Quoting Bill Swisher to Dave Drum <=-

500ml box of white (Chardonnay) and red (Pinot Noir) in the fridge.
They lay flat and thanks to the way the bladder seals keep forever

That would be a convenient size and packaging system for seldom used
wines. I have never seen wine sold that way in the NWT or Alberta or
in the old days, Ontario. My choices here are 750 ml, 1 liter and
1.5 liter bottles and 3 L boxes. I do buy the large boxes for
everyday drinking around the house. We will go through 6 liters in 6
to 12 weeks. And we generally buy 750 ml bottles of stuff one or two
rungs above the bottom shelf as dinner gifts when we go to friends'
places for supper. Lately that has been Lindeman's Bin 40 Merlot to
take to summer steak barbecues or my nice and nephew's Big Green Egg
brisket dinner.

The last fried chicken recipe ...

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

Title: Bacon-Fried Chicken
Categories: Chicken, Chilies, Alcohol, Bacon
Yield: 4 Servings

8 Rashers of bacon
3 lb Frying chicken, cut into
-serving pieces
Salt
Freshly ground pepper
3 tb Flour
1 1/2 c Light cream
Tabasco
2 tb Brandy

Cook the bacon till it is done to your taste. Transfer to
absorbent paper and keep it warm. Flour the chicken pieces and
brown them well in the bacon fat over brisk heat, adding the white
meat last. Season to taste and reduce the heat to simmer. Continue
cooking, turning occasionally, till the chicken is tender.
Transfer to a hot platter. Pour off all but 3 tablespoons of the
fat and add the flour. Blend well and cook about 3 minutes.
Gradually stir in the cream and continue stirring till it is
nicely thickened. Season well with pepper and a dash of Tabasco
and add the brandy. Let it cook up for a moment and serve with the
chicken. Also serve little new potatoes and salad.

Source: James Beard's American Cookery
From: S. Mancini

MMMMM

Cheers

Jim


... Hints of vanilla? No, it smells like wine. I admire your imagination.

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