Comments on: Vermouth romance http://manolofood.com/vermouth-dependence/ Manolo Loves the Food! Thu, 11 Mar 2010 21:28:22 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Klee http://manolofood.com/vermouth-dependence/comment-page-1/#comment-53816 Klee Wed, 23 Apr 2008 22:18:19 +0000 http://manolofood.com/vermouth-dependence/#comment-53816 a fine and inspiring post, will buy a bottle asap! There is cooking to be done! a fine and inspiring post, will buy a bottle asap! There is cooking to be done!

]]> By: Phyllis http://manolofood.com/vermouth-dependence/comment-page-1/#comment-53814 Phyllis Wed, 23 Apr 2008 19:11:50 +0000 http://manolofood.com/vermouth-dependence/#comment-53814 Well, I'm no teetotaler, but not a huge lover of white wine, so we too keep white vermouth on hand at all times for just this reason. I heard first heard this suggestion from Julia Child years ago on one of her 1980's tv shows. She also recommended having Madeira and Port in the spirits cooking stash in addition to white vermouth. Well, I’m no teetotaler, but not a huge lover of white wine, so we too keep white vermouth on hand at all times for just this reason. I heard first heard this suggestion from Julia Child years ago on one of her 1980’s tv shows.

She also recommended having Madeira and Port in the spirits cooking stash in addition to white vermouth.

]]> By: Mr. Henry http://manolofood.com/vermouth-dependence/comment-page-1/#comment-53812 Mr. Henry Wed, 23 Apr 2008 13:43:56 +0000 http://manolofood.com/vermouth-dependence/#comment-53812 Mrs. Henry is a teetotaler, as well, Twistie, and like you she appreciates cooking with spirits. Mr. Henry routinely serves foods that contain wine or spirits to his ex-alcoholic friends. The alcohol quickly cooks away (especially if you flambé). What remains is the distilled essence of flavor. Using spirits is the cook's shortcut to deliciousness. Mrs. Henry is a teetotaler, as well, Twistie, and like you she appreciates cooking with spirits.

Mr. Henry routinely serves foods that contain wine or spirits to his ex-alcoholic friends. The alcohol quickly cooks away (especially if you flambé). What remains is the distilled essence of flavor. Using spirits is the cook’s shortcut to deliciousness.

]]> By: Twistie http://manolofood.com/vermouth-dependence/comment-page-1/#comment-53779 Twistie Tue, 22 Apr 2008 15:04:53 +0000 http://manolofood.com/vermouth-dependence/#comment-53779 There's a red vermouth??? Wow. The things I miss not drinking. Still, while I'm a lifelong teatotaller, I love to cook with spirits. Yes, I know, that makes little sense, but hey, a lot of things about me are completely contradictory. That tagine and the parsnips sound wonderful. And now I'm dreaming of roast lamb, too. The good news is, Mr. Twistie would probably try a tagine of chicken, onions and ginger. They are among the few foods he does not fear. There’s a red vermouth??? Wow. The things I miss not drinking.

Still, while I’m a lifelong teatotaller, I love to cook with spirits. Yes, I know, that makes little sense, but hey, a lot of things about me are completely contradictory.

That tagine and the parsnips sound wonderful. And now I’m dreaming of roast lamb, too. The good news is, Mr. Twistie would probably try a tagine of chicken, onions and ginger. They are among the few foods he does not fear.

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