Yes , well done , am in Singapore ! ..
Hoping that some other FTers are here too , already at least halfway into quarantine or on “ green “ lane , so we can get the SIN DO going next Friday albeit in a hybrid format 🤞🏻

On white wine. Can also be frozen once opened (eg in ice cub trays/bags).

Exactly, the golden rule of cooking is don’t cook with wine you wouldn’t drink. The only time I’ve drunk cooking wine was in kalimotxo as a teenager on school exchange to Spain. It didn’t end well...!

I
Just the thought of drinking it makes me gag.
I also think it depends on how much wine you are using and what the purpose of the wine is. If you are just adding a splash I think it can be cheap wine. If it is the main part of the dish (like braising short ribs in red wine) then you need to go with something better.
Also salt is a preservative which is why it is in cooking wine. Salt doesn't reduce down when the alcohol evaporates so you are getting an even greater concentration of salt. And I am sure it isn't good sea or kosher salt...probably iodized.
In place of wine in many dishes, you can use broth, water, or juice.

Ooh excellent idea. Thank you!

ooh. Just checked and indeed 190mg per serving. Thank you!
i’ve used it for sautéing onions for years; plus when I first got fish tacos, the taco truck guy had mentioned cooking the fish in white wine and butter. I didn’t want to use butter but did use the remaining white wine from when I was poaching salmon; then when my spouse wanted a break from poached salmon (probably the stigma of using Costco frozen wild salmon!), I no longer needed to buy white wine so I switched to the cooking wine for fish tacos.

i return to Trader Joe’s around Thursday so I’ll start to get some 2 buck chuck as I’ll still want to finish using my existing white wine inventory.

more ham and cheese sandwiches!

https://cimg1.ibsrv.net/gimg/www.fly...b5ee5eb28b.jpg
A funghi pizza from Gioia in Berkeley. A bag of TJs salad mix (taken out of the bag, and mixed) on the side.

How much was the pizza?

Dump the cooking wine but why are you even using anything like that to saute fish? Just saute it in olive oil and/or butter, broil or grill it, poach it in broth. I wouldn't even want the flavor of wine in a fish taco especially when you have toppings like salsa or avocado etc. I certainly wouldn't open a whole bottle of wine for tacos. And also...saute onions in oil, butter or ghee or all three.

Tonight was street concert night again so a bit early snack type dinner. Hummus, pita chips plus quesadilla made with chicken, avocado and lots of cheese topped with jarred salsa verde. 1 Peroni and 1 Blue Moon ( felt like I wanted a little variety).

Boeuf Bourguignon takeout dinner form Pasjoli. I probably should have added a slice of their devine Basque Cheesecake, but I'm having some bloodwork done next week and I'd like to keep my cholesterol level in check.

https://cimg1.ibsrv.net/gimg/www.fly...e7f64fff05.jpg

https://cimg3.ibsrv.net/gimg/www.fly...415f024a82.jpg

https://cimg7.ibsrv.net/gimg/www.fly...2a0227970b.jpg

https://cimg9.ibsrv.net/gimg/www.fly...6806cfb7df.jpgPoured the rest of the sauce on after I took the photogenic photo

https://cimg6.ibsrv.net/gimg/www.fly...471db25b68.jpg

The salad dressing was outstanding. The potatoes super creamy and oozing butter. The beef was very good and falling apart tender, but I would have preferred a leaner cut that is made for stewing. While it had excellent flavor, it was missing the smokiness of the bacon which recipes that I've made in the past call for (it a major hassle to find a good pork free bacon substitute). I also would have like it to have more pearl onions. The lemon cake was dense, like a pound cake, and not as moist as I would have preferred.

That looks and sounds amazing (except for the shrooms). I happen to love short ribs braised in wine. And also lemon pound cake. Do you think you could duplicate the pear dressing---pear nectar maybe with sherry vinegar?

I don't think it was sherry vinegar, as the dressing was light in color, a pale yellow, and knowing Chef Beran, he probably started with fresh pears. I'll have do google to see if similar dressings were on menus of the Alinea Group restaurants where he used to work. My guess is that it is a classic french vinaigrette recipe, the one that is made with dijon mustard, with the addition of some poached pear puree and possibly a substitution of pear vinegar for the wine vinegar.

Grilled sausages (evergood hot links / aidell’s chicken-apple)
baked potato
baked sweet potato
baked steak fries
roasted onions
roasted Brussels sprouts

Ice cream (Haagen Dasz chocolate / Robbins rocky road)
Melona melon bar
aldens vanilla ice cream sandwich

My better half keeps a few "mini" bottles of Sutter Home chard around for when she needs a small amount of white wine to cook with. She will never unexpectedly find that I drank it without replacing :D

I’ve definitely seen / bought small bottles - it’s more a price factor. I’ll sacrifice a $2 buck chuck for a meal more willingly than a $4 small bottle; this is partly why I’ve used cooking wine.

plus that checkout factor - if Trader Joe’s had self-checkout, then I couldn’t buy any wine there. This is why I won’t get wine at Safeway or Costco, although both places don’t carry anything as cheap as $2 bottles. Actually I don’t even know if 2 buck chuck is even still available :-)