Red Wine anyone? Show me your wine storage please!
Laura517
11 years ago
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Laura517
11 years agoangela12345
11 years agoRelated Discussions
Best red wines?
Comments (25)I too have enjoyed the Yellowtail Label. Another good Aussie Lable for Reds is The Little Penguine. It is very similar to Yellowtail in style and drinkablity. I came across a great site www.ivillage.co.uk/food/experts/wineexpert/articles/0,,166022_166960,00.html It was really infomative for breaking down the flavours for the different black grape varieties. You might want to check it out because the discriptions might help you to narrow down the flavor that you are looking, for so that you can experiment confidently on your own....See MoreCanning Red Onion Confit with Port Wine???
Comments (17)A true "tradizinale" balsamic vinegar is regulated by the Italian government and by law runs 6% acidity. It just tastes less acid due to the sweetness. The U.S. government doesn't regulate balsamic vinegars, so the many balsamic vinegars available here will run anywhere from 4-6%, depending upon brand. Anything less than 4% doesn't qualify as "vingar." Topp and Howard are very innovative in their recipes; I love that book and have canned many of their condiments. They are Canadian, but Topp especially has excellent food-safety credentials and the book does follow USDA principles. It was Topp who developed a method for driving water off oils for safer storage of garlic, fresh herbs etc. in oil. However, that is not the same as canning. In canning you are sealing a product in an anaerobic environment. Botulism loves a low-acid, low-heat, low-oxygen environment. Butter and oils contain high levels of fat which help insulate any botulism spores from penetration by heat and acid. So driving off the water in canning terms is not the only relevant factor. Katie knows what she's talking about. She is the expert. However, I would discourage fiddling around with substitutions in canning recipes, especially as a beginner. Canning isn't cooking. It's science. You're being wise in asking for help in learning the process. I very much recommend the National Center for Home Food Preservation and their self-paced online food preservation course. Just scroll down the page at the link. Happy preserving. I think you'll really enjoy Topp and Howard's book. Carol Here is a link that might be useful: National Center for Home Food Preservation...See MoreWine storage in cabinets...what does it look like?
Comments (11)Josie and Berf - I love how you both have your wine stored. I wish I would have done that instead of a small message center I have in my kitchen. I told DH, when and if we ever add on the mudroom off the kitchen, I'm turning the message center into something like the two of you have. Looks great!...See MoreWine and wine glasses; can I do this?
Comments (13)I second Pllog. You can definitely do this. Particularly if this is a sentimental piece. I have seen armoire conversions of this type in magazines. I'm not familiar with the brand, or its original intended purpose -- some are not intended to hold much weight at all, and a couple of cases of wine, glasses, pulls etc. -- plus the shelves themselves etc. -- will weigh over 100 pounds. I'd get out everything you want to put into it and take a good look at it as a reality check for bracing needs. You certainly don't want to damage your piece! So consider the weight and any bracing. Also consider how the weight is distributed. If it is distributed in an new way, for example, if you put the heavy mirror in the back and heavy wine at the rear back, the unit may not balance right. This is not a reason not to do it, this is just so you don't get caught off guard....See MoreTricia21
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