Help ! Finding a wine I enjoy...........
dandyrandylou
8 years ago
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rgreen48
8 years agodandyrandylou
8 years agoRelated Discussions
When Will I Relax and Enjoy My Kitchen?
Comments (55)I recently had to replace my dishwasher. The old one was SS but the top part, the control panel was black which I liked simply because it didn't show every fingerprint. I did not have time to order one and wait a week or two because I was having surgery in 3 days so I had to pick from what was in stock at my store of choice, Lowe's. Part of the reason I chose the one I did is because of the handle. I noticed tons of finger prints on and under the handles of the SS models in the store, it seemed like just reaching for the handle your fingers would touch the front of the unit because the handle was so close to it. I found one that the front of the unit was actually clean, no finger prints at all!... It was a Frigidaire. The handle curves out away from the washer, so it is actually all you touch when opening it. I did do some online research about this model and it had good reviews. It has other great features such as being able to easily raise and lower the top rack. I am actually very happy with this dishwasher, it does a great job and it is so quiet not only can you carry on a conversation standing beside it, you can carry on a whispering conversation. I had my surgery 3 weeks ago and I can honestly say the front of the dishwasher is spotless and I have not had to wipe it off at all. The handle is the only thing that I have had to wipe down. I'm going to keep this in mind when I need a new fridge too. My old dishwasher was 11 years old and would only come on if I banged and banged on the control panel, then it would kick on but when I would bang on it the knob would fly across the room... my husband thought that was perfectly fine, not a problem at all, just keep using it... until the knob nearly put the dogs eye out when it flew across the room......See MoreThis isn't about wine, I need help with a liquour please...
Comments (2)i have a mini bottle of that and have yet to use it. you said you put it directly in your tea? i still haven't figured out how to use it....See MoreHelp Needed - Where Can I Find this WineGlass?
Comments (6)Personally I wouldn't worry about replacing those glasses. Not to be insulting in any way, but they're fairly generic and you can find plenty of good glasses. Those $150 glasses referred to were probably Reidel. They are hand-blown and supposedly made for specific grape varieties. I am quite skeptical about those claims. The glasses are also extremely fragile. But they make many other glasses and so do other companies. Schott Zweissel is a German company that makes great glasses. They have a line called "Tritan" that isn't lead crystal but is supposedly stronger. So you can knock them over and they don't break, although if you drop them on the floor, they will. Great glasses. Also sold by Crate and Barrel under a proprietary name - "Loire". About $7 each and well worth the price and identical to the glasses sold under the "Forte" or other names elsewhere. You can also get glass as opposed to crystal, for even less. Bed Bath and Beyond has some decent ones for $2 each, which is about what the originals in the post cost. And Target has plenty. Good luck! The idea of a wine glass is to have a wider bowl that narrows towards the top. It gives the volatile gases a chance to evaporate and the narrowing rim concentrates them. Other than that, I don't believe much of the marketing for wine glasses that the wine mags talk about. But having used many dozens of glasses, I do like a decent stem. Here is a link that might be useful: Crate and Barrel...See MoreDry Wine Wine-Help Again Please
Comments (2)It's pretty much what I assumed you would be doing when I posted on the other thread. This is a very easy thing to do and we do something similar several times a week. You are just going to pan fry some meat and deglaze the pan. You can vary it - for example use veal or pork instead of chicken or turkey, or any red meat, like lamb or beef or venison, in which case you can use a bigger wine and leave out the lemon. You can deglaze the pan with Marsala, which is a type of sweet wine (in which case I might not use the capers), with a decent balsamic vinegar, or with lemon juice and chicken stock if you don't have wine, or with tomatoes from the garden or tomato sauce. If red meat, use red wine and no lemon, or use cider and sliced apples for the fall, or plums w the wine. Any of these can will be quite good. If you don't have capers, you can use some olives, but please don't use those things that come in cans or jars in grocery stores! Now as for wine, that dish is a common dish, made with minor variations in much of the Mediterranean. So you can, but need not, use an Italian white. You will have lemon juice in here, and the wine will not add too much, but you want an acidic wine. Something that has gone thru malolactic fermentation and that has been in oak barrels will not really be appropriate. Select a sauvignon blanc which will have decent acidity, and use that. Alternatively a pinot grigio, an arneis, a pinot blanc, a chenin blanc, or something similar. I use any of those that I happen to have at hand. But heat beyond just getting things warm once you add the wine. You want to evaporate a bit of the liquid to concentrate the flavors. They didn't give you good enough directions. When you remove the chicken, turn the heat up high and add the wine and whatever other liquid you have, while scraping up the browned bits on the bottom. THis is called deglazing the pan. When the liquid is reduced by about half, then remove from heat and add the butter. The purpose of the butter is to be an emulsifier. Stir it into the liquid and watch it thicken. In addition, do NOT make this in an aluminum pan. The acid will leach out some of the color and your food will be gray. Use an enamel or stainless steel pan for this. I don't know where you live, but almost any decent inexpensive dry white will be OK. Go to any wine store and tell them that you need a crisp, dry white. An unoaked chardonnay may work too but I would argue against a chardonnay since you don't know wine enough to know which is which. The suggestions they gave you above will work. The wine can be almost from anywhere - Argentina, Australia, France, the US, Italy, etc. And finally, don't stress too much about it. The wine is the least important item here. The key is NOT to overcook the chicken breasts - nothing is worse than dry chicken IMO. If you don't get any wine, just add a little more lemon juice and use water and then stir in a spoonful of some Dijon mustard at the end instead of butter. You cut a couple of calories out and have another nice dish. Bring to a boil in the pan and pour over the chicken....See Morelindac92
8 years agorgreen48
8 years agoSuzi AKA DesertDance So CA Zone 9b
8 years agodandyrandylou
8 years agorgreen48
8 years agolast modified: 8 years agojrb451
8 years agodandyrandylou
8 years ago
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