What to do with red wine that's too sweet
zxcvbob
sale so cheap I couldn't pass it up. It's only 9% ABV (that's pretty
low for a red), has no tannin at all, and is a little too sweet. It
kind of tastes more like a punch than wine. It wasn't bad with pizza,
but it wasn't really good either. How to use it up, because I still
have 4 liters of the stuff?
I can carbonate some using a bulk CO2 tank; that should help -- make it
into something like a wine spritzer or cold duck.
Would it make a decent base for Sangria? If so, do I just add sliced
oranges and a little brandy?
Any other suggestions? (maybe freeze it into popcicles) :-)
Bob
Arri London
Pour it over sugared strawberries. Or soak other fresh fruits in it with
a bit of sugar and brandy added.
I wouldn't like it as a base for Sangria but give it a try.
You are close with the popsicle idea...make a sorbet with it.
Make simple syrup with cinnamon and orange rind. Add some of the wine
and let cool. Drizzle over a nice pound or sponge cake. Top with whipped
cream and toasted almonds.
JL
If your trying to de sweeten it or dilute its sweetness i have no
suggestions but it does occur to me that you could take it in the
opposite direction, macreate frsh fruit in it.
Many of the old fruit "coupe" recipes using wine and fruit call for
added sugar that i normaly cut way back on if i dont leave out all
together. Spumes, punches, fools & etc are often made with wine and
fruit.
But fresh fruite, macreated in wine is very nice on its own as well as
an accompinement to cakes or ice creams.
Make an adult smoothie with the wine, fruite & yogurt?
And reserving for a cooking wine might be an option.
In a vinegrette?
--
Mr. Joseph Paul Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
notbob
> I bought a box of Franzia "Chillable Red" wine yesterday cuz....
> I have 4 liters of the stuff?
Braggin' or complaining? ;)
> Would it make a decent base for Sangria? If so, do I just add sliced
> oranges and a little brandy?
Better'n a poke in the eye with a sharp stick.
> Any other suggestions?
You bought it! Suck it up or toss it!!
....or use it for cooking. Franzia invented crap box wine. Commonly
found in restaurant kitchens.
nb
Mr. Bill
wrote:
>I bought a box
Bob..you answered your own question.
spamtrap1888
> On Sat, 31 Jul 2010 19:08:01 -0500, zxcvbob <zxcv...@charter.net>
> wrote:
>
> >I bought a box
>
> Bob..you answered your own question.
If you're near a store that caters to Portuguese-Americans, Alandra
white and red bag in box wines are quite drinkable.
PL
> I bought a box of Franzia "Chillable Red" wine yesterday cuz it was on
> sale so cheap I couldn't pass it up.
[SHUDDER!!]
One *never* buys wine just because it was "so cheap I couldn't pass it up".
If one does, one deserves what one gets.
If you don't want it, do some alco-homeless guy a favour and give it to him.
Then at least *someone* will be happy with it.
--
Peter Lucas
Brisbane
Australia
I didn't fight my way to the top of the food chain to be a vegetarian.
zxcvbob
Peter Vella burgundy isn't bad. (Inglenook's Chianti is a much better
cheap wine; it comes in 1.5L bottles)
I should just go back to drinking expensive beer instead of cheap wine;
there's not that much difference in price.
I think I'll try the Franzia over ice with a couple of dashes of bitters
next.
Bob
spamtrap1888
> zxcvbob <zxcv...@charter.net> wrote innews:8bjs6o...@mid.individual.net:
>
> > I bought a box of Franzia "Chillable Red" wine yesterday cuz it was on
> > sale so cheap I couldn't pass it up.
>
> [SHUDDER!!]
>
> One *never* buys wine just because it was "so cheap I couldn't pass it up".
>
> If one does, one deserves what one gets.
>
My father-in-law used to prospect the bargain bin (usually a shopping
cart laden with bottles the liquor store wanted to get rid of) for
interesting-sounding wines. Although there were more misses than hits,
even the worst were not really bad. And his practice allowed him to
enjoy wine on a pensioner's income.
spamtrap1888
> > wrote:
>
> >> I bought a box
>
> > Bob..you answered your own question.
>
> Peter Vella burgundy isn't bad. (Inglenook's Chianti is a much better
> cheap wine; it comes in 1.5L bottles)
>
> I should just go back to drinking expensive beer instead of cheap wine;
> there's not that much difference in price.
>
Let's analyze this:
Beer is, let's say, 5% alcohol while California wine is 12-14%.
A six pack of good beer provides six drinks of 0.6 oz of alcohol (12
oz beer) for $6, let's say.
To get 3.6 oz of alcohol from wine would require 25.7 oz of 14% wine,
or a little more than a bottle. But a bottle of wine that costs less
than $6 would be pretty wretched.
So Bob's plan to drink expensive beer instead is sound.
sf
wrote:
The brandy should work. I used to make a killer punch out of white
wine, brandy and champagne.
> Any other suggestions? (maybe freeze it into popcicles) :-)
>
Popsicles don't sound good I suppose you could make a granita, but
that wouldn't appeal to me either. Have you thought about braising
with it? You could tart it up with lemon or vinegar if you really
think it's too sweet.
Italian Pot Roast http://simplyrecipes.com/recipes/italian_pot_roast/
fruity braised duck legs
http://www.epicurious.com/recipes/food/views/Red-Wine-Braised-Duck-Legs-with-Roasted-Pears-and-Onions-10898
pork braised in red wine
http://www.nytimes.com/2006/03/22/dining/221mrex.html/partner/rssnyt?_r=1&oref=slogin
--
Forget the health food. I need all the preservatives I can get.
sf
>
>
> Many of the old fruit "coupe" recipes using wine and fruit call for
> added sugar that i normaly cut way back on if i dont leave out all
> together. Spumes, punches, fools & etc are often made with wine and
> fruit.
Good idea! How about pears poached in red wine?
http://www.latartinegourmande.com/2009/01/14/pears-poached-in-red-wine/
sf
They (not speaking about Franzia) are starting to decent wine in
boxes. A friend brought a brand I'd never heard of down from Incline
Village last month, so if they have it up there... better boxed wines
should be available soon in larger cities (if they aren't already).
sf
> On Sat, 31 Jul 2010 20:26:04 -0400, Mr. Bill <bb0...@gmail.com> wrote:
>
> > On Sat, 31 Jul 2010 19:08:01 -0500, zxcvbob <zxc...@charter.net>
> > wrote:
> >
> > >I bought a box
> >
> > Bob..you answered your own question.
>
> They (not speaking about Franzia) are starting to decent wine in
> boxes. A friend brought a brand I'd never heard of down from Incline
> Village last month, so if they have it up there... better boxed wines
> should be available soon in larger cities (if they aren't already).
I found that wine in a box I liked so much - "Black Box".
http://www.shopmerwins.com/wine-box-wine.html
gloria.p
And lemon juice and sliced lemons, too, to cut the sweetness for sangria.
You could use some for a meat marinade with good herbed vinegar, garlic,
and some kind of heat (pepper sauce, ground hot pepper, etc.)
The Blueberry Hill Cookbook has a recipe for chicken cooked in
"a light, sweet red wine". You brown the chicken, then fricasee it in
the wine with lots of onions. I haven't made it in years, but it was
very good.
gloria p
Christine Dabney
wrote:
>The Blueberry Hill Cookbook has a recipe for chicken cooked in
>"a light, sweet red wine". You brown the chicken, then fricasee it in
>the wine with lots of onions. I haven't made it in years, but it was
>very good.
>
>gloria p
OMG, you have that cookbook? I do too!! I have two of her books!!! I
used to read them over and over and over again.
Have you made anything from them? I think I made a few recipes from
them when I first got them. One was a meatball recipe, which I still
like.
Christine, blown away that someone else has these cookbooks.
--
http://nightstirrings.blogspot.com
PL
BLEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEECH!!!!!!!
gloria.p
> On Sat, 31 Jul 2010 20:27:16 -0600, "gloria.p" <gpue...@comcast.net>
> wrote:
>
>> The Blueberry Hill Cookbook
> OMG, you have that cookbook? I do too!! I have two of her books!!! I
> used to read them over and over and over again.
>
> Have you made anything from them? I think I made a few recipes from
> them when I first got them. One was a meatball recipe, which I still
> like.
> Christine, blown away that someone else has these cookbooks.
I believe it was a gift from my husband's mother in the late 60s, maybe?
My sister-in-laws in-laws stayed a number of times at the Inn at
Blueberry Hill (VT, IIRC) owned by the late author. I haven't looked at
the book in ages, but I do remember that we quite liked that chicken
recipe. I remember being disappointed that there were not more recipes
(or maybe any) in it for blueberries.
gloria p
Christine Dabney
wrote:
.
>My sister-in-laws in-laws stayed a number of times at the Inn at
>Blueberry Hill (VT, IIRC) owned by the late author. I haven't looked at
> the book in ages, but I do remember that we quite liked that chicken
>recipe. I remember being disappointed that there were not more recipes
>(or maybe any) in it for blueberries.
>
>gloria p
There is a recipe there, that has always entranced me.. Never made it
but it sure sounds good. It is the recipe for Popovered Chicken.
Those books are back in NM, otherwise I would look at them for others
that have somehow appealed to me. I know the recipe you are talking
about..it was considered a specialty of the house, correct?
Christine
--
http://nightstirrings.blogspot.com
PL
And of course, you have the good ol' Aussies to thank
for Chateau Cardboard aka cardboard handbag!!
http://en.wikipedia.org/wiki/Box_wine
:-)
As an aside, the inventor only died this year, on March 30th.
JL
> On Sat, 31 Jul 2010 17:22:55 -0700, JL wrote:
>
>
> >
> >Many of the old fruit "coupe" recipes using wine and fruit call for
> >added sugar that i normaly cut way back on if i dont leave out all
> >together. Spumes, punches, fools & etc are often made with wine and
> >fruit.
>
>
> Good idea! How about pears poached in red wine?
> http://www.latartinegourmande.com/2009/01/14/pears-poached-in-red-wine/
>
A classic.
Use pear brandy and some chocolate?
Gorio
spamtrap1888;1512290 Wrote:
> On Jul 31, 5:55*pm, zxcvbob zxcv...@charter.net wrote:-
> On 7/31/2010 7:26 PM, Mr. Bill wrote:
> --
> I bought a box--
> -
> Bob..you answered your own question.-
>
> Peter Vella burgundy isn't bad. *(Inglenook's Chianti is a much better
> cheap wine; it comes in 1.5L bottles)
>
> I should just go back to drinking expensive beer instead of cheap
> wine;
> there's not that much difference in price.
>
> Let's analyze this:
>
> Beer is, let's say, 5% alcohol while California wine is 12-14%.
>
> A six pack of good beer provides six drinks of 0.6 oz of alcohol (12
> oz beer) for $6, let's say.
> To get 3.6 oz of alcohol from wine would require 25.7 oz of 14% wine,
> or a little more than a bottle. But a bottle of wine that costs less
> than $6 would be pretty wretched.
>
> So Bob's plan to drink expensive beer instead is sound.
Beer has hops that contain lupulone (chemically related to THC) and have
a much different outcome. That said I find wine the better drink of
moderation; but, like Bob, I don't find wine that's cheap enough to
enjoy regularly.
I think beer is much tougher to make at home:IMO. The wine kits are very
easy. Smash your own concords and who cares? Beer takes time and
paciencia.
Might be time to start making wine.
--
Gorio
atec77
> zxcvbob<zxc...@charter.net> wrote in news:8bjs6o...@mid.individual.net:
>
>> I bought a box of Franzia "Chillable Red" wine yesterday cuz it was on
>> sale so cheap I couldn't pass it up.
>
>
> [SHUDDER!!]
>
> One *never* buys wine just because it was "so cheap I couldn't pass it up".
>
> If one does, one deserves what one gets.
>
> If you don't want it, do some alco-homeless guy a favour and give it to him.
>
> Then at least *someone* will be happy with it.
>
I bought some clean skins on the suggestion of our local booze bloke
and frankly for $4.00 a bottle it was excellent
Maybe I was just lucky
--
X-No-Archive: Yes
graham
"zxcvbob" <zxc...@charter.net> wrote in message
news:8bjs6o...@mid.individual.net...
Leave it open to let in the vinegar bacteria. Whatever you do, don't use it
for cooking.
Graham
James Silverton
> "zxcvbob" <zxc...@charter.net> wrote in message
> news:8bjs6o...@mid.individual.net...
>> I bought a box of Franzia "Chillable Red" wine yesterday cuz it was
>> on sale so cheap I couldn't pass it up. It's only 9% ABV (that's
>> pretty low for a red), has no tannin at all, and is a little too
>> sweet. It kind of tastes more like a punch
>> than wine. It wasn't bad with pizza, but it wasn't really
>> good either. How to use it up, because I still have 4 liters
>> of the stuff?
>>
>> I can carbonate some using a bulk CO2 tank; that should help -- make
>> it into something like a wine spritzer or cold duck.
>>
>> Would it make a decent base for Sangria? If so, do I just
>> add sliced oranges and a little brandy?
>>
>> Any other suggestions? (maybe freeze it into popcicles) :-)
>>
Did you actually taste after chilling as the name suggests? I think it
might make Sangria but I pesonally prefer a decent, if not great, wine
for that.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
brooklyn1
>
>I bought a box of Franzia "Chillable Red" wine yesterday cuz it was on sale
>so cheap I couldn't pass it up. It's only 9% ABV (that's pretty low for a
>red), has no tannin at all, and is a little too sweet. It kind of tastes >>more like a punch than wine. It wasn't bad with pizza, but it wasn't
>really good either. How to use it up, because I still have 4 liters of the
>stuff?
>
> I can carbonate some using a bulk CO2 tank; that should help -- make it
> into something like a wine spritzer or cold duck.
>
> Would it make a decent base for Sangria? If so, do I just add sliced
> oranges and a little brandy?
>
> Any other suggestions?
Would be a very refreshing summer cooler served in a tall glass over
ice 50-50 with 7-Up... or Mountain Dew.
brooklyn1
Only moroons use great wines for mixing sangria... sangria is
analogous to punch, usually best made with multiple wines/beverages
blended together.
ImStillMags
> Any other suggestions? (maybe freeze it into popcicles) :-)
Try taking a few cups and reducing it down to almost a syrup. See
how that tastes.
There are lots of uses for that.
ChattyCathy
>
> Any other suggestions? (maybe freeze it into popcicles) :-)
Maybe you might like to try making a "Katemba" for a hot summer's day?
i.e. take a (large) glass, fill it up half-way with said red wine and then
fill the other half with cola (Coca Cola(tm) or Pepsi(tm), TaB(tm) or
store-brand cola - your choice). Adding some crushed ice to the mix (or
adjusting the red wine/cola ratio to your taste) doesn't do too much more
damage either.
--
Cheers
Chatty Cathy
Bob Terwilliger
> Try taking a few cups and reducing it down to almost a syrup. See how
> that tastes. There are lots of uses for that.
_Chopstix_ has a recipe for a sauce made by cooking together red wine,
sugar, raspberries, and black pepper, then straining out the seeds from the
raspberries. That sauce is pretty versatile; it can go well either on sweet
things (e.g., vanilla ice cream or a flourless chocolate cake) or on many
meats (e.g. roast turkey breast or roast pork).
Bob
JL
> On Jul 31, 5:08 pm, zxcvbob wrote:
>
>
> >Any other suggestions? (maybe freeze it into popcicles) :-)
>
>
>
> Try taking a few cups and reducing it down to almost a syrup. See
> how that tastes.
> There are lots of uses for that.
Reduction sauce is good to, depends on the wine of course but adding the
overly sweet wine to a bit of pan drippings, roux & etc might be nice.
--
Mr. Joseph Paul Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
Owner|Moderator
http://groups.yahoo.com/group/JoeTarot
http://groups.yahoo.com/group/SomeThingsTarot
Joe's XXX Blog http://joe93418.blogspot.com/
"...existential brain matter leads easily to the conclusion of an
epiphenomenological consciousness that can be reduced solely to the
material...."
"The probability for an event that can happen in two indestinguishable
ways is the sum of the probability of each way considered seperetly."
"Yes, at all cost wealth must stay in the hands of the few and be maximised
by moving its capital to the cheapest labour.
We all work harder and harder to achieve ever more pointless objectives,
but mark my words, the end is nigh sinners, the end is nigh! While we all
watched each other and god we forgot mother earth and our drive for more
and more is reaching the end of the line and all will end in hell and
climate change. Repent sinners! Technology must be used to reduce work not
increase it, we must learn to sit by the sweet waters of our rivers playing
our lyres, not flying to somebody else sweet waters to be photographed
grinning for Facebook."
Stu
<jpst...@isp.com> wrote:
>ImStillMags wrote:
>
>> On Jul 31, 5:08 pm, zxcvbob wrote:
>>
>>
>> >Any other suggestions? (maybe freeze it into popcicles) :-)
>>
>>
>>
>> Try taking a few cups and reducing it down to almost a syrup. See
>> how that tastes.
>> There are lots of uses for that.
>
>Reduction sauce is good to, depends on the wine of course but adding the
>overly sweet wine to a bit of pan drippings, roux & etc might be nice.
Whenever we had a nice pork chop we'd use a reduction of pan
drippings, a merlot, and coarse ground pepper. We'd plate and drizzle
the reduction on the chop and mashed potato.
JL
Yes, a very servicable technique.
However, re the OP's 'sweet wine' a severe reduction of it and then
addition of a mild vinegar can be very nice.
Larry
> I bought a box of Franzia "Chillable Red" wine yesterday cuz it was on
> sale so cheap I couldn't pass it up. It's only 9% ABV (that's pretty
> low for a red), has no tannin at all, and is a little too sweet. It
> kind of tastes more like a punch than wine. It wasn't bad with pizza,
> but it wasn't really good either. How to use it up, because I still
> have 4 liters of the stuff?
>
> I can carbonate some using a bulk CO2 tank; that should help -- make
> it into something like a wine spritzer or cold duck.
>
> Would it make a decent base for Sangria? If so, do I just add sliced
> oranges and a little brandy?
>
>
Give it to the kids!
dlagr...@gmail.com
jmcquown
> I bought a super cheap bottle of a red blend, less than $5 regular price, just to try. It was insanely sweet, like KoolAid with double the sugar. I added a bit of lemon juice until I got to something drinkable. Still not great but I never expected much from a $5 bottle.
>
Jill
John Kuthe
John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian
Sqwertz
wrote:
> I bought a super cheap bottle of a red blend, less than $5 regular price, just to try. It was insanely sweet, like KoolAid with double the sugar. I added a bit of lemon juice until I got to something drinkable. Still not great but I never expected much from a $5 bottle.
You're welcome.
-sw
jmcquown
> On Saturday, July 31, 2010 at 7:08:01 PM UTC-5, zxcvbob wrote:
>> I bought a box of Franzia "Chillable Red" wine yesterday cuz it was on sale
>
> Cook with it! On beef, ground or otherwise. In gravies, etc. Sprinkle a little on dried cranberries or raisins, etc. It's basically sweet moisture, cook like that with it.
>
> John Kuthe
>
zxcvbob isn't around to read these stunning suggestions 10 years later.
Jill
Taxed and Spent
bruce2...@gmail.com
How to Get Excess Sugar Out of Wine
LEAF THE
-- https://www.leaf.tv/articles/how-to-get-excess-sugar-out-of-wine/#:~:text=Sweet%20Wine%2C%20High%20Alcohol&text=Add%20dry%20wine%20or%20water,this%20by%20adding%20more%20juice.
Sqwertz
wrote:
-sw
Bryan Simmons
> I bought a box of Franzia "Chillable Red" wine yesterday cuz it was on
> low for a red), has no tannin at all, and is a little too sweet. It
> kind of tastes more like a punch than wine. It wasn't bad with pizza,
> but it wasn't really good either. How to use it up, because I still
> have 4 liters of the stuff?
>
> I can carbonate some using a bulk CO2 tank; that should help -- make it
> into something like a wine spritzer or cold duck.
>
> Would it make a decent base for Sangria? If so, do I just add sliced
> oranges and a little brandy?
>
> Any other suggestions? (maybe freeze it into popcicles) :-)
>
> Bob
--Bryan
Bryan Simmons
> Christine Dabney wrote:
> > On Sat, 31 Jul 2010 20:27:16 -0600, "gloria.p" <gpue...@comcast.net>
> > wrote:
> >
> >> The Blueberry Hill Cookbook
>
>
> > OMG, you have that cookbook? I do too!! I have two of her books!!! I
> > used to read them over and over and over again.
> >
> > Have you made anything from them? I think I made a few recipes from
> > them when I first got them. One was a meatball recipe, which I still
> > like.
>
> > Christine, blown away that someone else has these cookbooks.
>
>
> I believe it was a gift from my husband's mother in the late 60s, maybe?
>
> My sister-in-laws in-laws stayed a number of times at the Inn at
> Blueberry Hill (VT, IIRC) owned by the late author. I haven't looked at
> the book in ages, but I do remember that we quite liked that chicken
> recipe. I remember being disappointed that there were not more recipes
> (or maybe any) in it for blueberries.
https://marymichellewinery.com/products/mary-michelle-blueberry-wine?variant=10762591436843 If you love blueberries.
>
> gloria p
--Bryan
Bryan Simmons
> I bought a super cheap bottle of a red blend, less than $5 regular price, just to try. It was insanely sweet, like KoolAid with double the sugar. I added a bit of lemon juice until I got to something drinkable. Still not great but I never expected much from a $5 bottle.
I like cheap wine and expensive beer.
--Bryan
bruce2...@gmail.com
Bryan Simmons
> I've noticed how expensive redular Budweiser is. That's odd.
--Bryan
Dave Smith
> On Saturday, July 25, 2020 at 10:18:05 AM UTC-5, bruce2...@gmail.com
> wrote:
>> I've noticed how expensive redular Budweiser is. That's odd.
>
> Folks have to pay for the millions and millions of $$ in advertising
> that convinced them that Budweiser is something other than garbage
> beer.
sales. Beer and soft drinks spend huge amounts to win over consumers.
The cola wars have been going on for years.A one percent change in
market share can mean a increase in sales hundreds of millions of
dollars. The increased sales are usually directly related to advertising.
It is a major factor in beer sales too. It is ironic because most beer
drinkers know little or nothing about beers and ale. They are more
concerned about how much beer they can drink without getting bloated or
puking.
> This is what I've been buying the past several days:
> https://www.totalwine.com/beer/ale/ipa-india-pale-ale-/hazy-new-england-style-ipa/sierra-nevada-hazy-little-thing-ipa/p/204509121-2
> $14.24/12 + sales tax.
>
pretty good. I only have one or two beers a week these days and they
are usually good ones. I have pretty well given up on the major brewers
and tend to get locally made craft beers. They tend to cost about 50%
more than the major brands, but they are so much better, and if you only
have one it doesn't matter much.
Lucretia Borgia
<bryang...@gmail.com> wrote:
>On Saturday, July 31, 2010 at 7:08:01 PM UTC-5, zxcvbob wrote:
>> I bought a box of Franzia "Chillable Red" wine yesterday cuz it was on
>> sale so cheap I couldn't pass it up. It's only 9% ABV (that's pretty
>> low for a red), has no tannin at all, and is a little too sweet. It
>> kind of tastes more like a punch than wine. It wasn't bad with pizza,
>> but it wasn't really good either. How to use it up, because I still
>> have 4 liters of the stuff?
>> I can carbonate some using a bulk CO2 tank; that should help -- make it
>> into something like a wine spritzer or cold duck.
>>
>> Would it make a decent base for Sangria? If so, do I just add sliced
>> oranges and a little brandy?
>>
>> Any other suggestions? (maybe freeze it into popcicles) :-)
>
>All of those things, or you could just mix it with a dry wine. I love sweet wine, but some of it really is too sweet.
>>
>> Bob
>
>--Bryan
instance that sickeningly sweet Sauterne will actually taste nice,
appropriate and sharp with a sickeningly sweet dessert.
cshenk
Bruce
undrinkable wine?
Dave Smith
cshenk
gets tossed out and does not because a sauce for serving.
Bruce
Hank Rogers
Sheldon Martin
>
>> On 2020-07-25 7:25 p.m., cshenk wrote:
>> > jmcquown wrote:
>> >
>> > > On 7/24/2020 4:59 PM, dlagr...@gmail.com wrote:
>> > > > I bought a super cheap bottle of a red blend, less than $5
>> > > > regular price, just to try. It was insanely sweet, like KoolAid
>> > > > with double the sugar. I added a bit of lemon juice until I got
>> > > > to something drinkable. Still not great but I never expected
>> > > > much from a $5 bottle.
>> > > >
>> > > Toss it out and buy a $10 bottle of wine.
>> > >
>> > > Jill
>> >
>> > I'd be apt to save it for marinades.
>> >
>>
>> What on earth would you want to marinate with a really cheap wine?
jmcquown
drink. I'm not sure this cheap "insanely sweet" red wine would make a
good marinade.
Jill
Sheldon Martin
wrote:
grilling/frying.
bruce2...@gmail.com
jmcquown
I don't want any cut of beef to taste "insanely sweet". Not sure a $10
bottle would make much difference if it's a sweet wine.
Jill
bruce2...@gmail.com
Sheldon Martin
wrote:
>But that's the point of BBQ beef, making it sweet. Unless it's just grilled.
dsi1
https://www.amazon.com/photos/shared/UAANlNnYS4yktSdy-wmL-w.ZtC_dNQZwHdyxgMXzmZ7Rf
Dave Smith
graham
sink!
Bruce
some meat in it".
Taxed and Spent
> I bought a super cheap bottle of a red blend, less than $5 regular price, just to try. It was insanely sweet, like KoolAid with double the sugar. I added a bit of lemon juice until I got to something drinkable. Still not great but I never expected much from a $5 bottle.
>
Make a wine reduction dessert sauce.
You will use less sugar than is normally called for, so wing it.
Bruce
Taxed and Spent
"it tastes too sweet"
Dessert sauce: wine, sugar, reduction.
DUH.
Bruce
Taxed and Spent
And instead of pouring down the drain, why not find out?
Once again, DUH.
Bruce
"a super cheap bottle of a red blend, less than $5 regular price, just
to try. It was insanely sweet"
level.
Taxed and Spent
OP: I suggest you try the dessert sauce. No harm trying.
Bruce
Taxed and Spent
story to tell: It was so bad I couldn't even . . .
Hank Rogers
<*SNIFF*>
Bruce
jmcquown
> On Mon, 27 Jul 2020 09:52:38 -0700 (PDT), bruce2...@gmail.com
> wrote:
>
>> But that's the point of BBQ beef, making it sweet. Unless it's just grilled.
>
> A sweet sauce is added after grilling or the sugars will burn.
>
taste sweet. The marinades I use call for onion, garlic, red vinegar and
a bit of oil. Or onion, garlic, teriyaki sauce and a bit of oil. Only
the tinest amount of sugar. Not sauced and not sweet. As usual, he's
trying to make it sound like everyone in America eats nothing but sweet
stuff. It's just not true.
Jill
Taxed and Spent
turned it into a pretty decent dessert sauce."
itsjoan...@webtv.net
y'all fell for it.
Bruce
bruce2...@gmail.com
Bruce
wrote:
sink, for instance.
bruce2...@gmail.com
Bruce
wrote:
>Reinheitsgebot doesn't apply here!
itsjoan...@webtv.net
every single time there is an ancient thread dug up it's a.l.w.a.y.s. a
Gmail user doing the trolling?
Bruce
>On Monday, July 27, 2020 at 6:05:10 PM UTC-5, Bruce wrote:
>>
>> On Mon, 27 Jul 2020 15:59:41 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >It was a t.r.o.l.l. replying to a 10-year-old thread and everyone of
>> >y'all fell for it.
>>
>> What's the harm?
>>
>Like that drip has even been back to read the responses. Ever notice that
>every single time there is an ancient thread dug up it's a.l.w.a.y.s. a
>Gmail user doing the trolling?
RFC in Google Groups, said something and doesn't even know how to get
back here. But in the meantime we've discussed what to do with bad
wine.
Bruce
>On Monday, July 27, 2020 at 6:05:10 PM UTC-5, Bruce wrote:
>>
>> On Mon, 27 Jul 2020 15:59:41 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >It was a t.r.o.l.l. replying to a 10-year-old thread and everyone of
>> >y'all fell for it.
>>
>> What's the harm?
>>
>Like that drip has even been back to read the responses. Ever notice that
>every single time there is an ancient thread dug up it's a.l.w.a.y.s. a
>Gmail user doing the trolling?
Definition of drip (Entry 2 of 4)
(...)
5: a dull or unattractive person
<https://www.merriam-webster.com/dictionary/drip>
Bryan Simmons
>
> >Dave Smith wrote:
> >
> >> On 2020-07-25 7:25 p.m., cshenk wrote:
> >> > jmcquown wrote:
> >> >
> >> > > On 7/24/2020 4:59 PM, dlagr...@gmail.com wrote:
> >> > > > I bought a super cheap bottle of a red blend, less than $5
> >> > > > regular price, just to try. It was insanely sweet, like KoolAid
> >> > > > with double the sugar. I added a bit of lemon juice until I got
> >> > > > to something drinkable. Still not great but I never expected
> >> > > > much from a $5 bottle.
> >> > > >
> >> > > Toss it out and buy a $10 bottle of wine.
> >> > >
> >> > > Jill
> >> >
> >> > I'd be apt to save it for marinades.
> >> >
> >>
> >> What on earth would you want to marinate with a really cheap wine?
> >
> >Cheap beef. Wine does not have to be fancy for that. THe marinade
> >gets tossed out and does not because a sauce for serving.
>
I'd never marinate with sweet wine. For Chinese stir fries, I pound beef and velvet with baking soda, then neutralize with rice wine vinegar.
Bruce, I have a suggestion. Start a vegetarian thread that calls for vegetarian recipes, and post your favorite one to start it off. Even omnivores can appreciate nice vegetarian entrees. While I find green beans without bacon unappealing, I make vegetarian stir fries that I adore, mostly ones that include mushrooms or tomato. Heck, even plain rice fried in a neutral oil, with over easy eggs on top is a nice dish if you add cayenne and tamari (I love San-J), and nothing else. Heck, I'd send you some ING (Lord knows I have enough), but sending a white powder across international borders would just be asking for trouble.
Seriously, if you start a vegetarian thread, I'll add to it, in my own limited way, and others might do so as well. As bloodthirsty as I am, I consider my "signature dish" to be spinach with Gouda and heavy cream. More than once, after describing it, I was asked what you dip into it, and my answer was, "A fork." You being a pescatarian, I'd suggest corn meal dredged tilapia, cut into small pieces. the thicker parts cut to the thinness of fish sticks, and deep fried at 275F, then doused with salt, white pepper and lemon or lime juice, with side being only my cheesy spinach. Just don't fry in crappy soybean or canola oil.
--Bryan
Bruce
<bryang...@gmail.com> wrote:
>On Sunday, July 26, 2020 at 9:50:59 PM UTC-5, Bruce wrote:
>> On Sun, 26 Jul 2020 21:46:58 -0500, "cshenk" <csh...@cox.net> wrote:
>>
>> >Dave Smith wrote:
>> >
>> >> On 2020-07-25 7:25 p.m., cshenk wrote:
>> >> > jmcquown wrote:
>> >> >
>> >> > > On 7/24/2020 4:59 PM, dlagr...@gmail.com wrote:
>> >> > > > I bought a super cheap bottle of a red blend, less than $5
>> >> > > > regular price, just to try. It was insanely sweet, like KoolAid
>> >> > > > with double the sugar. I added a bit of lemon juice until I got
>> >> > > > to something drinkable. Still not great but I never expected
>> >> > > > much from a $5 bottle.
>> >> > > >
>> >> > > Toss it out and buy a $10 bottle of wine.
>> >> > >
>> >> > > Jill
>> >> >
>> >> > I'd be apt to save it for marinades.
>> >> >
>> >>
>> >> What on earth would you want to marinate with a really cheap wine?
>> >
>> >Cheap beef. Wine does not have to be fancy for that. THe marinade
>> >gets tossed out and does not because a sauce for serving.
>>
>> cshenkie logic: cheap wine and cheap beef are a good match! Yumm!
>
>I'd never marinate with sweet wine. For Chinese stir fries, I pound beef and velvet with baking soda, then neutralize with rice wine vinegar.
>
>Bruce, I have a suggestion. Start a vegetarian thread that calls for vegetarian recipes, and post your favorite one to start it off. Even omnivores can appreciate nice vegetarian entrees. While I find green beans without bacon unappealing, I make vegetarian stir fries that I adore, mostly ones that include mushrooms or tomato. Heck, even plain rice fried in a neutral oil, with over easy eggs on top is a nice dish if you add cayenne and tamari (I love San-J), and nothing else. Heck, I'd send you some ING (Lord knows I have enough), but sending a white powder across international borders would just be asking for trouble.
Most of what we eat isn't really based on recipes. Stirfries with or
without a piece of fish mainly. My favourite meat replacement or
protein is pan-fried tempeh. Preferably, but not necessarily spicy/hot
and fried crispy. With rice and stirfried vegetables.
>Seriously, if you start a vegetarian thread, I'll add to it, in my own limited way, and others might do so as well. As bloodthirsty as I am, I consider my "signature dish" to be spinach with Gouda and heavy cream. More than once, after describing it, I was asked what you dip into it, and my answer was, "A fork." You being a pescatarian, I'd suggest corn meal dredged tilapia, cut into small pieces. the thicker parts cut to the thinness of fish sticks, and deep fried at 275F, then doused with salt, white pepper and lemon or lime juice, with side being only my cheesy spinach.
as does spinach with Gouda.
>Just don't fry in crappy soybean or canola oil.
graham
Really, life is far too short to drink bad wine!
Bryan Simmons
> >Just don't fry in crappy soybean or canola oil.
>
> We use olive oil and sometimes peanut oil.
However you feel about Steve, he challenged folks to get on topic, and post about cooking, and I agree. Vegetarian cooking is not about emulating meat dishes, but about dishes that happen to not include meat.
--Bryan
Bruce
back.
>However you feel about Steve, he challenged folks to get on topic, and post about cooking, and I agree. Vegetarian cooking is not about emulating meat dishes, but about dishes that happen to not include meat.
wrong.
Hank Rogers
> On Mon, 27 Jul 2020 18:40:22 -0700 (PDT), Bryan Simmons
> <bryang...@gmail.com> wrote:
>
>> On Monday, July 27, 2020 at 7:29:35 PM UTC-5, Bruce wrote:
>>> On Mon, 27 Jul 2020 16:59:38 -0700 (PDT), Bryan Simmons
>>> <bryang...@gmail.com> wrote:
>>>
>>>> Just don't fry in crappy soybean or canola oil.
>>>
>>> We use olive oil and sometimes peanut oil.
>>
>> I use peanut for deep frying because I got a bunch of it really cheap. I use olive oil, but only when I want the flavor of olive oil. I can't imagine being a pescataraian, and not having a deep fryer dedicated to frying fish.
>
> I don't think we have a deep fryer anymore. Maybe somewhere in the
> back.
>
>> However you feel about Steve, he challenged folks to get on topic, and post about cooking, and I agree. Vegetarian cooking is not about emulating meat dishes, but about dishes that happen to not include meat.
>
> Steve mainly posts about John Kuthe and everything he supposedly does
> wrong.
>
americans.
Gary
>
> On Mon, 27 Jul 2020 16:29:23 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >On Monday, July 27, 2020 at 6:05:10 PM UTC-5, Bruce wrote:
> >>
> >> On Mon, 27 Jul 2020 15:59:41 -0700 (PDT), "itsjoan...@webtv.net"
> >> <itsjoan...@webtv.net> wrote:
> >>
> >> >It was a t.r.o.l.l. replying to a 10-year-old thread and everyone of
> >> >y'all fell for it.
> >>
> >> What's the harm?
> >>
> >Like that drip has even been back to read the responses. Ever notice that
> >every single time there is an ancient thread dug up it's a.l.w.a.y.s. a
> >Gmail user doing the trolling?
>
> Yeah, but who needs the drip? It could be someone who stumbled upon
> RFC in Google Groups, said something and doesn't even know how to get
> back here. But in the meantime we've discussed what to do with bad
> wine.
respond to a post, not noticing the old date.
Bruce
never come back to read any replies to their post.