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Old 06-05-2014, 05:54 AM
 
Location: Yellow cottage, green doors.
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I do not and will not use any sort of wine, beer or any alcohol in my cooking. There is the whole world of other liquids for me to use without marring the food with those things.
I feel the same way about all of the foods and sauces available today that feature things like Jack Daniels and such.
Yuck.
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Old 06-05-2014, 12:00 PM
bg7
 
7,698 posts, read 7,675,016 times
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Quote:
Originally Posted by rainroosty View Post
I do not and will not use any sort of wine, beer or any alcohol in my cooking. There is the whole world of other liquids for me to use without marring the food with those things.
I feel the same way about all of the foods and sauces available today that feature things like Jack Daniels and such.
Yuck.
What's your beef bourguignon like? Is it like your coq au vin, perhaps.
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Old 06-05-2014, 10:07 PM
 
Location: University City, Philadelphia
22,583 posts, read 11,810,749 times
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Originally Posted by Moonlady View Post
If I'm cooking with red or white, I just use some from my wine cabinet. But I do keep a bottle of cooking sherry in the cabinet. Sometimes a tablespoon is all that's needed to give a gravy or soup an extra kick and I'm mindful of the salt so I cut back on that. I have one of those signs in my kitchen that says "I cook with wine, sometimes I even add it to the food"!
A tablespoon????

I pour in a quarter of a cup! My beef and vegetable soup, coq au vin, marinara sauce, beef stew, etc. are terrific!

*hick*
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Old 06-06-2014, 02:37 AM
 
Location: Yellow cottage, green doors.
16,322 posts, read 12,620,583 times
Reputation: 71578
Quote:
Originally Posted by bg7 View Post
What's your beef bourguignon like? Is it like your coq au vin, perhaps.



There's the key; I never ever cook anything like that! Just their names make me turn away due to lack of interest, LOL! I'm a steak, pasta, pizza and tacos kind of person! Fried chicken!
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