Valentines Sans The Wine=Dying!
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Valentines Sans The Wine=Dying!
Tonight I'm cooking a Prime Rib for my family. Usually I cook it with red wine in the pan. I'm not so especially worried about the wine in the gravy, but I know I won't be able to stand the 3/4 bottle left over. I put a splash of balsamic in it instead.
I'm almost 3 weeks sober. I was/am a periodic binge drinker and tonight is the first night I'm having an insane urge to drink a nice glass (or 6) of red. I'm not doing it. I'm surrounded by love and hopefully this will pass before my daughter, husband and I sit down to eat. Doing my best to be in the moment and be grateful.
Luckily there isn't any wine in the house.
Hope your Valentines Day is more serene than mine.
I'm almost 3 weeks sober. I was/am a periodic binge drinker and tonight is the first night I'm having an insane urge to drink a nice glass (or 6) of red. I'm not doing it. I'm surrounded by love and hopefully this will pass before my daughter, husband and I sit down to eat. Doing my best to be in the moment and be grateful.
Luckily there isn't any wine in the house.
Hope your Valentines Day is more serene than mine.
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Originally Posted by LexieCat 
Any dish can be cooked without wine or alcohol. Even though I will eat food cooked that way, I sure wouldn't try making it.
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Sorry, Dee, Im not. I do this for a living. Its a question asked AT LEAST once every few days. We took articles from cooking AND medical magazines, as well as notices published by local health department, put themin plastic and hand them out to customers who don't believe it.
IF you cook alcohol out PROPERLY there is NO alcohol or a MINUTE, undetectable amount (about the same as ODOULS) in food. In fact, if you DON'T cook the alcohol out, it tastes pretty bad.
And I just read that chart. I will look into it. But, that is directly opposite what the restaurant industry charts say. Im suspicious of the "BAKED" aspect. In saute the heat is MUCH higher. ANd ANY time wine or brandy is used to "deglaze" a pan, it is MORE than simmered in order to get the alcholol out AND reduce and concetrate the flavor.
But I will call our food scientist on this and see what he thinks. I just doesn't sound right.
IF you cook alcohol out PROPERLY there is NO alcohol or a MINUTE, undetectable amount (about the same as ODOULS) in food. In fact, if you DON'T cook the alcohol out, it tastes pretty bad.
And I just read that chart. I will look into it. But, that is directly opposite what the restaurant industry charts say. Im suspicious of the "BAKED" aspect. In saute the heat is MUCH higher. ANd ANY time wine or brandy is used to "deglaze" a pan, it is MORE than simmered in order to get the alcholol out AND reduce and concetrate the flavor.
But I will call our food scientist on this and see what he thinks. I just doesn't sound right.
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Originally Posted by gabagool
Are you guys NOT using wine because you will be temped to drink the rest? Cause there is NO alcohol is properly cooked dishes........so its the temptation??
Eventually I'll probably go back to making risotto using some substitute, but right now the entire dish is too enmeshed in memories of drinking...
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Gabba-- I know alcoholics who started with one O'Douls, had another, and then six, and then 12-- and you know what? That small amount starts to add up. They were catching a buzz, albeit a small one, and on one bloated belly.
I have a physical allergy to alcohol that makes me crave it when it's in my system. Why on earth would I tempt that?
I have a physical allergy to alcohol that makes me crave it when it's in my system. Why on earth would I tempt that?
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On a happy note. My daughter (9) gave me a Valentine that said how proud she was of me not drinking. She said she was happy about all of my recent horridness because otherwise I might have never stopped drinking. Nobody has discussed "rock bottom" with her ever. I have one wise little girl. Signing out for decaf, chocolate chip cookie dough ice cream and a movie with my husband. I am grateful I let that craving pass. Thank you all!
Forward we go...side by side-Rest In Peace
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One of my pet peeves is when watching cooking shows on TV
chef's gaily slosh alcohol in dishes....saying it burns off.
Expecially when they are reparing something for children to eat!
Geez!
No I did not slide into alcoholism from food....however...
Regardless of what the restaurant industry thinks...I've been cooking
for over 2 decades without alcohol....and people still come to dinner...
I also don't eat food that has been cooked with alcohol...
the ordor I find unpleasant.
I was raised in a non drinking home...no family members cooked with alcohol.
We ate very well anyway.
AA groups often have pot luck dinners...as does my local Senior Center
no alcohol is involved and no one leaves hungry.
Yes...I am aware of NA beer and wine.and OJ ..an pure
vanilla extract. You won't find them in my kitchen either.
Y'all of course....will do whatever you want....I'll stick with my way.
chef's gaily slosh alcohol in dishes....saying it burns off.
Expecially when they are reparing something for children to eat!
Geez!
No I did not slide into alcoholism from food....however...
Regardless of what the restaurant industry thinks...I've been cooking
for over 2 decades without alcohol....and people still come to dinner...
I also don't eat food that has been cooked with alcohol...
the ordor I find unpleasant.
I was raised in a non drinking home...no family members cooked with alcohol.
We ate very well anyway.
AA groups often have pot luck dinners...as does my local Senior Center
no alcohol is involved and no one leaves hungry.
Yes...I am aware of NA beer and wine.and OJ ..an pure
vanilla extract. You won't find them in my kitchen either.
Y'all of course....will do whatever you want....I'll stick with my way.
Last edited by CarolD; 02-15-2011 at 01:26 AM.
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