SC - Re: Capers
Lenny Zimmermann
zarlor at acm.org
Fri Aug 22 07:13:00 PDT 1997
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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