Comments on: Wino’s Burgundy Pot Roast

By: Moroccan Spiced Tenderloin with Honeyed Shiraz | Choosy Beggars

Moroccan Spiced Tenderloin with Honeyed Shiraz | Choosy Beggars — Mon, 16 Nov 2009 10:02:17 +0000

[...] Alright, so you know my feelings on using expensive wines to cook with. Even though the wine will be used to make a reduction and the base flavor will really come [...]

By: jeremiah

jeremiah — Sat, 14 Nov 2009 10:19:51 +0000

Thanks for the information. I will like to come home and have my meals already finished.

By: Mike

Mike — Tue, 10 Nov 2009 14:27:38 +0000

Well, there’s cheap and then there’s moonshine. If you have a hard time telling the difference between what came off the back of the truck and what came out of its gas tank, then you ain’t talkin’ about wine any more.

By: Martin

Martin — Tue, 10 Nov 2009 09:41:43 +0000

We spent 3 years living on an island in the Med where wine in the range that you think of as cheap is actually pretty good and the seriously cheap wine is sold in refilled liquor bottles off the back of a vegetable truck. The only time I ever drank the cheap stuff was when an old guy accidentally bumped into me at a live music gig and insisted on buying us a couple rounds. I don’t think I would want to cook with it. I think that kind of wine is to blame for some of Leonard Cohen’s less than stellar work.

By: Margie

Margie — Sun, 08 Nov 2009 15:17:01 +0000

I love beef. Especially fork tender beef with mushrooms and wine sauce. Yum.

By: lo

lo — Fri, 06 Nov 2009 23:07:52 +0000

Here I am — ooohing and ahhhing over that beef.
And you’re right. I don’t care what kind of wine you used, I really want a bite!

You’re absolutely spot-on about the garlic — I (almost) never turn the oven on just to roast garlic. In fact, if I have to… you’ll find me grabbing anything else I think of to roast while I’m wasting up all that good energy. Sometimes that’s how dinner gets made!

By: Ivy

Ivy — Fri, 06 Nov 2009 16:02:50 +0000

Your pot roast sounds delicious and I also roast garlic when I am baking in a casserole. We had beef bourguignon today and there’s leftover for tomorrow as well. I am not a big fan of beef but I made it ten days ago and I could eat Julia Child’s boeuf Bourguignon every day.

By: Kristie

Kristie — Fri, 06 Nov 2009 00:38:21 +0000

This? One of my all time favorite foods! Also, I only drink $8-10 bottles of wine, because I am cheap and admittedly can’t tell the difference between a $100 and a $10 bottle of wine as long as I don’t drink them back to back. So yeah…lots of Yellowtail and Beringer around here.

Really, really looks good. Also, you’re totally right about pre-roasting garlic. I do the same thing. I also bought a humongous canister of pre-peeled garlic from Costco, and then dumped it all into a big ziplock and stuck it in the freezer. Whenever I need garlic and it’s only a supporting player (not the star) I just grab a frozen clove, warm it in my hand, and then dice it. How’s THAT for food bastardization? I really hate peeling garlic.

By: Tina

Tina — Thu, 05 Nov 2009 21:53:40 +0000

Astra Libris – thank you! I know that sentiment won’t be popular with everyone, but it had to be said!

Mike – Aw, thank you my love. I know that this encouragement is supposed to deter me from the path of vegetarian entrees that I was trundling down lately, but I’ll still take it as a plus.

By: Mike

Mike — Thu, 05 Nov 2009 16:54:10 +0000

I’m eating this as leftovers for lunch. Greedily. Almost angrily. I’m enjoying it so much that I’m looking forward to the next time I can eat it.