Text 15688, 99 rader
Skriven 2014-08-09 22:25:29 av Ruth Haffly (1:396/45.28)
  Kommentar till text 15623 av MICHAEL LOO (1:123/140)
Ärende: reductio ad salsam 762
==============================
Hi Michael,

 DD> meant was that the presence of booze in a recipe would bother you to
 DD> the point of you making substitutions.
 RH> I look at the overall listing of ingredients, prep time & effort, and
 RH> other factors in determining if I want to try a recipe. Amount and
 RH> type of booze are taken into consideration--a tablespoon of sherry
 RH> makes a recipe more apt to be tried than one that has a cup of whiskey.
 RH> Usually, if it has over a quarter to half cup of alcoholic drink, it's
 RH> off my radar.

 ML> Makes sense, though one has to distinguish, as you no doubt do
 ML> in real life, among wine, fortified wine, and booze (okay, I call
 ML> everything alcoholic "booze," but more properly the term refers
 ML> to distilled liquors). A tablespoon of beer, wine, sherry, or
 ML> whiskey contains approximately 0.8 ml, 2 ml, 3.5 ml, or 6-8 ml
 ML> of ethanol respectively, so a significant difference.

I know, I used the term "booze" for any and all alcohol; I should have
been more specific. But, as I said, if there's more than a couple of
tablespoons of anything alcoholic, I tend to pass by on a recipe that
may have potential otherwise.

 RH> My reasoning is, if it's something that won't affect the taste that
 RH> much, I can sub for it. If it is an obvious influence on the outcome
 RH> of a recipe, I won't try it. Yet, on the other hand, if I'm eating out
 RH> and there's something like chicken smothered in mushrooms and freshly
 RH> wilted spinach with feta cheese in a white wine butter sauce with
 RH> capers, I might give it a try.

 ML> As wine requires lots of reducing to get to sauce consistency,
 ML> it's likely that most and perhaps essentially all the ethanol
 ML> will have been cooked off. Not necessarily so with harder
 ML> liquors; furthermore, most people don't sufficiently reduce
 ML> their sauces, which leads to the news that sauces contain
 ML> significant alcohol. In most cases, if they're properly done,
 ML> they don't. An exception is made for cases where the alcohol
 ML> itself (rather than the accompanying chemicals) is part of
 ML> the actual taste profile.

I remember Graham Kerr and his original Galloping Gourmet series--he'd
put enough wine in a pot/pan to really souse you up. Never saw how much
he reduced it thanks to the wonders of tape editing.


 ML>  However, a certain chain that prides
 RH> itself on a menu full of dishes made with Jack Daniels whiskey, I won't
 RH> patronise.

 ML> I know of what you speak - to be fair to it, TGI Friday's is
 ML> run on an alcohol-based premise, so there is no reason for you
 ML> to patronize it; in a pinch you could find stuff to eat. When
 ML> I accompany people there - I don't go there on my own for
 ML> reasons perhaps different from yours - I get an ordinary burger
 ML> with no sauce and/or deep-fried green beans.

We had a really bad time with one in VA a few years ago, enough so that
I didn't eat my meal. They said I could have anything else on the menu I
wanted but nothing looked good--too much JD--so they ended up comping
the meal. An hour or so down the road, McD's chicken nuggets--plain, no
dipping sauce--tasted much better. Followed them with an M&M McFlurry.


 ML> I'm not so fond of Jack Daniel's for taste reasons and find
 ML> adding it (or more likely a flavoring extract, cheaper) to
 ML> perfectly okay food is a silly gimmick.

We don't patronise the chain any more, enough other good (and bad)
places around to chose from for a bite to eat.


 ML> Here's a recipe which I would think would be enhanced by a
 ML> tablespoon of sherry or, for a flight of fancy, a teaspoon
 ML> of ouzo. For me, I'd also likely wish to substitute an almond
 ML> or walnut mylk for the obvious offending ingredient. Or, if
 ML> I wanted to try to tolerate dairy for the meal, use real
 ML> cream and go whole hog, er, chicken.

 ML> MMMMM----- Recipe via Meal-Master (tm) v7.07

 ML>       Title: Chicken Braised In Walnut Sauce
 ML>  Categories: Greek, Poultry, Main dish
 ML>    Servings: 4

It does look interesting but I can't see where sherry would enhance it.
(I can't "taste" the sherry to know if it would, or not.) OTOH, being a
Greek dish, I can see why you're thinking ouzu would enhance it. Cream
would definitly make it decadent.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Yesterday was the deadline for complaints.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)