Subj : Re: Al K. Haul
To   : Ruth Haffly
From : Dave Drum
Date : Fri Jun 27 2025 12:03:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> We've had occaisional small amounts of drinks but have had the sense to
 RH> stop well before they would affect us. We're using small amounts of red
 RH> or white wine in cooking from time to time also, just as an interesting
 RH> flavor note--a splash of red works well in beef stew.

 DD> I stand (sit actually) corrected. You have quibbled over beer/wine/
 DD> booze as an ingredient so much over the years we've both been on the
 DD> echo that I made an assumption. And we both know what "assume" does.

 RH> A few years ago we started trying small amounts of it in cooking. Still
 RH> don't drink it tho.

Which brings us back to the original reason for fermentation, eTc. As a
food preservation method from back in the pre-refrigeration days. 

But your usage pretty much mirrors mine these days. I use it culinarily,
not recreationally.

 DD> My grandmother used to act scandalised when she had the sip of wine
 DD> at Sunday communuin in her church. But she kept a bottle of Chrisyain
 DD> Brothers brandy in her pantry for use in cooking.   Bv)=

 RH> We use grape juice for communion. The church we were members of when we
 RH> were first married used wine but after that we've been members of
 RH> Southern Baptist congregations. Joined a small SBC church in California
 RH> when Steve was in language school, liked what they stood for (a few
 RH> minor side disagreemenst but nothing serious) and have stayed with them
 RH> ever since.

Without getting off into an off-topic discussion of religion - wine is 
and has been an integral part of Western religion since before the late,
great J. C. 

And many of the old, traditional wineries/distilleries began in and in
many cases are owned/operated by various religious orders.

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Ragu alla Pugliese
 Categories: Lamb/mutton, Pork, Beef, Vegetaqbles, Wine
      Yield: 12 servings

    250 g  (9 oz) beef
    250 g  (9 oz) pork belly (pancetta)
    250 g  (9 oz) lamb
      4    links salsiccia pork sausage
    1/2    Chicken
      1 L  Tomato puréee
    100 g  (3 1/2 oz) tomato paste
      1 lg Brown onion
      2 cl Garlic
           Extra virgin olive oil
           Crushed/ground red chile
    150 mL (5 oz) glass white wine
           Salt

  Cut the pork belly into small pieces and cut the rest of
  the meat in 3cm/1" dices. Finely slice the onion and the
  garlic.

  Add the onion, the garlic, a glass of water, and oil to
  a pan and saute, covered, over low heat, stirring
  frequently.

  Once the onions have browned, add the pork belly and
  turn the heat up and saute.

  Pour in half a glass of wine and cook, covered, for a
  half an hour over low heat.

  After 30 minutes have passed, add the remaining diced
  meat, the rest of the wine, the tomato purée, the tomato
  paste, the chile pepper, and the salt.

  Cook, covered, over low heat for three hours until the
  meat falls off the bone.

  Approximately forty-five minutes before the dish is
  fully cooked, add the chicken and the sausages.

  Serve with orecchiette (little ears) pasta, sprinkled
  with either grated pecorino or grated Canestrato
  Pugliese.

  NOTE: Although the dish is made with various kinds of
  meat, using only one type of meat is also fine, just
  make sure you use cuts that benefit from long cooking.
  The amount of chili peppers can also be adjusted to
  personal taste, so you can up the heat if desired.

  UDD NOTE: The measures and/or comments in parenthesis
  were added by me for clarity.

  RECIPE FROM: https://www.tasteatlas.com

  Uncle Dirty Dave's Archives

MMMMM

.... "Alcohol is a liquid that can put the wreck in recreation." - Anonymous
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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