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Substitue for Wine?

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Pringles CheezUms

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Oct 23, 2016, 12:26:09 AM10/23/16
to
I have a recipe for pot roast that I tried today, and it turned out
pretty good.
However it called for some red wine (nothing more specified), and we
don't have any around the house. I used a bit more beef stock. I don't
want to keep any alcohol around in any case, mainly because some here
could have a problem with it.

Q1: What is a good substitute for red wine?

Q2: Is there a general rule of thumb, or even better, a table to
reference somewhere, that gives good substitutes for alcohol in cooking?

sf

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Oct 23, 2016, 1:59:20 AM10/23/16
to
If you want the flavor of red wine, you need to use red wine. Since
you didn't have it, the same amount of beef stock is perfectly
acceptable. My sister adds a small amount of crème sherry to her pot
roasts. My first reaction was "yuck" when she told me what she was
going to do, but the end result was sublime. The trick is not using
too much.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Brooklyn1

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Oct 23, 2016, 9:55:33 AM10/23/16
to
On Sat, 22 Oct 2016 23:26:04 -0500, Pringles CheezUms
<now...@nohow.com> wrote:

There'd not be a measurable quantity of alcohol remaining in pot roast
after cooking, least none a human could detect. I don't like wine for
pot roast, I always add a can of beer... use the entire can, none
remains for the alkies. You needn't buy a case or even a six-pack,
most any deli will sell one can... a dark beer or ale works well. If
you truly don't want to use any alcoholic beverage gingerale works
well for pot roast, I use gingerale in braised brisket, sometimes
along with a can of cranberry sauce.

Janet

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Oct 23, 2016, 10:15:11 AM10/23/16
to
In article <t1eo0chg2itidhl5j...@4ax.com>,
now...@nohow.com says...
>
> I have a recipe for pot roast that I tried today, and it turned out
> pretty good.
> However it called for some red wine (nothing more specified), and we
> don't have any around the house. I used a bit more beef stock. I don't
> want to keep any alcohol around in any case, mainly because some here
> could have a problem with it.
>
> Q1: What is a good substitute for red wine?

Guinness. You can surely hide one bottle/can from the alsoholic.

Janet UK

Ed Pawlowski

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Oct 23, 2016, 11:23:14 AM10/23/16
to
On 10/23/2016 10:15 AM, Janet wrote:

>>
>> Q1: What is a good substitute for red wine?
>
> Guinness. You can surely hide one bottle/can from the alsoholic.
>
> Janet UK
>

I don't see how the flavors are at all similar. The only thing they
have is common is both are liquid.

Bruce

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Oct 23, 2016, 11:34:36 AM10/23/16
to
In article <MPG.3276d647f...@news.individual.net>, Janet
says...
This is a stupid idea on more than one level.

Janet

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Oct 23, 2016, 1:34:35 PM10/23/16
to
In article <yMGdnSmPsbBHSJHF...@giganews.com>, e...@snet.net
says...
>
> On 10/23/2016 10:15 AM, Janet wrote:
>
> >>
> >> Q1: What is a good substitute for red wine?
> >
> > Guinness. You can surely hide one bottle/can from the alsoholic.
> >
> > Janet UK
> >
>
> I don't see how the flavors are at all similar.

They aren't, but that doesn't matter, because after cooking there will
be no detectable flavour of either. The benefit of using wine (or beer)
is tenderising the meat.

Janet UK

dsi1

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Oct 23, 2016, 2:11:11 PM10/23/16
to
I've never made pot roast with wine nor would I because it's not needed. My suggestion is to try using a can of Coke or Dr. Pepper instead. Some folks say it gives excellent results.

It's a good idea to keep that demon alcohol out of your house if it has people hooked on the hooch. Forget about trying to hide to the stuff - those juiceheads are able to sniff out single molecules of alcohol and you can bet that they'll find it faster than a turkey can fall out of a tree.

sf

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Oct 23, 2016, 2:28:37 PM10/23/16
to
They aren't. Unlike Sheldon, I hate beer with beef, but it's perfect
for pork. IMO, red wine or beef stock is best with beef. To be fair
to Janet, I didn't use Guinness. It was a Belgian style beer.

sf

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Oct 23, 2016, 2:29:59 PM10/23/16
to
On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

> I've never made pot roast with wine nor would I because it's not needed. My suggestion is to try using a can of Coke or Dr. Pepper instead. Some folks say it gives excellent results.

I suppose... if you like sweet beef.

dsi1

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Oct 23, 2016, 2:40:20 PM10/23/16
to
On Sunday, October 23, 2016 at 8:29:59 AM UTC-10, sf wrote:
> On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> > I've never made pot roast with wine nor would I because it's not needed. My suggestion is to try using a can of Coke or Dr. Pepper instead. Some folks say it gives excellent results.
>
> I suppose... if you like sweet beef.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Mostly, the folks saying that are from the Southern states. Perhaps they're just overly enthusiastic about Coke and Dr. Pepper. They probably make cakes from the stuff.

http://addapinch.com/dr-pepper-slow-cooker-roast-beef-recipe/

Paul M. Cook

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Oct 23, 2016, 2:44:09 PM10/23/16
to

"Pringles CheezUms" <now...@nohow.com> wrote in message
news:t1eo0chg2itidhl5j...@4ax.com...
There is none. Get a nice cheap bottle of red. Nothing fancy. Gallo
Burgundy is perfectly good to cook with and is about 4 bucks a bottle. Use
however much you need and just toss the rest. Or just getting cooking wine.

You are not adding the flavor of alcohol, you are adding the flavor of the
wine. After cooking a pot roast I guarantee there won't be any alcohol left
in it.



---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

Paul M. Cook

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Oct 23, 2016, 2:46:30 PM10/23/16
to

"sf" <s...@geemail.com> wrote in message
news:cc0q0c15qb3vvfekp...@4ax.com...
> On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1 <dsi...@yahoo.com>
> wrote:
>
>> I've never made pot roast with wine nor would I because it's not needed.
>> My suggestion is to try using a can of Coke or Dr. Pepper instead. Some
>> folks say it gives excellent results.
>
> I suppose... if you like sweet beef.
>

I have had Mongolian BBQ that was marinated in Coke. You could not taste
the sugar at all but it made a really wonderful meat texture and color.

lucreti...@fl.it

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Oct 23, 2016, 2:48:09 PM10/23/16
to
On Sun, 23 Oct 2016 11:44:04 -0700, "Paul M. Cook" <pmc...@gte.net>
wrote:

>
>"Pringles CheezUms" <now...@nohow.com> wrote in message
>news:t1eo0chg2itidhl5j...@4ax.com...
>>I have a recipe for pot roast that I tried today, and it turned out
>> pretty good.
>> However it called for some red wine (nothing more specified), and we
>> don't have any around the house. I used a bit more beef stock. I don't
>> want to keep any alcohol around in any case, mainly because some here
>> could have a problem with it.
>>
>> Q1: What is a good substitute for red wine?
>>
>> Q2: Is there a general rule of thumb, or even better, a table to
>> reference somewhere, that gives good substitutes for alcohol in cooking?
>
>There is none. Get a nice cheap bottle of red. Nothing fancy. Gallo
>Burgundy is perfectly good to cook with and is about 4 bucks a bottle. Use
>however much you need and just toss the rest. Or just getting cooking wine.
Actually if you decanted what was left into a smaller bottle/container
so it was full and there was not much air, it would keep well for the
next time you needed it. No such thing as left over wine here :)

graham

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Oct 23, 2016, 3:03:31 PM10/23/16
to
You don't have to buy a 750ml bottle. 1/4 bottles of cheaper brands are
widely available.

Cheri

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Oct 23, 2016, 3:46:53 PM10/23/16
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"dsi1" <dsi...@yahoo.com> wrote in message
news:2c617642-b562-4b38...@googlegroups.com...
========

I usually use either chicken or beef broth.

Cheri

cshenk

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Oct 23, 2016, 4:04:21 PM10/23/16
to
Pringles CheezUms wrote in rec.food.cooking:
Alchohol is generally used there to soften meats. Guava jelly (about a
1 inch square bit) works for 1 cup wine.

--

Jeßus

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Oct 23, 2016, 5:40:35 PM10/23/16
to
On Sun, 23 Oct 2016 11:29:58 -0700, sf <s...@geemail.com> wrote:

>On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1 <dsi...@yahoo.com>
>wrote:
>
>> I've never made pot roast with wine nor would I because it's not needed. My suggestion is to try using a can of Coke or Dr. Pepper instead. Some folks say it gives excellent results.
>
>I suppose... if you like sweet beef.

Coke makes the meat super tender, but I've never used it nor ever
likely to.

Jeßus

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Oct 23, 2016, 5:42:12 PM10/23/16
to
On Sun, 23 Oct 2016 12:45:56 -0700, "Cheri" <che...@newsguy.com>
wrote:
I use stock (chicken or vegetable usually) or wine, although I haven't
used wine for a long time now.

Jeßus

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Oct 23, 2016, 5:46:15 PM10/23/16
to
On Sun, 23 Oct 2016 11:44:04 -0700, "Paul M. Cook" <pmc...@gte.net>
wrote:

>
>"Pringles CheezUms" <now...@nohow.com> wrote in message
>news:t1eo0chg2itidhl5j...@4ax.com...
>>I have a recipe for pot roast that I tried today, and it turned out
>> pretty good.
>> However it called for some red wine (nothing more specified), and we
>> don't have any around the house. I used a bit more beef stock. I don't
>> want to keep any alcohol around in any case, mainly because some here
>> could have a problem with it.
>>
>> Q1: What is a good substitute for red wine?
>>
>> Q2: Is there a general rule of thumb, or even better, a table to
>> reference somewhere, that gives good substitutes for alcohol in cooking?
>
>There is none. Get a nice cheap bottle of red. Nothing fancy.

I find cheap red wine awful to use in cooking, all I can taste are the
tannins (cheap white wine is fine though, IMO).

A couple of years ago I started a thread on this topic and was
convinced to try a reasonably expensive bottle of red... it was much
better than all my previous efforts using a cheap red.

graham

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Oct 23, 2016, 6:14:27 PM10/23/16
to
OTOH, the old saw that one cooks with the same wine that is to be served
can reach the ridiculous. I've mentioned here before that I used to have
a cookbook with a recipe for Canard Margaux in which a whole bottle of
Chateau Margaux is used to cook a duck. I think the 2005 vintage was
released at ~$1100.
Graham

dsi1

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Oct 23, 2016, 6:20:41 PM10/23/16
to
On Sunday, October 23, 2016 at 9:46:53 AM UTC-10, Cheri wrote:
> "dsi1" <dsi1yahoo.com> wrote in message
I have beef and chicken powders. The liquids are probably better but I don't have room for a whole lot of cans. This stuff is a lot cheaper too:

https://www.amazon.com/Lee-Kum-Kee-Chicken-Bouillon/dp/B001X7G5LM

Cheri

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Oct 23, 2016, 6:25:11 PM10/23/16
to

"Jeßus" <j...@j.net> wrote in message
news:8jbq0c1n54fnqf64u...@j.net...
I don't usually have wine on hand, not a wine drinker, so I don't buy a
bottle for cooking as a rule.

Cheri

Cheri

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Oct 23, 2016, 6:27:10 PM10/23/16
to

"dsi1" <dsi...@yahoo.com> wrote in message
news:7fc10858-1e64-470c...@googlegroups.com...
I don't know if they're better in cooking, I use both, but I do like Kitchen
Accomplice for making the broth at times too.

Cheri

Jeßus

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Oct 23, 2016, 6:39:40 PM10/23/16
to
On Sun, 23 Oct 2016 15:24:22 -0700, "Cheri" <che...@newsguy.com>
wrote:
I'm not a wine drinker either, I only use it for cooking.

Jeßus

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Oct 23, 2016, 6:42:57 PM10/23/16
to
On Sun, 23 Oct 2016 16:14:25 -0600, graham <gst...@shaw.ca> wrote:
Admittedly I'm no wine aficionado, but's just crazy to spend that much
on one meal. Okay, I might pay that much for a genuine unicorn steak.

dsi1

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Oct 23, 2016, 6:46:27 PM10/23/16
to
It looks good. I like the idea of a concentrated beef broth liquid. If I see it in the stores, I'll try it. Thanks.

Ed Pawlowski

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Oct 23, 2016, 8:08:43 PM10/23/16
to
The recipe was probably submitted by the sales manager for the Chateau.
I cannot imagine spending that much even to drink if nothing else, the
law of diminishing returns. I cannot imagine how good something would
have to be to say it is a good value.

Cheri

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Oct 24, 2016, 1:28:24 AM10/24/16
to

"dsi1" <dsi...@yahoo.com> wrote in message
news:f33af172-35bf-41e7...@googlegroups.com...
It's very concentrated so a little goes a long way, I bet you won't be
disappointed if you find it.

Cheri

dsi1

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Oct 24, 2016, 2:01:03 AM10/24/16
to
Sounds great!

Bruce

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Oct 24, 2016, 2:57:57 AM10/24/16
to
In article <nujdg...@news6.newsguy.com>, Cheri says...
>
> "Jeßus" <j...@j.net> wrote in message
> news:8jbq0c1n54fnqf64u...@j.net...
> > On Sun, 23 Oct 2016 12:45:56 -0700, "Cheri" <che...@newsguy.com>
> > wrote:
> >>
> >>"dsi1" <dsi...@yahoo.com> wrote in message
> >>news:2c617642-b562-4b38...@googlegroups.com...
> >>
> >>I've never made pot roast with wine nor would I because it's not needed.
> >>My
> >>suggestion is to try using a can of Coke or Dr. Pepper instead. Some folks
> >>say it gives excellent results.
> >>
> >>It's a good idea to keep that demon alcohol out of your house if it has
> >>people hooked on the hooch. Forget about trying to hide to the stuff -
> >>those
> >>juiceheads are able to sniff out single molecules of alcohol and you can
> >>bet
> >>that they'll find it faster than a turkey can fall out of a tree.
> >>
> >>========
> >>
> >>I usually use either chicken or beef broth.
> >
> > I use stock (chicken or vegetable usually) or wine, although I haven't
> > used wine for a long time now.
>
> I don't usually have wine on hand, not a wine drinker, so I don't buy a
> bottle for cooking as a rule.

I bet you're more a coke drinker.

Bruce

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Oct 24, 2016, 3:00:09 AM10/24/16
to
In article <opxuvuoj11nb$.d...@sqwertz.com>, Sqwertz says...
>
> On Sat, 22 Oct 2016 23:26:04 -0500, Pringles CheezUms wrote:
>
> > I have a recipe for pot roast that I tried today, and it turned out
> > pretty good.
> > However it called for some red wine (nothing more specified), and we
> > don't have any around the house. I used a bit more beef stock. I don't
> > want to keep any alcohol around in any case, mainly because some here
> > could have a problem with it.
> >
> > Q1: What is a good substitute for red wine?
> >
> > Q2: Is there a general rule of thumb, or even better, a table to
> > reference somewhere, that gives good substitutes for alcohol in cooking?
>
> Buy one of those 200ML airline bottles of wine for $1.50. There is no
> substitute for wine in a recipe. You can use somethign else, but it
> won't be the intended taste.

That's right. Ignore any and all Guinness and coke suggestions.

sf

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Oct 24, 2016, 3:09:50 AM10/24/16
to
On Sun, 23 Oct 2016 11:40:10 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:
I've seen it called for ham and it's always Southern or at least
Southern in origin.

sf

unread,
Oct 24, 2016, 3:14:16 AM10/24/16
to
On Sun, 23 Oct 2016 15:20:37 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

> I have beef and chicken powders. The liquids are probably better but I don't have room for a whole lot of cans. This stuff is a lot cheaper too:
>
> https://www.amazon.com/Lee-Kum-Kee-Chicken-Bouillon/dp/B001X7G5LM

Those powders are good for flavoring rice, especially when making a
Mexican meal. Here is something I keep on hand for those times.
http://www.images-iherb.com/l/KRR-71111-2.jpg

sf

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Oct 24, 2016, 3:19:38 AM10/24/16
to
On Sun, 23 Oct 2016 15:46:23 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

> > I don't know if they're better in cooking, I use both, but I do like Kitchen
> > Accomplice for making the broth at times too.
> >
> > Cheri
>
> It looks good. I like the idea of a concentrated beef broth liquid. If I see it in the stores, I'll try it. Thanks.

I have every flavor of these and they're great.
http://www.thekitchn.com/broth-concentrates-are-the-new-better-bouillon-cubes-tips-from-the-kitchn-214538
https://i5.walmartimages.com/asr/62519980-17e4-4bd3-9c2c-45e4e2b579a0_1.4800bae7e34e9cbc3b0c9bdadad97787.jpeg

sf

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Oct 24, 2016, 3:21:50 AM10/24/16
to
On Sun, 23 Oct 2016 23:00:59 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:
They're in the same section as boxed and canned broth.

Ed Pawlowski

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Oct 24, 2016, 6:04:08 AM10/24/16
to
On Sun, 23 Oct 2016 18:34:30 +0100, Janet <nob...@home.com> wrote:

>In article <yMGdnSmPsbBHSJHF...@giganews.com>, e...@snet.net
>says...
>>
>> On 10/23/2016 10:15 AM, Janet wrote:
>>
>> >>
>> >> Q1: What is a good substitute for red wine?
>> >
>> > Guinness. You can surely hide one bottle/can from the alsoholic.
>> >
>> > Janet UK
>> >
>>
>> I don't see how the flavors are at all similar.
>
> They aren't, but that doesn't matter, because after cooking there will
>be no detectable flavour of either. The benefit of using wine (or beer)
>is tenderising the meat.
>
> Janet UK

There are enough solids left behind that I can detect the added
flavor. Not much difference between cheap and good wine, but I can
tell the difference between beer and wine in the gravy.

Cindy Hamilton

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Oct 24, 2016, 6:46:04 AM10/24/16
to
I keep vermouth, dry sherry, and sake for cooking. Not that I use
any of them terribly often, but once in a blue moon I'll deglaze a
pan with one of them, or make a marinade with the sake. The fortified
wines last a pretty long while on the shelf.

DH favors red when he makes a big pot of spaghetti sauce, but he
uses the whole bottle. I pick one up at the grocery store when I'm
getting the other ingredients.

Cindy Hamilton

Nancy2

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Oct 24, 2016, 8:36:19 AM10/24/16
to
I use Better than Boullion pastes in all the flavors they make, and have
never been disappointed. I think they are much better than cubes. I
have never tried powders.

N.

Gary

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Oct 24, 2016, 8:48:04 AM10/24/16
to
sf wrote about Dr.Pepper:
>
> I've seen it called for ham and it's always Southern or at least
> Southern in origin.

I've never cared for Dr.Pepper soda and I certainly wouldn't put
that over my cooking ham. Maybe I should try it sometime though?

Gary

unread,
Oct 24, 2016, 8:48:10 AM10/24/16
to
sf wrote:
>
> I have every flavor of these and they're great.
> http://www.thekitchn.com/broth-concentrates-are-the-new-better-bouillon-cubes-tips-from-the-kitchn-214538
>

Those look and sound worth trying. I looked for them in my store this
morning. No luck, so far.

Cheri

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Oct 24, 2016, 11:28:03 AM10/24/16
to

"Bruce" <Br...@invalid.invalid> wrote in message
news:MPG.32785bfa2...@News.Individual.NET...
Nope, I very seldomly drink a soda, I'm a water drinker. Once in awhile if I
have a mixed drink, I'll mix it with Coke or something, but not often.

Cheri

Cheri

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Oct 24, 2016, 11:29:04 AM10/24/16
to

"Bruce" <Br...@invalid.invalid> wrote in message
news:MPG.32785c84c...@News.Individual.NET...
But by cooking it with what I like, it is what I intended to taste.

Cheri

Helpful person

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Oct 24, 2016, 11:48:23 AM10/24/16
to
On Sunday, October 23, 2016 at 5:46:15 PM UTC-4, Jeßus wrote:
>
> I find cheap red wine awful to use in cooking, all I can taste are the
> tannins (cheap white wine is fine though, IMO).
>
> A couple of years ago I started a thread on this topic and was
> convinced to try a reasonably expensive bottle of red... it was much
> better than all my previous efforts using a cheap red.

You're absolutely right, although some people refuse to believe it. Cheaper white wine works because the poorer flavor is usually due to acid which melds well in cooking. However, I do find a big difference between types of white, my preference for most dishes being for a chardonnay.

I usually do buy a decent white wine because not all of it goes into the cooking and I will be drinking the rest.

http://www.richardfisher.com

Brooklyn1

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Oct 24, 2016, 12:34:34 PM10/24/16
to
Well you should, Goya brand boullion powders are the best I've
found... very convenient, each packet makes 2 cups of broth but use as
much or as little as you like, the foil packets can be rolled down to
seal. I like to sprinkle the powder as a seasoning for oven roasts.
The beef one is excellent in meat loaf or lightly sprinkled on
burgers.

Bruce

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Oct 24, 2016, 3:24:59 PM10/24/16
to
In article <nul9b...@news4.newsguy.com>, Cheri says...
I have nothing against Guinness, but if you replace wine with it, you
get a different outcome. Pouring coke over food is as weird as drinking
it.

Jeßus

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Oct 24, 2016, 4:32:04 PM10/24/16
to
On Mon, 24 Oct 2016 08:48:20 -0700 (PDT), Helpful person
<rrl...@yahoo.com> wrote:

>On Sunday, October 23, 2016 at 5:46:15 PM UTC-4, Jeßus wrote:
>>
>> I find cheap red wine awful to use in cooking, all I can taste are the
>> tannins (cheap white wine is fine though, IMO).
>>
>> A couple of years ago I started a thread on this topic and was
>> convinced to try a reasonably expensive bottle of red... it was much
>> better than all my previous efforts using a cheap red.
>
>You're absolutely right, although some people refuse to believe it.

One would think they could taste it...

> Cheaper white wine works because the poorer flavor is usually due to
>acid which melds well in cooking. However, I do find a big difference
>between types of white, my preference for most dishes being for a
>chardonnay.

I confess to not paying enough attention with the white wine types I
buy. Usually I get 6 bottles in a box for about AUD$35. Good enough
for cooking with.

>I usually do buy a decent white wine because not all of it goes into the
>cooking and I will be drinking the rest.

That's fair enough.

cshenk

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Oct 24, 2016, 5:20:08 PM10/24/16
to
Brooklyn1 wrote in rec.food.cooking:
Goya brand is decent but may be higher in sodium and MSG than she likes.

--

cshenk

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Oct 24, 2016, 5:20:43 PM10/24/16
to
Gary wrote in rec.food.cooking:
American Asian has them. Small sizes as well so you can try them out.

--

jmcquown

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Oct 24, 2016, 5:52:27 PM10/24/16
to
On 10/23/2016 2:29 PM, sf wrote:
> On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1 <dsi...@yahoo.com>
> wrote:
>
>> I've never made pot roast with wine nor would I because it's not needed. My suggestion is to try using a can of Coke or Dr. Pepper instead. Some folks say it gives excellent results.
>
> I suppose... if you like sweet beef.
>
>
About 30 years ago a friend marinated and then cooked some wet beef ribs
using Dr. Pepper as one of the ingredients. They were very tender but
way too sweet for my taste.

Jill

jmcquown

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Oct 24, 2016, 6:03:41 PM10/24/16
to
On 10/23/2016 3:03 PM, graham wrote:
>> "Pringles CheezUms" <now...@nohow.com> wrote in message
>> news:t1eo0chg2itidhl5j...@4ax.com...
>>> I have a recipe for pot roast that I tried today, and it turned out
>>> pretty good.
>>> However it called for some red wine (nothing more specified), and we
>>> don't have any around the house. I used a bit more beef stock. I don't
>>> want to keep any alcohol around in any case, mainly because some here
>>> could have a problem with it.
>>>
>>> Q1: What is a good substitute for red wine?
>>>
> You don't have to buy a 750ml bottle. 1/4 bottles of cheaper brands are
> widely available.

I often see small bottles of different types of wine. I have never
checked the exact liquid content of those small bottles but it appears
they only hold enough for a couple of glasses. They're very inexpensive.

Jill

graham

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Oct 24, 2016, 6:42:44 PM10/24/16
to
I keep a half bottle of white vermouth, usually Noilly Prat, in the
fridge for the times that I need a splash of white wine for a fish,
chicken or even a pork recipe. The high alcohol content means that it
doesn't deteriorate very quickly.
Graham

Bruce

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Oct 24, 2016, 7:27:13 PM10/24/16
to
In article <num0f3$q2d$1...@dont-email.me>, jmcquown says...
Nothing escapes you.

Ed Pawlowski

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Oct 24, 2016, 7:39:41 PM10/24/16
to
Coke and Dr. Pepper are often used with barbecue as either a marinade of
in the sauce. Never had an inclination to try it but I can see where
the acid would make a difference as a marinade.

Roy

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Oct 24, 2016, 7:59:38 PM10/24/16
to
You on the other hand keep escaping from the men in the white suits who are carrying the big nets. Ahahahahahahaha
=====

Bruce

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Oct 24, 2016, 8:02:50 PM10/24/16
to
In article <68677889-30d3-483d...@googlegroups.com>, Roy
says...
Yes, I'm way too fast for them.

sf

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Oct 24, 2016, 11:36:56 PM10/24/16
to
I prefer Dr. Pepper to Coke, but I can't imagine using or liking it.
Tell you what: you buy the ham, make it with Coke, and I'll taste. If
I like it, dinner's on me next time. If I don't like it, you'll have
lots of leftover ham to eat. :)

sf

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Oct 24, 2016, 11:44:16 PM10/24/16
to
Not sure what you mean, but if you're talking about Better than
Bouillon in a jar - I tried them and threw them out because they were
salty and vile. YMMV

sf

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Oct 24, 2016, 11:46:45 PM10/24/16
to
On Mon, 24 Oct 2016 16:35:40 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

> sf doesn't like the BtB line of products. I think she said at the
> time she preferred the fake cubes and said we were crazy for liking
> the BtB.

What fake cubes?

sf

unread,
Oct 24, 2016, 11:49:16 PM10/24/16
to
I was in a different store today and thought I'd look for them. They
were there, but not as obvious as they are in the usual store I shop
in and easy to miss.

Bruce

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Oct 25, 2016, 12:56:48 AM10/25/16
to
In article <9skt0c9v2uv1lvrdt...@4ax.com>, sf says...
>
> On Mon, 24 Oct 2016 05:36:11 -0700 (PDT), Nancy2
> <ellor...@gmail.com> wrote:
>
> > I use Better than Boullion pastes in all the flavors they make, and have
> > never been disappointed. I think they are much better than cubes. I
> > have never tried powders.
> >
> Not sure what you mean, but if you're talking about Better than
> Bouillon in a jar - I tried them and threw them out because they were
> salty and vile.

Creepy prefab stuff. One day, you'll all find out what's really in them.
And where all the old people go.

Cheri

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Oct 25, 2016, 1:50:30 AM10/25/16
to

"Bruce" <Br...@invalid.invalid> wrote in message
news:MPG.32790b12e...@News.Individual.NET...
I get the outcome I like with chicken or beef broth in place of either,
which is my intention.

Cheri

Cheri

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Oct 25, 2016, 1:52:31 AM10/25/16
to

"Ed Pawlowski" <e...@snet.net> wrote in message
news:nN6dnQ78ecAoBpPF...@giganews.com...
I made a recipe for pulled pork using coke once in the crock pot, it was ok,
but nothing I would do again.

Cheri

Bruce

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Oct 25, 2016, 2:00:13 AM10/25/16
to
In article <numrp...@news3.newsguy.com>, Cheri says...
Each to their own!

Cindy Hamilton

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Oct 25, 2016, 6:31:21 AM10/25/16
to
BtB chicken flavor ingredients:

•Chicken meat including natural chicken juices,
•salt,
•sugar,
•corn syrup solids,
•chicken fat,
•hydrolyzed soy protein,
•dried whey (milk),
•flavoring,
•disodium inosinate and guanylate,
•turmeric.

Nothing terrible there. Then again, I don't think my food is
going to kill me, except that I have always eaten too damned
much of it.

> And where all the old people go.

I don't know about most of them, but Grandma and Grandpa are in
my mother's linen closet.

Cindy Hamilton

Bruce

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Oct 25, 2016, 6:40:49 AM10/25/16
to
In article <8600a283-2195-497e...@googlegroups.com>,
Cindy Hamilton says...
>
> On Tuesday, October 25, 2016 at 12:56:48 AM UTC-4, Bruce wrote:
> > In article <9skt0c9v2uv1lvrdt...@4ax.com>, sf says...
> > >
> > > On Mon, 24 Oct 2016 05:36:11 -0700 (PDT), Nancy2
> > > <ellor...@gmail.com> wrote:
> > >
> > > > I use Better than Boullion pastes in all the flavors they make, and have
> > > > never been disappointed. I think they are much better than cubes. I
> > > > have never tried powders.
> > > >
> > > Not sure what you mean, but if you're talking about Better than
> > > Bouillon in a jar - I tried them and threw them out because they were
> > > salty and vile.
> >
> > Creepy prefab stuff. One day, you'll all find out what's really in them.
>
> BtB chicken flavor ingredients:
>
> ?Chicken meat including natural chicken juices,
> ?salt,
> ?sugar,
> ?corn syrup solids,
> ?chicken fat,
> ?hydrolyzed soy protein,
> ?dried whey (milk),
> ?flavoring,
> ?disodium inosinate and guanylate,
> ?turmeric.
>
> Nothing terrible there.

I wouldn't be so sure. Flavoring can be many things.

> Then again, I don't think my food is
> going to kill me, except that I have always eaten too damned
> much of it.
>
> > And where all the old people go.
>
> I don't know about most of them, but Grandma and Grandpa are in
> my mother's linen closet.

Ok :)

Gary

unread,
Oct 25, 2016, 7:45:56 AM10/25/16
to
Cindy Hamilton wrote:
>
> Bruce wrote:
> > And where all the old people go.
>
> I don't know about most of them, but Grandma and Grandpa are in
> my mother's linen closet.

LOL.

Funny story (to me). About 3 years ago, I was painting a house and I had
to clean out all the stuff in 2 hall closets so I could paint them. In
one closet, I found the very nicest wooden box. Nice wood and finish
(like a piece of furniture), obviously cost some money. I thought it was
a jewelry box so I wanted to look to see what was inside. (note: I don't
steal, but sometimes I like to snoop just out of curiosity).

Anyway, I turned it over and over and couldn't see a way to open it.
WTH? Then I looked at the little brass plate on one side. It was
GRAMMA! ARRRGHHH! ;-o I've never been good with anything to do with
death and that totally freaked me out. I had heard of urns but never
fancy wooden boxes.

jmcquown

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Oct 25, 2016, 10:05:40 AM10/25/16
to
At the very least you are able to say you did. :)

Jill

Gary

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Oct 25, 2016, 11:24:06 AM10/25/16
to
sf wrote:
>
> On Mon, 24 Oct 2016 08:47:28 -0400, Gary <g.ma...@att.net> wrote:
>
> > sf wrote about Dr.Pepper:
> > >
> > > I've seen it called for ham and it's always Southern or at least
> > > Southern in origin.
> >
> > I've never cared for Dr.Pepper soda and I certainly wouldn't put
> > that over my cooking ham. Maybe I should try it sometime though?
>
> I prefer Dr. Pepper to Coke, but I can't imagine using or liking it.
> Tell you what: you buy the ham, make it with Coke, and I'll taste. If
> I like it, dinner's on me next time. If I don't like it, you'll have
> lots of leftover ham to eat. :)

So where do we meet for this meal? heheh
At a Motel 6 in Kansas? That's about half-way. lol.

I've never cooked ham with soda but I can
understand the sweet thing.
After trying it at a friends house, I now
always cook a ham with a can of crushed pineapple
poured over top. The pineapple and ham juice is a win taste.
I also toss on some powdered clove first.

For leftover ham, I also like to add a raisin sauce on the side.

I also like ham hash (potatoes, onions, ham) much better
than making it with that nasty corned beef. :)

Whatever cut of beef is used to make your own corned beef
could be cooked in a much nicer way, imo.

Cheri

unread,
Oct 25, 2016, 12:27:48 PM10/25/16
to

"Bruce" <Br...@invalid.invalid> wrote in message
news:MPG.32799ff1a...@News.Individual.NET...
That should be obvious to non-controlling personality types.

Cheri

Cheri

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Oct 25, 2016, 12:28:48 PM10/25/16
to

"Gary" <g.ma...@att.net> wrote in message news:580F45D3...@att.net...
Serves you right for snooping, and you'd be surprised at some of the
containers. LOL

Cheri

sf

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Oct 25, 2016, 12:39:28 PM10/25/16
to
On Tue, 25 Oct 2016 11:23:32 -0400, Gary <g.ma...@att.net> wrote:

> sf wrote:
> >
> > On Mon, 24 Oct 2016 08:47:28 -0400, Gary <g.ma...@att.net> wrote:
> >
> > > sf wrote about Dr.Pepper:
> > > >
> > > > I've seen it called for ham and it's always Southern or at least
> > > > Southern in origin.
> > >
> > > I've never cared for Dr.Pepper soda and I certainly wouldn't put
> > > that over my cooking ham. Maybe I should try it sometime though?
> >
> > I prefer Dr. Pepper to Coke, but I can't imagine using or liking it.
> > Tell you what: you buy the ham, make it with Coke, and I'll taste. If
> > I like it, dinner's on me next time. If I don't like it, you'll have
> > lots of leftover ham to eat. :)
>
> So where do we meet for this meal? heheh
> At a Motel 6 in Kansas? That's about half-way. lol.
>
I can fly to the East Coast for that. :)

> I've never cooked ham with soda but I can
> understand the sweet thing.
> After trying it at a friends house, I now
> always cook a ham with a can of crushed pineapple
> poured over top. The pineapple and ham juice is a win taste.
> I also toss on some powdered clove first.

I've eaten ham where they pinned pineapple slices to it, but haven't
felt the love.
>
> For leftover ham, I also like to add a raisin sauce on the side.
>
Never had raisin sauce, but leftover ham makes a great breakfast with
runny yolk eggs and hash browns.

> I also like ham hash (potatoes, onions, ham) much better
> than making it with that nasty corned beef. :)
>
Corned beef hash in a can is pretty nasty. I'm not sure what you did
to perfectly innocent homemade corned beef hash to not like it. If
you've ever made it, that is.... and it sounds like you never have.
:)

> Whatever cut of beef is used to make your own corned beef
> could be cooked in a much nicer way, imo.

Brisket - AFAIC, corned beef is the best use for it.

sf

unread,
Oct 25, 2016, 12:43:06 PM10/25/16
to
On Mon, 24 Oct 2016 23:46:25 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

> On Mon, 24 Oct 2016 20:44:10 -0700, sf wrote:
>
> > On Mon, 24 Oct 2016 05:36:11 -0700 (PDT), Nancy2
> > <ellor...@gmail.com> wrote:
> >
> >> I use Better than Boullion pastes in all the flavors they make, and have
> >> never been disappointed. I think they are much better than cubes. I
> >> have never tried powders.
> >>
> > Not sure what you mean, but if you're talking about Better than
> > Bouillon in a jar - I tried them and threw them out because they were
> > salty and vile. YMMV
>
> I think they have just the right amount of salt for the concentration
> of flavor. They also have lower sodium versions.
>
I am not wasting any more money on something I didn't think held even
a glimmer of hope in the flavor department. You like salt bombs, fine
- but Better than Bouillon is The Same as Bouillon AFAIC.

sf

unread,
Oct 25, 2016, 12:56:26 PM10/25/16
to
On Mon, 24 Oct 2016 23:44:19 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

> On Mon, 24 Oct 2016 20:46:39 -0700, sf wrote:
>
> > On Mon, 24 Oct 2016 16:35:40 -0500, Sqwertz <swe...@cluemail.compost>
> > wrote:
> >
> >> sf doesn't like the BtB line of products. I think she said at the
> >> time she preferred the fake cubes and said we were crazy for liking
> >> the BtB.
> >
> > What fake cubes?
>
> The first ingredient in the BtB products is meat and meat juices (or
> vegetables).

It doesn't matter what is listed as first when the salt overwhelms it.
Dream on if you think otherwise.
>
> Compare that to Herb Ox Chicken Cubes with less than 1% chicken.
>
> Herb Ox Chicken Cubes: Salt, Flavor (Hydrolyzed Corn Protein, Salt),
> Sugar, Contains 2% or less of Silicon Dioxide (Anticaking Agent),
> Natural Flavor (Autolyzed Yeast Extract, Salt, Sugar, Whey Powder
> [from Milk], Lactic Acid), Chicken Fat, Disodium Inosinate and
> Disodium Guanylate, Dehydrated Cooked Chicken (Contains Natural
> Flavor), Dehydrated Parsley, Turmeric, Onion Powder, Spice, Garlic
> Powder.
>
Another salt bomb.

jinx the minx

unread,
Oct 25, 2016, 1:37:25 PM10/25/16
to
A girl I used to work with many years ago had her father in a Folger's
coffee can in her car. Someone broke into her car and the ashes were
spilled on the passenger seat. I can't remember now if it was just some of
the ashes or all. But kept in a coffee can, yes.

--
jinx the minx

Bruce

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Oct 25, 2016, 2:42:59 PM10/25/16
to
In article <nuo14...@news4.newsguy.com>, Cheri says...
>
> "Bruce" <Br...@invalid.invalid> wrote in message
> news:MPG.32799ff1a...@News.Individual.NET...
> > In article <numrp...@news3.newsguy.com>, Cheri says...
> >>
> >> I get the outcome I like with chicken or beef broth in place of
> >> either,
> >> which is my intention.
> >
> > Each to their own!
>
> That should be obvious to non-controlling personality types.

But it's YOUR mantra.

lucreti...@fl.it

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Oct 25, 2016, 3:17:15 PM10/25/16
to
My eldest grandson could not retrieve his dads ashes from his
stepmother. It went on for several years and clearly peturbed him. I
asked him if he still had the key to the house, he did, so when she
was out drinking he snuck in, replaced the ashes with some ashes from
my sons woodstove and made good his escape. We don't know if
eventually she did anything with the ashes she thought were his,
likely not.

sf

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Oct 26, 2016, 1:43:12 AM10/26/16
to
On Tue, 25 Oct 2016 22:35:02 -0500, Sqwertz <swe...@cluemail.compost>
wrote:
> You're probably the only person who thinks that. Maybe you got a bad
> jar or your taste buds were off.
>
> They came in first place:
>
> http://www.goodhousekeeping.com/food-products/g37/broth-taste-test/?slide=1
>
> And here:
>
> http://www.finecooking.com/item/58014/test-kitchen-taste-test-chicken-broth-concentrates
>
> While Herb Ox comes in last in the only test that even considered
> them:
>
> http://www.seriouseats.com/2009/01/difference-between-chicken-stock-and-broth-which-store-bought-stock-is-the-best.html
>
> So just remember that the next time a bunch of us justifiably
> recommend the Better Than Bouillon products.
>
> -sw

Not wasting my money on that crap again.

tert in seattle

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Oct 26, 2016, 12:10:04 PM10/26/16
to
you're doing it wrong


cshenk

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Oct 26, 2016, 4:33:06 PM10/26/16
to
Ed Pawlowski wrote in rec.food.cooking:

> On 10/24/2016 5:52 PM, jmcquown wrote:
> > On 10/23/2016 2:29 PM, sf wrote:
> > > On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1 <dsi...@yahoo.com>
> > > wrote:
> > >
> > > > I've never made pot roast with wine nor would I because it's not
> > > > needed. My suggestion is to try using a can of Coke or Dr.
> > > > Pepper instead. Some folks say it gives excellent results.
> > >
> > > I suppose... if you like sweet beef.
> > >
> > >
> > About 30 years ago a friend marinated and then cooked some wet beef
> > ribs using Dr. Pepper as one of the ingredients. They were very
> > tender but way too sweet for my taste.
> >
> > Jill
>
> Coke and Dr. Pepper are often used with barbecue as either a marinade
> of in the sauce. Never had an inclination to try it but I can see
> where the acid would make a difference as a marinade.

Yup. I use vinegar. I don't like 'sweet tasting meats' in general.

--

cshenk

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Oct 26, 2016, 4:40:50 PM10/26/16
to
sf wrote in rec.food.cooking:

> On Mon, 24 Oct 2016 05:36:11 -0700 (PDT), Nancy2
> <ellor...@gmail.com> wrote:
>
> > I use Better than Boullion pastes in all the flavors they make, and
> > have never been disappointed. I think they are much better than
> > cubes. I have never tried powders.
> >
> Not sure what you mean, but if you're talking about Better than
> Bouillon in a jar - I tried them and threw them out because they were
> salty and vile. YMMV

Yes, I dont find them bad but current batches here are from the Asian
Grocery (they are lower sodium and I have to watch that for my husband).

No specific brands in mind (too lazy to get up and check them!) as
selection was mostly based on sodium readings per serving.

--

jmcquown

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Oct 26, 2016, 5:00:18 PM10/26/16
to
Yes, red wine vinegar would be something I'd choose over any sugary soft
drink.

Jill

cshenk

unread,
Oct 26, 2016, 6:35:14 PM10/26/16
to
jmcquown wrote in rec.food.cooking:
True. I'm not saying the other is 'bad' as many like it, but it's not
my type of taste there. I have 2 'go to' vinegars for pulled pork.
Both are Datu Puti brand and one is a spiced vinegar (has medium
chiles, onions, garlic at the bottom- results in a mild (very) heat and
spicing) and a 'brown cane sugar' type (leads to a sweeter taste but
not remotely close to a cola product addition).

My own method is a bit unique but works well for soft shredded pork.

Unwrap frozen hunk of shoulder or butt and put in crockpot. Add 3-4 TB
vinegar of choice, 2 glugs (2-3 TB?) soy sauce and 1 glug (1 TB)
worstershire sauce (Lea & Perrins). I use low at this stage (it's the
old medium).

Do not add broth or anything else at this stage. That will only make
it tough and leach out the porky goodness.

Flip it over when you think of it and when the flipping fork shows its
mostly defrosted, I flip the temp to medium. How long to this stage
will depend on the size of shoulder/butt. Generally 3 hours for the
ones I get. It should be simmering in juices lightly at the edges.

About 3 more hours and when you try to flip it, its falling off the
bones. It's ready.

Save the decanting liquid for use with gravies and such then fork pull
the meat and discard the bones. Add BBQ sauce of choice and reheat on
high for 30-45 minutes.

Sure it takes a while, but your own time is about 20minutes in 1 minute
flipping bursts or getting it out of the wrapper and so on.

--

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