Just an update on catalkoy shop.
Delay in opening because of licenses
Moderators: PoshinDevon, Soner, Dragon
So, are you still at the Alsancak shop?Wines Of The World wrote: βThu 02 Jul 2020 7:19 amI hope this one doesn't go off topic!
Just an update on catalkoy shop.
Delay in opening because of licenses![]()
Thanks for the thumbs up S and Psausage and pash wrote: βSat 04 Jul 2020 6:16 pmI wanted a specific wine. Non alcoholic. I know whats the point. Who cares. They did suggest ileli who had alcohol free lager. Fair play to Wines of the World suggesting anothet option. Good on them. Thank you.
Hi SukicatSukicat wrote: βFri 10 Jul 2020 5:13 pmDid my first call in today after 4 months exile (2 weeks holiday in Costa Rica, then 3 months stuck in UK, 2 weeks in prison at Malpas). Am so sad that you are moving east as I live in Zeytinlik and regularly shop at Ileli, crossing Girne to go to Catalkoy is a bit of a pain. When your lovely young lady said that my favourite Hillside Zinfandel was only 25tl I thought OK I'll have 3 boxes!! Have a cool dark space to keep them so can last out till I have a good reason to venture across town after you finally move.
Ps will have to come over sometimes just to fuss the lovely dog!
Always a hiccup isn't there Waddo !
We stock lots of special sherries but we do not stock the regular high street brands, Harveys etc.
Im sure we shall be open wednesday, a container of stock should be arriving tomorrow,arrived famagusta this morning.
I only want it for cooking... PX Sherry?Wines Of The World wrote: βMon 07 Dec 2020 5:53 pmWe stock lots of special sherries but we do not stock the regular high street brands, Harveys etc.
Our customers rather a better quality sherry,so they tell us!
Nice what you cooking?Groucho wrote: βMon 07 Dec 2020 9:08 pmI only want it for cooking... PX Sherry?Wines Of The World wrote: βMon 07 Dec 2020 5:53 pmWe stock lots of special sherries but we do not stock the regular high street brands, Harveys etc.
Our customers rather a better quality sherry,so they tell us!
It's not 'my brand' hence the etc... it's a style/sweetness that I'm after so PX Sherry would suit too.Wines Of The World wrote: βWed 09 Dec 2020 4:31 pmNice what you cooking?Groucho wrote: βMon 07 Dec 2020 9:08 pmI only want it for cooking... PX Sherry?Wines Of The World wrote: βMon 07 Dec 2020 5:53 pm
We stock lots of special sherries but we do not stock the regular high street brands, Harveys etc.
Our customers rather a better quality sherry,so they tell us!
She has some which i think will be similar priced but sadly not your brand!
We have Madeira also Marsala some cream sherries also fino, we have also brought a Rose Porto for the first time, and a crusty Porto. To many ports to mention, I'll get some photos and post them over the next few days. Pedro Ximenez also. And a fad No6 medium dry, Also Amontillado. Possibly a few more that I don't remember.Groucho wrote: βSun 13 Dec 2020 12:37 pmIt's not 'my brand' hence the etc... it's a style/sweetness that I'm after so PX Sherry would suit too.Wines Of The World wrote: βWed 09 Dec 2020 4:31 pmNice what you cooking?
She has some which i think will be similar priced but sadly not your brand!
FYI it's for homemade mincemeat, I've already made a batch using Ruby Port... that is delicious but I am keen to see if sherry is even better... or Madeira...
That would of been nice?
When i hear people say, ohh any wine will do im only cooking with it, well any old wine wont do in my book, why ruin a good meal by cooking with an inferior wine,seems some might do!alphamike wrote: βSun 13 Dec 2020 7:34 pmAm sure it was nice, just too long ago to remember what I was cooking when mother went nuts. Then when she realised that was what I was using whenever brandy was called for in a recipe, she bought me a cheaper bottle of brandy for cooking with. Am not a brandy/cognac drinker, so it made no difference to me. However, when cooking with wine, I always use what I drink. Not going to ruin my cooking with wine that I'd pour down the sink.
If you were a chef you would know that using wine or beer in a cooked dish does not impart alcohol to the finished product as the alcohol is driven off at a low temperature. Leaving a flavour that can't be achieved by any other means. Nobody has ever got drunk by eating food made with wine or beer. You'd be hard pushed to eat enough of any cold dish with alcohol in it to get any effect... Either that or you'd need to swamp a trifle in sherry - which would taste awful.jofra wrote: βTue 15 Dec 2020 12:17 amWhy is nobody willing to accept/acknowledge/admit that the existence/raison d'etre/purpose of alcohol (in all its many forms - wine, beers, spirits,hooch and etc.) is simply to get people intoxitated/drunk/smashed out of their minds....?![]()
(Euphemisms include relaxation, a mild glow, a relief of/from the pressures of the day.....)
Why spoil the many and varied delicious flavours of food with wines and/or beers; why spoil the many and varied delicious flavours of wines, beers and liqueurs with food?![]()
The first 40 - 50 years of my life, I barely imbibed, as I found no variety of alcohol of which I liked the taste; then at last I did - so now, (very occasionally) I retire slightly affected by the gifts of Bacchus...
...But at least I have not descended to meths.....![]()
If you deglaze your cooking pans with wine after browning the meat and before adding the liquor back into the main ingredients as all good chefs do there will only be trace amounts of alcohol if any.... You should never just pour large amounts of wine into the mix without some reduction first. In any case 5% abv of a wine that starts off at 12 - 15% abv is a very small amount indeed. You should never be aware of the taste of alcohol in cooked food..alphamike wrote: βWed 16 Dec 2020 6:52 amVery good Jofra.
As Groucho says, you can't taste the alcohol in cooked food, but there is definitely that certain something, which makes all the difference to the flavour.
I used to think that alcohol was cooked out, but have only fairly recently discovered that it's not the case. There's still around 5% left after simmering something like ragu sauce for around 3 hours, which is nothing to be concerned about, and certainly wouldn't be putting you over the limit. Mind you the glass or two of red that you have with it, probably would.![]()
Completely agree Groucho.Groucho wrote: βWed 16 Dec 2020 8:07 am
If you deglaze your cooking pans with wine after browning the meat and before adding the liquor back into the main ingredients as all good chefs do there will only be trace amounts of alcohol if any.... You should never just pour large amounts of wine into the mix without some reduction first. In any case 5% abv of a wine that starts off at 12 - 15% abv is a very small amount indeed. You should never be aware of the taste of alcohol in cooked food..
I will be bringing calvados out of our bonded warehouse this coming week I hope.