They say we live and learn and we certainly do Obelixx. I wouldn't dream of putting a cheese into a vegetable stew but thinking about it why not, cheese in minestrone is delicious. B3, neither would I think of putting ginger wine into a pot roast. I've always thought of myself to be a fairly adventurous cook but reading the ideas on here has made me realise that I'm probably not.
I bought a bottle of ginger wine for Christmas, not sure why, as I haven’t tasted any since I was a child. However, friend says her Chinese daughter in law buys it all the time. I must ask her what foods it gets used in. Not the brand I got as it was on special offer, but I remember my mother always referring to Rabbi’s green ginger wine. She was really surprised when one of us noticed the C at the front of the brand name, and pointed it out to her!
They say we live and learn and we certainly do Obelixx. I wouldn't dream of putting a cheese into a vegetable stew but thinking about it why not, cheese in minestrone is delicious.
The old man used to love crabbies ginger wine,but because Intolerance to any booze cannot drink it. I will Chuck anything into Christmas cake, cannot abide waste. He has eaten some and "suffered". He likes gammon but just wrapped in foil,slo cooker.low and slo,tender. Have to take his word, don't think I have eaten it since I was a kid. I would love a glug of white wine in my risotto,but then he wouldn't be able to eat it
Here's another oddity - fish sauce. Absolutely stinks, but it adds depth and oooooohmammy to dishes. Like most ingredients, it's the overall effect and combination rather than the individual taste.
Yes I agree with you there SteveTu. Fish soup though has never appealed to me would you say that a fish sauce is similar?
Well, I had a ham sandwich for lunch and can say that the mulled wine in the cooking liquid was a huge success. It is very good indeed. I'm planning on the ham with a mulled wine sauce and green beans, new potatoes, and carrots for dinner.
Maybe cross purposes - not a fish sauce as in a cheese sauce, but the (typically) Thai fish sauce from a bottle. You can use it in loads of things that need a bit of ooomph.
We used to keep a bottle of made up vinegar, fish sauce, garlic, chilli, tad of sugar, in the fridge. Then have plain rice with that sauce liberally sprinkled over with a runny fried egg on top . Or just use it as a sprinkle/dip. Thinking about it, I'll make a bottle tomorrow.
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B3, neither would I think of putting ginger wine into a pot roast.
I've always thought of myself to be a fairly adventurous cook but reading the ideas on here has made me realise that I'm probably not.
Not the brand I got as it was on special offer, but I remember my mother always referring to Rabbi’s green ginger wine. She was really surprised when one of us noticed the C at the front of the brand name, and pointed it out to her!
Well, I had a ham sandwich for lunch and can say that the mulled wine in the cooking liquid was a huge success. It is very good indeed. I'm planning on the ham with a mulled wine sauce and green beans, new potatoes, and carrots for dinner.