Arrrgh!!!

Knowing what an expert cook I am (not!), you'll understand my disappointment when Schillings quit offering a mushroom/red wine flavoring mix. I've not made this dish in years because of that. How about a Merlot?

P.S. The reason I suggest a Merlot is that I hate to see Cabernet Sauvigon wasted on cooking!

I love beef stew...of any kind. This sounds like a meal where you can literally eat...and drink...someone under the table. CHEERS Buffy...

Cop Car, I shudder to think about that dry seasoning mix you mentioned. I equate it to the jarred gravy that Dear Husband is so fond of. (wincing)

I could have used a Merlot, I suppose, but some famous chef somewhere said that you shouldn't cook with anything less than you would drink. This isn't a horribly expensive bottle of cabernet sauvignon. We'll have to see what kind of boosey beef it makes. You can be sure I'll let you know! *G*

Joy, you never fail to bring a grin to my face! I like beef stew, too, and occasionally I like a change of recipe, so it was time to give this one a whirl.

The last year I taught, I was living alone and hadn't mastered the concept of cooking for one, yet. I'd make a batch of this, and have leftovers for a week. I used to put a serving into a container and take it to school for lunch. As it was heating in the microwave in the teacher's lounge, everyone would be sniffing the air, asking what I was cooking. It was ALWAYS better than school food! I should have been generous, and brought ALL the leftovers with me, rather like kids having to share their goodies with the class.

i'm sure it was delicious! i can smell it from here.

You and I think somewhat alike Buffy. I just made a boozy beef type thing last week. However, here is where we really aren't alike - I use cooking wines (merlot, sherry,burgansy), instead of the real thing. I certainly wouldn't know what to do with any leftovers of the fancy booze - drinking it is out of the question - shudder!

Bogie, I use those wines, too, but I don't use "cooking" sherry because it is way too salty. If a recipe required sherry, I'd use the real thing. As a matter of fact, I think I have "Harvey's Bristol Cream" in the kitchen.

I should share this recipe with you, because it used the ENTIRE BOTTLE of wine, no leftovers to drink or use. And, let me tell you, that cabernet sauvignon made for a GREAT boozey beef!

Enough, already. I guess I know when I'm being put down! *grin* Since your budget allows you the opportunity, Buffy, you get to choose how expensive the wine for cooking. What in the world would you cook/make with the Harvey's Bristol Cream, though?

On wine: As you may have heard, Hunky Husband drinks one or two bottles of wine each week. I, on the other hand, take a sip once or twice each year! Wines are wasted on me--whether for drinking or cooking. I HAD read, years ago, not to use cooking wines--as you write, they are salty--so, I can't imagine that Bogie uses them. From what I have eaten of her cooking, she spares the salt. However, she will have to answer the question of whether she does/doesn't use the cooking wines. (HH and I are not big salt users--until it comes to popcorn, on which HH has no conscience!)

I do tend to spare the salt. And it is rare that I actually use the cooking sherry (I am not sure why, maybe the salt thing is the reason). However I do use it occasionally - definitely not the whole bottle though!

Cop Car, in all fairness, my budget does allow for a good bottle of wine, but you forget that I'm basically a tightwad. Why spend money on wine that could be used on fabric?? *G* The bottle of cabernet was most likely $9 or less. It wasn't a famous or expensive brand name, but I'm going to make a note of it, because it really did the trick. Like you, I don't drink much, but it's nice to know which wines are good.

Oh, boy....HH and I would get along just fine! Nothing better than salty popcorn and a movie!

Bogie, As I read new cookbooks, I'm aware of the trend toward less salt. It's startling to read an older recipe and see that it calls for a TABLESPOON of salt! Now, when I follow older recipes, I cut the salt back by half or more, and let people salt at the table if they wish.

I tend to be addicted to salty, crunchy things (See the note above about your dad and popcorn), and I don't need any more salt in my meals than necessary.

Buffy--Here I go sailing off into the wild blue yonder on conjecture: Don't you think that people needed more salt in the olden days? They worked much harder, and therefor perspired more, perhaps. And, they didn't use processed foods that came pre-loaded with salt; thus, all of the salt that they ate came in the recipes that we read. On the third hand, perhaps they just consumed too much salt. Do you remember people having goiters prior to iodized salt being sold? (I do!) At any rate, there is no commenter here that fails to be a better (or more dedicated) cook than I. Cold hot dogs and beans or a chunk of cheese with an apple will pass as a meal in my house!!!!

A couple of times lately we've bought soup when I haven't been able to cook myself and have been surprised at how little flavour the food has had. Adding a little salt has made a lot of difference to how it has tasted. I can understand "healthy" pundits preaching about too much salty things like crisps, etc.But salt is essential to bring out the flavour of cooked food. I am sure that you can't eat too much salt in cooked food, only if you overindulge in junk food.

Adele, I agree that salt brings out the flavor in food, but I've learned that you can add salt at the table, so that everyone has control over their salt intake. In the case of my pasta e fagiole recipe, most of the ingredients are in cans, and there's a LOT of sodium in canned foods. I can leave the salt out completely, and use a little parmesan when we eat, and not miss the salt shaker at all.

I learned on vacation that it's possible to find my ankles, if I'm just prudent about my salt intake!*G*

Ah, I think we are talking at cross purposes.

In my cooking the only "man made" items I use are stock cubes and tinned pulses, like cannellini beans or butter beans - to avoid all that hassle of soaking and cooking. Everything else I cook from scratch, so I have to add salt to the food as otherwise there is no salt in it at all. If, however, one is cooking using foods that were from tins, etc then they will have been salted at the time of preparation/ cooking and so one would need to add much less salt to the dish, if any. Then just adding salt at the table makes sense.

Yes! we were! lol With the exception of pasta e fagiole and Minestrone soup, almost everything I cook is from scratch. Okay.....maybe boxed potatoes now and then. And we cook in a very similar manner where salt is concerned.

It's always so interesting to read what you write. We don't use the term "pulse" to describe beans, so I've added a new word to my vocabulary.