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Old 12-06-2011, 01:52 PM   #11
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Originally Posted by msmofet View Post
Burgundy is my red cooking wine of choice. I use it in just about everything. I buy burgundy by the gallon.
I figured you bought it by the gallon... or the box


Apparently it's not a big seller here. The guy at the state store had to call his boss to find me some. And they only had two kinds. I have never cooked with burgundy. Vermouth fills my white needs and port, tawney port or marsala my red.
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Old 12-06-2011, 01:54 PM   #12
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Vermouth fills my white needs and port, tawney port or marsala my red.
My kitchen rule for wine is two for the cook, one for the pot! I'm a very jolly cook that way! *Hic*
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Old 12-06-2011, 02:00 PM   #13
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But does it all end up in the food?
I don't drink it or any other alcohol (hub doesn't approve long story) at home.

Every now and then when not home I do have 1 glass of white Zin.
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Old 12-06-2011, 02:11 PM   #14
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I don't drink it or any other alcohol (hub doesn't approve long story) at home.

Every now and then when not home I do have 1 glass of white Zin.
Well that's just fine, msmofet! I drink enough for you and I both!

Just for medicinal reasons of course!
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Old 12-06-2011, 02:33 PM   #15
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Well that's just fine, msmofet! I drink enough for you and I both!

Just for medicinal reasons of course!
Ok
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Old 12-06-2011, 04:31 PM   #16
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Dad would really love this, and it looks "puree-able" so that is a bonus! Will try this soon for him! Thanks, Ms M!
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Old 12-06-2011, 04:59 PM   #17
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Dad would really love this, and it looks "puree-able" so that is a bonus! Will try this soon for him! Thanks, Ms M!
Thank you and you're welcome LP. Let me know if he likes it.
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Old 12-06-2011, 07:19 PM   #18
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msmofet do you know where your family got this recipe?

I had never heard of it until an Italian friend told me that his Grandmother made it when times were tough and meat was in short supply during the Depression. They also used fried salami and bologna in place of bacon for the same reason. I was skeptical the first time I had it but, I became a convert quickly.
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Old 12-06-2011, 07:27 PM   #19
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msmofet do you know where your family got this recipe?

I had never heard of it until an Italian friend told me that his Grandmother made it when times were tough and meat was in short supply during the Depression. They also used fried salami and bologna in place of bacon for the same reason. I was skeptical the first time I had it but, I became a convert quickly.
Not sure but mom loved it and used fried bologna and no wine and served it just with bread to dip. We had it a lot when I was a kid and money was tight. I started using hot dogs serving it over pasta.
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Old 12-06-2011, 07:36 PM   #20
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Not sure but mom loved it and used fried bologna and no wine and served it just with bread to dip. We had it a lot when I was a kid and money was tight. I started using hot dogs serving it over pasta.
It is good with a can of drained cannellini beans added. Sort of an Italian take on franks and beans.
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hot dogs, onions, recipe, tomato

Ms Mofet's Hot dogs with tomato & onions [B][U]Ms Mofet's Hot dogs with tomato & onions[/U][/B] [FONT=Verdana][B]Approximately 5 servings[/B][/FONT] [FONT=Verdana][B][U]Ingredients[/U] [/B][/FONT] [LIST] [*][FONT=Verdana]1 lb Hot dogs ([COLOR=black]≈ 16 oz)[B](*See note below)[/B][/COLOR][/FONT] [*][FONT=Verdana]1 large onion ([COLOR=black]≈ 1 cup / ≈ 8 oz)[/COLOR][/FONT] [*][FONT=Verdana]1 stick butter [COLOR=black](≈ 4 oz)[/COLOR][/FONT] [*][FONT=Verdana]1 (6 oz) can tomato paste[/FONT] [*][FONT=Verdana]1 cup water ([COLOR=black]≈ 8 oz) [/COLOR][/FONT] [*][FONT=Verdana]1/2 cup burgundy wine ([COLOR=black]≈ 4 oz)[/COLOR][/FONT] [*][FONT=Verdana]Ground peppercorns[/FONT] [*][FONT=Verdana]Ground red pepper flakes[/FONT] [*][FONT=Verdana]Sea salt - ONLY if necessary[/FONT] [/LIST] [FONT=Verdana][B][U]Preparation[/U] [/B][/FONT] [LIST=1] [*][FONT=Verdana]Slice hot dogs into thin coins[/FONT] [*][FONT=Verdana]Slice onions thin[/FONT] [*][FONT=Verdana]Place butter, onions & hot dogs in pan[/FONT] [*][FONT=Verdana]Sauté till the hot dogs puff up and onions are soft[/FONT] [*][FONT=Verdana]Add tomato paste and stir well to break up paste[/FONT] [*][FONT=Verdana]Add water and wine; stir well[/FONT] [*][FONT=Verdana]Bring to boil for 2 minutes; lower to a simmer for 10 minutes or until flavor melds and hot dogs take on the other flavors.[/FONT] [*][FONT=Verdana]Taste and season with ground peppercorns, ground red pepper flakes (salt if needed)[/FONT] [/LIST] [FONT=Verdana]Serve in a bowl with crusty bread to dip or over pasta (pictured below).[/FONT] [FONT=Verdana][B]*Note: I used Nathan's skinless bigger than the bun beef franks.[/B][/FONT] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/hot_dogs_onion_tomato.jpg[/IMG] 3 stars 1 reviews
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