| xxnonexnonexx@tampascanner.info |
On Thu, 22 Sep 2005 18:39:24 GMT, Joseph Littleshoes <jpstifel@pacbell.net>
wrote:
>however....i have met people, young and old, who are marvellous cooks
>but not wine savvy (i am not either, but have friends who are) and who
>do not know what a 'good' wine is.
I am not a wine connoisseur, other than I dislike white wine, but will drink dry
or preferably demi sec champagne. If given champagne at a function I not turning
it down if its brut which it most commonly is, free booze! : ) White wine as a
drink I will pass on, cooking wise I will use it.
I like sweet wines, and hence my favorites are cheap and fruit "fluff" that
would send most connoisseur into a fit.
My definition of "good wine" = any wine YOU PERSONALLY WOULD DRINK or LIKE. If
you don't like xxxx don't cook with it sub a favorite in its place.
>Sometimes people are just young and starting out to develop their
>palate, other times they are older and discover 'cooking with wine' but
>either way an education or at least familiarity with wine is helpful in
>using it well.
Cooking with wine or alcohol in general has been a long process for me. For
some things I will open the bottle and "splash" in some amount. These are
recipes that I have built up over time. Some I am still working on. : )
>Various liquors, spirits and exotic wines are even more esoteric but
>worth studying.
My current fascination is Absinithe, not that fake stuff, the REAL STUFF. It
came after watching Green Fairys being made on Carnivale.
I have interest in wine and learning more, but ultimately taste is what sells it
for me. Be it $3.43 for a 1/2 gallon bottle or a 25 oz bottle at some price. If
I don't like it I am not drinking it.
Unfortunately going to a wine tasting and sniffing, and swirling etc.. is just
not my thing. I taste it and if I like the taste its a good wine, and pretty
much as long as its red, were good to go.
>One of my favourite cooking wines is a relatively inexpensive,
>commercial product called "Lancers" vin rose or their cream sherry.
>Gallo chenin blanc is kept around for cooking. However, i live near the
>Napa wine growing region of northern California and it is almost
>impossible NOT to absorb a little wine/food lore, by accident or osmosis
>if nothing else.
I will admit to being some what of a wine snob, and that I am not a fan of
California wines or really any US wine. Thats *me*, and has no real bearing on a
good or bad merits of the product. Given a bottle of red wine one saying CA or
other US state and one saying Product of Italy. I would choose the Italian one,
and it could be a poor choice. This is not based on merit of the product and I
admit its clearly a bias on the state of origin. I am I missing out on some good
wine probably, but then again I wouldn't know anyway.
>There are some very nice tasting 'non - alcohol' wines, regular wines
>that have had the alcohol processed out, but they tend to be expensive
I don't get the idea behind non alcoholic wine to cook. Yes a good deal of it
will cook off, but enough remains to make it a key part of the taste.
>the label decided to spend less money per bottle on a nice Spanish
>sparkling wine.
Thats champagne. I don't adhere to the lanquage/wine gestapo nonsense in this
instance that it has to be made in that region to be called by its correct name.
Champagne is like Xerox is a generic term now to refer to wine in this form..
>I primarily use it in soups, stews, gravies, & sauces. Though i make a
>nice white wine cake and a chocolate cake with port wine. One trick i
>learned with wine and baking, cakes, cookies etc. was to reduce the wine
>over a very low heat, a cup or so to a few tablespoons.
Care to share those cake recipes, even the white wine, and the port one both
sound interesting. I've got some port just begging for a use.
>White wine with chicken and shrimp is one of my favourites but i only
>finish the dish with the wine.
The culinary police would have me arrested, if you come to dinner at my house
your going to get red wine. Want white? BRING IT! Drink it, don't get it near my
glass, and please take it home.
>I will stew a cooked breast of chicken in beef gravy with a cup or more
>of a good burgundy to marvellous effect. Of course red wine in beef
Sounds yummy. Care to share that one too?
>I have a small collection of recipes for very fancy dishes that call for
>"Grand Vins" i do not think i could use such a wine for cooking even if
>i were willing to buy them. At one to several hundreds of dollars a
>bottle it is an extravagance i can do with out.
I am sure there are some who would cook with it, thats a little over board for
me as well. I would probably cry pouring it in. Some have this idea that the
more costly the better the wine, OK sheeple herd two your up.
>I am a 'no salt' cook, i just never or very rarely see a need for extra
>salt in a dish. Popcorn and a big pot of beans is an exception. But
>even so i can not share your acceptance of the salted 'cooking wines' i
Some things I cook with salt some things I don't, and there is no rhyme or
reason to what or why. Part of the problem is learning to cook both at home and
in a commercial kitchen(s).
One thing though you will find a salt shaker on my table and its used. Go to my
parents and I have to dig out MY salt shaker. They use no salt and cook with no
salt, thats their choice I respect that, and will season my food accordingly.
They also understand that when they come to my house your not going to get white
water passed off as milk, low fat any thing, sugar free, salt free or any thing
like it. I have real whipped cream, not "dairy like topping," and possibly
whipped cream I made myself if I have time.
If your not a salt user or saltaholic, then cooking wines are DEFINATELY NOT for
you. If you don't use salt at all and have not for a long period or ever then
cooking wines are definitely not for you. Like I posted, I could pour out a nice
cup of cooking wine and drink it with the meal. (That should send several over
the edge.)
I think cooking wine and inexpensive wine get a bad rap, just as I give US wine
a bad rap. Using cooking wine is all in knowing how to compensate for the salt
in the product and the salt required for your taste in the dish. I've mastered
that for some dishes, others are still a work in progress.
There are great wines out there that don't have to be super $ that are great to
drink and cook with, and yes there is crap out there thats $$$$ as well as -$$$.
Some one other than me is buying this stuff in the US or megamart wouldn't stock
it. So there are a whole lot of hippocrates out there on cooking wine as the
shelf space is normally pretty bare unless I happen to go just after the restock
crew went through.
----
Support your LOCAL scanner frequency site and groups!
http://www.wpascanner.com http://www.tampascanner.info
-------------------------------------------------------
http://www.gulfcoastdish.net
----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----
|
|
|
| Joseph Littleshoes |
Newsgroups: rec.food.cooking
X-Trace: newssvr13.news.prodigy.com 1127758510 ST000 67.118.252.249 (Mon, 26 Sep 2005 14:15:10 EDT)
Reply-to: jpstifel@pacbell.net
X-Mailer: Mozilla 4.01aC-DIAL (Macintosh; U; PPC)
MIME-Version: 1.0
X-Priority: 3 (Normal)
Content-Type: text/plain; charset=iso-8859-1; x-mac-type="54455854"; x-mac-creator="4D4F5353"
Content-Transfer-Encoding: 8bit
X-Complaints-To: abuse@prodigy.net
NNTP-Posting-Date: Mon, 26 Sep 2005 14:15:10 EDT
X-UserInfo1: OX[MRW_EPBRCBFH[OZK@_TDAYZOZ@GXOXR]ZMVMHQAVTUZ]CLN
TCPFK[WDXDHV[K^FCGJCJLPF_D_NCC@FUG^Q\DINVAXSLIFXYJ
SSCCALP@PB@\OS@BITWAH\CQZKJMMD^SJA^NXA\GVLSRBD^M_N
W_F[YLVTWIGAXAQBOATKBBQRXECDFDMQ\DZFUE@\JM
Xref: spool6-east.superfeed.net rec.food.cooking:1104099
xxnonexnonexx@tampascanner.info wrote:
> On Thu, 22 Sep 2005 18:39:24 GMT, Joseph Littleshoes
> <jpstifel@pacbell.net>
> wrote:
> >however....i have met people, young and old, who are marvellous cooks
>
> >but not wine savvy (i am not either, but have friends who are) and
> who
> >do not know what a 'good' wine is.
>
> I am not a wine connoisseur, other than I dislike white wine, but will
> drink dry
> or preferably demi sec champagne. If given champagne at a function I
> not turning
> it down if its brut which it most commonly is, free booze! : ) White
> wine as a
> drink I will pass on, cooking wise I will use it.
I rarely drink wine of any sort, the holidays being an exception and
champagne the drink of choice with wine, i used to get a 'critte' (sp?)
extra brute but have not been able to find it in years. I have had a
local merlot that was interesting but i am very susceptible to the
sulphides.
>
>
> I like sweet wines, and hence my favorites are cheap and fruit "fluff"
> that
> would send most connoisseur into a fit.
I have a friend that thinks maneschvits (sp?) is the best, but its way
too sweet for me. Though i have had a pear wine from the Loire valley
in France that was excellent.
>
>
> My definition of "good wine" = any wine YOU PERSONALLY WOULD DRINK or
> LIKE. If
> you don't like xxxx don't cook with it sub a favorite in its place.
>
> >Sometimes people are just young and starting out to develop their
> >palate, other times they are older and discover 'cooking with wine'
> but
> >either way an education or at least familiarity with wine is helpful
> in
> >using it well.
>
> Cooking with wine or alcohol in general has been a long process for
> me. For
> some things I will open the bottle and "splash" in some amount. These
> are
> recipes that I have built up over time. Some I am still working on. :
> )
I often 'deglaze' pans with wine and let it reduce a bit to form a few
tbs. of a nice sauce.
>
>
> >Various liquors, spirits and exotic wines are even more esoteric but
> >worth studying.
>
> My current fascination is Absinithe, not that fake stuff, the REAL
> STUFF. It
> came after watching Green Fairys being made on Carnivale.
Ohhh...scary stuff, though i am thinking of trying some salvia divinorum
for the altered state od consciousness it induces.
>
>
> I have interest in wine and learning more, but ultimately taste is
> what sells it
> for me. Be it $3.43 for a 1/2 gallon bottle or a 25 oz bottle at some
> price. If
> I don't like it I am not drinking it.
That's why i am so fond of the Gallo chenine blanc, i think it is an
excellent cooking wine and quite inexpensive, unfortunately Gallo is
getting pretentious and i have never seen it in a gallon jug. Plus
those guests who like wine find it an acceptable tipple, even though i
keep a few bottles of 'good' wine around for drinking.
>
>
> Unfortunately going to a wine tasting and sniffing, and swirling etc..
> is just
> not my thing. I taste it and if I like the taste its a good wine, and
> pretty
> much as long as its red, were good to go.
I have trouble finding reds i like, for drinking or cooking. I have a
few bottles of a 2002 French burgundy that were given to me that are
very good. But i have yet to find an American red i like.
>
>
> >One of my favourite cooking wines is a relatively inexpensive,
> >commercial product called "Lancers" vin rose or their cream sherry.
> >Gallo chenin blanc is kept around for cooking. However, i live near
> the
> >Napa wine growing region of northern California and it is almost
> >impossible NOT to absorb a little wine/food lore, by accident or
> osmosis
> >if nothing else.
>
> I will admit to being some what of a wine snob, and that I am not a
> fan of
> California wines or really any US wine. Thats *me*, and has no real
> bearing on a
> good or bad merits of the product. Given a bottle of red wine one
> saying CA or
> other US state and one saying Product of Italy. I would choose the
> Italian one,
> and it could be a poor choice. This is not based on merit of the
> product and I
> admit its clearly a bias on the state of origin. I am I missing out on
> some good
> wine probably, but then again I wouldn't know anyway.
Chianti and Marsala are two of my favourite cooking wines
>
>
> >There are some very nice tasting 'non - alcohol' wines, regular wines
>
> >that have had the alcohol processed out, but they tend to be
> expensive
>
> I don't get the idea behind non alcoholic wine to cook. Yes a good
> deal of it
> will cook off, but enough remains to make it a key part of the taste.
>
> >the label decided to spend less money per bottle on a nice Spanish
> >sparkling wine.
>
> Thats champagne. I don't adhere to the lanquage/wine gestapo nonsense
> in this
> instance that it has to be made in that region to be called by its
> correct name.
> Champagne is like Xerox is a generic term now to refer to wine in this
> form..
>
> >I primarily use it in soups, stews, gravies, & sauces. Though i make
> a
> >nice white wine cake and a chocolate cake with port wine. One trick
> i
> >learned with wine and baking, cakes, cookies etc. was to reduce the
> wine
> >over a very low heat, a cup or so to a few tablespoons.
>
> Care to share those cake recipes, even the white wine, and the port
> one both
> sound interesting. I've got some port just begging for a use.
If you do a google group search on 'joseph+littleshoes+catalan+cake' you
should be abel to pull up the chocolate cake recipe the same process
should work for the white wine cake. I have posted them both to
'another cooking group' let me know if you cant find them and i can send
you a copy i have saved to file, i would include it here but every time
i try to do so it comes out as an 'attachment' that wont show up in the
group.
Also with the chocolate cake (catalan cake) it appears to be a very
complex recipe but in reality, aside from the port wine reduction it is
easy to make, and the wine reduction is just time consuming more than it
is difficult.
>
>
> >White wine with chicken and shrimp is one of my favourites but i only
>
> >finish the dish with the wine.
>
> The culinary police would have me arrested, if you come to dinner at
> my house
> your going to get red wine. Want white? BRING IT! Drink it, don't get
> it near my
> glass, and please take it home.
You have never tried shrimp, chicken and white wine together? sauté the
chunks of pre cooked chicken breast with the raw shrimp in butter with
garlic and shallots then add a bit of white wine, delicious.
>
>
> >I will stew a cooked breast of chicken in beef gravy with a cup or
> more
> >of a good burgundy to marvellous effect. Of course red wine in beef
>
> Sounds yummy. Care to share that one too?
Very easy, flour, egg and bread crumb the number of chicken half breasts
you want, sauté in hot oil just long enough to set up the out side
coating of the chicken ( the original recipe calls for using only egg
yolk which seems to make a tighter, more durable coating) then place the
coated chicken breasts to simmer in several cups of a good beef gravy,
with about 1 cup of a good, hearty burgundy, simmer for about 20 - 30
minutes, remove chicken with a slotted spoon, give the gravy a stir and
serve.
>
>
> >I have a small collection of recipes for very fancy dishes that call
> for
> >"Grand Vins" i do not think i could use such a wine for cooking even
> if
> >i were willing to buy them. At one to several hundreds of dollars a
> >bottle it is an extravagance i can do with out.
>
> I am sure there are some who would cook with it, thats a little over
> board for
> me as well. I would probably cry pouring it in. Some have this idea
> that the
> more costly the better the wine, OK sheeple herd two your up.
>
> >I am a 'no salt' cook, i just never or very rarely see a need for
> extra
> >salt in a dish. Popcorn and a big pot of beans is an exception. But
>
> >even so i can not share your acceptance of the salted 'cooking wines'
> i
>
> Some things I cook with salt some things I don't, and there is no
> rhyme or
> reason to what or why. Part of the problem is learning to cook both at
> home and
> in a commercial kitchen(s).
I just never ot into the habit, though i will put a pinch of salt in my
vinaigrette.
>
>
> One thing though you will find a salt shaker on my table and its used.
> Go to my
> parents and I have to dig out MY salt shaker. They use no salt and
> cook with no
> salt, thats their choice I respect that, and will season my food
> accordingly.
> They also understand that when they come to my house your not going to
> get white
> water passed off as milk, low fat any thing, sugar free, salt free or
> any thing
> like it. I have real whipped cream, not "dairy like topping," and
> possibly
> whipped cream I made myself if I have time.
I agree, i just never found a need for extra salt, though i am a fiend
with the pepper, have several types on hand and only use freshly
ground. I really like the old fashioned "bavarian cream' just whipped
cream with the addition of gelatine, technically it adds no flavour (but
in my opinion there is a subtle influence) but the texture is very rich,
thick and extra creamy.
>
>
> If your not a salt user or saltaholic, then cooking wines are
> DEFINATELY NOT for
> you. If you don't use salt at all and have not for a long period or
> ever then
> cooking wines are definitely not for you. Like I posted, I could pour
> out a nice
> cup of cooking wine and drink it with the meal. (That should send
> several over
> the edge.)
Oy! i cant imagine drinking the 'cooking' wines. And i have tasted them
but IMO fall under 'execrable abomination' category
>
>
> I think cooking wine and inexpensive wine get a bad rap,
the 'inexpensive' wines i will agree with you about but the 'cooking'
wines i wont waste my money on. But then i like a number of commercial
products that my foodie friends cringe at. Im a sucker for instant
mashed potatoes and hamburger helper, not that i cant make a better
dish, but i sometimes seriously consider buying a bottle of MSG.
> just as I give US wine
> a bad rap. Using cooking wine is all in knowing how to compensate for
> the salt
> in the product and the salt required for your taste in the dish. I've
> mastered
> that for some dishes, others are still a work in progress.
GEnerally the salt naturally occurring in most foods is sufficient for
me, but i keep salt around for popcorn and the big pots of soup and
stews i make. Long cooking is one of the few reasons i will use salt,
and i have found that unnecessary in that a day after the food is cooked
the flavours improve to the point of rendering extra salt superfluous.
>
>
> There are great wines out there that don't have to be super $ that are
> great to
> drink and cook with, and yes there is crap out there thats $$$$ as
> well as -$$$.
>
I have heard of people buying very expensive old wines and ending up
with a bottle of not very good vinegar. I do not understand why these
wine auctions do not open an old bottle to make sure it is still good
before selling it.
> Some one other than me is buying this stuff in the US or megamart
> wouldn't stock
> it. So there are a whole lot of hippocrates out there on cooking wine
> as the
> shelf space is normally pretty bare unless I happen to go just after
> the restock
> crew went through.
Ever read Brillant Savarin' "The physiology of taste" according to the
author (MFK Fisher trans.) the essence of good taste is honesty,
admitting what like and don't like, what 'tastes good' to you and not
being swayed by 'popular opinion'.
I once knew a snob that preferred products with the Royal warrant, i say
'used to' cause after i pointed out to him that, at least as far as most
food products holding the royal warrant go, the Queens household
purchases these products for staff & servants to use and not for the
Royal table. He did not like that.
Even the champagne (Bollinger iirc) with the royal warrant is used for
large gatherings rather than personal consumption by the Queen & family
who are by and large teetotallers, Margaret & her Mum, now deceased,
being the exception, even the scotch with the warrant is served to
guests, the Queens own is a private reserve made just for her, which she
usually gives away in 5 gallon kegs as gifts to visiting dignitaries.
---
JL
|
|
|
| Shaun aRe |
"Joseph Littleshoes" <jpstifel@pacbell.net> wrote in message
news:43383CEA.8AC1A12F@pacbell.net...
> xxnonexnonexx@tampascanner.info wrote:
> Ohhh...scary stuff, though i am thinking of trying some salvia divinorum
> for the altered state od consciousness it induces.
You want scary, you've likely got it right there with that stuff Joseph.
Like nothing else on earth I've *ever* come across, and believe me I have
come across some stuff indeed. You read much about it? Read any experiences?
If not then do yourself a favour and do before giving it a go - will help
you get the most out of it and may even prepare you a little for what's to
come, but no matter - you will be shocked ',;~}~
http://www.erowid.org/plants/salvia/salvia.shtml
Check out the experiences section ',;~}~
Hope I've been of some help. If you already know all this then just ignore!
Shaun aRe
|
|
|
| Joseph Littleshoes |
Newsgroups: rec.food.cooking
X-Trace: newssvr14.news.prodigy.com 1127849786 ST000 67.118.252.240 (Tue, 27 Sep 2005 15:36:26 EDT)
Reply-to: jpstifel@pacbell.net
X-Mailer: Mozilla 4.01aC-DIAL (Macintosh; U; PPC)
MIME-Version: 1.0
X-Priority: 3 (Normal)
Content-Type: text/plain; charset=us-ascii; x-mac-type="54455854"; x-mac-creator="4D4F5353"
Content-Transfer-Encoding: 7bit
X-Complaints-To: abuse@prodigy.net
NNTP-Posting-Date: Tue, 27 Sep 2005 15:36:26 EDT
X-UserInfo1: [[PAPDON_ZUUCU\Y^BIDM^P@VZ\LPCXLLBWLOOAFQATJUZ]CDV
W[AKK[J\]^HVKHG^EWZHBLO^[\NH_AZFWGN^\DHNVMX_DHHX[F
SQKBOTS@@BP^]C@RHS_AGDDC[AJM_T[GZNRNZAY]GNCPBDYKOL
K^_CZFWPGHZIXW@C[AFKBBQS@E@DAZ]VDFUNTQQ]FN
Xref: spool6-east.superfeed.net rec.food.cooking:1104518
Shaun aRe wrote:
> "Joseph Littleshoes" <jpstifel@pacbell.net> wrote in message
> news:43383CEA.8AC1A12F@pacbell.net...
> > xxnonexnonexx@tampascanner.info wrote:
>
> > Ohhh...scary stuff, though i am thinking of trying some salvia
> divinorum
> > for the altered state od consciousness it induces.
>
> You want scary, you've likely got it right there with that stuff
> Joseph.
> Like nothing else on earth I've *ever* come across, and believe me I
> have
> come across some stuff indeed. You read much about it? Read any
> experiences?
> If not then do yourself a favour and do before giving it a go - will
> help
> you get the most out of it and may even prepare you a little for
> what's to
> come, but no matter - you will be shocked ',;~}~
I have read varying accounts of the effect, some in praise of it others
much as you describe. I tend to think the 'scary' aspect has more to do
with the person taking the drug than it does with the drug itself.
People with a lot of unresolved complexities, self doubt, guilt, greed,
fear etc. will tend to get more difficult experiences with just about
any mind altering substance. I theorize that the drug is neutral in the
quality of the experience and that the classic 'bad trip' has more to do
with the individual than the drug. I was rather disappointed with the
single Ayawaska (sp?) experience i had, it was so mild as to be not much
different than Hawaiian wood rose. Mad me sleepy.
---
JL
>
>
> http://www.erowid.org/plants/salvia/salvia.shtml
>
> Check out the experiences section ',;~}~
>
> Hope I've been of some help. If you already know all this then just
> ignore!
>
> Shaun aRe
|
|
|
| Shaun aRe |
"Joseph Littleshoes" <jpstifel@pacbell.net> wrote in message
news:4339A185.6824B8D@pacbell.net...
> Shaun aRe wrote:
>
> > "Joseph Littleshoes" <jpstifel@pacbell.net> wrote in message
> > news:43383CEA.8AC1A12F@pacbell.net...
> > > xxnonexnonexx@tampascanner.info wrote:
> >
> > > Ohhh...scary stuff, though i am thinking of trying some salvia
> > divinorum
> > > for the altered state od consciousness it induces.
> >
> > You want scary, you've likely got it right there with that stuff
> > Joseph.
> > Like nothing else on earth I've *ever* come across, and believe me I
> > have
> > come across some stuff indeed. You read much about it? Read any
> > experiences?
> > If not then do yourself a favour and do before giving it a go - will
> > help
> > you get the most out of it and may even prepare you a little for
> > what's to
> > come, but no matter - you will be shocked ',;~}~
>
> I have read varying accounts of the effect, some in praise of it others
> much as you describe. I tend to think the 'scary' aspect has more to do
> with the person taking the drug than it does with the drug itself.
Indeed and I agree, to an extent - with this the sheer speed, power and
force of the experience can seriously unnerve even the most well balanced
and calm psychonaut. Don't get me wrong, I find SD experiences valuable,
just they /can/ be difficult outside of the points you make here. It isn't
*like* anything else, not at all, and yet to most feels so damned familiar.
Deja-vu feelings of a very strong nature are commonly reported. - Hey - I
ain't trying to talk you out of it, not in the least!
> People with a lot of unresolved complexities, self doubt, guilt, greed,
> fear etc. will tend to get more difficult experiences with just about
> any mind altering substance. I theorize that the drug is neutral in the
> quality of the experience and that the classic 'bad trip' has more to do
> with the individual than the drug. I was rather disappointed with the
> single Ayawaska (sp?) experience i had, it was so mild as to be not much
> different than Hawaiian wood rose. Mad me sleepy.
A too small dose by the sounds of it... Heh, but pure smoked DMT and/or
5-Meo-DMT can be quite the shock, heheheh...
Shaun aRe
|
|
|
| xxnonexnonexx@tampascanner.info |
On Mon, 26 Sep 2005 18:15:10 GMT, Joseph Littleshoes <jpstifel@pacbell.net>
wrote:
>I rarely drink wine of any sort, the holidays being an exception and
>champagne the drink of choice with wine, i used to get a 'critte' (sp?)
Wine is what ever red I find that strikes my fancy that time, and my favorites.
>I have a friend that thinks maneschvits (sp?) is the best, but its way
>too sweet for me. Though i have had a pear wine from the Loire valley
>in France that was excellent.
I've had it and its OK, its a little too sweet even for my very sweet tooth
palate. I mean sweet tea translates to 5lb bag of cane sugar one 8 oz glass of
tea. There's a banana liqueur thats the same way really sweet even for me.
>I often 'deglaze' pans with wine and let it reduce a bit to form a few
>tbs. of a nice sauce.
I do it too, but not often, just don't have a lot of cooking time normally.
>Ohhh...scary stuff, though i am thinking of trying some salvia divinorum
>for the altered state od consciousness it induces.
I think alot of its bad history/karma and its ban comes from bad distillers who
used all sorts of stuff to make it cheaper but still get the results of this
"parlor" trick. If made today by the original forumla/ingredeients with out
being doctored I don't see it a problem. Vermouth is still around.
>That's why i am so fond of the Gallo chenine blanc, i think it is an
At one time I might have agreed that Gallo was a good vintner, but I think that
just like a certain megamart company the "kids" are only seeing the $$$ signs
and not the product.
>I have trouble finding reds i like, for drinking or cooking. I have a
I have the same thing with white wine, I just don't care for it in a glass and
cooking with it seems to really add nothing to dishes for me. I don't care for
it so I don't buy it.
>few bottles of a 2002 French burgundy that were given to me that are
>very good. But i have yet to find an American red i like.
I don't drink french wine or champagne. Thats one time I would pick a US product
or any other place.
>Chianti and Marsala are two of my favourite cooking wines
I keep some cheap chianti I can get at the local warehouse store around for
table drinking wine, and it makes its way into food now and then too.
>If you do a google group search on 'joseph+littleshoes+catalan+cake' you
I'll advise my results, don't have a lot of time to play during the week.
Here is one I found real quick:
http://tftb.com/deify/JosephsCatalan.html
>You have never tried shrimp, chicken and white wine together? sauté the
>chunks of pre cooked chicken breast with the raw shrimp in butter with
>garlic and shallots then add a bit of white wine, delicious.
Sounds great, but I read with = drink. Will add it to my "experiments list" for
the lab. I not big on chicken so I don't cook it too much.
>Very easy, flour, egg and bread crumb the number of chicken half breasts
>you want, sauté in hot oil just long enough to set up the out side
Thanks.
>I just never ot into the habit, though i will put a pinch of salt in my
>vinaigrette.
>I agree, i just never found a need for extra salt, though i am a fiend
>with the pepper, have several types on hand and only use freshly
I just don't know how you do it with out salt and pepper. I have become quite
the pepper fiend of late as well. I don't know what set it off but I need
pepper, and fresh ground pepper at that.
>ground. I really like the old fashioned "bavarian cream' just whipped
>cream with the addition of gelatine, technically it adds no flavour (but
>in my opinion there is a subtle influence) but the texture is very rich,
>thick and extra creamy.
>Oy! i cant imagine drinking the 'cooking' wines. And i have tasted them
>but IMO fall under 'execrable abomination' category
Sorry, but its true the amount of salt in the cooking wine is not that
noticeable to me. I am saltaholic, hence why.
To a non salt user it probably is like a 50 ton block of salt.
White wine would fall into that category for me.
>the inexpensive' wines i will agree with you about but the 'cooking'
>wines i wont waste my money on. But then i like a number of commercial
>products that my foodie friends cringe at. Im a sucker for instant
>mashed potatoes and hamburger helper, not that i cant make a better
>dish, but i sometimes seriously consider buying a bottle of MSG.
Couldn't make and never have been able to make decent mashed potatoes, I quit
trying. I've tried, tons of times, harmed numerous amounts of potatoes for the
cause and its the same, too pasty or too runny. Theres never that happy medium
resulting in mashed potatoes. Just wall paper paste. I am not afraid to admit
it, and I've told any one when it mattered job wise. At home some one else makes
them, their instant or they come from those prepared packages. I probably should
try again as my two sources of the real thing are not going to be around too
much longer.
>GEnerally the salt naturally occurring in most foods is sufficient for
>me, but i keep salt around for popcorn and the big pots of soup and
All depends on how it was cooked, but most stuff doesn't have even close to the
amount of salt I want.
>I have heard of people buying very expensive old wines and ending up
>with a bottle of not very good vinegar. I do not understand why these
>wine auctions do not open an old bottle to make sure it is still good
>before selling it.
Why buy it if your not drinking it. Wine as an investment... OK investment in a
good drunk, oh not that kind... I don't get it either..."I've got a xxxx xxxx
xxxx" Big whoop! If its so great lets break that bad boy out and taste! Heathen
peasant I am!
>Ever read Brillant Savarin' "The physiology of taste" according to the
>author (MFK Fisher trans.) the essence of good taste is honesty,
>admitting what like and don't like, what 'tastes good' to you and not
>being swayed by 'popular opinion'.
No, but I might next time I find time.... I eat what I like, when I want, as
much as I want and I have pretty much one rule taste good & like it.
I don't eat for health, I eat for taste & to stay alive. If what I eat ends up
killing me so be it. I am dying happy. As far as I am concerned fat free, sugar
free, vegan, vegetarian are DIESEAS and must be cured! Support your local
rancher eat a steak! What ever kind of steak you like beef, lamb, bison, what
ever. Oh I can't eat that there might be some nano sized bug, OH PUHLEASE.
>I once knew a snob that preferred products with the Royal warrant, i say
>'used to' cause after i pointed out to him that, at least as far as most
I am not sure I get the gist of this "Royal Warrant?" Can you elaborate?? ? ?
They mark the food purchased by Buckingham as being purchased for them? ? ? As a
sales gimmick I guess?? ?
As for brands I buy what ever I like may be store brand may be a national brand
maybe local or regional brand. What ever I like. I am not tied into one brand
of any thing unless its the only thing on the shelf.
Winn Dixie makes a decent banana ice cream, just plain banana, not some combo.
Its cheap, its not all natural flavors, but it suffices. All the other stuff is
banana strawberry or something, no thanks.
----
Support your LOCAL scanner frequency site and groups!
http://www.wpascanner.com http://www.tampascanner.info
-------------------------------------------------------
http://www.gulfcoastdish.net
----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----
|
|
|
| Joseph Littleshoes |
Newsgroups: rec.food.cooking
X-Trace: newssvr13.news.prodigy.com 1128025156 ST000 67.118.252.199 (Thu, 29 Sep 2005 16:19:16 EDT)
Reply-to: jpstifel@pacbell.net
X-Mailer: Mozilla 4.01aC-DIAL (Macintosh; U; PPC)
MIME-Version: 1.0
X-Priority: 3 (Normal)
Content-Type: multipart/alternative; boundary="------------E91451C288AF8F59E3B49B18"
X-Complaints-To: abuse@prodigy.net
NNTP-Posting-Date: Thu, 29 Sep 2005 16:19:16 EDT
X-UserInfo1: SCSYASNDZZR_RTH[FBCD^VX@WB]^PCPDLXUNNHLHEQR@ETUCCN
SKQFCY@TXDX_WHSVB]ZEJLSNY\^J[CUVSA_QLFC^RQHUPH[P[N
RWCCMLSNPOD_ESALHUK@TDFUZHBLJ\XGKL^NXA\EVHSP[D_C^B
_^JCX^W]CHBAX]POG@SSAZQ\LE[DCNMUPG_VSC@VJM
Xref: spool6-east.superfeed.net rec.food.cooking:1105532
--------------E91451C288AF8F59E3B49B18
Content-Type: text/plain; charset=iso-8859-1; x-mac-type="54455854"; x-mac-creator="4D4F5353"
Content-Transfer-Encoding: 8bit
xxnonexnonexx@tampascanner.info wrote:
> On Mon, 26 Sep 2005 18:15:10 GMT, Joseph Littleshoes
> <jpstifel@pacbell.net>
> wrote:
>
>
> >If you do a google group search on 'joseph+littleshoes+catalan+cake'
> you
>
> I'll advise my results, don't have a lot of time to play during the
> week.
>
> Here is one I found real quick:
> http://tftb.com/deify/JosephsCatalan.html
That's the one. The site also has my chocolate mint figs recipe and a
chocolate egg and butter recipe.
>
>
> >You have never tried shrimp, chicken and white wine together? sauté
> the
> >chunks of pre cooked chicken breast with the raw shrimp in butter
> with
> >garlic and shallots then add a bit of white wine, delicious.
>
> Sounds great, but I read with = drink. Will add it to my "experiments
> list" for
> the lab. I not big on chicken so I don't cook it too much.
The chicken, shrimp and garlic & shallots are first cooked in butter
then a half cup of white wine added and allowed to simmer for a minute
or two.
> >the inexpensive' wines i will agree with you about but the 'cooking'
> >wines i wont waste my money on. But then i like a number of
> commercial
> >products that my foodie friends cringe at. Im a sucker for instant
> >mashed potatoes and hamburger helper, not that i cant make a better
> >dish, but i sometimes seriously consider buying a bottle of MSG.
>
> Couldn't make and never have been able to make decent mashed potatoes,
> I quit
> trying. I've tried, tons of times, harmed numerous amounts of potatoes
> for the
> cause and its the same, too pasty or too runny. Theres never that
> happy medium
> resulting in mashed potatoes. Just wall paper paste. I am not afraid
> to admit
> it, and I've told any one when it mattered job wise. At home some one
> else makes
> them, their instant or they come from those prepared packages. I
> probably should
> try again as my two sources of the real thing are not going to be
> around too
> much longer.
When i have the time and energy i like new potatoes either red or white
and simmer till just barely soft with a few cloves of peeled garlic,
then drain, mash, add butter and milk/cream a little at a time till you
achieve the desired consistency.
If the potatoes are boiled too long they will dissolve in the water or
absorb so much water that they are mushy no matter what you do. A few
years ago i was watching a person make 'hash browns' and after grating
the potatoes they put them in a cheese cloth and squeezed as much water
as they could out of them, then proceeded to fry them up in hot canoloa
oil, they turn out light and golden brown and with a nicely crisp out
side.
I tried for many years to get that crispy golden brown effect but it
never occurred to me to squeeze the water out of the raw potatoes. My
previous attempts resulted in a grey soggy mess.
>
>
> >Ever read Brillant Savarin' "The physiology of taste" according to
> the
> >author (MFK Fisher trans.) the essence of good taste is honesty,
> >admitting what you like and don't like, what 'tastes good' to you
> and not
> >being swayed by 'popular opinion'.
>
> No, but I might next time I find time.... I eat what I like, when I
> want, as
> much as I want and I have pretty much one rule taste good & like it.
Its a good read, just for pleasure alone and full of interesting titbits
of information, Though i am a fan of MFK Fisher as a writer.
>
>
> >I once knew a snob that preferred products with the Royal warrant, i
> say
> >'used to' cause after i pointed out to him that, at least as far as
> most
>
> I am not sure I get the gist of this "Royal Warrant?" Can you
> elaborate?? ? ?
> They mark the food purchased by Buckingham as being purchased for
> them? ? ? As a
> sales gimmick I guess?? ?
The Queen, Prince Philip and Prince Charles allow certain companies to
use their "coat of arms" in the companies advertising. For most things,
cigarettes, cleaning fluid, crackers etc. the products are purchased for
use by the staff of Buck house and Windsor castle & the Queens private
residences. And supposedly are a mark of quality, but in reality the
queen is not aware of what kind of brushes her maids use to dust with,
or what spot remover the footmen use and rarely eats any food not
produced on her own farms and prepared by her own cooks.
There is a restaurant here in San Francisco, "The Stinking Rose Cafe"
that has banned the Queen from the cafe for her statements regarding
garlic.
There are exceptions, Garrards are (or were, last time i checked) the
"Crown Jewellers" the auto company that makes "Range Rovers" and a few
other very posh, expensive purveyors of various products that are used
by the Royal family.
Its a status thing in Britain, not long ago an architect added the Royal
arms to the structure of a building in bas relief and the Queen forced
them to remove it. The collage of heralds is a government body in
Britain and enforces the rules regarding the public display of 'arms'.
They even tried to stop a Scottish guy from naming his daughter
"Princess" ...they lost that case in the courts and the guy was abel to
legally call his daughter Princess, though i am almost certain the kid
will probly resent it in time.
>
>
> As for brands I buy what ever I like may be store brand may be a
> national brand
> maybe local or regional brand. What ever I like. I am not tied into
> one brand
> of any thing unless its the only thing on the shelf.
I have found that generic canned tomato sauce is better than brand name,
i have been told that national brands are blander than regional
generics.
>
>
> Winn Dixie makes a decent banana ice cream, just plain banana, not
> some combo.
> Its cheap, its not all natural flavors, but it suffices. All the other
> stuff is
> banana strawberry or something, no thanks.
I buy a decent local vanilla triple cream and add my own flavours, baked
garlic being one of my favourites but i will add mashed and chopped
bananas, fresh strawberries etc. A local ice cream maker does a pumpkin
ice cream this time of year that i have never been abel to duplicate and
will go out of my way to purchase.
---
JL
--------------E91451C288AF8F59E3B49B18
Content-Type: text/html; charset=us-ascii
Content-Transfer-Encoding: 7bit
<HTML>
<BODY BGCOLOR="#FFFFFF">
xxnonexnonexx@tampascanner.info wrote:
<BLOCKQUOTE TYPE=CITE>On Mon, 26 Sep 2005 18:15:10 GMT, Joseph Littleshoes
<jpstifel@pacbell.net>
<BR>wrote:
<BR>
<P>>If you do a google group search on 'joseph+littleshoes+catalan+cake'
you
<P>I'll advise my results, don't have a lot of time to play during the
week.
<P>Here is one I found real quick:
<BR><A HREF="http://tftb.com/deify/JosephsCatalan.html">http://tftb.com/deify/JosephsCatalan.html</A></BLOCKQUOTE>
That's the one. The site also has my chocolate mint figs recipe and
a chocolate egg and butter recipe.
<BLOCKQUOTE TYPE=CITE><A HREF="http://tftb.com/deify/JosephsCatalan.html"></A>
<P>>You have never tried shrimp, chicken and white wine together? sauté
the
<BR>>chunks of pre cooked chicken breast with the raw shrimp in butter
with
<BR>>garlic and shallots then add a bit of white wine, delicious.
<P>Sounds great, but I read with = drink. Will add it to my "experiments
list" for
<BR>the lab. I not big on chicken so I don't cook it too much.</BLOCKQUOTE>
The chicken, shrimp and garlic & shallots are first cooked in butter
then a half cup of white wine added and allowed to simmer for a minute
or two.
<BLOCKQUOTE TYPE=CITE>>the inexpensive' wines i will agree with you about
but the 'cooking'
<BR>>wines i wont waste my money on. But then i like a number of
commercial
<BR>>products that my foodie friends cringe at. Im a sucker for instant
<BR>>mashed potatoes and hamburger helper, not that i cant make a better
<BR>>dish, but i sometimes seriously consider buying a bottle of MSG.
<P>Couldn't make and never have been able to make decent mashed potatoes,
I quit
<BR>trying. I've tried, tons of times, harmed numerous amounts of potatoes
for the
<BR>cause and its the same, too pasty or too runny. Theres never that happy
medium
<BR>resulting in mashed potatoes. Just wall paper paste. I am not afraid
to admit
<BR>it, and I've told any one when it mattered job wise. At home some one
else makes
<BR>them, their instant or they come from those prepared packages. I probably
should
<BR>try again as my two sources of the real thing are not going to be around
too
<BR>much longer.</BLOCKQUOTE>
When i have the time and energy i like new potatoes either red or white
and simmer till just barely soft with a few cloves of peeled garlic, then
drain, mash, add butter and milk/cream a little at a time till you achieve
the desired consistency.
<P>If the potatoes are boiled too long they will dissolve in the water
or absorb so much water that they are mushy no matter what you do.
A few years ago i was watching a person make 'hash browns' and after grating
the potatoes they put them in a cheese cloth and squeezed as much water
as they could out of them, then proceeded to fry them up in hot canoloa
oil, they turn out light and golden brown and with a nicely crisp out side.
<P>I tried for many years to get that crispy golden brown effect but it
never occurred to me to squeeze the water out of the raw potatoes.
My previous attempts resulted in a grey soggy mess.
<BLOCKQUOTE TYPE=CITE>
<P>>Ever read Brillant Savarin' "The physiology of taste" according to
the
<BR>>author (MFK Fisher trans.) the essence of good taste is honesty,
<BR>>admitting what you like and don't like, what 'tastes good' to
you and not
<BR>>being swayed by 'popular opinion'.
<P>No, but I might next time I find time.... I eat what I like, when I
want, as
<BR>much as I want and I have pretty much one rule taste good & like
it.</BLOCKQUOTE>
Its a good read, just for pleasure alone and full of interesting titbits
of information, Though i am a fan of MFK Fisher as a writer.
<BLOCKQUOTE TYPE=CITE>
<P>>I once knew a snob that preferred products with the Royal warrant,
i say
<BR>>'used to' cause after i pointed out to him that, at least as far as
most
<P>I am not sure I get the gist of this "Royal Warrant?" Can you elaborate??
? ?
<BR>They mark the food purchased by Buckingham as being purchased for them?
? ? As a
<BR>sales gimmick I guess?? ?</BLOCKQUOTE>
The Queen, Prince Philip and Prince Charles allow certain companies to
use their "coat of arms" in the companies advertising. For most things,
cigarettes, cleaning fluid, crackers etc. the products are purchased for
use by the staff of Buck house and Windsor castle & the Queens private
residences. And supposedly are a mark of quality, but in reality the queen
is not aware of what kind of brushes her maids use to dust with, or what
spot remover the footmen use and rarely eats any food not produced on her
own farms and prepared by her own cooks.
<P>There is a restaurant here in San Francisco, "The Stinking Rose Cafe"
that has banned the Queen from the cafe for her statements regarding garlic.
<P>There are exceptions, Garrards are (or were, last time i checked) the
"Crown Jewellers" the auto company that makes "Range Rovers" and a few
other very posh, expensive purveyors of various products that are used
by the Royal family.
<P>Its a status thing in Britain, not long ago an architect added the Royal
arms to the structure of a building in bas relief and the Queen forced
them to remove it. The collage of heralds is a government body in
Britain and enforces the rules regarding the public display of 'arms'.
They even tried to stop a Scottish guy from naming his daughter "Princess"
....they lost that case in the courts and the guy was abel to legally call
his daughter Princess, though i am almost certain the kid will probly resent
it in time.
<BLOCKQUOTE TYPE=CITE>
<P>As for brands I buy what ever I like may be store brand may be a national
brand
<BR>maybe local or regional brand. What ever I like. I am not tied
into one brand
<BR>of any thing unless its the only thing on the shelf.</BLOCKQUOTE>
I have found that generic canned tomato sauce is better than brand name,
i have been told that national brands are blander than regional generics.
<BLOCKQUOTE TYPE=CITE>
<P>Winn Dixie makes a decent banana ice cream, just plain banana, not some
combo.
<BR>Its cheap, its not all natural flavors, but it suffices. All the other
stuff is
<BR>banana strawberry or something, no thanks.</BLOCKQUOTE>
I buy a decent local vanilla triple cream and add my own flavours, baked
garlic being one of my favourites but i will add mashed and chopped bananas,
fresh strawberries etc. A local ice cream maker does a pumpkin ice
cream this time of year that i have never been abel to duplicate and will
go out of my way to purchase.
<BR>---
<BR>JL
</BODY>
</HTML>
--------------E91451C288AF8F59E3B49B18--
|
|
|
|
