What should I expect having used Champagne in beef stew instead of red wine?
Cooking with champagne
| by Anonymous | reply 10 | January 25, 2020 3:27 PM |
A hangover with vomiting.
Toss it and order a pizza.
| by Anonymous | reply 1 | January 18, 2020 9:31 PM |
A deep feeling of regret.
| by Anonymous | reply 2 | January 18, 2020 9:32 PM |
A bitch-slapping by Norma Zimmer.
| by Anonymous | reply 3 | January 19, 2020 2:18 AM |
It was fine. Worked like white wine.
| by Anonymous | reply 4 | January 24, 2020 2:56 PM |
Violent diarrhea
| by Anonymous | reply 5 | January 24, 2020 2:58 PM |
Tiny bubbles of beefiness.
| by Anonymous | reply 6 | January 24, 2020 2:59 PM |
Every French person will hate you for all eternity.
| by Anonymous | reply 7 | January 24, 2020 3:06 PM |
Champagne works well, for stews with mushrooms. But a waste of money. Will do it in a pinch, though.
| by Anonymous | reply 8 | January 24, 2020 3:54 PM |
Try Heineken or Corona beer in cooking. (Other brands might work, but I've only tried those two.) Guinness dark beer, I did try. Too overpowering.
| by Anonymous | reply 9 | January 24, 2020 4:32 PM |
For a dark beer to cook with, try Shiner Bock R9. Not as heavy as Guiness as Shiner is not a stout.
| by Anonymous | reply 10 | January 25, 2020 3:27 PM |