Too much vin in my coq? ...

[Twiglett]

or what?

the recipe said a bottle, I put in about 2/3rds ..

... bland and bleurgh and a waste of plonk if you ask me

was it a nice bottle of wine? Cheap wine tastes cheap in food as well as in the glass!

the best time I've done this is camping in france ..bird from the market onions bottle of wine cooked on a calor stove..delicious

it was good enough to drink and the chicken was blinkin' organic / free range

last time I try something new (for me) from the 70s

prawn cocktail, ducl alorange and black forest gateau next time then

Ohh, I love this! Did you cook it for a long time? The longer the better IMHO (like so many things in life!)

I'm cooking beef in beer as I type! And that is yummy and a refugee from the 70s as well

And I'm doing boeuf bourgignon (sp?) Most of a bottle of burungdy in it.

Must be the frost that's brinning out the comfort food

mmmmmmmmm

Sounds great, and you are quite right about the weather!

My bro and family are visiting. So I'm doing beef in beer with croutons (Delia), proper baked spuds (oil and salt on the outside) and asparagus.

Can't wait! Almost worth the cold

Great thread title BTW! I have been comfort eating the last few days as have got the cold from hell-couldn't remember if I am suppose to startve a cold and feed the flue or the other way round but feels bloody good to be the feeding it!

Bloody coqs!-who need 'em anyway?

Great thread title BTW! I have been comfort eating the last few days as have got the cold from hell-couldn't remember if I am suppose to startve a cold and feed the flue or the other way round but feels bloody good to be the feeding it!

Bloody coqs!-who need 'em anyway?