12-31-2006, 06:23 AM
That is a very good analogy. I kind of learned the same rule of thumb but with another twist to it.
I use different types of wines for cooking. A wise man asked me once why I would cook with a 3 dollar wine while I served the 30 dollar wine at the table.
I then drew a blank.
He then told me to never cook with a wine that isn't worthy of being served on the table. He was right.
As soon as I switched to a better wine in the skillet, it was also complimented by serving the same "Good" wine on the table.
By the way, the lime goes good with Asahi and Kirin. It does no justice to the Sapporo. Sapporo is like the cheap stuff from Japan. It still tastes good by itself but is better complimented with a few drops of peach juice.[cool]
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I use different types of wines for cooking. A wise man asked me once why I would cook with a 3 dollar wine while I served the 30 dollar wine at the table.
I then drew a blank.
He then told me to never cook with a wine that isn't worthy of being served on the table. He was right.
As soon as I switched to a better wine in the skillet, it was also complimented by serving the same "Good" wine on the table.
By the way, the lime goes good with Asahi and Kirin. It does no justice to the Sapporo. Sapporo is like the cheap stuff from Japan. It still tastes good by itself but is better complimented with a few drops of peach juice.[cool]
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