Dudette Posted October 27, 2005 Posted October 27, 2005 I'm a good girl I promise!! Ok, I seriously did cook a meal with alcohol in it. Thursday's is my day to cook and I cooked Beef bourguignon. Heh, after I put the wine in it I was stirring and I smelt it...oohhhhh It smelt heavenly!!! Man, the meals with wine just simply come to life! Now y'all think I'm really weird. lol. (btw, my parents did help me, I'm only a beginner cook hehe.)
MilesChristi Posted October 27, 2005 Posted October 27, 2005 " Thou dost cause the grass to grow for the cattle, and plants for man to cultivate, that he may bring forth food from the earth,[b] and wine to gladden the heart of man[/b], oil to make his face shine, and bread to strengthen man's heart." ---Psalm 104:14-15 :
Sixtina87 Posted October 27, 2005 Posted October 27, 2005 Support under-aged drinking...YEAH!!!!!!! LOL, just kidding, I know a group of Sisters who cook with alcohol in it!!!!!!!!!!
ofpheritup Posted October 27, 2005 Posted October 27, 2005 [quote name='Dudette' date='Oct 27 2005, 03:58 PM']Now y'all think I'm really weird. lol. ([right][snapback]772225[/snapback][/right] [/quote] NO I THOUGHT SO BEFORE. The alcohol in the wine "cooks off." SORRY.
Dudette Posted October 27, 2005 Author Posted October 27, 2005 [quote name='Sojourner' date='Oct 27 2005, 06:01 PM']Wine makes everything better. [right][snapback]772230[/snapback][/right] [/quote]
sweetpea316 Posted October 27, 2005 Posted October 27, 2005 My little sis is using alcohol before I am... gosh...
cmotherofpirl Posted October 27, 2005 Posted October 27, 2005 (edited) [quote name='RC_' date='Oct 27 2005, 06:07 PM']Just everything I cook has red wine in it... [right][snapback]772285[/snapback][/right] [/quote] I'm coming to visit for a home-cooked meal Edited October 27, 2005 by cmotherofpirl
RC_ Posted October 27, 2005 Posted October 27, 2005 Saturday night we're having steak with a nice merlot marinade, topped off with mushroom sauce...
Dudette Posted October 27, 2005 Author Posted October 27, 2005 [quote name='fidei defensor' date='Oct 27 2005, 07:33 PM']wierdo. [right][snapback]772323[/snapback][/right] [/quote] wierdo is spelt weirdo. You weirdo.
RC_ Posted October 27, 2005 Posted October 27, 2005 [quote name='cmotherofpirl' date='Oct 27 2005, 05:24 PM']post the recipe please. [right][snapback]772313[/snapback][/right] [/quote] (I hardly ever measure, but when it's really important, I'll give my best guess) For the marinade: Some (about a cup(or more)) red wine Several cloves of garlic, crushed, but not chopped Olive oil (about half as much as the red wine) Sprigs of fresh rosemary and thyme Soak the steaks for several hours, but not overnight. Cook to desired doneness For the mushroom sauce:
RC_ Posted October 27, 2005 Posted October 27, 2005 Some (two cups?) beef stock 1/2 poundish white button mushrooms, quartered 1/2 poundidh shiitake mushrooms, stemmed, caps quartered 1 tablespoon unsalted butter 2 onions, minced (you can use less, I like mine pretty onion/garlicy) 4 sprigs fresh thyme 4+ cloves garlic, minced 1 cup balsamic vinegar 1 cup red wine Mix the wine and beefstock, reduce to half. Saute' the mushrooms in the steak pan, adding a bit more olive oil if nessesary. Then add onion and garlic, allow to carmalize. Add vinegar and thyme, as well as reduced stock, and reduce further, add some flour to thicken if necessary.
Aloysius Posted October 27, 2005 Posted October 27, 2005 I strongly support responsible under-aged drinking.
cmotherofpirl Posted October 27, 2005 Posted October 27, 2005 [quote name='RC_' date='Oct 27 2005, 06:54 PM']Some (two cups?) beef stock 1/2 poundish white button mushrooms, quartered 1/2 poundidh shiitake mushrooms, stemmed, caps quartered 1 tablespoon unsalted butter 2 onions, minced (you can use less, I like mine pretty onion/garlicy) 4 sprigs fresh thyme 4+ cloves garlic, minced 1 cup balsamic vinegar 1 cup red wine Mix the wine and beefstock, reduce to half. Saute' the mushrooms in the steak pan, adding a bit more olive oil if nessesary. Then add onion and garlic, allow to carmalize. Add vinegar and thyme, as well as reduced stock, and reduce further, add some flour to thicken if necessary. [right][snapback]772344[/snapback][/right] [/quote] Are you for rent?
RC_ Posted October 27, 2005 Posted October 27, 2005 [quote name='cmotherofpirl' date='Oct 27 2005, 06:07 PM']Are you for rent? [right][snapback]772355[/snapback][/right] [/quote] Well, if you pay my airfare, I'd be happy to come. I need to see different parts of the country.
azaelia Posted October 27, 2005 Posted October 27, 2005 The alcohol content is pretty much nonexistent after you cook it
Thy Geekdom Come Posted October 27, 2005 Posted October 27, 2005 Try mixing whiskey and peach juice with your barbeque sauce and marinating ribeyes in it.
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