'...No @steveTu Red wine in risotto is a no-no. A glug of white wine is okay. Rosé if no white available but not red....'
Isn't food about taste? Don't you look at a recipe, try it, then adjust the recipe to suit your tastes (or what you happen to have available)? It happened that I had red wine open and not white (as I tend to only drink white wine in summer!...ditto cider - why don't they taste the same in a cold, dank British winter?), so made a chicken and bacon risotto with the red wine. Absolutely lovely (to me).
Aren't paellas and risottos just peasant usey-up dishes anyway - what have you got to use up in the fridge/pantry to give some bland rice a bit of flavour? I recall a dispute over whether a paella should have chorizo (was it Jamie Oliver?) in it...really? Throw anything in - that's why the dishes vary by region - in a coastal town, fish, in the country rabbit, pork. Experiment - play - try things - make a few mistakes!
Any left, Christmas cake. Hubby doesn't drink any alcohol,we had sherry from at least last year,bit of ginger wine. Couldn't find a minuture brandy,so I fed them into the Christmas cake,which was lovely and moist. There is one slice left. I made it in the slo cooker as a tester.
I've just put the gammon on to cook adding a glass of the mulled wine to the water. I'm hoping I haven't overdone it. This is the problem and why I started the thread, never having used it for cooking, in fact never having heard of it being used in cooking and not liking to waste food, I'll be on tenterhooks until I taste it later. Four glasses to go.
I too like to experiment with cooking SteveTu as I expect most people do and rarely follow a recipe and agree things taste different in different seasons or is it psychological I wonder?
I wouldn't have thought about feeding it into cake Nanny Beach so that's another good idea, thank you.
A lot of European food was to use up what was available. Pizzas, paellas and Bouillebaisse which is now very expensive to make as the rock fish used in this dish are harder to find. I find living down here, the people aren't big meat eaters.
I don't even think you need wine in risotto - it's just a "chef" thing, I think. My OH's mother is Italian and she puts any leftovers into pasta, whether it be spaghetti or penne etc... A good dose of parmesan cheese of course!! Speaking of parmesan. She melts down all the crusts of parmesan, then stirs it through some Torti pasta. Now that's yum.
Re your last sentence tui34, I wouldn't have dreamed of using the crusts from parmesan but it just goes to show how versatile food really is and we can do want we want according to our tastes. I sometimes think that there's a smidge of snobbery about food.
Thinking about cooking earlier, I wondered how many men cook these days. More men cooked in my children's generation and now it seems that even more men cook which is great. Is it because men are more interested in food and what can be done with it or perhaps a hobby. Perhaps our men cooks on here could answer the question?
Thanks B3, just waiting for it to cool enough to try. It will be interesting, to say the least. Normally I just add half a dozen cloves and a small onion cut into quarters.
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Four glasses to go.
I too like to experiment with cooking SteveTu as I expect most people do and rarely follow a recipe and agree things taste different in different seasons or is it psychological I wonder?
I wouldn't have thought about feeding it into cake Nanny Beach so that's another good idea, thank you.
A lot of European food was to use up what was available. Pizzas, paellas and Bouillebaisse which is now very expensive to make as the rock fish used in this dish are harder to find. I find living down here, the people aren't big meat eaters.
I don't even think you need wine in risotto - it's just a "chef" thing, I think. My OH's mother is Italian and she puts any leftovers into pasta, whether it be spaghetti or penne etc... A good dose of parmesan cheese of course!! Speaking of parmesan. She melts down all the crusts of parmesan, then stirs it through some Torti pasta. Now that's yum.
Thinking about cooking earlier, I wondered how many men cook these days. More men cooked in my children's generation and now it seems that even more men cook which is great. Is it because men are more interested in food and what can be done with it or perhaps a hobby. Perhaps our men cooks on here could answer the question?