[Sca-cooks] Vidalia Onion wine OoP

[Jennifer Thompson]

A quiet suggestion from the corner -- anything alcoholic tenderizes and as a
marinade, the onion flavor would be of benefit, even if it's too strongly
flavored to use as a "cooking wine"-- read added within a recipe that calls
for wine.

A friend picked up a peanut liquor (he loved the bottle) and after tasting
it, couldn't bring himself to drink anymore of it, as it had the texture of
watered down chunky peanut butter (those with smalls can insert equally
appropriate alternative descriptor here) and tasted like, well, alcohol and
peanuts. Utterly disgusting.

But it made a *wonderful* Chicken Satay.

Lann (who thinks that the fact that he succeeded in making wine from a non
fruit is impressive enough. Yes, yes, I know onions are high in sugars, but
still.....)

> Could be worse. A brewer of local renown once tried to make Vidalia
> Onion Wine, just to see if he could.
> He did. And, 15 years later, he still has 11 1/2 bottles of
> the 12-bottle
> batch left; people would take a sniff or a taste, and *poof*
> all desire
> to have any more left.
>
> . . . but he did try to cook with it, once, and said the
> results were almost
> decent. . .
>
> Alban
>