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I work in a very popular seafood resteraunt

Misc.

and our chefs use the same red and white wine that we serve in the bar.
If you use something that is not fit for drinking, it will have the same
effect in you recipe. A dry white chardonnay and a bottle of cabernet is what
I like to keep around for cooking (and sipping)


MsgID: 0031613
Shared by: Brenda
In reply to: Cooking with wine...
Board: Cooking Club at Recipelink.com
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POST A NEW MESSAGE
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Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
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  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
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  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
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