SC - Re: Capers

[Lenny Zimmermann]

Kat wrote:

>My secret:  Cheap wine.  Really cheap wine.  Very acidic (acid tenderizes the
>meat) and, coincidentally, inexpensive too... 

>My favorite "roast" wine is Carlo Rossi burgundy ($3.99 to the half-gallon). 
>If you marinate meat in it overnight it will be a bilious ugly purplish
color; >but it will taste GLORIOUS.... 

My favorite to so go to the wine store and get a wine with the word "Toro"
(usually from Latin or South America) in it.  These tend to be very strongly
flavored, but complement the meat quite well.  

Derdriu
swensel at brandegee.lm.com

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