Oh that's silly, people don't steal!

[PepperElf]

So no insults or talks about religion. Just.. strange customer.

can i comment that i think it's cute she called it "heck"?

somehow ... she strikes me as being extremely innocent.

welches?... um... that's not what my priest used back in va. actually i had a copy of the photo but i think i lost it it wasn't welches tho


but... side note. Cooking sherry? *bleaarrrgh*
I've always been told that, you only cook with a wine you'd actually drink. Unless of course it's sherry from Jerez, Spain... omg that stuff is good. (got to go there once & do a sherry-tasting tour).

[edible_hat]

I've always been told that, you only cook with a wine you'd actually drink.

It's how you get a perfect match with the food and the wine! Put a glass of wine in the food while you're cooking, have the rest with the meal. (Even then don't mix white wines with foods that traditionally go with red wine. My riesling bolognese was a disaster)

[Tutorgal]

My riesling bolognese was a disaster)

Riesling is a bit sweet and floral for bolognese sauce!

I have a few different recipes for it and most actually do call for white wine. I have the best results using dry vermouth, which is great because it keeps forever and I don't have to worry about keeping the right kind of drinking white on hand for it. It has a slight herbal flavor that goes well with the sauce.

Chardonnay and most sauvignon blancs work well too. Anything dry and not very fruity/floral.

[PepperElf]

Even then don't mix white wines with foods that traditionally go with red wine

when in doubt go for the white zinfindel or white merlot

or... if the food's really bad, just have some more wine. eventually you won't notice the food's bad at all

[edible_hat]

Riesling is a bit sweet and floral for bolognese sauce!

I have a few different recipes for it and most actually do call for white wine. I have the best results using dry vermouth, which is great because it keeps forever and I don't have to worry about keeping the right kind of drinking white on hand for it. It has a slight herbal flavor that goes well with the sauce.

Chardonnay and most sauvignon blancs work well too. Anything dry and not very fruity/floral.

I usually use a cab sav from my uncle's vineyard, the big advantage is that I get it for free (right now I have half a dozen bottles sitting around the house, from two different vintages)

[daleduke17]

welches?... um... that's not what my priest used back in va. actually i had a copy of the photo but i think i lost it it wasn't welches tho

Would "Manachevitz" (horribly butchered spelling) be the one you're thinking of? That's what my church used, along with a couple of churches that would do the shopping at one of the stores I worked at would use.

Pretty good taste for the small sip you get (you gotta remember, I'm not a wine person).

[Pagan]

Riesling is a bit sweet and floral for bolognese sauce!

Depends on the riesling that you get. I've had some that were very dry. For a bolognese, I'd probably go with a chianti.

when in doubt go for the white zinfindel or white merlot

White zin or merlot? Blech! I don't like sweet wines whatsoever. The drier the better. About the only one that has a little bit of sweet that I'll drink is St. Clair Mimbres Red. That one has a very big cherry flavor to it as well. Mmmm. I need to pick up a bottle this weekend.

[RetailWorkhorse]

Yup, where you will live in perpetual discomfort supervised by the somewhat annoying Phil, the Prince of Insufficient Light!

Related to, of course, the infamous Pointy Haired Boss (PHB) of Dilbert lore.

Everyone should be darned to heck for 15 minutes. Just for kicks.

[mariamousie1]

WOW. I wish I lived on her planet!

[Broomjockey]

I'd probably go with a chianti.

*insert obligatory fava beans joke*

[Pagan]

I was wondering when someone was going to make a comment like that!

[Broomjockey]

I was wondering when someone was going to make a comment like that!

Yes well, I can't be humourous and original ALL the time. There's certain obligations to meet, too, you know. I'll be funnier tomorrow, I promise.