The Recipe That Will Change Your Life

[jclvd_23]

With all of the love this has been getting, I can't wait any longer to give it a go, so I figured this weekend is as good a time as any.

Just have one quick question for the experts on this board. I've never cooked with a chianti before, how much does quality matter? Would an $8 bottle suffice, or do I need to throw a little more money towards it?

$10 or so is fine. It's a type of taste and while more expensive may be better I think you're fine with $8-$12 since you're using just a cup or so anyway.

FYI- Merlot works well also if you have that at home or can more easily find it.

Thanks Peeks, appreciate it good sir.

[mattvan1]

With all of the love this has been getting, I can't wait any longer to give it a go, so I figured this weekend is as good a time as any.

Just have one quick question for the experts on this board. I've never cooked with a chianti before, how much does quality matter? Would an $8 bottle suffice, or do I need to throw a little more money towards it?

Don't cook with a wine you would not drink. If you find an $8 bottle of table wine and it tastes good, then go ahead and throw it in the sauce.

Also, don't ever hire a HC without a thorough search process. Wait, what? Sorry, wrong thread.

[peeker643]

Don't cook with a wine you would not drink. If you find an $8 bottle of table wine and it tastes good, then go ahead and throw it in the sauce.

That's pretty much why the Merlot for me. Like the taste better than Chianti.

Also, don't ever hire a HC without a thorough search process. Wait, what? Sorry, wrong thread.

Just make sure 'thorough' is defined by chat board users regardless of your personal knowledge of a person or situation as well as the fact it's your profession. Huh? Sorry. Never mind.

[Orenthal]

With all of the love this has been getting, I can't wait any longer to give it a go, so I figured this weekend is as good a time as any.

Just have one quick question for the experts on this board. I've never cooked with a chianti before, how much does quality matter? Would an $8 bottle suffice, or do I need to throw a little more money towards it?

$10 or so is fine. It's a type of taste and while more expensive may be better I think you're fine with $8-$12 since you're using just a cup or so anyway.

FYI- Merlot works well also if you have that at home or can more easily find it.

Thanks Peeks, appreciate it good sir.

The old rule is don't cook with something you wouldn't drink!

ETA
Next time I will read the rest of the posts before adding what has already been said...

[Ziner]

Speaking of wines for cooking, I went the other day to grab a bottle of red for some pasta sauce. Saw a bottle for sale for $5.50 and because I drink anything I figured I could use it for the sauce and I am a cheap bastard and spend as little as possible when cooking with wine (I only spend the money on the shit that actually gets me drunk or laid).

So anyway I bought a bottle of Crane Lake 2008 Petite Syrah. I was shocked. It was damn good, not just pretty damn good, but legit good. I looked up Crane Lake and wouldnt you know it, it is owned by Bronco Wine Company who owns Charles Shaw (two buck chuck). When I was in Napa they all said that for the most part their wines are garbage, but they also said it is worth poking around because sometimes you hit a gem. What they said was Bronco buys their grapes on the open market from people who have more than they want or need... or end up getting garbage. Apparently this was not their garbage grapes. The people in Napa said sometimes you get lucky and get wine made from grapes of much better wines and wineries. This wine is legit, I am getting a case. Look for it and buy it, you wont be disappointed.

[JCoz]

With all of the love this has been getting, I can't wait any longer to give it a go, so I figured this weekend is as good a time as any.

Just have one quick question for the experts on this board. I've never cooked with a chianti before, how much does quality matter? Would an $8 bottle suffice, or do I need to throw a little more money towards it?

Also, don't ever hire a HC without a thorough search process. Wait, what? Sorry, wrong thread.

LOL!

[Orenthal]

Pork neck bones ftw.

[RickNashEquilibrium]

Pork neck bones ftw.

If you use the entire shank of the pig which is the cut used for osso bucco, you will be in heaven. Like Joe Rogan on acid the minute before getting mauled by a tiger type of heaven.

[Orenthal]

^Without some sort of bone (and in critical mass) feh to any sauce. BTW sauce was incredibly good, as usual.

ETA - and that little bit of meat that falls off the neck bone after a good 5 hours simmering is like butter.

[mattvan1]

Just a point - osso bucco is typically made with veal shank and waaaaay too expensive to use this application.

Pork shank can be used as well and is more economical. You guys are right in that anything is better with pig.

[RickNashEquilibrium]

Just a point - osso bucco is typically made with veal shank and waaaaay too expensive to use this application.

Pork shank can be used as well and is more economical. You guys are right in that anything is better with pig.

Thanks for that. Sorry for the faux pas. Considering how much I cook (rarely with veal) I should know better. Also, this is how I spend my Saturday mornings:

[MartyM]

Going to make some this Saturday for the son's 5th birthday party with the family.

[Acriumpa]

That is almost exactly like my recipe. I will be brewin up a batch on Christmas morning. Since I am a psycho, I am up at 5AM chefin it up with my wine at the ready, Sinatra, Vale, Martin CD's playin. Beautiful.

Sinatra & Martin <3

[RickNashEquilibrium]

Got this recipe going today for a lady friend who's moving to LA in a week. Can't wait to see how it lines up to my sauce (which actually is pretty similar in almost every way). Will post results/thoughts upon tonights results and letting the sauce sit for a day which always makes it better.

[FUDU]

What would it take for one of you guys to make a batch of this stuff to fill up 6 jars and ship it to me?

50 bucks?

[Orenthal]

^price out the stuff needed. I think I usually spend around that (wine, cheese, San Mar…) and its makes easy those 6 jars. To be honest, it doesn't get much easier than making this sauce. This is cooking 101, just stick to the freshest possible ingredients start simple, and then tinker.

[mattvan1]

What would it take for one of you guys to make a batch of this stuff to fill up 6 jars and ship it to me?

50 bucks?

Wait. You're actually going to trust people on these boards to not put any additional "ingredients" in the sauce they would make for you?