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We still have some homecanned jars of moose meat from 2007 left and after eating one yesterday that contained meat in wine sauce, I greatly regret we didn't can anything in wine sauce this fall.
Absolutely delicious! After marinating for 2 years in wine...doesn't get much better than that.
Sounds yummy. Soooooo - what type of wine goes with moose?:innocent:
They're not very particular. :innocent:Quote:
Originally Posted by crashdive123
http://www.ewinebarn.com/store/image...er-500x500.jpg
I'm a rookie, at picking the right wine. I'm trying to learn. I just read this article.:innocent:
Quote:
Velveeta and Boones Farm - A Perfect Match? All About Wine Cheese Pairing
I once had a client with a brother who lived in Napa Valley. The brother did business with most of the wineries there. I was getting cases of the stuff (delivered all nice and safe in protective styrofoam forms) every couple of days for months. That's when I built my wine locker. I've still got about 2 cases of red left from the guy.Quote:
Originally Posted by 2dumb2kwit
I've also gotten wine as a gift on countless occasions. One time, I was given this great bottle of Pouilly-Fuisse. So I get home from the office, and the this awesome smell is coming from the kitchen. The ex was making Coq au Vin. With my $125.00 gift bottle of wine. :sneaky2:
I also still have a 1982 Roederer 'Cristal' Champagne. I will be mighty pizzed if I die unexpectedly before I drink THAT one. Here's what it looks like - except this one's a 1993.
http://i6.ebayimg.com/05/i/001/44/b3/718f_3.JPG
I grew up, down the road from The Hiney Winery. The road that I lived on, ran into Butts Station Rd.Quote:
Originally Posted by Ken
Quote:
A local station (FM99) played it here in the Norfolk, VA area back in the 80’s. They set the headquarters for the Hiney Winery in Chesapeake, VA on (it really exists) Butts Station Road.
“Just making it a easier for you to get a little Hiney.”
Quote:
Welcome To The Hiney Winery
The Hiney Winery was established in 1979 by Uncle Harry Hiney. He had the idea of putting his Hiney in a flip top disposable can. Family friends convinced him that his Hiney was too good to keep to himself so they bought the warehouse behind the library and the rest is history. Since that time people all over the area have been enjoying Hiney Wine.
The tradition is being kept alive by Harry’s two nephews, Big Red and Thor, who refuse to put their name on their Hiney until its perfect. That way you know that anytime you wrap your hands around an ice cold Hiney, it’s going to be the best Hiney you’ve ever had. The entire family is proud of their Hiney. Big Red, Thor, Ophelia, Humphrey, Selma, Ima, Rosey, Anita, Seymore, Lucie and Thor’s wife, Oma Aiken-Hiney are just a few of the Hineys that are part of the crack inspection team that checks every can for quality. Quality assurance and customer care ensures you that you are getting the best Hiney money can buy.
Next time you go shopping, ask your grocer where he keeps his Hiney. The motto of the HINEY WINERY says it all, “You only go around once in life, so grab for all the Hiney you can get”. hiney wine
:sneaky2: http://www.wallawallahiney.com/abouthiney.htmQuote:
Originally Posted by 2dumb2kwit
exactly; sometimes you have to be ready to draw the line.Quote:
The ex was making Coq au Vin. With my $125.00 gift bottle of wine.
I can be accused of derailing any number of threads but you two not only derail them you then claim ownership and sell stock in them!!
You should thank us for trying to jump start the economy. :sneaky2:Quote:
Originally Posted by Rick
Well, you know.......anything worth doing.......:innocent:Quote:
Originally Posted by Rick
Huh, what were we talking about? I heard wine mentioned and I was suddenly a young Airman in Germany again. I really miss those days. SIGH :(
WW I just got the book "A Guide to Canning,Freezing,Curing & Smoking Meat,Fish & Game" By Wilbur F Eastman Jr. I didn't see anything about canning in wine sauce. Although we don't get Moose this far South do you think you could share your Recipe?? Maybe Venison would taste as Good??(Prepared this way I mean) Thank you.
We don't really go by any recipes and I can't remember what kind of wine it was - nothing fancy to be sure. We had a batch of reds bottled by a brewing company in Whitehorse, so I guess any cheap liquor store red would do for this.
If I were to do it again, this would be what I'd do:
Brown the meat with some chopped onions and garlic in a bit of oil, then add a bit of water to the pan. Spice with salt and pepper, some oregano. Put meat with pan drippings, onin and garlic into the canning jars. Top up with more water and wine - maybe a fifth of the jar with wine, leaving 1" of headspace.
Process in pressure cooker and store in the back of your pantry for at half a year.
Should be good with just about any old meat :-)
Edit: use a pressure CANNER, not cooker
Thank you so much WW!! The book I bought seems to be more concerned with the preserving of the meat. Nothing wrong with that, I just thought that there would be one or two recipes for it as well. A little "Variety" should help I would think.Quote:
Originally Posted by wildWoman
Thanks again!!
Sure, no problem :-) Actually, I wrote "pressure cooker" and I meant "pressure canner"! Definitely want to use a canner for preserving meat and fish.
a pressure cooker and a pressure canner are the same device.
the only difference is which sizes and numbers of jars fit inside, and whether you put jars into it at all or cook the food in it directly.
And.....either one doubles as an autoclave.
and a still pot.
ooh; and to get even lower tech, a regular pot.
Helmet for when you can't find your foil hat and the sky is falling.
Oh really? I thought a pressure cooker is the kind without a weight on the valve, so not adaptable to the altitude you live at?Quote:
Originally Posted by canid
i've never seen a pressure cooker without a regulator weight. i have seen them in a variety of weights [corresponding to a range of pressures at a given heat input].
i wouldn't be supprised to know they have been made, and i know that they make low pressure cookers, but even those can be used to can food, and would only require a longer processing time.
remember that the first commercially canned foods where done at ambient pressure [with extremely long cooking times]. heat sterilization is only a ratio of temperature over time.
the pressure only raises the boiling temperature, reducing necessary processing time.
Well that's just great! Now I'll be up all night doing math. Thanks.
i couldn't resist it:
http://www.ladybird-toys.co.uk/files/Giant%20abacus.jpg
I said math not higher math. I'm not into the yellows yet. I got hung up in the pink.
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