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- Costco vs Total Wine for Spirits - eGullet Forums
had anyone been able to compare prices at Costco vs Total Wine for spirits ? Total Wine is near me and I get some wine from them and some from TJ's it seems that in MASS i can buy alcohol at Costco w o a membership it father away , but Im curious how the two store compare in price I may have t
- What Wine Are You Drinking Today? - Page 8 - Wine - eGullet Forums
My San Diego friends introduced me to this; it was $9 bottle at Trader Joe's and I came home with half a case As I understand the Marlborough-style wines from New Zealand, they usually have a more pronounced mineral flavor than this one does, but it's very nice
- Total Wines and More - New Jersey: Cooking Baking - eGullet Forums
Total Vines is part of a chain There is one in Cherry Hill, and West Orange (was called Fine Wines) I have a very close friend who used to own a store within a mile of the W Orange location Total Vine opens in a town, uses massive advertising of products at cost, and tries to put the 'mom and pop's' out of business
- Total Wine More - Southeast: Cooking Baking - eGullet Forums
What makes Total a worthwhile addtion to your regular booze haunts are the "winery direct" selections These can run the gamut, but they tend to have some good bang-for-the-buck, every day wines that are under $15
- Shaoxing wine: version with no salt? - Wine - eGullet Forums
the only Shaoxing wine Ive see is sold in chinese grocery stores and for that reason has a lot of salt in it Is there a version sold in liquor store without the salt?Why add extra salt if you dont have to?
- Wine Gums - Ready to Eat - eGullet Forums
Wine Gums currently made contain any alcohol, however; they're an all-ages treat But what about their flavors? Are their favours supposed to be reminiscent of wines, or of fruit? That's a topic of endless debate among Wine Gum lovers If Wine Gums were once flavored with wine, they now seem to be primarily fruit-flavored, though of course since wines are produced with fruit, one could argue
- The Physics of Cooking Dried Pasta: Methods Old and New
I've eaten pasta cooked a variety of ways by many different people over the years; cold water to start, minimum total water, cooking at a simmer The best taste and texture seems to result from starting pasta in a generous amount of water that's at a rolling boil, with salt added when it starts to boil
- Copycat Bouchon ear-buns - Pastry Baking - eGullet Forums
I'm fixing to develop a copycat of the Bouchon "rolls" they serve (warm) with brunch looks like: two issues: 1 - the bread itself 2 - the technique at first I thought they did the scissors-snip thing to create the 'outcroppings' - but on closer exam it appears they make individual taper torpedo
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