Does it Matter if You Use Cheap Wine When you Cook?
According to an article in today’s NY Times, it doesn’t really matter if you use good wine or “plonk” in cooking.
Wincing a little, I boiled a 2003 premier cru Sauternes from Château Suduiraut (“The vineyard is right next door to Yquem,” the saleswoman assured me), then baked it into an egg-and-cream custard to see whether its delicate citrusy, floral notes would survive the onslaught. They did, but the custard I made with a $5.99 moscato from Paso Robles, Calif., was just as fragrant.
I’ve always said if you cook with bad wine, you’ll get less than stellar flavors. I think a lot of it depends on what type of things you are cooking.
Interesting article, you can read it here, and then I’d like to know what you think.
Kettleman’s Bagels slated to open in Portland
Based on lively discussions here and other food obsessed websites around town, we know Portlanders are in dire want for more good bagels. Well, there’s a new bagel shop in town set to open on SE 11th near Powell sometime in April. Kettleman’s Bagels, states they are independently owned and operated and thus should not be confused with the Canadian chain of the same name. Kettleman’s goes out of their way to explain that their New York style bagels are made the proper way by first boiling them, then baking, and not steam injected like those fakers at Noah’s. We’ll keep you posted…