tag:blogger.com,1999:blog-2239521152553433086.post8276796208159710005..comments2024-03-14T12:27:50.058-06:00Comments on Cookistry: Dinner Tonight: Chicken in the Crockpot (with sides)Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2239521152553433086.post-83238974219440618162010-07-03T16:35:00.551-06:002010-07-03T16:35:00.551-06:00Here's verjus: http://www.amazon.com/Domaine-d...Here's verjus: http://www.amazon.com/Domaine-du-Siorac-Perigord-Verjus/dp/B0008JEZ4K. It's not quite wine and not vinegar or grape juice either. Tart but not sour. And yeah, the glugs are just a few seconds of pour from the bottle.Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-21313443501470557492010-07-03T16:08:18.263-06:002010-07-03T16:08:18.263-06:00What is "verjus?" What's a "gl...What is "verjus?" What's a "glog?" <br /><br />I've associated "glog" with the sounds coming out when pouring wine. Red. Or white. Doesn't matter. But I've never heard of "verjus?" Other than that, sounds great. Chicken thighs, and mushrooms. A clove of garlic. Maybe, some onion? And, a dash of water. Not that the mushrooms don't throw off water! Heck, I'd even add butter. Mushrooms meed butter.Carol_Hermanhttps://www.blogger.com/profile/16629820011087370488noreply@blogger.com