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Thread: Leftover wine

  1. #1
    James Silverton Guest

    Default Leftover wine

    Hello All!

    The recent threads on cooking with wine and using Vermouth prompted me
    to post this from Joe Yonan in today's Washington Post.

    Ask 10 cooks what they do with leftover wine and, trust me, at least
    half will respond, "What's leftover wine?"
    --


    James Silverton
    Potomac, Maryland

    Email, with obvious alterations:
    not.jim.silverton.at.verizon.not


  2. #2
    Phred Guest

    Default Re: Leftover wine

    In article <y7ryl.195$[email protected]>, "James Silverton" <not.jim.silverton.at.verizon.not> wrote:
    >Hello All!
    >
    >The recent threads on cooking with wine and using Vermouth prompted me
    >to post this from Joe Yonan in today's Washington Post.
    >
    >Ask 10 cooks what they do with leftover wine and, trust me, at least
    >half will respond, "What's leftover wine?"


    Exactly what I was going to say when I saw the Subject. :-)

    Cheers, Phred.

    --
    [email protected]D


  3. #3
    Andy Guest

    Default Re: Leftover wine

    James Silverton said...

    > Hello All!
    >
    > The recent threads on cooking with wine and using Vermouth prompted me
    > to post this from Joe Yonan in today's Washington Post.
    >
    > Ask 10 cooks what they do with leftover wine and, trust me, at least
    > half will respond, "What's leftover wine?"



    During my brief stint as a dishwasher at a famous French restaurant, the
    chefs would make a custom (off the menu) dinner for the entire staff. After
    all the food prep was finished, we'd sit in a backroom dining room around a
    great formal round table before opening and eat and drink wine and beer,
    then we'd step outside to the back parking lot and pass around joints of
    the best marijuana on the planet for awhile, then get to work.

    My job as a dishwasher also entailed being yelled at by the chefs to refill
    their pitchers of beer from the keg in the walk in fridge.

    Thank God we were only open three nights (Fri-Sun after 5pm)!!!

    And yes, if there was leftover wine, there was Hell to pay!

    André, le lave-vaisselle

  4. #4
    Nancy Young Guest

    Default Re: Leftover wine

    Omelet wrote:
    > In article <y7ryl.195$[email protected]>,
    > "James Silverton" <[email protected]> wrote:
    >
    >> Hello All!
    >>
    >> The recent threads on cooking with wine and using Vermouth prompted
    >> me to post this from Joe Yonan in today's Washington Post.
    >>
    >> Ask 10 cooks what they do with leftover wine and, trust me, at least
    >> half will respond, "What's leftover wine?"

    >
    > I thought the same thing when I saw the thread name. <lol>


    Actually, I save mine to serve with my leftover lobster.

    nancy

  5. #5
    Dimitri Guest

    Default Re: Leftover wine


    "James Silverton" <[email protected]> wrote in message
    news:y7ryl.195$[email protected]..
    > Hello All!
    >
    > The recent threads on cooking with wine and using Vermouth prompted me to
    > post this from Joe Yonan in today's Washington Post.
    >
    > Ask 10 cooks what they do with leftover wine and, trust me, at least half
    > will respond, "What's leftover wine?"
    > --
    >
    >
    > James Silverton
    > Potomac, Maryland



    I thought that was an oxymoron

    :-)

    Dimitri


  6. #6
    Omelet Guest

    Default Re: Leftover wine

    In article <y7ryl.195$[email protected]>,
    "James Silverton" <[email protected]> wrote:

    > Hello All!
    >
    > The recent threads on cooking with wine and using Vermouth prompted me
    > to post this from Joe Yonan in today's Washington Post.
    >
    > Ask 10 cooks what they do with leftover wine and, trust me, at least
    > half will respond, "What's leftover wine?"


    I thought the same thing when I saw the thread name. <lol>
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  7. #7
    Theron Guest

    Default Re: Leftover wine


    "James Silverton" <[email protected]> wrote in message
    news:y7ryl.195$[email protected]..
    > Hello All!
    >
    > The recent threads on cooking with wine and using Vermouth prompted me to
    > post this from Joe Yonan in today's Washington Post.
    >
    > Ask 10 cooks what they do with leftover wine and, trust me, at least half
    > will respond, "What's leftover wine?"
    > --
    >
    >
    > James Silverton
    > Potomac, Maryland
    >
    > Email, with obvious alterations:
    > not.jim.silverton.at.verizon.not

    If it's a fine wine you served with dinner cover it with a nitrogen blanket
    and recork it. If properly done, it will last for months. I usually
    refrigerate recorked wine, though it's not absolutely necessary. Vermouth,
    or any fortified wine like Port, or Sherry, will hold its own if it's just
    recorked for quite a long time. I guess the "today" wines, red and white, we
    all know what to do with.

    Ed






  8. #8
    Omelet Guest

    Default Re: Leftover wine

    In article <FRsyl.163741$[email protected]>,
    "Nancy Young" <[email protected]> wrote:

    > Omelet wrote:
    > > In article <y7ryl.195$[email protected]>,
    > > "James Silverton" <[email protected]> wrote:
    > >
    > >> Hello All!
    > >>
    > >> The recent threads on cooking with wine and using Vermouth prompted
    > >> me to post this from Joe Yonan in today's Washington Post.
    > >>
    > >> Ask 10 cooks what they do with leftover wine and, trust me, at least
    > >> half will respond, "What's leftover wine?"

    > >
    > > I thought the same thing when I saw the thread name. <lol>

    >
    > Actually, I save mine to serve with my leftover lobster.
    >
    > nancy


    <laughs> okay, that was funny. ;-D
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  9. #9
    Lynn from Fargo Ografmorffig Guest

    Default Re: Leftover wine

    On Mar 25, 8:23*am, "James Silverton" <not.jim.silver...@verizon.not>
    wrote:
    > Hello All!
    >
    > The recent threads on cooking with wine and using Vermouth prompted me
    > to post this from Joe Yonan in today's Washington Post.
    >
    > Ask 10 cooks what they do with leftover wine and, trust me, at least
    > half will respond, "What's leftover wine?"
    > --
    >
    > James Silverton
    > Potomac, Maryland
    >
    > Email, with obvious alterations:
    > not.jim.silverton.at.verizon.not


    Except for an occasional margarita or mojito (like once every three of
    four months) I can't drink alcohol. I keep a bottle of Xtian Bros dry
    sherry in my fridge for cooking (won't use "cooking wine" ).

    I use sherry for pretty much anything that calls for wine for
    deglazing. I would never use it for any dish which specifically calls
    for a particular wine ( Chicken Marsala, Boeuf Bourguinonne etc.) If
    I'm going to make something like that, I try to buy a "split" so I
    won't have so much left over. Anybody got a better solution?
    Freezing wine "cubes"???

    Don't laugh - you too may be all alone with no one to cook for and a
    kitchen the size of a postage stamp.
    Lynn in Fargo ;-)
    waiting for the water

  10. #10
    Christine Dabney Guest

    Default Re: Leftover wine

    On Wed, 25 Mar 2009 11:54:49 -0700 (PDT), Lynn from Fargo Ografmorffig
    <[email protected]> wrote:


    >won't have so much left over. Anybody got a better solution?
    >Freezing wine "cubes"???
    >
    >Don't laugh - you too may be all alone with no one to cook for and a
    >kitchen the size of a postage stamp.
    >Lynn in Fargo ;-)
    >waiting for the water


    I have heard of folks freezing wine in ice cube trays, for cooking
    purposes. Might be something you want to try...

    Christine
    --
    http://nightstirrings.blogspot.com

  11. #11
    Christine Dabney Guest

    Default Re: Leftover wine

    On Wed, 25 Mar 2009 12:17:38 -0800, Mark Thorson <nospam@sonic[email protected]>
    wrote:

    >Christine Dabney wrote:
    >>
    >> I have heard of folks freezing wine in ice cube trays, for
    >> cooking purposes. Might be something you want to try...

    >
    >I can see problems with that. It'll cause the
    >alcohol to separate. That's how applejack is made.
    >
    >http://en.wikipedia.org/wiki/Applejack_(beverage)
    >
    >You can freeze water in your home freezer, but you
    >can't come anywhere close to the freezing point of
    >alcohol. Once it separates, I expect it would
    >evaporate from the ice cube tray.


    Wine has a much lower alcohol level than applejack...and it does
    freeze just fine. Ever tried it? I have.

    Christine
    --
    http://nightstirrings.blogspot.com

  12. #12
    Christine Dabney Guest

    Default Re: Leftover wine

    On Wed, 25 Mar 2009 12:42:48 -0800, Mark Thorson <[email protected]>
    wrote:


    >When you freeze wine, does it freeze hard? That is,
    >if it is in a flexible ice cube tray will it pop out?


    Yes, it freezes hard enough.
    >
    >When I've tried to freeze reduced stock in that kind
    >of tray, the cubes do not freeze hard. They are more
    >like a firm, compacted slush. When I twist the tray,
    >they just change shape. They don't pop out.


    Odd. I freeze reduced stock as well, and I don't have a problem with
    them popping out.

    Maybe your freezer isn't very cold?

    Christine
    --
    http://nightstirrings.blogspot.com

  13. #13
    Mark Thorson Guest

    Default Re: Leftover wine

    Christine Dabney wrote:
    >
    > I have heard of folks freezing wine in ice cube trays, for
    > cooking purposes. Might be something you want to try...


    I can see problems with that. It'll cause the
    alcohol to separate. That's how applejack is made.

    http://en.wikipedia.org/wiki/Applejack_(beverage)

    You can freeze water in your home freezer, but you
    can't come anywhere close to the freezing point of
    alcohol. Once it separates, I expect it would
    evaporate from the ice cube tray.

  14. #14
    Mark Thorson Guest

    Default Re: Leftover wine

    Christine Dabney wrote:
    >
    > Wine has a much lower alcohol level than applejack...and it does
    > freeze just fine. Ever tried it? I have.


    No, I was just pointing out a potential problem.

    When you freeze wine, does it freeze hard? That is,
    if it is in a flexible ice cube tray will it pop out?

    When I've tried to freeze reduced stock in that kind
    of tray, the cubes do not freeze hard. They are more
    like a firm, compacted slush. When I twist the tray,
    they just change shape. They don't pop out.

    I've obtained an old-fashioned aluminum tray with a
    handle, and that may work for stock, but by the time
    I got the tray the interest in making stock had passed.

  15. #15
    James Silverton Guest

    Default Re: Leftover wine

    Lynn wrote on Wed, 25 Mar 2009 11:54:49 -0700 (PDT):

    > On Mar 25, 8:23 am, "James Silverton"
    > <not.jim.silver...@verizon.not> wrote:
    >> Hello All!
    >>
    >> The recent threads on cooking with wine and using Vermouth
    >> prompted me to post this from Joe Yonan in today's Washington
    >> Post.
    >>
    >> Ask 10 cooks what they do with leftover wine and, trust me,
    >> at least half will respond, "What's leftover wine?" --
    >>
    >> James Silverton
    >> Potomac, Maryland
    >>
    >> Email, with obvious alterations:
    >> not.jim.silverton.at.verizon.not


    > Except for an occasional margarita or mojito (like once every
    > three of four months) I can't drink alcohol. I keep a bottle
    > of Xtian Bros dry sherry in my fridge for cooking (won't use
    > "cooking wine" ).


    Christian Brothers, sure as hell, is cooking wine!
    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not

  16. #16
    brooklyn1 Guest

    Default Re: Leftover wine


    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > In article <[email protected]>,
    > Mark Thorson <[email protected]> wrote:
    >
    >> Christine Dabney wrote:
    >> >
    >> > Wine has a much lower alcohol level than applejack...and it does
    >> > freeze just fine. Ever tried it? I have.

    >>
    >> No, I was just pointing out a potential problem.
    >>
    >> When you freeze wine, does it freeze hard? That is,
    >> if it is in a flexible ice cube tray will it pop out?


    Depends on the wine. Wines with a higher alcohol content won't freeze solid
    in the typical home freezer, neither will wines with a high sugar content,
    heck plain water with a high sugar content wont freeze hard, that's why dago
    ices are scoopable.


    >> When I've tried to freeze reduced stock in that kind
    >> of tray, the cubes do not freeze hard. They are more
    >> like a firm, compacted slush. When I twist the tray,
    >> they just change shape. They don't pop out.
    >>
    >> I've obtained an old-fashioned aluminum tray with a
    >> handle, and that may work for stock, but by the time
    >> I got the tray the interest in making stock had passed.

    >
    > Sounds like your freezer is not cold enough. Stock for me always
    > freezes rock hard.
    >
    >

    Probably salted the stock. Salting stock and then reducing concentrates the
    saline solution to practically a pickling brine. Stock shouldn't be salted
    until after the dish it's used in is ready to eat. Stock with a high
    gelatin content doesen't easily freeze either.




  17. #17
    Omelet Guest

    Default Re: Leftover wine

    In article <[email protected]>,
    Mark Thorson <[email protected]> wrote:

    > Christine Dabney wrote:
    > >
    > > Wine has a much lower alcohol level than applejack...and it does
    > > freeze just fine. Ever tried it? I have.

    >
    > No, I was just pointing out a potential problem.
    >
    > When you freeze wine, does it freeze hard? That is,
    > if it is in a flexible ice cube tray will it pop out?
    >
    > When I've tried to freeze reduced stock in that kind
    > of tray, the cubes do not freeze hard. They are more
    > like a firm, compacted slush. When I twist the tray,
    > they just change shape. They don't pop out.
    >
    > I've obtained an old-fashioned aluminum tray with a
    > handle, and that may work for stock, but by the time
    > I got the tray the interest in making stock had passed.


    Sounds like your freezer is not cold enough. Stock for me always
    freezes rock hard.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  18. #18
    Mark Thorson Guest

    Default Re: Leftover wine

    Omelet wrote:
    >
    > Sounds like your freezer is not cold enough. Stock for me always
    > freezes rock hard.


    I don't think so. It's got about a three-inch
    layer of ice covering all of its surfaces. :-)

  19. #19
    sf Guest

    Default Re: Leftover wine

    On Wed, 25 Mar 2009 09:47:41 -0500, Andy <[email protected]> wrote:

    >During my brief stint as a dishwasher at a famous French restaurant, the
    >chefs would make a custom (off the menu) dinner for the entire staff. After
    >all the food prep was finished, we'd sit in a backroom dining room around a
    >great formal round table before opening and eat and drink wine and beer,
    >then we'd step outside to the back parking lot and pass around joints of
    >the best marijuana on the planet for awhile, then get to work.
    >
    >My job as a dishwasher also entailed being yelled at by the chefs to refill
    >their pitchers of beer from the keg in the walk in fridge.
    >
    >Thank God we were only open three nights (Fri-Sun after 5pm)!!!
    >
    >And yes, if there was leftover wine, there was Hell to pay!
    >
    >André, le lave-vaisselle


    Heh! What's left over wine?


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  20. #20
    sf Guest

    Default Re: Leftover wine

    On Wed, 25 Mar 2009 10:29:20 -0700, "Theron" <[email protected]>
    wrote:

    >
    >"James Silverton" <[email protected]> wrote in message
    >news:y7ryl.195$[email protected]..
    >> Hello All!
    >>
    >> The recent threads on cooking with wine and using Vermouth prompted me to
    >> post this from Joe Yonan in today's Washington Post.
    >>
    >> Ask 10 cooks what they do with leftover wine and, trust me, at least half
    >> will respond, "What's leftover wine?"
    >> --
    >>
    >>
    >> James Silverton
    >> Potomac, Maryland
    >>
    >> Email, with obvious alterations:
    >> not.jim.silverton.at.verizon.not

    >If it's a fine wine you served with dinner cover it with a nitrogen blanket
    >and recork it. If properly done, it will last for months. I usually
    >refrigerate recorked wine, though it's not absolutely necessary. Vermouth,
    >or any fortified wine like Port, or Sherry, will hold its own if it's just
    >recorked for quite a long time. I guess the "today" wines, red and white, we
    >all know what to do with.
    >
    >Ed
    >

    I can't say nitrogen protects wine for months, but it can extend wine
    for a few (very few compared to a month) days. As far as decent
    "today" wines... they are made to drink TODAY (whatta concept), not in
    five to twenty years. So if you or anyone else has a problem with
    that, you're the one with the *problem*.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

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