Recipe comments

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Recipe comments

Postby Jenise » Sat Aug 18, 2012 11:09 am

Just now I was searching the 'net for a white sangria recipe. The first one I looked at cracked me up. There's the recipe, then there's the first commenter who gave the recipe five stars out of five, though she said she had to tweak it a "little". Compare the recipes. Other than the fact they both had fruit....


•1 Bottle of white wine (Riesling, Albarino, Chablis, Gewurztraminer, Pinot Gris, Chardonnay, Sauvignon Blanc)
•2/3 cup white sugar
•3 oranges (sliced) or may substitute 1 cup of orange juice)
•1 lemon (sliced)
•1 lime (sliced)
•2 oz. brandy (optional)
•1/2 liter of ginger ale or club soda (ginger ale for those with a sweeter tooth!)

Preparation:

Pour wine in the pitcher and squeeze the juice wedges from the orange,lemon and lime into the wine, add brandy if desired. Toss in the fruit wedges (leaving out seeds if possible) and add sugar. Chill overnight. Add ginger ale or club soda just before serving.
If you'd like to serve right away, use chilled white wine and serve over lots of ice.

Addition ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of citrus-flavored soda pop.



User Reviews

5 out of 5

a little tweaking makes a great hit!, Member coolchix

what you need: 1 bottle of reisling 1 bottle of vino verde 4 OZ cointreau 2 OZ brandy 4 little cans of dole OJ/pineapple juice (24 OZ total) 4 green apples 4 oranges 3 lemons pomegranate seeds 2 25.4 fluid OZ bottles of italian lemonade soda.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Recipe comments

Postby Carl Eppig » Sat Aug 18, 2012 12:19 pm

Looks fine to me.
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Re: Recipe comments

Postby Shaji M » Sat Aug 18, 2012 1:48 pm

Needs more cow bells!!
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Re: Recipe comments

Postby Mike Filigenzi » Sat Aug 18, 2012 8:45 pm

OK, maybe "tweak" is not quite what she did....

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Re: Recipe comments

Postby Carrie L. » Tue Aug 21, 2012 6:18 pm

Those reviews always crack me up. More often though, I find someone pans a recipe, saying it was awful, but they didn't have dijon so substituted yellow mustard, and didn't have currants so left them out, etc. etc.
Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (I feel so much better now.)
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Re: Recipe comments

Postby Jenise » Tue Aug 21, 2012 6:47 pm

Carrie L. wrote:Those reviews always crack me up. More often though, I find someone pans a recipe, saying it was awful, but they didn't have dijon so substituted yellow mustard, and didn't have currants so left them out, etc. etc.


Same here. So much so that I generally don't even read the user reviews; most of what's there just isn't relevant. The recipe itself is going to look like what I need or it's not, and the opinions of people who don't have as good a palate as I do aren't going to help!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Recipe comments

Postby Mike Filigenzi » Thu Aug 23, 2012 10:34 am

For a great parody on user-submitted recipes followed by comments that are even better, see the Ice Cube recipe on Food.com.

"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr
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Re: Recipe comments

Postby Robin Garr » Thu Aug 23, 2012 12:07 pm

Mike Filigenzi wrote:For a great parody on user-submitted recipes followed by comments that are even better, see the Ice Cube recipe on Food.com.

:lol: Excellent!
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Re: Recipe comments

Postby Karen/NoCA » Sat Sep 08, 2012 3:47 pm

Robin Garr wrote:
Mike Filigenzi wrote:For a great parody on user-submitted recipes followed by comments that are even better, see the Ice Cube recipe on Food.com.

:lol: Excellent!


This comment from the poster is what made me hysterical. " I'm publishing this recipe because I'm sure that there are other families who have members, who don't know how or have forgotten how to make ice when the ice tray is empty. "

OK, so if I had a family member who did not know or had forgotten how to make ice, it would be time for them to receive full time care. Really? Does anyone measure the amount of water they put in their ice trays.?
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Re: Recipe comments

Postby Jeff Grossman/NYC » Sat Sep 08, 2012 10:33 pm

Karen/NoCA wrote:This comment from the poster is what made me hysterical. " I'm publishing this recipe because I'm sure that there are other families who have members, who don't know how or have forgotten how to make ice when the ice tray is empty. "

Often, comments like that are aimed at teenagers who think that ice cubes just magically appear in the freezer....
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Re: Recipe comments

Postby Robert J. » Wed Sep 12, 2012 5:09 pm

You want some funny comments? Check this shit out!

http://www.food.com/recipe/ice-cubes-420398/

rwj
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Re: Recipe comments

Postby Robin Garr » Wed Sep 12, 2012 6:07 pm

Robert J. wrote:You want some funny comments? Check this shit out!

http://www.food.com/recipe/ice-cubes-420398/

I believe that would be the same shit that Mike mentioned about five posts upthread. :lol:

viewtopic.php?f=5&t=44948#p367764
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Re: Recipe comments

Postby Robert J. » Wed Sep 12, 2012 6:51 pm

Oh, you think I actually read all of these posts, don't you? Silly Robin.
:oops:

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Re: Recipe comments

Postby Robin Garr » Wed Sep 12, 2012 7:18 pm

Robert J. wrote:Oh, you think I actually read all of these posts, don't you? Silly Robin.
:oops:

I sort of hated to out you in public like that, but it was just too good an opportunity not to. You know ...
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Re: Recipe comments

Postby Karen/NoCA » Wed Sep 12, 2012 8:24 pm

Jeff Grossman/NYC wrote:
Karen/NoCA wrote:This comment from the poster is what made me hysterical. " I'm publishing this recipe because I'm sure that there are other families who have members, who don't know how or have forgotten how to make ice when the ice tray is empty. "

Often, comments like that are aimed at teenagers who think that ice cubes just magically appear in the freezer....


Yea, well some teens do. They think a lot of things that will come to light with maturity and then the bubble bursts.
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Re: Recipe comments

Postby Robert J. » Sun Sep 16, 2012 2:14 pm

Robin Garr wrote:
Robert J. wrote:Oh, you think I actually read all of these posts, don't you? Silly Robin.
:oops:

I sort of hated to out you in public like that, but it was just too good an opportunity not to. You know ...


Never, ever turn down an opportunity like that.

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Re: Recipe comments

Postby Bill Spohn » Mon Sep 17, 2012 10:26 am

An aside on the topic of mixed wien drinks. Do they rub anyone else the wrong way? I prefer to drink only wines that are pleasant as wine, and chucking sugar, fruit etc. into a wine doesn't improve it in my book, unless it is a poor wine that I wouldn't drink on its own, in which case why would I drink it tarted up to try and make it palatable? Guess I just don't get mixed drinks based on wine - would rather drink wine.
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Re: Recipe comments

Postby Jenise » Mon Sep 17, 2012 12:44 pm

I'm with you, Bill. Although a few weeks ago, I'll admit to soaking sliced fruit in a cheap white jug wine and then mixing it with ginger ale, on ice, for a "crew brew" kind of pick-me-up when spending all day in the Clubhouse kitchen a few weeks ago when it was 80 degrees outside, and liking that just fine. :wink:
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Recipe comments

Postby Jeff Grossman/NYC » Mon Sep 17, 2012 2:07 pm

Remind not to invite either one of you to go wassailing with me.

Nor to munch tapas together.

And I shan't bother giving you a copy of my lovely book on punches.
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Re: Recipe comments

Postby Jenise » Mon Sep 17, 2012 2:56 pm

Jenise wrote:I'm with you, Bill. Although a few weeks ago, I'll admit to soaking sliced fruit in a cheap white jug wine and then mixing it with ginger ale, on ice, for a "crew brew" kind of pick-me-up for my helpers when spending all day in the Clubhouse kitchen a few weeks ago when it was 80 degrees outside, and liking that just fine. :wink:
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Recipe comments

Postby Jeff Grossman/NYC » Mon Sep 17, 2012 5:06 pm

Jenise wrote:I'm with you, Bill.
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Re: Recipe comments

Postby Jenise » Mon Sep 17, 2012 5:53 pm

Jeff Grossman/NYC wrote:
Jenise wrote:I'm with you, Bill.


Well, not THAT way. :wink:
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Recipe comments

Postby Mark Lipton » Mon Sep 17, 2012 5:53 pm

I make an exception for a good-quality Sangría, either red or white. Granted, I only consume them in hot weather, but they can be quite nice. As for the wine involved, I'd place it in the same category as "cooking wine:" a bottle of something that I don't mind drinking but not something that I'd typically drink on its own.

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(Does this mean I can have tapas with you, Jeff? :lol: )
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Re: Recipe comments

Postby Jeff Grossman/NYC » Mon Sep 17, 2012 6:03 pm

Mark Lipton wrote:(Does this mean I can have tapas with you, Jeff? :lol: )

Yes, it does.

When's your next deposition... a great Spanish-Sephardic place recently opened near my house.
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