Deleted
Deleted Member
Posts: 0
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Post by Deleted on Dec 30, 2020 19:44:38 GMT
Yes there is the old carry on film innuendo possibility I suppose.
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Post by brummieboy on Dec 30, 2020 20:03:18 GMT
I cannot possibly say yes or no to whatever the question is until I have spent time pondering with vino.... To-days choice is ginger wine which I always used to like but now dunno why..... Son tried a bit and then waxed lyrical saying it was the nicest thing he had ever tasted, and berated me for using it as a cooking wine. Any cook worth their salt would say if it's no good for drinking, it's no good for cooking with
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Post by bodger on Dec 31, 2020 11:34:20 GMT
Son tried a bit and then waxed lyrical saying it was the nicest thing he had ever tasted, and berated me for using it as a cooking wine. Any cook worth their salt would say if it's no good for drinking, it's no good for cooking with well a Michelin-Star chef would say that when justifying the price of his offerings, wouldn't he?
............... and other cooks who would like to imitate him follow his lead like little puppies.
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Post by JohnV on Dec 31, 2020 11:41:15 GMT
ok, so when you cook you use crap ingredients on the principle it doesn't matter?
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Post by bodger on Dec 31, 2020 16:47:02 GMT
no
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Post by twiggy on Dec 31, 2020 21:32:34 GMT
'That's a big one!'
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