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bombhand posted:I like to braise ahead of time because it makes it super easy to defat. It floats to the top and solidifies in the fridge, easily scooped off before reheating. Is mar/vege-mite what normal people would call something like Better Than Bullion?
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Aug 9, 2015 03:42
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pr0k posted:Someone had to be hella drunk to think that the leftover mash from making beer was a good thing to eat. 'stralia, mate.
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Aug 11, 2015 05:16
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mcswizzle posted:Does anyone know of something I can do with white wine? My wife isn't a big fan of red wine generally, with few exceptions. She's got a lot more love for white wines (she likes Rieslings generally if that helps). Reislings are pretty good. drat. My grandpa used to drink sweet rieslings like another person would drink soda. We...didn't let him drive. You can braise beef and maybe lamb with a white wine, even a sweet one; no big deal. The flavor's different at the end than had you done a red wine, but still. Chicken or fish are the go to with a white. You can poach or braise pears for dessert. Really good. Add soem whipped cream with cardamom and stuff and it's even better. Reduce the leftover braising liquid and use as a syrup. You can make a pretty dope chicken with garlic. Try adding a little to some tomato-based sauce. It brings out very nicely some new flavors. Or an onion mushroom sauce. or even in a risotto. And so on. You cook with red because you are looking to enhance a certain flavor set. Cook with white for the same reason. Sweet wines are interesting in tea, instead of honey or sugar. Drifter fucked around with this message at 04:23 on Aug 16, 2015 |
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Aug 16, 2015 04:17
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What are you catstaring about? He said 4 pounds is enough for six servings. That's not unreasonable for delicious lamb.
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Aug 18, 2015 01:14
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