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Posts by Pete

Campbell's Tomato Soup with popcorn tossed in.  It was one of my favorite wintertime lunches as a kid.
Nothing like reviving a 2 1/2 year old thread to make a completely inane comment.
I will check with the  site administrator, but I hesitate to "shut down" this thread as it doesn't really violate any of the sites guidelines, nor has the conversation taken a really nasty turn.  Minus a few cheap shots this conversation has remained relatively civil.  I would hate to start a precedent of shutting down threads that have become annoying.  A better solution is just to ignore any further posts and let this thread die a natural death, IMHO.   As to the...
Sorry, but your links do not support your claim when it comes to hard liquor.  Yes, it supports the claim that both wine and beer will spoil and no one here discounts that fact.  But the fact is they items are less than 15% alcohol and thus do not contain the levels of alcohol to prevent spoilage.  It will slow it down but eventually the microbes responsible for turning it to vinegar will begin to colonize those beverages and turn them into vinegar.   But the links you...
In regards to wine spoiling, this is what The Wine Spectator has to say:   "By “spoil,” I’m guessing you mean “oxidize”—that is, as an open bottle interacts with the air, it will eventually fade, flatten out and begin to take on nutty, bruised-apple notes. The wine isn’t spoiled in exactly the same way food can become spoiled, but it can still be unpleasant to drink."   In regards to old, oxidized wine making you sick, again The Wine Spectator has this to...
 I like to mash pasticchio all together!
 I won't disagree that an uncapped bottle will lose its strength eventually, but first, your original assertion that an opened bottle of hard liquor will go bad in a month is just way off base.  The evaporation just doesn't happent that fast  Secondly, I don't know anyone that stores their "opened" bottles with the cap off, unless you are talking about bars that replace their caps with speed pourers.  But even in those instances the amount of evaporation is so slow that it...
I did some testing on this myself the other night.  Found a bottle of gin in the back of my liquor cabinet that I had forgotten about.  It was probably first opened about 2 1/2 - 3 years ago.  Not sure how I missed it as I've gone through a few bottles of gin since then.  It tasted fine.  No noticeable drop in quality and flavor.  Still had plenty of heat from the alcohol and did not make me sick.   As to whether some alcohols gain proof while aging, Mark Waymack and...
 While I'm not going to defend Bob, I think you need to rethink your notions of what a cook is, and what a culinary student is.  I grew up in the industry, and I went to culinary school.  I've known great cooks and I've known poor cooks.  I've known cooks that never attended culinary school that became great chefs.  And I've seen more than my share of culinary students that couldn't cook their way out of a bag.  I've known "cooks" that have forgotten more than you will...
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