Brian Mailman wrote:

> RegForte wrote:
>
>> Brian Mailman wrote:
>>
>>> RegForte wrote:
>>>
>>>> Marilyn wrote:
>>>>
>>>>
>>>>>
>>>>> Vanilla extract is used in a lot smaller amounts such as a teaspoon
>>>>> in baked goods as opposed to using an entire 8 ounces of wine in a
>>>>> recipe.
>>>>>
>>>>
>>>> Like I said, it's a question of amount. You have yet to grace us
>>>> with exactly what that amount is.
>>>
>>>
>>>
>>> Sounds like "as little as possible." Seems like a reasonable concept.
>
>
>> Well, no. As litte as possible would be "zero". It's
>> already been established that it's non-zero.
>
>
> Well, yes. And you're being silly, twisting concepts out of shape to
> try to prove a "point."
>
> B/

"As little as possible" isn't zero?

Here's a link for you.

http://www.coolmath4kids.com/

--
Reg

"Brian Mailman" > wrote in message
m...
> Marilyn wrote:
>> "Brian Mailman" > wrote in message
>> m...
>>> Marilyn wrote:
>>>> I am looking at the recipe for "Bruschetta in a Jar" that's in the
>>>> Ball Complete Book of Home Preserving. The recipe calls for dry
>>>> white wine. I don't drink and I don't like to use alcohol in my
>>>> cooking, other than what's in vanilla extract, etc. My question is
>>>> what can I substitute for the wine and have the recipe still okay for
>>>> preserving? It also calls for white wine vinegar. Could I just use
>>>> the vinegar for both and leave out the wine?
>>>
>>> Apple juice and to be sure, use citric acid in the same quantity that
>>> tomatoes call for.
>>>
>>> And no, all alcohol doesn't cook away:
>>> http://www.ochef.com/165.htm
>>
>> You don't think that will make it too sweet, the addition of apple juice?
>> I've substituted it before in other recipes.
>
> I can't remember where I read it, and I'm too full of dinner right now to
> do a search on wine substitutions but I do remember a chart of
> non-alcoholic substitutions. Apple juice was suggested for white wine.
> Perhaps if your concerned about sweetness you can add an acid component
> such as lemon juice--which would kill the pH bird with the same stone.
>
> B/

It already has two kinds of vinegar in it to give it the acid component.
Anyway, that's what I'm going to do with the bounty of cherry tomatoes the
one bush I planted has on it. Go figure, all my regular tomato plants
aren't doing well, but the cherry is almost five feet tall and three feet
wide. I figure cherries will work well because I'll just have to cut them
in half and seed them. Not a lot of chopping and the only thing else
they're good for is making juice out of (except for just eating as is!).



--
-Marilyn

"RegForte" > wrote in message
...
> Brian Mailman wrote:
>
>> RegForte wrote:
>>
>>> Brian Mailman wrote:
>>>
>>>> RegForte wrote:
>>>>
>>>>> Marilyn wrote:
>>>>>
>>>>>
>>>>>>
>>>>>> Vanilla extract is used in a lot smaller amounts such as a teaspoon
>>>>>> in baked goods as opposed to using an entire 8 ounces of wine in a
>>>>>> recipe.
>>>>>>
>>>>>
>>>>> Like I said, it's a question of amount. You have yet to grace us
>>>>> with exactly what that amount is.
>>>>
>>>>
>>>>
>>>> Sounds like "as little as possible." Seems like a reasonable concept.
>>
>>
>>> Well, no. As litte as possible would be "zero". It's
>>> already been established that it's non-zero.
>>
>>
>> Well, yes. And you're being silly, twisting concepts out of shape to try
>> to prove a "point."
>>
>> B/
>
> "As little as possible" isn't zero?
>
> Here's a link for you.
>
> http://www.coolmath4kids.com/
>
> --
> Reg


Right, it goes back to the "splitting hairs."

--
-Marilyn

In article >,
"Marilyn" > wrote:

> "RegForte" > wrote in message
> ...
> > Brian Mailman wrote:
> >
> >> RegForte wrote:
> >>
> >>> Brian Mailman wrote:
> >>>
> >>>> RegForte wrote:
> >>>>
> >>>>> Marilyn wrote:
> >>>>>
> >>>>>
> >>>>>>
> >>>>>> Vanilla extract is used in a lot smaller amounts such as a teaspoon
> >>>>>> in baked goods as opposed to using an entire 8 ounces of wine in a
> >>>>>> recipe.
> >>>>>>
> >>>>>
> >>>>> Like I said, it's a question of amount. You have yet to grace us
> >>>>> with exactly what that amount is.
> >>>>
> >>>>
> >>>>
> >>>> Sounds like "as little as possible." Seems like a reasonable concept.
> >>
> >>
> >>> Well, no. As litte as possible would be "zero". It's
> >>> already been established that it's non-zero.
> >>
> >>
> >> Well, yes. And you're being silly, twisting concepts out of shape to try
> >> to prove a "point."
> >>
> >> B/
> >
> > "As little as possible" isn't zero?
> >
> > Here's a link for you.
> >
> > http://www.coolmath4kids.com/
> >
> > --
> > Reg
>
>
> Right, it goes back to the "splitting hairs."


Marilyn, AFAIC, if you don't want to involve any alcohol, you don't want
to involve any alcohol. Period. IMO, why you don't want to use it
really shouldn't concern us.

Have you considered other recipes, though, that don't involve the white
wine? I'm thinking that if the inclusion of wine is out of the norm for
preserved bruschetta recipes, then it's there for a very specific flavor
note (or something) and ought not be substituted.

My fi'ty cents worth.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Melba's Jammin' wrote:

> Marilyn, AFAIC, if you don't want to involve any alcohol, you don't want
> to involve any alcohol. Period. IMO, why you don't want to use it
> really shouldn't concern us.

I mostly agree with that statement. If it is for religous reasons, if there
is an authority you can ask, you should. If you don't know of any then
mentioning it here MAY get you an answer you need or a pointer to someone
who can answer your questions.

If you don't want to "share" why, I agree it really should not matter,
if you say NO, I assume none, and if you want it to mean some (whatever
your definition of some is), then it is not my place to convince you
that my defintion of some is what is appropriate for you.

Keeping it food related, as one who actually keeps kosher, I am often
annoyed that in the US most kosher pickles are not. Kosher in pickling
means it has garlic in it, but I wonder how many people would like it if
I started refering to pickles without garlic as christian.

Geoff.

--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Marilyn" > wrote:
>
>> "RegForte" > wrote in message
>> ...
>> > Brian Mailman wrote:
>> >
>> >> RegForte wrote:
>> >>
>> >>> Brian Mailman wrote:
>> >>>
>> >>>> RegForte wrote:
>> >>>>
>> >>>>> Marilyn wrote:
>> >>>>>
>> >>>>>
>> >>>>>>
>> >>>>>> Vanilla extract is used in a lot smaller amounts such as a
>> >>>>>> teaspoon
>> >>>>>> in baked goods as opposed to using an entire 8 ounces of wine in a
>> >>>>>> recipe.
>> >>>>>>
>> >>>>>
>> >>>>> Like I said, it's a question of amount. You have yet to grace us
>> >>>>> with exactly what that amount is.
>> >>>>
>> >>>>
>> >>>>
>> >>>> Sounds like "as little as possible." Seems like a reasonable
>> >>>> concept.
>> >>
>> >>
>> >>> Well, no. As litte as possible would be "zero". It's
>> >>> already been established that it's non-zero.
>> >>
>> >>
>> >> Well, yes. And you're being silly, twisting concepts out of shape to
>> >> try
>> >> to prove a "point."
>> >>
>> >> B/
>> >
>> > "As little as possible" isn't zero?
>> >
>> > Here's a link for you.
>> >
>> > http://www.coolmath4kids.com/
>> >
>> > --
>> > Reg
>>
>>
>> Right, it goes back to the "splitting hairs."
>
>
> Marilyn, AFAIC, if you don't want to involve any alcohol, you don't want
> to involve any alcohol. Period. IMO, why you don't want to use it
> really shouldn't concern us.
>
> Have you considered other recipes, though, that don't involve the white
> wine? I'm thinking that if the inclusion of wine is out of the norm for
> preserved bruschetta recipes, then it's there for a very specific flavor
> note (or something) and ought not be substituted.
>
> My fi'ty cents worth.
>
> --
> -Barb, Mother Superior, HOSSSPoJ

Barb, I'm looking a bruschetta recipe that doesn't have the wine in it, but
so far, I haven't found one. I'll keep looking, though.


--
-Marilyn

"Geoffrey S. Mendelson" > wrote in message
...
> Melba's Jammin' wrote:
>
>> Marilyn, AFAIC, if you don't want to involve any alcohol, you don't want
>> to involve any alcohol. Period. IMO, why you don't want to use it
>> really shouldn't concern us.
>
> I mostly agree with that statement. If it is for religous reasons, if
> there
> is an authority you can ask, you should. If you don't know of any then
> mentioning it here MAY get you an answer you need or a pointer to someone
> who can answer your questions.
>
> If you don't want to "share" why, I agree it really should not matter,
> if you say NO, I assume none, and if you want it to mean some (whatever
> your definition of some is), then it is not my place to convince you
> that my defintion of some is what is appropriate for you.

That's pretty much the way I want it to stay. The why behind my asking the
original question really is not important here and I did not wish to turn
this into a religious discussion concerning the pros and cons of using the
alcohol. I only wanted to know from a preserving point of view if it was
necessary to have the alcohol in the recipe at all.

> Keeping it food related, as one who actually keeps kosher, I am often
> annoyed that in the US most kosher pickles are not. Kosher in pickling
> means it has garlic in it, but I wonder how many people would like it if
> I started refering to pickles without garlic as christian.
>
> Geoff.
>

That's interesting to know. I wasn't aware of that. I don't make pickles
and I don't really think about it when I'm buying them.



--
-Marilyn

In article >,
"Marilyn" > wrote:

> "Melba's Jammin'" > wrote in message
> > Marilyn, AFAIC, if you don't want to involve any alcohol, you don't want
> > to involve any alcohol. Period. IMO, why you don't want to use it
> > really shouldn't concern us.
> >
> > Have you considered other recipes, though, that don't involve the white
> > wine? I'm thinking that if the inclusion of wine is out of the norm for
> > preserved bruschetta recipes, then it's there for a very specific flavor
> > note (or something) and ought not be substituted.
> >
> > My fi'ty cents worth.
> >
> > --
> > -Barb, Mother Superior, HOSSSPoJ
>
> Barb, I'm looking a bruschetta recipe that doesn't have the wine in it, but
> so far, I haven't found one. I'll keep looking, though.

It was just a thought. . . . :-/
What if you just whittled down the recipe ‹ say, maybe make 1/3 of it,
leaving out the white wine, to see how it tastes? The only low-acid
ingredient to be concerned about is the garlic, and in the grand scheme
of things, there's not much of it.

The stewed tomato recipe I use has 12 cups tomatoes and a total of 2
cups of low-acid vegetables and has been deemed safe for BWB processing
by the U of MN extension service. I add citric acid to each jar before
processing; it has no vinegar (as your bruschetta recipe has) in it.

Again, JAT.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Marilyn" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> > Marilyn, AFAIC, if you don't want to involve any alcohol, you don't
>> > want
>> > to involve any alcohol. Period. IMO, why you don't want to use it
>> > really shouldn't concern us.
>> >
>> > Have you considered other recipes, though, that don't involve the white
>> > wine? I'm thinking that if the inclusion of wine is out of the norm
>> > for
>> > preserved bruschetta recipes, then it's there for a very specific
>> > flavor
>> > note (or something) and ought not be substituted.
>> >
>> > My fi'ty cents worth.
>> >
>> > --
>> > -Barb, Mother Superior, HOSSSPoJ
>>
>> Barb, I'm looking a bruschetta recipe that doesn't have the wine in it,
>> but
>> so far, I haven't found one. I'll keep looking, though.
>
> It was just a thought. . . . :-/
> What if you just whittled down the recipe < say, maybe make 1/3 of it,
> leaving out the white wine, to see how it tastes? The only low-acid
> ingredient to be concerned about is the garlic, and in the grand scheme
> of things, there's not much of it.
>
> The stewed tomato recipe I use has 12 cups tomatoes and a total of 2
> cups of low-acid vegetables and has been deemed safe for BWB processing
> by the U of MN extension service. I add citric acid to each jar before
> processing; it has no vinegar (as your bruschetta recipe has) in it.
>
> Again, JAT.
>
>
> --
> -Barb, Mother Superior, HOSSSPoJ


I'll be experimenting with this in a week or so as soon as I have enough
cherry tomatoes ripe at once to make it worth my while.

--
-Marilyn

Marilyn wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Marilyn" > wrote:
> >
> >> "Melba's Jammin'" > wrote in message
> >> > Marilyn, AFAIC, if you don't want to involve any alcohol, you
> don't >> > want
> >> > to involve any alcohol. Period. IMO, why you don't want to use
> it >> > really shouldn't concern us.
> >> >
> >> > Have you considered other recipes, though, that don't involve
> the white >> > wine? I'm thinking that if the inclusion of wine is
> out of the norm >> > for
> >> > preserved bruschetta recipes, then it's there for a very
> specific >> > flavor
> >> > note (or something) and ought not be substituted.
> >> >
> >> > My fi'ty cents worth.
> >> >
> >> > --
> >> > -Barb, Mother Superior, HOSSSPoJ
> > >
> >> Barb, I'm looking a bruschetta recipe that doesn't have the wine
> in it, >> but
> >> so far, I haven't found one. I'll keep looking, though.
> >
> > It was just a thought. . . . :-/
> > What if you just whittled down the recipe < say, maybe make 1/3 of
> > it, leaving out the white wine, to see how it tastes? The only
> > low-acid ingredient to be concerned about is the garlic, and in the
> > grand scheme of things, there's not much of it.
> >
> > The stewed tomato recipe I use has 12 cups tomatoes and a total of 2
> > cups of low-acid vegetables and has been deemed safe for BWB
> > processing by the U of MN extension service. I add citric acid to
> > each jar before processing; it has no vinegar (as your bruschetta
> > recipe has) in it.
> >
> > Again, JAT.
> >
> >
> > --
> > -Barb, Mother Superior, HOSSSPoJ
>
>
> I'll be experimenting with this in a week or so as soon as I have
> enough cherry tomatoes ripe at once to make it worth my while.


Sorry, I have come in here after a short break but... surely,
bruschetta is just toast rubbed (or not) with garlic, drizzled (or not)
with olive oil and seasoned (or not) with salt and pepper ?


--
John Warr - A man in a flame proof suit :-)

John Warr wrote:
> Marilyn wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>>> In article >,
>>> "Marilyn" > wrote:
>>>
>>>> "Melba's Jammin'" > wrote in message
>>>>> Marilyn, AFAIC, if you don't want to involve any alcohol, you
>> don't >> > want
>>>>> to involve any alcohol. Period. IMO, why you don't want to use
>> it >> > really shouldn't concern us.
>>>>> Have you considered other recipes, though, that don't involve
>> the white >> > wine? I'm thinking that if the inclusion of wine is
>> out of the norm >> > for
>>>>> preserved bruschetta recipes, then it's there for a very
>> specific >> > flavor
>>>>> note (or something) and ought not be substituted.
>>>>>
>>>>> My fi'ty cents worth.
>>>>>
>>>>> --
>>>>> -Barb, Mother Superior, HOSSSPoJ
>>>> Barb, I'm looking a bruschetta recipe that doesn't have the wine
>> in it, >> but
>>>> so far, I haven't found one. I'll keep looking, though.
>>> It was just a thought. . . . :-/
>>> What if you just whittled down the recipe < say, maybe make 1/3 of
>>> it, leaving out the white wine, to see how it tastes? The only
>>> low-acid ingredient to be concerned about is the garlic, and in the
>>> grand scheme of things, there's not much of it.
>>>
>>> The stewed tomato recipe I use has 12 cups tomatoes and a total of 2
>>> cups of low-acid vegetables and has been deemed safe for BWB
>>> processing by the U of MN extension service. I add citric acid to
>>> each jar before processing; it has no vinegar (as your bruschetta
>>> recipe has) in it.
>>>
>>> Again, JAT.
>>>
>>>
>>> --
>>> -Barb, Mother Superior, HOSSSPoJ
>>
>> I'll be experimenting with this in a week or so as soon as I have
>> enough cherry tomatoes ripe at once to make it worth my while.
>
>
> Sorry, I have come in here after a short break but... surely,
> bruschetta is just toast rubbed (or not) with garlic, drizzled (or not)
> with olive oil and seasoned (or not) with salt and pepper ?
>
>

Here's one source for you John.

http://en.wikipedia.org/wiki/Bruschetta

Bob

Bob Muncie > wrote:
> [ . . . ]
> Here's one source for you John.
>
> http://en.wikipedia.org/wiki/Bruschetta

Thanks, Bob. More than just bruschetta!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

In article >,
"John Warr" > wrote:

> Sorry, I have come in here after a short break but... surely,
> bruschetta is just toast rubbed (or not) with garlic, drizzled (or not)
> with olive oil and seasoned (or not) with salt and pepper ?

You are correct, Sir! It has become a *******ized term, however, to
indicate a vegetable topping for said garlic-rubbed-and-oiled toast. On
a visit to Italy, I was served such a creation with a chopped tomato and
basil topping. It was billed as bruschetta.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Melba's Jammin' wrote:

> You are correct, Sir! It has become a *******ized term, however, to
> indicate a vegetable topping for said garlic-rubbed-and-oiled toast. On
> a visit to Italy, I was served such a creation with a chopped tomato and
> basil topping. It was billed as bruschetta.

Was it fresh tomatos and fresh basil?

Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM

In article >,
"Geoffrey S. Mendelson" > wrote:

> Melba's Jammin' wrote:
>
> > You are correct, Sir! It has become a *******ized term, however, to
> > indicate a vegetable topping for said garlic-rubbed-and-oiled toast. On
> > a visit to Italy, I was served such a creation with a chopped tomato and
> > basil topping. It was billed as bruschetta.
>
> Was it fresh tomatos and fresh basil?
>
> Geoff.

Yes, fresh tomatoes and chopped basil. Very simple.

Trader Joe's stores sell bruschetta (the toppings) in jars, if I'm not
mistaken. Mixtures such as chopped olives, roasted red peppers,
artichokes.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

It is strange that a Bruschetta recipe is calling for wine as it is not even cooked. Try my favorite recipe -

Italian Olive Bruschetta : The Pampered Chef, Ltd.

Kate
Advocate for Pampered Chef

"KatieFrank" > wrote in message
...
>
> 'Marilyn[_3_ Wrote:
>> ;1376619']I am looking at the recipe for "Bruschetta in a Jar" that's in
>> the Ball
>> Complete Book of Home Preserving. The recipe calls for dry white wine.
>> I
>> don't drink and I don't like to use alcohol in my cooking, other than
>> what's
>> in vanilla extract, etc. My question is what can I substitute for the
>> wine
>> and have the recipe still okay for preserving? It also calls for white
>> wine
>> vinegar. Could I just use the vinegar for both and leave out the wine?
>>
>> --
>> -Marilyn
>
> It is strange that a Bruschetta recipe is calling for wine as it is not
> even cooked. Try my favorite recipe -
>
> 'Italian Olive Bruschetta : The Pampered Chef, Ltd.'
> (http://tinyurl.com/y9harr5)
>
>
>
>
> --
> KatieFrank

Katie, while that's a nice recipe, it's Olive Bruschetta. There aren't any
tomatoes in it. I'm trying to use up the cherry tomatoes from my garden.
And since it's going to be preserved by water-bath canning, it is getting
cooked to an extent.

I still haven't had a chance to make my bruschetta yet. Been too busy with
all the other produce I had to take care of.



--
-Marilyn