[Sca-cooks] Wine in cooking -- was, Re: Sca-cooks Digest, Vol 6, Issue 81

Elaine Koogler ekoogler1 at comcast.net
Sun Oct 29 16:57:13 PST 2006

grizly wrote:
> -----Original Message-----
>>>>> i use box'o'chillable red for my beef and venison stew
> (nothing but beef, venison, blackpepper, raisins and wine)
> and it is GREAT.  i wouldn't think using a fancier wine.
> also fits a feast budget quite well.
> bastes the cook fairly well too.  but only a glass.  i
> tend toward whites.
> cailte < < < < < <
> Recent Cook's Illustrated issue suggests Franzia as a boxed brand that cooks
> well, and is tolerable to sip when you don't need serious wine.
> Niccolo
I've used it, and it works very well.  I have used it not only for 
cooking meats like beef and lamb, but also for veggie dishes...I do a 
tomato-onion-zucchini dish, sort of like a ratatouille...and the Franzia 
works wonderfully in that.


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As you get older, remember you have another hand: the first is to help 
yourself, the second is to help others 

                        -- Audrey Hepburn

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