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Post by ☼ ЯÏĊk ☺ on Mar 4, 2011 19:53:33 GMT -4
If I make a sauce that will be cooked all day, I'll swish out all my cans and thin down my sauce. I almost always throw in some chicken breasts to cook for 10- 12 hours. Tender and yummy. Makes awesome cacciatore. Course, I top mine with cheese, so its not really cacciatore anymore. More like cacciamegana. Tastes awesome, though.
Thats how us chea....frugal people multi task. lol
Reminds me I gotta take out some animal proteins from the freezer for tomorrows suppah.
We need a Foodies thread. Fude fore thot.
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Post by rAcErRicK on Mar 4, 2011 19:55:36 GMT -4
Any body remember watching Justan Wilson (the Cajun Chef) ? He'd say "jus a lil bit of port wine innere" and pour about half the bottle in, and then drink the rest ! LOL ! I used to have a bunch of his LP's. He was a hoot !
When someone came to visit he'd holler, "git on down an c'mon up". ;D
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Post by capecmom on Mar 5, 2011 7:04:14 GMT -4
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Post by ☼ ЯÏĊk ☺ on Mar 5, 2011 8:24:08 GMT -4
Some recipes kill me...."add the wine at the end for finishing"...wth is THAT? I sautee with it, marinate with it, simmer with it.....I usually use what I drink. ( and this time of year it comes in a box!) Purple tinted onions dont bother me a bit. In fact, they look more...Upper crusty.
Used to watch Juiced-tan Wilson YEARS ago. He was a hoot.
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Post by ☼ ЯÏĊk ☺ on Mar 5, 2011 8:29:12 GMT -4
Can you imagine that show being aired nowadays? Killing them cute adorable little squirrels like that? Oh, the shame!
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Post by capecmom on Mar 5, 2011 9:54:14 GMT -4
I'm with you Rick-people who buy"cooking wine" are terribly misled.
If you can't drink it, you shouldn't cook with it-besides cooking wine tends to have a TON of salt in it.
I either use a "Cab" or a chardonnay which ever I have on hand.
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