The General Chat Thread

Toast4532

Can anyone recommend a white wine that would be decent in this recipe? I normally just go for the cheapest one I can find I'm open to all suggestions, but I need to be able to get it in a 1/4 bottle and would prefer something not too expensive?

http://www.bbcgoodfood.com/recipes/1775/tagliatelle-with-a-lemon-pork-rag

I am considering doing this for dinner tomorrow, although I am open to suggestions of other ideas for pork mince for dinner.

Merkin

You need a dry white so a nice sauvignon blanc (not from New Zealand) would be perfect although I find pinot grigio works equally well in Italian dishes too. Another option if you're only buying a 1/4 bottle is a nice dry Spanish white called Vina Sol which works very well. You basically want to avoid anything buttery or sweet so stay well away from puke inducing chardonnay, semillon or anything with more sugar in it. If you can Toast, try and avoid cooking with very cheap wine, it crucifies a dish.A good rule of thumb is not to cook with anything you wouldn't enjoy drinking!

oscarBravo

The Hill Billy wrote: »

I just passed Richard Corrigan in Dublin Airport.:)

I sat across the aisle from him once on a puddle-jumper from Galway to Waterford. He seemed to be a nervous flyer, gripping the arm of his seat whenever we hit any turbulence. When we landed at Waterford in a gusty crosswind, we hit the ground pretty hard and bounced back into the air before clattering onto the runway again. I thought he was going to pass out with anxiety, so I leaned across the aisle and told him "the first one is just to get the wheels spinning!"

He laughed and relaxed a bit, so I felt I'd done my good deed for the day

IvyTheTerrible

Did the food shopping yesterday, and the local super market has started stocking "English-style" sliced bread, yeah! The normal sliced bread that is sold over here is really sugary American style crap. Had a slice of toast from it, it's lovely and not sugary at all.

Yes I know I'm in France and they do the best bread ever etc etc but there are occasions when a sliced pan is your only man! (beans on toast doesn't really work on baguette! )

Toast4532

Merkin wrote: »

You need a dry white so a nice sauvignon blanc (not from New Zealand) would be perfect although I find pinot grigio works equally well in Italian dishes too. Another option if you're only buying a 1/4 bottle is a nice dry Spanish white called Vina Sol which works very well. You basically want to avoid anything buttery or sweet so stay well away from puke inducing chardonnay, semillon or anything with more sugar in it. If you can Toast, try and avoid cooking with very cheap wine, it crucifies a dish.A good rule of thumb is not to cook with anything you wouldn't enjoy drinking!

Thanks so much Merkin.

I only drink sparkling wine so I am clueless about non sparkling wines

Is there a particular brand etc that you'd recommend? Or just any of your suggestions from any brand?

Merkin

I'm a bit of a wino usually Toast so it would be virtually unheard of for me to buy a 1/4 bottle - would seem rude not to buy a full one and drink what I'm not cooking with (Am preggers now though so haven't had a drop in over four months.....personal record!) Consequently I am not that familiar with what wine comes in 1/4 bottles tbh. If you want to send me a picture of the shelf I can choose for you if you like! I do know that Torres Vina Sol (the Spanish one I mentioned) is absolutely yum, nice and dry, and they definitely do it by the 1/4 bottle as I've seen it before in Superquinn and Supervalu.

Tbh it would be just as good value (Vina Sol is normally only about €8 or thereabouts for a 75cl bottle) buying a whole bottle and then freezing the rest as I don't think the 1/4 bottles offer good value. When freezing wine, divide into portions (of 1/4 bottle or into an ice cube tray depending on requirements) and it will keep in the freezer for up to 3 months. You absolutely cannot drink this wine after it being frozen but it remains fine for cooking! Great for gravy and sauces and pasta dishes etc.

fiddlechic

Toast4532 wrote: »

Can anyone recommend a white wine that would be decent in this recipe? I normally just go for the cheapest one I can find I'm open to all suggestions, but I need to be able to get it in a 1/4 bottle and would prefer something not too expensive?

http://www.bbcgoodfood.com/recipes/1775/tagliatelle-with-a-lemon-pork-rag

I am considering doing this for dinner tomorrow, although I am open to suggestions of other ideas for pork mince for dinner.

I would use vermouth in this recipe if I was making it!
It's probably sacrilege, but I'm not a great white wine drinker, and vermouth is grand opened for a few months in the fridge, so I tend to use it in place of white wine in almost every recipe.

Merkin

fiddlechic wrote: »

I would use vermouth in this recipe if I was making it!
It's probably sacrilege, but I'm not a great white wine drinker, and vermouth is grand opened for a few months in the fridge, so I tend to use it in place of white wine in almost every recipe.

Nigella swears by it, its not sacrilege at all! Works really well in Italian dishes too.

fiddlechic

Merkin wrote: »

Nigella swears by it, its not sacrilege at all! Works really well in Italian dishes too.

Used to buy Martini, but now buy one in Aldi or Lidl for about 6 euro. Works perfectly! Not super dry, but works just fine for the price. I probably buy a bottle every 6 weeks - use it for risotto, chicken gravy, pasta sauces, chicken stews, fish-in-a-packet...

Merkin

It's a great alternative, keeps for ages as well!

Gloomtastic!

fiddlechic wrote: »

Used to buy Martini, but now buy one in Aldi or Lidl for about 6 euro. Works perfectly! Not super dry, but works just fine for the price. I probably buy a bottle every 6 weeks - use it for risotto, chicken gravy, pasta sauces, chicken stews, fish-in-a-packet...

Any chance of a name and/or shop? Used up the last of our Cinzano last week, need to replace it.

fiddlechic

Haven't tried red vermouth in cooking - my mother did for a while, but she found she was still opening a bottle of red wine to have with whatever she was cooking, so it wasn't a great idea!
I keep meaning to buy a bottle, but haven't managed to pass over a bottle of red in the shop yet!
She is big believer in the ice cube bags of wine for cooking - it is very handy - if you have the discipline to not drink it and ice cube on the spot.

Faith

Taking notes over here! I've never drank vermouth or martini. They can be used as replacements for white wine? Same quantities or less? Any good, cheap brand names I could pick up?

fiddlechic

Gloomtastic! wrote: »

Any chance of a name and/or shop? Used up the last of our Cinzano last week, need to replace it.

I have used both the Lidl and Aldi ones - I found them to be the same in cooking. Have never drank them in cocktails as such.
Lidl had a noilly prat one that I bought a couple of times, I now have whatever one Aldi one was on sale.
I tend to shop along Parnell St, with an Aldi and Lidl beside each other, I have trouble remembering which one is which.
Certainly won't bother buying branded martini again.

fiddlechic

Faith wrote: »

Taking notes over here! I've never drank vermouth or martini. They can be used as replacements for white wine? Same quantities or less? Any good, cheap brand names I could pick up?

White vermouth = same quantity of white wine in cooking!
Not sure about red vermouth.

beertons

Mmmm, sweet vermouth. Too early to be thinking about that.

Was walking the kids and dog down to the park earlier, when junior slipped on wet leaves. Boom, straight down. Jaysus, with the shuffle to get up, didn't he end up covered, clothes, in dog crap. I absolutely hate people who don't puck up after their dogs. Walk ended, and straight home for a change.

Decided to make a chicken and chorizo pie to cheer us up.

Merkin

OMG you poor things, there is nothing more disgusting than dog poo, it's such a horrid smell

On a brighter note, this looks great!

http://www.irishtimes.com/news/consumer/plans-for-historic-dublin-market-to-be-lodged-next-month-1.1704503

the beer revolu

I don't get this idea of freezing wine for cooking. I just stick the cork in the bottle and leave it by the cooker. I've used wines after months with delicious results - I always taste it before I use it, though.

I like the idea of using vermouth for white wine. We always seem to have a bottle of red on the side for cooking but rarely white. This is because I use white wine in cooking more than red but we drink red more often. I hate to open a bottle just to use a dash in cooking unless we are planning to drink white. This vermouth idea could be the answer I'm looking for.:D

beertons

Merkin wrote: »

OMG you poor things, there is nothing more disgusting than dog poo, it's such a horrid smell

It was the equivalent of the walk of shame for a smallie.

Merkin

beertons wrote: »

It was the equivalent of the walk of shame for a smallie.

Awww bless

Loire

Anyone listening to food podcasts? I've started listening to podcasts lately instead of the radio whilst driving to/from work and they're a revelation. There's a plethora of food ones out there so just wondering if there are any specific episodes of any podcasts that you would recommend? There's a ton on BBC4 alone and the first 2 I listened to I would recommend:

The New Beer Frontier - OK it's beer but hey
Elizabeth David 100 Years

http://www.bbc.co.uk/podcasts/series/foodprog/all

Loire.

MissFlitworth

Food Podcasts! I never thought of Food Podcasts! I'm currently alternating between Sawbones (which is kickass if you have an interest in bad things that have happened in medicine over the years) and a couple of statistics audio books that I'm trying to improve my mind with, I could do with a change

Roesy

Anywhere know anywhere in Cork I could pick up Ancho chillies? Tesco used stock them but not anymore.

pampootie

I tend to use port instead of red wine in cooking if I don't have a bottle open. Must pick up a bottle of vermouth, we rarely drink white in our house so that could be handy

the beer revolu

Roesy wrote: »

Anywhere know anywhere in Cork I could pick up Ancho chillies? Tesco used stock them but not anymore.

I know Tesco in the city centre stopped selling them but I think some of the bigger stores still might have them.

Roesy

the beer revolu wrote: »

I know Tesco in the city centre stopped selling them but I think some of the bigger stores still might have them.

Thanks. Didn't see them in Wilton but haven't been there in a month or so. Will check again.

emaleth

I keep a bottle of the Tesco ruby port* in a dark cold press for cooking, and a bottle of their cheapo Fino Sherry as well. For some reason (presumably to try and scam me) the 75cl bottle is cheaper by volume than the 1L one, so buy that. Does nicely for a white wine substitute. I feel robbed if I'm pouring actual wine I could have drunk into dinner. Exceptions are made for dishes where the wine is front and centre, like coq au vin or something.


*also makes v. acceptable hot port, in a pinch.

Malari

Anyone know how I should season a cast iron pot? I've had it for years and haven't seasoned it before. It's not a Le Creuset one, just Aldi or Lidl...can't remember which.

the beer revolu

Malari wrote: »

Anyone know how I should season a cast iron pot? I've had it for years and haven't seasoned it before. It's not a Le Creuset one, just Aldi or Lidl...can't remember which.

If it's an enamel lined pot (like a le Cruset one) is doesn't require seasoning.
It is just the raw, black cast iron pans that need seasoning to build up a non stick layer.

Malari

Thanks Beer! I found loads of articles on "skillets" when I Googled and that Le Creuset ones don't need to be seasoned but wasn't sure if my one needed it.