>>118
Never cook with wine you wouldn't drink. Beer on the other hand go for whatever the fuck you want that isn't the very cheapest of pisswater.

>>128
But I wouldn't drink any alcohol so I'd have no way to judge it.

Unless you're making an extremely subtle sauce I don't think the particular brand of wine really matters, I've found that for flavor there isn't even that great of a difference between using wine and wine vinegar, you just miss the flavor of alcohol.

Unless the rest of your ingredients for your dish exceed like 50 dollars, I wouldn't bother with a bottle of cooking wine above 5 bucks.

>>135
Don't cook with cheap wine, particularly not cheap white wine which tastes like vinegary shit. Cheap red is at least tolerable.

I saw some variety packs of vodka with little tiny bottles of vodka bundled toggether. Does anybody make wine in that form factor? Most recipes don't use remotely the whole bottle of wine and wine spoils once open.

Does the Food Saver attachment for removing air from open wine bottles work? I can't seem to find any data on if they do (and if so, how well) or not.

>>155
You can buy wine by the glass, about 8oz. worth. I bought a pinot grigio in a single glass size but, I haven't used it yet. The downside is that you have less control of the wine as you are stuck with what is available in those containers.

What do I look for in Bourbon for eggnog besides alcohol by value sufficient to kill the things in raw egg?

>>212
Decent taste.

>>214
Does the pictured have it? Cheapest per volume at my local liquor store.

>>221
Why don't you buy a bottle and see if you like it? That's really what it comes down to, man.

>>226
I don't really drink.

>>229
Ask them for a bourbon very low in bitterness, also some of the shittier ones like Jack Danniels have a nasty chemical taste I would stay away from.

>>212
This is the best cheap bourbon I've found. Make sure it's bottled in bond, not the black label trash.
I can't stand jim beam and/or jack daniels. Not sure which I tried, but I think both.
My favorite bourbon so far is Eagle Rare, but I've got something from Watershed right now that's real solid. I haven't gotten to try anything above ~$50/bottle because I can't justify the money rn.

I wouldn't use cheap bottle wine for cooking. You're paying more for the bottle than the wine and it airates quickly, pay the same price per liter for cask wine and you just get better cheap wine. People say not to cook with a wine you wouldn't drink- but then who drinks those wines? On the basis of cost you can get away with cheaper wine in most cases as long as it's not some awful fruity shit. From ALDI spanish reds are always good for cooking (bottle is fine), neutral sav blancs in a cask for seafood dishes, and sometimes regional wines are just cheaper for reasons. My head chef uses ALDI cask wine religiously because it's cheap and he has to deglaze a lot of meat Also for people not well versed in Asian cooking, Chinese cheft use xiouching rice wine in the same way the french do- it's only a few bucks a bottle and can't really be substituted in most Chinese dishes. Don't try to drink xiauching wine.