Text 27700, 76 rader
Skriven 2009-08-21 08:40:00 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: CHILI-MAC! 90821
========================
Re-posting.

 -=> Quoting Glen Jamieson to Carol Shenkenberger <=-

 -=> Quoting Carol Shenkenberger to Dave Drum <=-
 
 >  CS>  But then, I have this aversion to wine in cooking (Mirin and sake are
 >  CS> vegetable juices in my lexicon).
 > 
 > You used to have an aversion to chilies, too. You CAN overcome this
 CS> irration
 > dislike of wine and quit the specious mis-categorisations ... if you try.
 > Bv)=
 
 CS> Snicker, but see i *liked* chilies and wanted to fix that.  I just do
 CS> not process fresh capisums well.  Digestive issue, almost a bt like
 CS> lactose intolerant but I also let the heat back out again at the wrong
 CS> end... 
 CS> Now wine in cooking?  I've only had one dish with it that i liked.  It
 CS> was the sherry sauce trial at Janis's outing restraunt and it was at
 CS> the side. 
 CS> It was nice enough and not objectionable.  I used it on about 1/3 of
 CS> the bites of seafood.
 
 CS> Hey, I can be as irrational as the rest here!  Ga Ruth and i dont cook
 CS> with wine and to me, sake and mirin now are vege stuff.

 Taking your chilli argument back to you, do you like drinking wine?
 If so, but you don't like its taste when used in large quantities in
 food, you could try adding the occasional tablespoon to a stew, early
 on in its preparation, with the  thought that it probably would not be
 enough to taste.  You might even find then that a pleasant flavour has
 appeared.  But if you don't like the thought of adding any wine to the
 food, you could tell yourself that the red stuff is wine, but the
 white stuff isn't; it is not wine, it is Chardonnay, or Riesling or
 Chablis, and so can be safely added in small quantities without
 tasting nasty.  You might be pleasantly surprised, and could then use
 those as wine substitutes - or Mirin substitutes.

 MMMMM----- Recipe via Meal-Master (tm) v8.05

 Title: CATFM Bronzed Alaskan Halibut
 Categories:
 Yield: 4 Servings

  2    6oz  Alaskan Halibut Fillets
       Skinless
  1 tb Olive Oil
  2 tb Chef Paul Prudhomme's
       Blackened Redfish Magic
1/2 c  Stonehaven Chardonnay

 Season both sides of the Alaskan Halibut with the Chef Paul
 Prudhomme's. Heat a large skillet on high heat and add the oil.
 Place the Alaskan Halibut fillets in the hot skillet and blacken for
 three minutes per side. Add the wine and simmer until wine has
 evaporated. Serve fillets immediately.

 Yield: 2 Servings

 Notes: Alaskan Halibut has earned it's well-deserved reputation as
 the world's premium white fish. As the largest flatfish of the sea,
 Alaskan Halibut are regarded as the "steak of seafood". High in
 nutrients, and low in overall calories and fat, it is the chefs
 choice for versatility, and quality. Recipe courtesy of Chef Mike
 Monahan From: Www.Chefandthefatman.Com

 MMMMM

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)