Text 22865, 102 rader
Skriven 2007-11-16 08:03:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Wine and Whine
======================
On 11-15-07 DALE SHIPP Scribbled to GLEN JAMIESON about Re: ASTERIX AND 

DS> GJ> At the end of the meal I was of course charged for the house
DS> GJ> wine, but there was no "corkage" charge for my wine.  Then I was
DS> GJ> presented with my own bad wine to take away and deal with as I
DS> GJ> felt fit, so I had to take it home to pour it down the sink.  I
DS> GJ> don't know what the correct protocol is for that circumstance,
DS> GJ> and apparently neither did the restaurant, but they acted
DS> GJ> reasonably.

DS>  Can one cook with wine that has gone off?  I've often heard it said
DS>  that folks should not cook with a wine that they would not drink --
DS>  but OTOH, people cook with wine vinegar.   Wine that has gone off
DS>  is some where in between good wine and wine vinegar.   Might it not
DS>  still serve in some dishes?   I really don't know.

Cooking with wine vinegar would, naturally, give a different flavour 
component that cooking with wine.

As to cooking with corked wine - I'd say it would depend on how badly 
the wine was corked. And what the wine was supposed to add to or cover 
up in the dish. I'd probably just chuck the wine and open and uncorked 
bottle - rather than take a chance.

Of course one could take the corked wine, add it to the bottle of wine 
vinegar (with live "mother") where it will convert to vinegar and the 
acidity of the vinegar *should* cover the "corky" component.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Teriyaki Eggplant With Brown Rice
 Categories: Vegetables, Rice, Poultry, Squash
      Yield: 4 servings
 
      1 c  Teriyaki sauce *
    1/2 c  Chicken broth
           -=OR=-
    1/2 c  Water
      1 lg Globe eggplant (1 lb); in
           - 1/2" thick rounds
      1 lb Zucchini; sliced diagonally
           - in long strips
     14 oz Firm tofu; 1/2" thick
      4 c  Cooked instant brown rice
           Salt
           Vegetable oil
 
  This recipe should take about 25 minutes to prepare.
  
  Preheat a grill to medium. Combine the teriyaki sauce and chicken
  broth. Combine the eggplant and zucchini in a large shallow dish,
  such as a 13 x 9-inch baking dish, and cover with some of the
  teriyaki sauce mixture. Drain the tofu and cut into 1/2-inch thick
  slices, then return it to its container and cover with more of the
  teriyaki sauce mixture. Let the vegetables and tofu marinate for 5
  minutes.
  
  Meanwhile, prepare the brown rice according to package directions and
  season with salt; keep it warm.
  
  Remove the vegetables and tofu from the marinade, reserving the
  marinade. Lightly oil the grill. Add the eggplant and tofu and cook
  until the eggplant has browned and softened, about 4 minutes. Turn the
  eggplant and tofu and repeat on the other side. While the eggplant and
  tofu are cooking, add the zucchini to the grill and grill until cooked
  through and browned, about 3 minutes per side.
  
  Gently reheat the remaining marinade in a saucepan.
  
  Serve the vegetables and tofu with the brown rice, drizzled lightly
  with a little of the sauce.
  
  Serves 4
  
  * Note: Teriyaki sauces vary widely in sodium content. I like lower-
  sodium versions available in health food stores that often aren't
  marked as low-sodium but can contain less than half the amount of
  salt as others.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 07 August 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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