JBord

Tell me more about this please. I've pickled red onions for tacos but never sauteed in wine. Are you cooking in oil or butter then adding the wine and letting it cook off?
What is the resulting flavor?

kipper

Amazon! For Christmas one year, I sent my sister dinosaur taco holders and Nessie ladles/spoons/pasta servers.

gaobest

Both! Thank you. They’re SO CUTE
i reheated 4 hard shells in the toaster oven at Warm.
I heated 3 soft flour tortillas.
my spouse and I ate hard. The lovebirds ate soft.

I cook the red onions in olive oil & some salt. Then (after they’re nearly fully cooked) I add the old chilled wine. And indeed I let it cook off.

Old because the bottle sat in our cabinet for over a decade and in another cabinet for longer. Chilled because I opened it a month or 2 ago for cooking and then I put it in the fridge, using it periodically for more cooking.
it tastes great and I use this method for cooking any onions. Maybe a newer wine would be better. I eat the onions as part of the meal and I rarely eat the onions on their own. I definitely sauté onions when grilling steak.

corky

I think the question remains why are you using the wine at all. Most people just saute the onions in oil and are done with it. Considering that you have said that you don't like the flavor of wine, why are you adding the wine step (especially since a wine that has been open for a couple months likely tastes more like vinegar than wine)? Just add a splash of vinegar if that is what you are going for.

JBord

My thought too, is this really just a white wine vinegar?
But I don't have a problem with it if it's just a way to add some acid rather than throwing away a bad wine. I was just trying to figure out the flavor, and I suspect it's kind of like a less-potent, faux-pickled onion. I'd probably try using it as the pickling liquid and skip the sauté step. But that usually requires at least a few hours to soak in.

wrp96

When I caramelize onions, I add a splash of red wine vinegar which sounds similar.

gaobest

I don’t dislike the taste of wine. I love wine. Drink it socially on a regular basis - I think I had a glass in February??

i used sparkling white wine from GRUET (New Mexico) - I’m sure it’s become a vinegar by now.
the pickling sounds good.
if I ever use up my existing wine inventory, I promise you that I won’t be buying more wine to use for cooking. In fact I prefer to not buy any wine!

That sounds great. I use red wine vinegar for my beloved oil & vinegar salad dressing!!!!!

kipper

This. Why add wine, and if you are adding wine, why add really old wine?

BamaVol

If he’s like me, it’s because he’s too frugal to throw something away.

gaobest

Plus what else do I do with that wine? Maybe one day I do a taste test of sautéed onions. With and without wine.

chgoeditor

I sat at the bar of my local pub and ate dinner for the first time in 15 months!! Such a nice change that we weren't even annoyed the jukebox was broken. Goat cheese, mushroom and caramelized onion pizza for the win.

(We had to show our vcard to eat inside.)

teddybear99

Tonight, I didn't feel like cooking on my day off after I finally got my first shot of the Moderna Vaccine. My wife said let's have Chinese, and was told get Shrimp W/Lobster Sauce. Well, I know she really doesn't like Shrimp, so I actually got Seafood S'oong, which is a combination of Shrimp, Imitation Crab Meat and Small Scallops in Lobster Sauce with Pork Fried Rice and Egg Rolls. It was soooooo good!!!!!

Now I just finished it off with 3 Pepperidge Farm Thin & Crispy Toffee Milk Chocolate Cookies. My left arm is so hurting right now.

Sky Dreamer

InstaPot Pork Carnitas, with Plant Plower Califlower wraps along with Fresh n' Nova garlic sauce (I'm obsessed with this sauce also know as Toum) and Broccoli with butter.

FlyerEC

Hope your arm does not remain sore for long , usually a day or so ..



Ours was a mix of take out and home cooked


From left , crispy batter bits , Indonesian style “ ayam penyet “ ( flattened or smashed chicken ) & then the home cooked steamed beancurd with pork floss , modified Nonya chap chye lemak ( our recipe ) and another attempt at wanton which shape has to be improved upon

kipper

I'm frugal, but at some point, you need to throw things out because they lose the taste they are supposed to have or spoil.