Alcohol Staples

  • Thread starter Damsel in dis Dress
  • Start date



jmcquown wrote:

> For dry red, red wine vinegar (then cut anything else in the recipe that
> might be vinegary, salty or ****). But dry red keeps just fine as long as
> it is sealed and stored away from light.
>
> Jill

Somehow I just can't imagine a vinegar substituting for wine, esp. in
dishes that use a good amount? Have you actually tried this and in what
dish?
I also didn't think wine (red or white) could be kept that long once
opened without deterioration?
 

>
> > For dry red, red wine vinegar (then cut anything else in the recipe that
> > might be vinegary, salty or ****). But dry red keeps just fine as long
as
> > it is sealed and stored away from light.
> >
> > Jill
>
> Somehow I just can't imagine a vinegar substituting for wine, esp. in
> dishes that use a good amount? Have you actually tried this and in what
> dish?
> I also didn't think wine (red or white) could be kept that long once
> opened without deterioration?

Wine, especially red is tricky. It takes years for it to go to vinegar, but
it does lose flavor as time goes by. Big drop off in 24 hours, then slowly
changes flavor. I guess if you're never going to drink it, buying/opening an
entire bottle just to use a small portion for a recipe seems a waste. (and
is) We just never have the problem being big Wine-o's. We just guzzle it
down at first chance ;-)

There are some things you can do with nitrogen in the bottle, but why
bother. Just get the little 6 oz bottles and be done with it. I know they
say not to cook with any wine you would not drink, but these cheap screw top
deals are not THAT bad.

Larry T
 
Goomba38 wrote:
> jmcquown wrote:
>
>> For dry red, red wine vinegar (then cut anything else in the recipe
>> that might be vinegary, salty or ****). But dry red keeps just fine
>> as long as it is sealed and stored away from light.
>>
>> Jill
>
> Somehow I just can't imagine a vinegar substituting for wine, esp. in
> dishes that use a good amount? Have you actually tried this and in
> what dish?
> I also didn't think wine (red or white) could be kept that long once
> opened without deterioration?

I can't cite specific recipes where I substituted red wine vinegar but I'm
sure you could look them up. But I don't store them for YEARS, just a few
months and use them for cooking.

As for uncorked wine being stored... check some sites that have to do with
John Grisanti, an Italian restaurant wine maven from Memphis with a chain of
restaurants.

"a jeroboam of Lafite Rothschild 1864 was snapped up by Memphis restaurateur
John Grisanti for $18,000; in 1983". I remember that.

Some people pay a lot of money for wine. No need to do so for cooking. But
it does store just fine, even after uncorked.

Jill
 
"Damsel in dis Dress" <[email protected]> wrote in message
news:[email protected]...
> 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??

The dry vermouth is fine. Watch out for the Port though. Many are very
sweet. I've never really liked the idea of substituting for red wine.
Especially if one is going to use more than a few tablespoons.

There are some new wine bottles available now that are (I think) 125 ml.
About 2 glasses worth. They are inexpensive and very small. Plastic screw
tops too. They are selling well and seem to be the "new thing".

Charlie
 
jmcquown wrote:
> Goomba38 wrote:
>> jmcquown wrote:
>>
>>> For dry red, red wine vinegar (then cut anything else in the recipe
>>> that might be vinegary, salty or ****). But dry red keeps just fine
>>> as long as it is sealed and stored away from light.
>>>
>>> Jill
>>
>> Somehow I just can't imagine a vinegar substituting for wine, esp. in
>> dishes that use a good amount? Have you actually tried this and in
>> what dish?
>> I also didn't think wine (red or white) could be kept that long once
>> opened without deterioration?
>
> I can't cite specific recipes where I substituted red wine vinegar
> but I'm sure you could look them up. But I don't store them for
> YEARS, just a few months and use them for cooking.
>
> As for uncorked wine being stored... check some sites that have to do
> with John Grisanti, an Italian restaurant wine maven from Memphis
> with a chain of restaurants.
>
> "a jeroboam of Lafite Rothschild 1864 was snapped up by Memphis
> restaurateur John Grisanti for $18,000; in 1983". I remember that.
>
> Some people pay a lot of money for wine. No need to do so for
> cooking. But it does store just fine, even after uncorked.
>
> Jill

Messed that one up... corked wines of course.
Jill
 
Doug Kanter wrote:
>> "zxcvbob" <[email protected]> wrote in message
>> news:[email protected]...
>>> Doug Kanter wrote:
>>>> "Damsel in dis Dress" <[email protected]> wrote in message
>>>> news:[email protected]...
>>>>
>>>>> 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?

Cold is a preservative. It keeps us young! :)

Debbie
 
Doug Kanter wrote:
>> "zxcvbob" <[email protected]> wrote in message
>> news:[email protected]...
>>> Doug Kanter wrote:
>>>> "Damsel in dis Dress" <[email protected]> wrote in message
>>>> news:[email protected]...
>>>>
>>>>> 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?

Cold is a preservative. It keeps us young! :)

Debbie
 
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.
>>

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.

Debbie
 
LT wrote:

> There are some things you can do with nitrogen in the bottle, but why
> bother. Just get the little 6 oz bottles and be done with it. I know they
> say not to cook with any wine you would not drink, but these cheap screw top
> deals are not THAT bad.

Oh I agree. I keep some of them handy just for cooking when I'm not
nursing a larger bottle that I'll use and drink over a few days time.
I've been trying to drink more red wine anyway :)
Yellow Tail Merlot is pretty good for an inexpensive drink. I'm enjoying
some right now!
Goomba
 
On Tue, 06 Dec 2005 01:11:20 GMT, "Charles Gifford"
<[email protected]> wrote:

>"Damsel in dis Dress" <[email protected]> wrote in message
>news:[email protected]...
>> 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??
>
>The dry vermouth is fine. Watch out for the Port though. Many are very
>sweet. I've never really liked the idea of substituting for red wine.
>Especially if one is going to use more than a few tablespoons.
>
>There are some new wine bottles available now that are (I think) 125 ml.
>About 2 glasses worth. They are inexpensive and very small. Plastic screw
>tops too. They are selling well and seem to be the "new thing".

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
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos
 
Damsel in dis Dress wrote:
> On Tue, 06 Dec 2005 01:11:20 GMT, "Charles Gifford"
> <[email protected]> wrote:
>
>
>>"Damsel in dis Dress" <[email protected]> wrote in message
>>news:[email protected]...
>>
>>>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??
>>
>>The dry vermouth is fine. Watch out for the Port though. Many are very
>>sweet. I've never really liked the idea of substituting for red wine.
>>Especially if one is going to use more than a few tablespoons.
>>
>>There are some new wine bottles available now that are (I think) 125 ml.
>>About 2 glasses worth. They are inexpensive and very small. Plastic screw
>>tops too. They are selling well and seem to be the "new thing".
>
>
> 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


It'd be better to refrigerate it, I think. Other than that; no problem.
Some people just want you to feel bad for cooking with cheap wine.
F! 'em. Find the cheapest dry red wine that you like the taste of, and
keep a bottle of that in the fridge. (I kind of like Inglenook's
chianti, in the 1.5l bottles for $5 or $6. Anything cheaper is usually
too sweet even if the style is supposed to be dry)

If you're also gonna be drinking from it past the first or 2nd day,
those box wines that someone mentioned might be a good idea because the
plastic lining keeps air away from the wine.

Best regards,
Bob
 
jmcquown wrote:

>
> > I use dry vermouth or dry sherry for white; port is sweet - any I've
> > ever had, anyway. Dunno what you'd do for dry red. Maybe a small
> > bottle for a premium price (liquor store near here has
> > airplane-service-size bottles -- prolly bought them from NWA, too)
>
> For dry red, red wine vinegar (then cut anything else in the recipe that
> might be vinegary, salty or ****). But dry red keeps just fine as long as
> it is sealed and stored away from light.

Yech. I love red wine, but I can't drink red wine vinegar. I have no problem
using it for a marinade instead of some other acid like lemon juice. It might
be a viable substitute in a recipe that calls for the addition of some red
wine that has been left open and sat around for a month or so, but not for red
wine.
 
Charles Gifford wrote on 05 Dec 2005 in rec.food.cooking

>
> "Damsel in dis Dress" <[email protected]> wrote in message
> news:[email protected]...
> > 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??
>
> The dry vermouth is fine. Watch out for the Port though. Many are very
> sweet. I've never really liked the idea of substituting for red wine.
> Especially if one is going to use more than a few tablespoons.
>
> There are some new wine bottles available now that are (I think) 125 ml.
> About 2 glasses worth. They are inexpensive and very small. Plastic screw
> tops too. They are selling well and seem to be the "new thing".
>
> Charlie
>
>
>

That's what I do...Buy those small about 1 cup (200ml) wine bottles. The
red wine one is great, just the right amount for a beef stew.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.
 
Dave Smith wrote:
> jmcquown wrote:
>
>>
>>> I use dry vermouth or dry sherry for white; port is sweet - any I've
>>> ever had, anyway. Dunno what you'd do for dry red. Maybe a small
>>> bottle for a premium price (liquor store near here has
>>> airplane-service-size bottles -- prolly bought them from NWA, too)
>>
>> For dry red, red wine vinegar (then cut anything else in the recipe
>> that might be vinegary, salty or ****). But dry red keeps just fine
>> as long as it is sealed and stored away from light.
>
> Yech. I love red wine, but I can't drink red wine vinegar. I have no
> problem using it for a marinade instead of some other acid like lemon
> juice. It might be a viable substitute in a recipe that calls for
> the addition of some red wine that has been left open and sat around
> for a month or so, but not for red wine.

I wasn't talking about drinking red wine vinegar! Neither was she!

Jill
 
Mi e' parso che Doug Kanter abbia scritto:

> 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?

As long as Vidal wine comes out so good, they are in the right
place ;)
--
Vilco
Think Pink , Drink Rose'
 
jmcquown wrote:

> Dave Smith wrote:
> > jmcquown wrote:
> >
> >>
> >>> I use dry vermouth or dry sherry for white; port is sweet - any I've
> >>> ever had, anyway. Dunno what you'd do for dry red. Maybe a small
> >>> bottle for a premium price (liquor store near here has
> >>> airplane-service-size bottles -- prolly bought them from NWA, too)
> >>
> >> For dry red, red wine vinegar (then cut anything else in the recipe
> >> that might be vinegary, salty or ****). But dry red keeps just fine
> >> as long as it is sealed and stored away from light.
> >
> > Yech. I love red wine, but I can't drink red wine vinegar. I have no
> > problem using it for a marinade instead of some other acid like lemon
> > juice. It might be a viable substitute in a recipe that calls for
> > the addition of some red wine that has been left open and sat around
> > for a month or so, but not for red wine.
>
> I wasn't talking about drinking red wine vinegar! Neither was she!
>

I realize that of course, but you wouldn't have to taste very much of it to
notice that there is a hell of a difference between the fermented grape
juice that is wine and the vinegar made from it. The point is that you can
use red wine vinegar as a substitute for some other vinegar, but nor for
wine.
 
Doug Kanter 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.
> >
> > 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?

The parts where most of us live are no worse that the northern US. The area
where I live produces a lot of good wines and has the same climate as the
Champagne region of France.
 
On Mon, 05 Dec 2005 15:57:44 -0500, Dave Smith
<[email protected]> wrote:

>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.

Crash chose 2005 as the year to tell me all of the things I've made
during our decade together that he ate, but didn't really like. On
top of his list was foods cooked with wine. So I started listing all
the things I make that include wine as an ingredient. He LOVES food
cooked with wine! So we're starting from scratch.

I need burgundy or similar for Harry's Tomato Sauce, and a dry white
for Jill's turkey cottage pie. I mentioned the latter to Crash, and
he said we're going to have to cook another turkey this month so we
could make the cottage pie *right* this time. We had no wine at
Thanksgiving. This won't be the first time we made turkey just so we
could make that cottage pie.

I'm still working my way down this thread. I thought it would be
helpful to read it all at once, and it seems to be the right way to do
it. We'll hit the liquor store later, and I'll report back on our
purchases.

Thanks to everyone for their recommendations!
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos
 
On Mon, 5 Dec 2005 16:48:23 -0500, "A.C." <[email protected]> wrote:

>dams, if you want to use wine, you could always get a small box of decent red
>wine. it will keep for a long time and doesn't suffer any of the oxidation
>problems that an open bottle of wine does.

Yup, I'm thinking about the boxed stuff. We have an extra fridge in
the basement where we can store the cooking wine. We'd like to start
having a glass of wine with dinner, and that'll be a box in the
kitchen refrigerator.

Now we just have to see what's still lingering in the checkbook.

Carol
--

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