Quote:
Originally Posted by DNSB
If it ain't good enough to drink, it ain't good enough to cook with.
Coke Zero over ice.
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Ah, to some extent true. But the reality is that one can't tell the difference in a pasta sauce, say, that includes a splash of a $10 CAD Sauvignon Blanc from the Okanagan, versus a sauce that has the same amount of a $50 USD Rochioli Vineyard Sauvignon Blanc from the Russian River Valley. I've drunk them both, I might add. And while I might drink that generic Okanagan SB in a pinch when the alternatives were worse, I wouldn't willingly buy it to drink. But I routinely buy it to cook with.
But with Pizza, on a Friday Night? Duh. That's going to be Talisker, of course.