Archive through January 05, 2003
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TV ClubHouse: Archives: The only Dumb question is the one not asked (ARCHIVE): Archive through January 05, 2003

Weinermr

Friday, January 03, 2003 - 12:58 pm EditMoveDeleteIP
It's still there.

What Does Your Screen Name Mean

Squaredsc

Friday, January 03, 2003 - 01:00 pm EditMoveDeleteIP

Pamy

Friday, January 03, 2003 - 02:11 pm EditMoveDeleteIP
What happened to Rogue's thread?????? It was going on all day yesterday and now I can't find it

Moderator

Friday, January 03, 2003 - 02:12 pm EditMoveDeleteIP
At Rogue's request, the thread was removed from the board.

(K)

Ladytex

Friday, January 03, 2003 - 02:30 pm EditMoveDeleteIP
prosciutto is wonderful (at least in Italy it was). We would have it in antepasto with fresh mozarella (which is better in Italy, too) or with melon, on pizza, or other things.

Pamy

Friday, January 03, 2003 - 03:32 pm EditMoveDeleteIP
Thanks Mod...but I wanted to see how it ended!

Max

Friday, January 03, 2003 - 04:14 pm EditMoveDeleteIP
Oh, great. Now y'all have made me hungry for some proscuitto-wrapped melon slices! YUMMY! :)

Tntitanfan

Friday, January 03, 2003 - 05:45 pm EditMoveDeleteIP
Would you believe that I had country ham with canteloupe wedges New Year's day, and it was wonderful! Poor man's prosciutto, I guess -

Rogue

Friday, January 03, 2003 - 05:49 pm EditMoveDeleteIP
That sounds good to a good ole souther boy, LOL!

Teatime

Saturday, January 04, 2003 - 05:18 pm EditMoveDeleteIP
Wine question: When a recipe calls for a dry red, what do I buy?

In the past I skipped recipes calling for wine simply because I didn't know what to add. Mostly these would be soup recipes, some vegetarian, some with meat, and most with Italian seasonings.(if this helps with your suggestions)

I'm trying to expand my cooking horizons. No liquor store here in my one-horse town but the drug store sells wine, and the old pharmacist just didn't seem the gourmet-chef type to me so I didn't ask him.

Thanks!

Lancecrossfire

Saturday, January 04, 2003 - 05:26 pm EditMoveDeleteIP
Teatime, one thing to consider, no matter what type of wine the recipe calls for, is if you wouldn't drink it, don't use it. Good tasting wine provides that good tase to the dish.

Now to your question of a dry red. There are some Cabs that are dry (drier than other Cabs). They have a variety of flavors which come through loud and clear (good for meats). If you want a bit of a lighter flavor from your red, you can go with a Syrah (or a Petite Syrah). Also a Sangiovase can be pretty good too. To a big part, it depends on the flavor you like and what you are making. (these 3 can be good for your soups and veggie dishes--although if you have a full flavored soup, a Cab might work the best.

I woudl stay away from Merlots or mixtures of Merlots--they are typically not considered dry.

I don't know what you like in red wines--using wines you like is a good place to start no matter what.

Wargod

Saturday, January 04, 2003 - 05:29 pm EditMoveDeleteIP
I think Lance would be so offended to see how I chose my wine on the rare occassions I buy it, LOL.

Teatime

Saturday, January 04, 2003 - 05:36 pm EditMoveDeleteIP
Oh Lance, thanks for jumping right in here. I was hoping you'd see this, although it may be an easy question for lots of people to answer.

See, I never drink wine and have never learned anything about it. That's why I haven't used wine in my cooking yet. (I drink alcohol, that's not the problem. Just don't know wines at all.) So you are really talking to a rookie here. I'll even prove it : Cabs are Cabernets? And is Syrah a brand? Do you have any favorites that you use? Thanks again!

Lancecrossfire

Saturday, January 04, 2003 - 05:36 pm EditMoveDeleteIP
War, no matter the perception of a wine by the masses, as long as the person likes the wine, that is really what counts. There are some very cheap wines I like the tase of--Cella Lambrusco is something I like with pasta dishes. Although there are other wines I like better.

One of the things to consider for most everyone (including me) is cost. While a $100 bottle of wine is likely to taste better than a $6 bottle of wine, it's not something most of us can afford to get whenever the moods strikes for wine.

That is one of the great thinsg about wine though--there are so many different types with so many different flavors. If a person likes wine at all, there is going to be something out there that works. It's just a matter of finding it, and deciding what you consider a good wine value.

For most everyone, it ends up somewhere between that $6 and $100 range--LOL.

Wargod

Saturday, January 04, 2003 - 06:11 pm EditMoveDeleteIP
6 bucks???? LOL, I just pick up whats on sale at the grocery store for around 3. But, we only rarely drink wine, so its no biggie for us.

Kady

Saturday, January 04, 2003 - 07:43 pm EditMoveDeleteIP
War...don't feel bad. At my store I used to have a nice wine selection but discontinued it. We mostly sell 2.99 and 3.99 bottles. And the biggest seller in wine is Boones(also known as Boones Farm to some of us aging folks) $1.99 a bottle.

Zachsmom

Saturday, January 04, 2003 - 07:44 pm EditMoveDeleteIP
Stawberry Hill Kady? lol..really showing my age..:)

Spygirl

Saturday, January 04, 2003 - 08:31 pm EditMoveDeleteIP
Oh! Strawberry Hill -- my first taste of wine

Juju2bigdog

Saturday, January 04, 2003 - 08:34 pm EditMoveDeleteIP
Teatime, Cab is cabernet sauvignon, a red wine. Just get one of those. Do NOT spend $100 for cooking. If you see somebody else looking at wine while you are, ask them which cab sav you should get. Just go ahead and tell them you know zero about wine, don't drink it, want it for cooking.

Or we will have Lance come back in and recommend a specific brand that your store is likely to have.

We just bought some Concha y Toro Xplorador brand cabernet saugivnon, and it is an acceptable, resonably priced dry red. I just asked Bigdog on your behalf (he does the cooking in this household). He says you won't go wrong with Lindemans, an Australian wine commonly available, or Pepperwood. (those are both brands) There you go! Get some Lindemans cab sav.

Teatime

Saturday, January 04, 2003 - 09:07 pm EditMoveDeleteIP
Yahoo! Thanks Juju and Lance! Cab sav it will be, then. My next batch of minestrone is getting kicked up a notch.

Boone's Farm is now just Boone's?? Why mess with an institution? (signed, another child of the 70's)

Babyruth

Saturday, January 04, 2003 - 09:08 pm EditMoveDeleteIP
LOL, Teatime! I'm with ya!

Teatime

Saturday, January 04, 2003 - 09:12 pm EditMoveDeleteIP
Mr. Tea's suggestion for my original post was: "Why don't you just ask which Boone's Farm would be considered a dry red?"

Hardy har.

Sia

Saturday, January 04, 2003 - 11:58 pm EditMoveDeleteIP
LOL, at least half the decision of which wine to buy at our house is based on how pretty the bottle is! I save the prettier bottles and fill them with bath salts! The other 50% of the equation is if it is a wine we think we'd like. We try new wines fairly often when buying wine; we don't usually buy the same thing twice in a row.

Squaredsc

Sunday, January 05, 2003 - 06:43 am EditMoveDeleteIP
i have 2 intellectually challenged questions. 1st, how do you get the diff colors like pink again? dra showed me how to do a lite pink and lite aubergine but i don't remember where he said he got them.

2. what software do you need to do the neat stuff in chat? i think lance a long time ago, in a galaxy far far away, told me where to get the dowload and i think i did but don't remember where i put it or what the site was.

thanks in advance.

Halfunit

Sunday, January 05, 2003 - 09:03 am EditMoveDeleteIP
Square - I can help with the first one:

Color Chart

I think you include the # symbol and the 6 digit code in place of the word "purple" in your case.

As for your second question.... Lance?? Dra???