had one friend who through a personal choice
> decided to give up drinking entirely. His choice and nothing to do with
> us but man did he get holier than thou! As in snide comments when
> *anyone* chose to drink anything alcoholic. Talk about a guilt trip for
> even daring to think of drinking an alcoholic beverage. Thank goodness
> he's mellowed a bit but still has the occasional anti-alcohol comment.
> FTR, he tends to be very, very anal and uptight about a lot of things so
> no real surprise to his behaviour just it is so totally opposite to our
> laid back outlook on life.

I can appreciate that some people have addiction problems and have to avoid alcohol but
I have met too many self righteous dinks in my life. The friend's BiL is a good
example, he freaks out at my friend for serving him a a dish that had a little wine in
it. I hope that he never eats home made puddings with vanilla added, since there is
probably more alcohol in that than there would be in a dish in which the alcohol has
been cooked off.


> DH and I enjoy the occasional drink and we
> know when to say when, so I think it is our choice as responsible
> adults. See, I'm rather a health food nut anyway but I view this as my
> choice so I don't voice my food opinions to others with the exception if
> someone in our party suggests eating at a fast food restaurant I will
> politely decline and I make it a point to inquire as to ingredients if
> eating at someone's home since I avoid milk, white sugar, white flour,
> and salt. But politely asking about ingredients is different than going
> on for eons about why you can't eat whatever. However, I do try to take
> into consideration any special food preferences or needs for guests in
> our home. Here's my reasoning for doing so. I feel a person knows
> their own body best so if they can't or choose not to eat something, I
> should respect that if they are guests in our home.

There are foods that my wife and I have to avoid due to our own sensitivities. I will
eat some of them anyway, but only a little. Walnuts and citrus are out for me, but some
of the other things I can tolerate a little of, or at least deal with the consequences.
But when it comes to issues of things that people have adopted because of religious
beliefs or fad diets, like vegan..... sorry. I tolerate a lot of stuff and expect
others to be equally tolerant. If they are too up tight about things like food and
alcohol I don't need the hassle.

zxcvbob wrote:

> ~patches~ wrote:
>
>> zxcvbob wrote:
>>
>>> Doug Kanter wrote:
>>>
>>>> "zxcvbob" > wrote in message
>>>> ...
>>>>
>>>>> Doug Kanter wrote:
>>>>>
>>>>>> "Damsel in dis Dress" > wrote in message
>>>>>> ...
>>>>>>
>>>>>>
>>>>>>> Okay, I know this has been covered, but I want to make sure I've got
>>>>>>> it straight. I'm looking for things that don't have to be used
>>>>>>> right
>>>>>>> away like wine, but can be used instead of wine in cooking.
>>>>>>>
>>>>>>> Dry vermouth for dry white wine?
>>>>>>>
>>>>>>> Port for dry red wine??
>>>>>>>
>>>>>>> We've got to get rum for the fruitcakes and a box of sweet white
>>>>>>> wine
>>>>>>> (yeah, yeah, yeah - we don't drink it fast enough for bottles,
>>>>>>> and we
>>>>>>> have highly uneducated tastebuds) for sipping at dinner. Might as
>>>>>>> well grab the wine substitutes while we're in there.
>>>>>>>
>>>>>>> Carol, who buys one can of beer when making drunk pinto beans <G>
>>>>>>> --
>>>>>>>
>>>>>>> http://pg.photos.yahoo.com/ph/head_trollop/my_photos
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>> Bourbon is good in marinades for beef & pork, as well as deglazing
>>>>>> pans for meat sauces. Do not, under any circumstances, buy cheap
>>>>>> bourbon.
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>
>>>>> Some of the blended Canadian whiskeys ought to be OK to substitute
>>>>> for bourbon in cooking. Decent Canadian whiskey is a lot cheaper
>>>>> than decent bourbon.
>>>>>
>>>>> Bob
>>>>
>>>>
>>>>
>>>>
>>>>
>>>> Maybe, but there's something odd about those Canadians. Are you sure
>>>> you want to buy things from that country? Such great scenery &
>>>> fishing, but they located the country in such a stupid place that so
>>>> friggin' cold. What were they thinking?
>>>>
>>>
>>> It's colder here than in some parts of Canada, and I'm farther north
>>> than Toronto. (What was I thinking?)
>>>
>>> Bob
>>
>>
>>
>> Hey, fellow Canadian here and the weather is nice and balmy compared
>> to Iowa! We just got back this morning and it was horribly cold out
>> there!
>
>
>
>
> I'm in southern Minnesota, but still it *is* farther north than Toronto.
> The weather here has been bitterly cold for a couple of days but it's
> warming up a little.
>
> Bob

I do hope it is warming up out there! We're off to Illinois late
tonight. The cold in Iowa reminded me of everyone telling us on
learning we were moving to Alberta - it's a dry cold so you don't notice
it. That is complete nonsense. You can sit there and watch your skin
dehydrating from the cold out there and yes you do notice it just a tad

Dave Smith wrote:
>
> I try to avoid people who are strongly anti alcohol. They usually have a bunch of
> other attitude problems too.

Agreed.

"The problem with people who have no vices is that generally you can be
pretty sure they're going to have some pretty annoying virtues."
-- Elizabeth Taylor

Dave S

Damsel in dis Dress > wrote:

> Okay, I know this has been covered,

Yeah. :-)

> but I want to make sure I've got
> it straight. I'm looking for things that don't have to be used right
> away like wine, but can be used instead of wine in cooking.
>
> Dry vermouth for dry white wine?

See
<http://groups.google.com/group/rec.food.cooking/msg/c52845556e9b59f3>

> Port for dry red wine??

Well, white port can sometimes be almost dry. If you mean sweet
specimens, then normally not, but sometimes sweet wines can work wonders
with meat and poultry - it will just be a whole different thing, not a
substitution.

> We've got to get rum for the fruitcakes and a box of sweet white wine
> (yeah, yeah, yeah - we don't drink it fast enough for bottles, and we
> have highly uneducated tastebuds) for sipping at dinner. Might as
> well grab the wine substitutes while we're in there.

Well, I once posted a recipe for Civet de Canard au Sauternes (Duck Stew
in Sauternes), Sauternes being a sweet white wine. See
<http://groups.google.com/group/rec.food.cooking/msg/e45b9fb0858f0607>.
So, I don't see why something similar won't work with other sweet wines
and other poultry.

Victor

In article >,
~patches~ > wrote:

> zxcvbob wrote:

> >> My fav is brandy or cognac. Even inexpensive (under $20) brandy like
> >> Christian Brothers, is great for sauces etc. and it keeps forever
> >>
> >> In cooking, most if not all of the alcohol gets burned out. But I like
> >> adding a bit right at the end so some alcohol is present for extra
> >> warmth in
> >> the mouth!
> >>
> >> Larry T
> >>
> >>
> >
> > If you deglase a pan with alcohol, most of it probably does boil off.
> > But if you add alcohol to a soup or sauce or something that contains
> > water, you would be surprised how much of the alcohol remains after
> > cooking.
> >
> > Best regards,
> > Bob
>
> So that's why my beef veggie soup spiked with beer was a big hit

The FAQ for this group is at:

<http://vsack.homepage.t-online.de/rfc_faq.html>

There is a whole section that explains that alcohol doesn't boil off
like most people think it does.

--
Dan Abel

Petaluma, California, USA