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cooking with Cinzano :)

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Old 06-27-2008, 11:53 AM
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Default cooking with Cinzano :)

Cinzano sweet vermouth is the best cooking ingredient I have used for ages!
Sounds poncy but it makes really good sauces. bung it in with bacon and thicken it down.. add some cream.. done job.

If you have got a bottle hidden away get it out and give it a go!
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Old 06-27-2008, 12:22 PM
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no wonder barmen call you darlin
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Old 06-27-2008, 12:33 PM
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Old 06-27-2008, 12:34 PM
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They are good. I tend to use a splash of the extra dry when cooking fish - salmon done in the oven or on the BBQ in foil - butter, glug of Cinzano dry (or Noilly Prat preferably) and a bay leaf.
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Old 06-27-2008, 12:38 PM
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Reminds me of this and all those other famous ads. It was so chic in those days. "Suffused with herbs and spices...."

http://www.youtube.com/watch?v=PirMZGL-0mQ
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Old 06-27-2008, 01:03 PM
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Originally Posted by wineboar,Jun 27 2008, 08:34 PM
or Noilly Prat preferably.
I've got some Dolin Premium Chambery.. never used it. says Dry.. OK with fish too? I'll give that a go
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Old 06-27-2008, 01:12 PM
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I should think so. I've never tried the Dolin but it looks to be dry enough to work.
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Old 06-28-2008, 10:04 AM
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Originally Posted by wineboar,Jun 27 2008, 08:34 PM
(or Noilly Prat preferably) and a bay leaf.
Got some of that and have a taste for fish recently.
Shall have to give it a bash
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Old 06-28-2008, 01:21 PM
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Originally Posted by nickrg3,Jun 27 2008, 07:53 PM
Cinzano sweet vermouth is the best cooking ingredient I have used for ages!
Sounds poncy but it makes really good sauces. bung it in with bacon and thicken it down.. add some cream.. done job.

If you have got a bottle hidden away get it out and give it a go!
If you take out the bacon, cream and all that other crap I'd be inclined to agree.

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Old 06-28-2008, 01:47 PM
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Originally Posted by Mistress Quickly,Jun 27 2008, 08:38 PM
Reminds me of this and all those other famous ads. It was so chic in those days. "Suffused with herbs and spices...."

http://www.youtube.com/watch?v=PirMZGL-0mQ
Leonard Rossiter was superb
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