WINE SUBSTITUTE IN COOKING : WINE SUBSTITUTE

WINE SUBSTITUTE IN COOKING : i want cooking games.

Wine Substitute In Cooking

substitute

put in the place of another; switch seemingly equivalent items; “the con artist replaced the original with a fake Rembrandt”; “substitute regular milk with fat-free milk”; “synonyms can be interchanged without a changing the context’s meaning”
A sports player nominated as eligible to replace another after a game has begun
A person or thing that becomes the object of love or other emotion deprived of its natural outlet
a person or thing that takes or can take the place of another
A person or thing acting or serving in place of another
utility(a): capable of substituting in any of several positions on a team; “a utility infielder”

cooking

Food that has been prepared in a particular way
The process of preparing food by heating it
(cook) someone who cooks food
the act of preparing something (as food) by the application of heat; “cooking can be a great art”; “people are needed who have experience in cookery”; “he left the preparation of meals to his wife”
(cook) prepare a hot meal; “My husband doesn’t cook”
The practice or skill of preparing food

wine

fermented juice (of grapes especially)
drink wine
An alcoholic drink made from the fermented juice of specified other fruits or plants
An alcoholic drink made from fermented grape juice
a red as dark as red wine

Tiradito

Tiradito
– flounder, roasted beets, Aji Amarillo, mint, pickled mustard seeds

Tiradito is a sashimi-ceviche hybrid that reflects the influence of Japanese immigrants on Peruvian cuisine. As such, I was intrigued to try it.

First, you may ask – why Peruvian food? I have never been to Peru ( not yet, anyway), I have not even been to a Peruvian restaurant, nor have I ever tried the original food, and no, I do not have a Peruviana girlfriend.

That said, there is "Cooking Secrets of the Amazon" article and photos in the July 2011 issue of Food&Wine – it was just too intriguing to miss.

This particular tiradito is my interpretation of what I saw in a close-up picture of the original dish. The latter calls for airampo cure – cactus seeds I was not able to find. However, the closest substitute was beets ( I also contemplated goji berries and annato seeds), besides I once saw a beet cured fluke dish somewhere, so I gave it a try.

This dish is a major disappointment for me: sweet flavor of the beets clashed with the delicate texture and taste of the flounder I used – I can hardly see how the two would work, and will never match beets and fish again. Also, I tried making this dish twice – the first try failed miserably because of the poor quality fish I used ( it looked good frozen, but was terrible thawed). This is yet another reminder: only impeccable fish should be eaten raw.

Not all is lost, however. This plate was gorgeous to look at, pickled mustard seeds were very good, and I enjoyed the taste of Aji Amarillo, which happened to be a lot hotter than I thought it would be, but quite nice nonetheless.

I will remake this dish sometime again – hopefully with the hard to find airampo seeds.

Garlic Butter Stewed Mushrooms with Bulgar Wheat & Mixed Veg

A slight expansion/variation on a previous dish featured on this site. Sorry, no white wine in there this time (have run out of cooking wine). Quite delicious. Very cheap, comfortably under £1 (UK). A vegetable-only stew, a few slices of pure butter stirred in excepted. The bulgar wheat (rice/cous cous substitute) works wonders.