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Location: where you sip the tea of the breasts of the spinsters of Utica
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This comes from the recent posts of the food conversation thread. Which foods do you think taste better with some alcoholic beverage added, and which liquors/wines are most generally useful for cooking?
I don't know much of anything about this topic, so I'm hoping for some good ideas from y'all.
I use Amberbock in chili, otherwise I don't add alcohol to anything I cook. I know a lot of people will add a red or white wine, if you do add the wine make sure it is a wine you would actually drink if it was in a glass. From what I understand if you don't like it to drink you won't like it in food.
Well, me, I add whatever I am drinking to what ever I am cooking...
Beer in corned beef, red wine in pasta sauce, white wine to cook turkey, rum in any dessert,
Just a bit to brighten things up. I am always experimenting, and always buy some strange, interesting liquor and add it to stuff, just for fun.
My fav's, are adding liquoers, like Irish Cream to frosting.
Bourbon to gravy, whiskey to beef.
The key to using alcohol in recipes, is to understand it is a flavor, not a main ingrediant, that way it is not "alcoholic", I think the alcohol cooks off anyway.
I use red and white wines in my cooking and beer in corned beef anf chili and a bean soup I made. I tried using hard liquor in a recipe once that called for burbon which I did not have so I used Jack daniel's instead, needless to say the dish was gross and thrown out LOL. so for me it's either wine or beer in my cooking.
Taiwanese style wine brewed chicken / drunked chicken (shao jiu ji) using shao xing wine.
Recipe thanks to my Taiwanese friend from college.
Whole chicken
Whole bottle shao xing***
Sesame Oil ***
Soysauce
Oyster sauce (my own version)
Ginger (2 inches)
Garlic
Whole red peppers
$hitake mushrooms
Salt & White Pepper
In a non-stick pot (enough to hold the chicken)...
You will need to fry that ginger (sliced or in thin stripes) in sesame oil to release the aroma of the ginger, do not burn the ginger ***. Add garlic after ginger is done so it is just heated by the hot sesame oil. Add chicken to brown & coat the skin in sesame oil... this ensure during "brewing" / boiling process, chicken will not fall apart. Salt & Pepper the chicken at this time... season it well. Add wine & the rest of the stuff ($hitake mushroom if dried will need to be soften in hot water 30 mins or throughly soaked in cold water for at least 2-3 hrs)... Cover with lid, brew in pot for 2 hrs plus.
You can add chicken broth too if you like... my liquid level usually is enough at least cover the chicken 3/4 of the way... and with a pot cover on... is cooked 1/2 steamed & 1/2 boiled, turning every 30 mins so chicken is soaked w/ wine.
Hakka version = "Huang Jiu Ji"... Fuchow version..... from my dad's culture is the famous "Hong Zao Ji" (the red glutinous rice wine my mom is known to make by hand especially for my dad), super duper yummy!
P.S. I loooove anything with alcohol in or out of it... anything.
Oh...
Absinthe is our fav. drink...
JD (Jack Daniels biker style) is the theme of my wet bar
& JB (Jim Beam) is the theme of my BBQ deck & patio....
my BIL is big into brewing my DH's fav. alcohol = Beer.
Fav. series = "moonshiners" & "drinking made easy" Lol!
Add... I am a sucker for any wine paired with brie & chocolate (that is usually how I love my chocolate... with a very soft camembert or triple cream brie. Mmmm).
One of my favorites is Sweet Vermouth in many seafood recipes.
Of which I have three bottles ready for this Lenten season.
Well and for some cocktails.
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