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On Wed, 14 Jan 2009 10:34:28 -0700, Gloria P <gpuester@comcast.net
From today's paper:
"Eric Felten of the Wall Street Journal reports that the venerable
French vermouth maker Noilly Prat is changing its formula. Or rather,
returning to its...
Started by Gloria P on
, 25 posts
by 12 people.
Answer Snippets (Read the full thread at omgili):
Sent it back with specific directions for SWEET vermouth, and....
No vermouth at
all.
Remember I got was a bourbon on the rocks with a cherry .
Damn! That was my favorite vermouth for martinis.
2009 10:34:28a, Gloria P told us...
Related shopping results:
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From
<http://dinersjournal.blogs.nytimes.com/2008/08/07/harold-mcgee-on-vermouth-as-cooking-wine/
Harold McGee on Vermouth as Cooking Wine
By The New York Times
Q: Can either sweet or dry vermouth be substituted for red or white wine
when cooking...
Started by azazello@koroviev.de on
, 5 posts
by 4 people.
Answer Snippets (Read the full thread at omgili):
It was
either the....
I recommend
dry vermouth for saute dishes.
We are talking about a minute or so.
Worked out well
Time is not an issue.
I used some dry vermouth instead.
I was sauteing, but found I did not have any .
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On Sun, 07 Jun 2009 12:41:25 -0500, Omelet <ompomelet@gmail.com
Experimented this weekend for the first time cooking with vermouth.
I usually buy dry vermouth for my martinis but was not paying attention
Thursday and accidently grabbed the sweet...
Started by Omelet on
, 7 posts
by 4 people.
Answer Snippets (Read the full thread at omgili):
Interesting....
--
Peace! Om
Life isn't about, or whisking
it into the cream .
Add the vermouth to the chicken stock.
The
vermouth?
Alex On Tue, 09 Jun 2009 12:56:58 -0500, Omelet <ompomelet@gmail.com
In article that also after I posted.
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Decline of the Dry Martini
And other tales of a stumbling Western World
By Charles Bork
National Review Online
I recently had the opportunity to reprise the decline of the West using the history of the dry martini as a proxy for Western civilization.
...
Started by mojogogo on
, 15 posts
by 9 people.
Answer Snippets (Read the full thread at trianglefreeforum):
Vodka has....
And those of us was considered "uncouth" or "gauche", and that the addition of vermouth made the man "sophisticated very dry vodka martinis.
The whisper the word "vermouth" bit is from a joke I read in Playboy in the 50's.
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On Sat, 21 Mar 2009 11:37:43 -0600, Omelet <ompomelet@gmail.com
I periodically see people here adding Vermouth to various sauces.
I've honestly never tried it...
What kind of ambience does it add to sauces, and what type of foods does
it go best...
Started by Omelet on
, 101 posts
by 24 people.
Answer Snippets (Read the full thread at omgili):
I had a small enough dry ....
I am not much of a fan of
dry Vermouth.
Out of Mirin, I'd use dry sherry and a little sugar and vermouth as an
absolute fall-back
Vermouth does indeed keep for long periods.
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On Thu, 22 Oct 2009 15:53:54 +0100, "Pete" <Pete@stillnwohere.org
So, after getting my flu jab today I popped in to my nearest local store (or
nearest to the Health Centre) and that is Somerfield, or Somerfield/Co-op as
they now seem to be calling...
Started by Pete on
, 26 posts
by 8 people.
Answer Snippets (Read the full thread at omgili):
(I seem to recall the
bartender rinsing the glass with vermouth to
smell it tonight when everyone....
As an apero; moi?
Good old glass of crisp dry white Sauvignon Blanc or I may even be
racy and have, with a mere whisper of vermouth.
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The dirty martini has become my new favorite drink. I credit these olives I found that are "Sweet and Hot Bleu Cheese Stuffed". A little brine from that with a splash of dry vermouth and the rest of the glass filled with Ketel One, and I'm living large...
Started by Clem on
, 7 posts
by 4 people.
Answer Snippets (Read the full thread at tailgate365):
Even a good dry gin.
I feel with it others not
this is the internet motherf#cker LOOOVE me some bourbon .
Once I bought vermouth just so I could start making martinis and 'acquire' a taste for them.
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Stuffing is garlic, onion, salt, pepper, chopped squid tentacles, crab meat, butter, sauteed and reduced in dry vermouth, finished with ritz cracker and a buttery chard, stuffed and baked with a red sauce.
Happy Holidays!
Edited by David Andreozzi ( 1...
Started by David Andreozzi on
, 8 posts
by 3 people.
Answer Snippets (Read the full thread at westcoastwine):
When you buy it....
But more on your plate!
I believe most all squid is frozen .
It just means more stuffing work...
I don't think we get that large of squid here in Omaha
Paul Smaller squid are much better for stuffing because of the thinner walls .
Yumm..
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Don't try and make them with dry white vermouth instead of the sweet red kind. Foul. And I like tart things. Kendela: EAW and jude are quite right. A woman isn't really complete without a man. A spinster is essentially sort of half-a-person, possibly ...
Started by cybergal on
, 15 posts
by 5 people.
Answer Snippets (Read the full thread at lonelyplanet):
It's as bad....
One of my favorite like worms.
It's called a perfect Manhattan.
I tried to rescue it with sugar syrup but it was still fairly of half white vermouth for half of the red vermouth.
Is already quite bitter, and gin is dry.
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Having flogged cigar cutting - let's get your Martini tips. Mine
I use a Martini shaker.
Throw in 3-4 regular ice cubes
Pour in splash of Martini & Rossi Dry vermouth on the ice
Pour over that goodly amount of Tanqueray Gin (I used to measure - now do...
Started by Gander2 on
, 8 posts
by 8 people.
Answer Snippets (Read the full thread at sigforum):
Bring Vermouth bottle ....
Lord, your ocean is so very large glass
- Garnish with olive
- Look at a bottle of vermouth
"Fat, drunk & stupid is no way to go through Sapphire.
Enjoy.
Have moment of silence for Vermouth.
Over ice.
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