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Last edited by Javarod; 09-15-2011, 03:21 PM.
Reason: Fixed link
Seph Taur10
"You're supposed to be the head of covert intelligence. Right now, I'm not seeing a hell of a lot of intelligence. Covert, overt, or otherwise!"-Lochley, B5, A View from the Gallery
That would be me. Along with a few others, but I'm the one who touts it most (I think).
Now that's funny. I can't tell you the number of times I've had someone come in and say "I need a nice bottle of wine for a party. Got any ($8 Pinot Grigio)?"
... cos I clicked the original link and was trying to figure out how a fingertip search was related to a wine store.
Whoops, thanks, forgot about the date issue, my bad, and fixed now.
Seph Taur10
"You're supposed to be the head of covert intelligence. Right now, I'm not seeing a hell of a lot of intelligence. Covert, overt, or otherwise!"-Lochley, B5, A View from the Gallery
That would be me. Along with a few others, but I'm the one who touts it most (I think).
Now that's funny. I can't tell you the number of times I've had someone come in and say "I need a nice bottle of wine for a party. Got any ($8 Pinot Grigio)?"
Ghah! Shoulda known you'd already seen this.
"Sigh, I'm going to Hell.....but I'm going with a smile on my face." -- Gravekeeper
The clearance area is where I buy wines that I plan to cook with. Quite handy.
Be careful with this. They're clearance for a reason.
General rule of cooking with booze - if you wouldn't drink it, don't cook with it. There are a lot of good (cheap) wines out there that are great for cooking, and I can definitely offer recommendations. Just ask Lupo or xx_wolfie_xx - I frequently get calls or texts from them with a "HALP!" when they're picking up cooking booze.
Be careful with this. They're clearance for a reason.
General rule of cooking with booze - if you wouldn't drink it, don't cook with it. There are a lot of good (cheap) wines out there that are great for cooking, and I can definitely offer recommendations.
I typically use Two-Buck Chuck or Oak Leaf (Wally World's version). Every now and then I see something usable in the liquor store bargin bin.
To only cook what you can drink is, I will grant, a good rule of thumb; however depending on how you're cooking (e.g. bring to a boil and serve or long braise). I used a clearance chard that Mrs. TGK literally spit out (sorry, no video). The resulting tomato sauce was awesome, though. Yes even my picky eating wife liked it:Well the flavor, I had to take the stick blender to it for the texture she liked. I would have never used that swill for something without at least an hour of simmering.
I'm trying to see things from your point of view, but I can't get my head that far up my keister!
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