Subj : Al K. Haul was Chicken
To : Ruth Haffly
From : Dave Drum
Date : Fri Dec 29 2023 06:03:00
=> Ruth Haffly wrote to Dave Drum <=-
RH> I may cut my chicken into strips and mix it with noodles the way our
RH> friend does it. That, and a green salad will be a good meal. Yes, I do
RH> use wine--for cooking only, not drinking.
DD> Sounds like me. But for different reasons. You have religious scruples
DD> whereas I just don't have a taste for it. Same for beer or hard
DD> liquor. They are "social" things. It's been over 5 years since I had a
DD> drink of anything alcoholic.
RH> Longer than that for me, never was into beer (Steve calls it "liquid
RH> cilantro" as they both taste nasty, in our opinions.) but did try some
RH> wines in Germany, plus a few sips of my FIL's home made peach brandy.
Beer has a wide range of flavour. Some, like Miller High Life comes out
of its clear glass bottle "pre-skunked". But, Miller Genuine Draft is
quite enjoyable. Still, beer is an aquired taste.
DD> I've told people for many years the the alcohol "cooks out" od wine or
DD> hooch used in cooking. Turns out that's not entirely true. Some
DD> residual alcohol may remain evewn after long cooking according to A
DD> Washington Post article that showed up in my newss feed. Talk about
DD> an "eye opener"
http://tinyurl.com/86-D-BOOZE
RH> I read that too, years ago, and that was part of the reason I didn't
RH> cook with it. Now I'll cook with it, but in very small amounts. I might
RH> do a splash or 2 of red in beef stew, didn't last time I made stew and
RH> did notice a difference.
I buy small piccolo/split bottles that hold 187 mL or about 6 tabvlespoons.
IOW enough to flavour the dish without the rest of the jug turning to
vinegar while waiting to be used. Bv)= Besides, they're cost effective.
My friend, Lee Bertagnolli, makes wine as a hobby. And wins competitions
with his product. Every year at the December meeting of our computer bunch
he presents all in attendance with a 750 mL bottle of one of his wines.
Mine gets re-gifted - usually to my chilli cooking friend Les if it's a
red wine. Or to his wife, Sara, if a white. They are Jewissh but do not
care for Kosher wines like Mogen David or Maneschewitz because of their
sweetness.
If I'm using hard liquor as a flavourant I always buy it in Railroad
Bottles (50 mL)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fried Venison Heart
Categories: Game, Vegetables, Wine
Yield: 4 Servings
1 Venison heart
1 md Onion; sliced
1 ts Prepared (yellow) mustard
1 ts Pickling spice
1 ts Salt
3 ts Wine vinegar
1 c Red wine
Flour
2 ts Butter
Split heart in half. Remove all vents and ducts. Mix onion,
mustard, pickling spice, salt, wine vinegar, and wine in
large glass bowl.
Soak heart in marinade overnight.
Dredge pieces in flour and fry in butter over high heat.
When both sides are browned reduce heat and continue to
cook 5 to 10 minutes longer.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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