Text 13301, 54 rader
Skriven 2007-03-21 21:31:26 av mark lewis (1:3634/12.0)
  Kommentar till text 13280 av MICHAEL LOO (1:123/140)
Ärende: STUFF 241
=================
 GJ> Or if they have, the de-alcoholising process renders the wine no
 GJ> longer potable as a drink by itself.

 MLoo> I wonder if anyone has taken a first-class wine and subjected to 
 MLoo> a commercial dealcoholizing process. Doubt it, and doubt that I'd
 MLoo> want to drink the result, though said result would likely be 
 MLoo> better than the generally available product.

following up on this "broad" subject, i've had occasion to use some recipes
that called for cooking sherry and/or rice wine so i asked my dad to pick some
up the next time he was in the store... like a good eat who loves a varity of
flavors, he did so... i recalled the "admonition" that "cooking" wines carried
a lot of salt so i looked at the labels of what he brought home...

Pompeian White Cooking Wine
distributed by Pompeian, Inc., Baltimore, MD
Serving Size: 2 Tbsp (30ml)
Servings per container: about 13
Ingredients: White wine, Salt, Potassium Sorbate (preservative), Sodium
Metabisulfite (preservative)
Alcohol by volume: 12%
Seasoned with 1.5% salt
Not For Sale Or Use As A Beverage
Imported Since 1906
www.pompeian.com


Pompeian Sherry Cooking Wine
distributed bt Pompeian, Inc., Baltimore, MD
Serving Size: 2 Tbsp (30ml)
Servings per container: about 13
Ingredients: Sherry wine, Salt, Potassium Sorbate (preservative), Sodium
Metabisulfite (preservative)
Alcohol by volume: 17%
Seasoned with 1.5% salt
Not For Sale Or Use As A Beverage
Imported Since 1906
www.pompeian.com


the white one actually has a little bit of sediment in it... i've not opened
either one, as of yet... i'm hopeing to come up with something that would use
one of the before too long... when i had mentioned them to dad, i had already
passed on several recipes that i was trying to decide on over several days...
i'm one of those weird folk that do not like eating the same thing all the
time... one day is chicken, the next is beef and then pork... not always in
that order and i also toss in some sort of fish or seafood at times... and to
get away from the SOS potatoes or mac'n'cheese, i'll do up some sort of noodles
and figure some sort of sauce to put on them... sometimes tomato based but most
times creamy types...

)\/(ark

 * Origin:  (1:3634/12)