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Any Port in a Storm?

post #1 of 19
Thread Starter 
This morning I received a barley mushroom soup recipe that called for "Tawny port." Is that a particular brand or type of port, different than regular" port? Can it be used interchangeably with regular port? How might it changethe flavor of a recipe compared with regular port?

Thanks, shel
post #2 of 19
Tawny port differs in both color and taste. It's an amberish color and, if I recall correctly, is sweeter than regular port.

For awhile, in the late '50s and '60s, it was all the rage as a cooking wine.

Only brand of it I've ever seen is Taylor's.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 19
shel, being that a mushroom-barley soup I would recommend to substitute for a medium sherry, tawny port is sweeter than medium sherry, but that might be enough sweetness anyway. Tawny port is more amber, for taste and in a mushroom soup I would go first to a sherry, then to what you think of as regular port which is probably LBV (late bottled vintage) or ruby, those would be further down the list to me as a sub for tawny in mushroom soup, they are more of a claret red. (so is vintage port or single quinta vintage but I'd drink those, or if I was going to cook it would have to be something pretty fine for me to want to use it in that way).

I find the tawnies too sweet for my taste. KYH hit on the basic differences, you can think of tawny as your "regular" port plus more wood and oxidation to brown-ish from red.
post #4 of 19
C'Mon shel, Do an internet search and come to your own conclusions. I respect your "Lack of Knowledge" But really, Is this your only source?:chef:

Please do tell of your informative answers.:chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #5 of 19
It seems more and more that this forum is not to your liking. What is here that you do like?
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 19
the internet wouldn't have told shel that for that particular soup medium sherry would be a better substitute, sometimes it's nice to ask the humans too.:chef:

Center for Wine Origins | An Introduction to Port

anyhoo, there's an internet tutorial so everyone be happy, OK! :beer:
post #7 of 19
The entire purpose of this board is the exchange of ideas and information related to food and cooking; professional and otherwise. If it were not, this page would be empty save for links to different search engines. I think your "lack of knowledge" regarding the purpose of cheftalk is the main contributing factor in your frustrations with the questions asked here.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #8 of 19
There is so much more information that can be procured before asking any question on any forum. I certainly do respect these forums and the information that can/could be useful for anyone. The direction of any voluntary internet (forum) involvment should be taken into consideration to it's full extent and not be blocked/obscured by anyones past objectives and/or future wants and needs. This is what makes the forums so open and not ended. One should respect, All and every response and post with an open mind, Not an end result in this world of the internet.:chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #9 of 19
I appreciate your opinion. Until you have lived in my chefs shoes (60 pairs or more ) I have the inclineation that you want attention on this forum. My opinion, Which is well within the forum guidelines. It is my opinion that you probably are a false "Home cook" Also (your signature) This could have been taken care of with the message system available on these boards, It seems to me that you called me out. Mods ???
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #10 of 19
This forum software has many features. I see it's time to resurrect this particular feature http://www.cheftalk.com/forums/late-...e-feature.html
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #11 of 19
Okay: everybody take a deep breath. I don't want to have to send you to your corners for a time-out.

There is no reason for anyone to be rude to anyone else here, to question their knowledge or lack thereof, or to mouth off. ChefTalk is a place to share information. It's that simple. No one, I mean NO ONE, knows everything. (Well, maybe Cape Chef does. But I haven't seen him posting on this thread.) Some people who have many years of experience still may not know about certain ingredients or techniques. Some people are brand-new to cooking and need all the help we can offer. Everyone deserves respect.

Until the moderators can discuss the untoward posts on this thread, those posts will remain. But everyone who has been rude to another member should expect that some or all of their offending posts will be deleted.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #12 of 19
Thank You :chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #13 of 19
But that takes away the fun of participating on the forum. What's the difference, type a question in the google box or type the quesiton here? It's more fun here.
post #14 of 19
True/Opinions/Gratitude, I always apreciate your comments/Answers Kuan:cool:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
post #15 of 19
Hey if you google tawny port cooking cheftalk comes up #2. :D
post #16 of 19
Not just cheftalk, but this very thread!

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #17 of 19
Google "tawny port"............................:chef:

That is my thought also...
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
post #18 of 19
Double post, My bad
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
post #19 of 19
Thread Starter 
Thanks for the excellent suggestion. I've since made two soups with sherry as an ingredient, and both were quite satisfactory. I may be using sherry more often this winter thanks to your suggestion.

shel
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