It's a rose wine.

white zin has a pinkish hue.

I've had white zin and it's a bit more pink than that. I dunno, I'll google some specs on the two wines later and report back with my findings.

i'll be here.

Ok Spike - white zin and white merlot are made the same way. I haven't been able to pin down the difference between the two. I suppose maybe the difference is in the marketing? *shrugs*

isn't the difference in the type of grape used?

White Merlot is the same as white Zinfandel, except it is made from the Merlot grape.
http://www.supermarketguru.com/index.cf ... cleId/1198

white zin is fairy piss

Sometimes it's not just the grape, but how the grape is squashed. Peeled first, then squashed, etc. I only know that the white merlot tastes good.



What color fairy?

Hey Reid, can you post your recipe for stuffed peppers?

Absolutely.

This works with any bell pepper, but I normally pick up the green ones for budget's sake:

2 bell peppers, seeded
1/2 pound ground meat
1 6 oz can tomato paste
1 cup uncooked brown rice (yields 3 cups)
a few dashes grated parmesan cheese to taste


-Preheat oven to 350F
-Cook the rice and brown the meat
-Combine the meat, rice, paste, and cheese in a bowl and mix well
-Stuff the bell peppers with the mixture to your heart's content
-Bake in oven for about 15-20 minutes or until the skin of the pepper is tender

You can also add a slice of cheese on top for a little lagniappe. I usually make about four of these at a time and eat off it it for a couple of days. They are delicious. I might try them with turkey tomorrow.

I'll probably do this next week.

Stuffed peppers


My sister gave me this recipe she found in the South Beach Diet recipe book. She made them and brought them into work for me to try. I'd rather have a variation of the recipe that wasn't "diet," but it's still a great idea for breakfast on the go.

Vegetable Quiche Cups

# 1 (10 ounce) package frozen chopped spinach
# 3/4 cup liquid egg substitute
# 3/4 cup low-fat cheese, shredded
# 1/4 cup green pepper, diced
# 1/4 cup onion, diced
# 3 drops hot pepper sauce (optional)

Preheat oven to 350°F.
Microwave spinach for 2 1/2 minutes on high. Drain excess liquid.
Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well.
Divide evenly among muffin cups.
Bake at 350 for 20 minutes, until a knife inserted in the center comes out clean.


These can be frozen and then popped into the microwave.

That sounds awesome, shawna

They were pretty tasty, Reid.

If you want a non-diet variation for that, couldn't you just substitute whole ingredients everywhere it asks for something low fat or imitation?

I'm sure I could. I just have to do it. I get a slight case of anxiety when faced with conversions. ie. what does 3/4 eggs substitute equate to in real eggs.

3/4 c of eggs is about 6 eggs but you can just crack eggs right into measuring cup...

That sounds about right now that I think about it. I don't know why but I have an issue when it comes to not wasting anything. It's a weird hangup over precise amounts. I could waste toilet paper all day long, but eggs??? HA!

Anybody got a recipe for a white Mexican cheese sauce like you find in the restaurant? I'd be interested in a red enchilada sauce as well. If you know any commercial products that are good, I'm willing to try those too.

A white mexican? Never heard of one.



J/k.

Do you mean queso blanco? I've never made it myself. Never made red enchilada sauce either. I've made enchiladas verde (green) though. Old El Paso is a commercial product that makes decent sauces.