Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Location: By the sea, by the sea, by the beautiful sea
68,333 posts, read 54,437,898 times
Reputation: 40736
Advertisements
Quote:
Originally Posted by Nomadicus
Well I made the stop and had a genuine senior moment. I didn't have clue as to what I had red about this wine and cooking bit. I did make it home with shallots and some beautiful baby bellas. The Fino will have to be a stop for the Mrs. on her way home later. Now pardon my ignorance one more time. Are we talking Fino Sherry, or Fino & Sherry here. Still I've got this crazy notion to do this mushroom thing and use some cheese with some and try and make some quesadillias on some 10 grain tortillias I bought today. My first shallots sine I grew them way back when... Now wishing all those with physical discomfort some relief and a better day tomorrow
Senior moments are no problem, it's when they become days and weeks that things get a little shaky...............
Fino's a classification (style?) of Sherry, I believe the driest. Serve well chilled, it's very nice with a number of appetizers (Spanish tapas being traditional) and soups, really tasty with split pea soup.
I suggested the comparison with cooking sherry because to me it compliments sauted mushrooms very well. If you try it I think you'll swear off 'cookong' wine and cook with 'regular' wines.
I'm about to start up some of Burdell's Fino, mushrooms, shallots, along with some boneless chicken strips if the Fino is available at the liquor store. Other wise the same without the Fino. I see a wide assortment of veggies in the freezer so wife gets some say there. I'm stuck with the veggies with this anyway. This sounds like it would be tasty over a bed of fluffy rice or pasta. Now to work in some color.
Tonight I'm making shake and bake chicken thighs with mashed potatoes and sauteed (sp?) zucchini and squash. I also made chicken louisa because I had dethawed the chicken and didn't want it to go bad. YUMMY!!
Senior moments are no problem, it's when they become days and weeks that things get a little shaky...............
Fino's a classification (style?) of Sherry, I believe the driest. Serve well chilled, it's very nice with a number of appetizers (Spanish tapas being traditional) and soups, really tasty with split pea soup.
I suggested the comparison with cooking sherry because to me it compliments sauted mushrooms very well. If you try it I think you'll swear off 'cookong' wine and cook with 'regular' wines.
Well I didn't tell the Mrs. a price range on the Fino. Well the man at the liquor store must have seen her coming. We are eating high in the vineyard tonight. $14 for a small bottle. Boy this is going to be a good night of a ***** dinner. Count 'em. 5 stars. To make it worse the guy was a hittin on my squeeze. What 's the world coming to?
Tonight I am making one of my inventions....
Boneless skinless chicken thighs with spinach, fresh mushrooms, lots of fresh garlic and onions, I cook that for while add the chicken broth, I cook that for about 90 minutes and then I add toasted Orzo to it.
I would normaly add some crushed red peppers to it for some "picante" flavor....but that depends onthe kiddos!
Location: By the sea, by the sea, by the beautiful sea
68,333 posts, read 54,437,898 times
Reputation: 40736
Quote:
Originally Posted by Nomadicus
Well I didn't tell the Mrs. a price range on the Fino. Well the man at the liquor store must have seen her coming. We are eating high in the vineyard tonight. $14 for a small bottle. Boy this is going to be a good night of a ***** dinner. Count 'em. 5 stars. To make it worse the guy was a hittin on my squeeze. What 's the world coming to?
Well I can report my tummy is in tummy heaven right now. That was sooooo goooood. But I'm going out the next time I need Fino. I'll at least pretend to know what I'm doing even if I don't Think I had better visit the peasant food thread and not spoil my tummy any more for a day or two.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
. I didn't have clue as to what I had red about this wine and cooking bit. I did make it home with shallots and some beautiful baby bellas. The Fino will have to be a stop for the Mrs. on her way home later. Now pardon my ignorance one more time. Are we talking Fino Sherry, or Fino & Sherry here. Still 
I've got this crazy notion to do this mushroom thing and use some cheese with some and try and make some quesadillias on some 10 grain tortillias I bought today. My first shallots sine I grew them way back when... Now wishing all those with physical discomfort some relief and a better day tomorrow
yummy
dinner.....
Think I had better visit the peasant food thread and not spoil my tummy any more for a day or two.