100 BOTTLE WINE FRIDGE

Deluxe 24 Bottles Dual Zone Wine cooler with Wood Shelves

The Premia PWC-24ZWX wine cooler is a dual-zone thermoelectric wine cooler with a capacity of approximately 24 bottles. Accurately control the temperature of your wine with two separate zones that can be individually set for optimal red and white wine temps. The thermoelectric cooling system of this unit, which involves very few moving parts, helps protect your wine from unnecessary vibration. Thermoelectric cooling is not only good for your valuable wine collection and energy efficiency but also for the environment, because this type of cooling does not use ozone-depleting chemicals like CFCs. This attractive wine cellar includes dual-paned mirrored glass windows, which have better insulation properties, better UV protection, and also are easier to clean. Featuring a black cabinet with stainless steel insert, and sturdy wood shelf racking for individual bottle storage, this compact wine cooler is perfect for your smaller storage needs.
Features:
Sleek, black and stainless steel design offers an exclusive modern look
Energy-efficient, ultra-quiet thermoelectric cooling technology
Bright blue LED display
Easy to use touchscreen control panel
Double-paned glass door offers additional insulation and UV protection
Soft interior lighting
Sturdy, pull-out wood shelves
Temperature range: 45-54 degrees F upper zone and 54-65 degrees F lower zone
Capacity (approx): 24 bottles
Dimensions: 28.7""H x 17.7""W x 21.7""D
Weight : 51 lbs

Also, not shown in the above pic is some cheap dry white wine.

I made the salad first as I do not like to prepare salad after handling raw chicken, so I always leave the chicken preparation unti last. This salad is absolutely divine. Get a 400g can of good quality boiled chickpeas and wash and drain them until they are mostly dry. Use half the tin for the salad. The other half will be used in the rice/chicken. Finely slice (I mean *really* finely slice) a few small round red radish and throw that in. Add some finely sliced red onion (I used half) and chuck in some halved pitted black and green olives (good quality fresh ones, not the ones from a tin). Prepare 100% more olives than you need for the salad as, once again, some will be used in the cooking as well. Then add handful of halved cherry or baby-plum tomatoes, again good quality ones as these make all the difference. I also had some spring onion stems in the fridge so I chopped those finely and threw those in. Then finish off with the dressing: finely chop some flat-leaf parsely and squeeze in the juice of half a lemon (save the other half or the cooking). Then pour in some extra virgin olive oil and season with black pepper and a little salt. Stir it all up thoroughly and place into serving bowl and put clingfilm on and place in fridge to cool down. You won't believe how great that salad tastes!

Anyway, the chicken: I got a packet of chicken thighs from supermarket, there were 7 large pieces for ?2 - one kilo. That's a good price. Reason why is that they have skin on. So you have to spend 15 mins skinning them and trimming any excess fat from them. If you go to Asian butcher on High Street they will do that for you at no extra cost. Once skinned, score them with sharp knife and then place in bowl and season with a little oil, salt, pepper and paprika. Be generous with the paprika as it will provide nice colour, but not too much powerful flavor. Really give the chicken a good even coating of the seasonings, making sure some runs into the grooves caused by the scoring. The cover with clingfilm and put back in fridge.

So now you are ready for the cooking: get a large casserole dish out your cupboard and put in oven. Put oven on 160 fan (or 180 no fan) for 15 minutes to preheat. Whilst that's preheating prepare the chicken stock: You exactly 1.5 times the amount of stock as the basmati rice. So for example, I used 1.25 glasses of rice, so I just measured that amount of water out into a graduated jug and then poured in about 1.5 times times more and it came to 450 ml on the jug - so I poured away the water into a kettle and simply remembered that I needed to make 450ml of stock. Crude, but effective. I looked at the instruction on my bouillon cube and it said that one cube makes 500 ml so a whole cube is fine. Now, boil the water in the kettle and when it's boiled pour it into your graduated jug exactly half way to your "450ml", and dissolve the cube whilst the water is hot. Then make up the rest of the "450ml" with dry white wine. Splash in a good bit of concentrated lemon juice as well if you wish (I always have a bottle of this in my fridge for using lemon juice in cooking)

Now brown the chicken: get a bit of oil in karahi/wok hot and fry in two batches. Leave each piece to get a good colour on both sides. It took me 5 mins per batch. Put them on plate and then use the same oil in the pan to really give your peppers and onions a good roasting. It took me another 5 mins to do that - blackening the edges of the peppers and onions a little. When done, throw in the coarsely chopped garlic glove and then add the spices: 1 tsp haldi, 2 tsp ground cumin and 2 tsp ground coriander and a pinch of dried red chillie flakes. Also add some freshly chopped coriander at this stage if you have some. Stiry-fry the wok until the spices have coated the veg thoroughly and then throw in the rice AND the rest of the tin of chickpeas. Make sure everything gets good coating. Turn off the heat.

Now get the casserole dish out of the oven - be careful hot. Pour in the veg/rice mixture and evenly spread it out in the dish. Then throw in the green and black olives - evenly spreading. Then pour in the stock. Then lay out the thinly sliced lemons on top, and finally place the browned chicken pieces so that they completely cover the rice. Put lid of dish on and stick it back in the oven and set timer for 1 hour.

When the 1 hour is up, take it out of oven and verify that the chicken is cooked and the rice is fluffy and golden-yellow. At this point you will notice that a layer of rice has burned into the casserole dish at the bottom and sides - so I did not use this to serve the dish. I took all the chicken pieces off carefully and then transferred the rice/veg to a wider serving dish, leaving the crusty bits of rice in the casserole dish to soak in fairy-liquid water overnight. Then arrange the chicken pieces on top of the lovely rice and put back in oven (un

Beer for when it's 100 degrees F. (38 C.) outside. July 2006 was exceptionally hot in central France, approaching 100 degrees Fahrenheit (38 C.). Wine just wasn't going to cut it (although a chilled bottle of Chablis worked nicely at lunch). So we dropped by the local wine shop in Beaune and picked up BEER for the hotel fridge.
FR06-35644CR-TemeraireAuCassis(HotelMercure)

Vinotemp VT-45 Stainless Steel (45) Bottle Front venting wine cooler. For just a little over $1000 Vinotemp presents this new dual zone, two compartment wine cellar. Stainless Door, Stainless Cabinet. A true beauty. Compares to most high-end units at an affordable price. Size of a dishwasher, and fits in any kitchen. Will coordinate with your appliances and stand out perfectly. Holds approx. 45 bottles. Sliding wood shelves. Display racks on the very bottom. Seperate area for Red and for White wines. Digital display. Light. For in home use (not recommended for the garage or basement). Two digital controls and locking thermal glass door.