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Old 02-10-2013, 09:33 PM   #11
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You should only use the wines that are good enough to drink for cooking. Can't think of another purpose.
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Old 02-10-2013, 10:15 PM   #12
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Originally Posted by Oldvine View Post
You should only use the wines that are good enough to drink for cooking. Can't think of another purpose.
Thought's right.. ONLY winkable wines to kook with will do.
Sthipping some while kooking is a good idea.

In all theriousnth'ssss

I made a few modifications to the recipe. Caramelized the onions. Removed them from the pan.
Rolled the pork in a little olive oil, seasoned with bp,paprika,minced garlic.Seared it in a pan. Added it to the crock while I deglazed the pan in the stock. Added some marjoram.Took off and went shopping..

When it was done added just a little more water to the juices so that the gravy would be doubled in quantity. Used cornstarch as a thickener. Served it with mashed taters, veggies, french bread. Everybody was happy.

Munky.
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Old 06-20-2013, 08:17 PM   #13
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Originally Posted by Sir_Loin_of_Beef View Post
Well, ALMOST any wine. If you cook pork with Manischewitz wine, bad things will happens to you.
(I had to look Manischewitz wine up but when I did the penny dropped.)
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Old 06-20-2013, 08:22 PM   #14
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Originally Posted by Chef Munky View Post
Ok, I'm not awake yet.

What I actually have is Carlo Rossi- Burgundy and sangria.
Here's the recipe I'm trying out. Amazing Pork Tenderloin in the Slow Cooker Recipe - Allrecipes.com

I'm switching it up by making my own french onion soup.

Munky.
Not Sangria. That is a sort of wine cocktail (well, sort of) and has all sorts of things in it which would spoil the taste of the sauce.
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