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Beer (rec.drink.beer) Discussing various aspects of that fine beverage referred to as beer. Including interesting beers and beer styles, opinions on tastes and ingredients, reviews of brewpubs and breweries & suggestions about where to shop. |
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As I have mentioned in a post 3 seconds ago, I love the food~beer
combination. My top 3 are,,,, Ritz crackers topped with sharp cheddar and a splot of yellow mustard washed down with Molson Ice or I suspect a good ale like SN pale. A meaty spicy pizza with Anchor Steam. A thick burger from an Applebees type place with a good ol Sam. My question for you is,,,,,,, Your secret discoveries. Any food~beer matches that stick out in your mind? Please, no Budweiser~corn chip connections. Just real beer. Thanks, Jim |
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Jim Wild wrote:
> My top 3 are,,,, Ritz crackers topped with sharp cheddar and a splot of > yellow mustard washed down with Molson Ice or I suspect a good ale like > SN pale. You "suspect?" Haven't done it for real then? How about some aged Chimay cheese with artisanal crackers (never seen the inside of a box, y'know) washed down with Jewbelation 5766 from Schmaltz Brewing? > A meaty spicy pizza with Anchor Steam. Tends to wipe out the flavor of the beer. You're better off with something that isn't so easily overwhelmed by tomato sauce, spices, and stuff like pepperoni and Italian sausage. Anchor Steam goes fine with a lot of things, bit gimme something a bit bolder to go with a "meaty spicy pizza." > A thick burger from an Applebees type place with a good ol Sam. Ho. Ly. Shit. APPPLE****ingBEE's?? You voluntarily set foot in those places, while claiming to hate "mass produced crap?" There must be a really different concept of "mass produced crap" on your planet. Do you realize that every second spent in Applebee's is time you'll never get back in your life? > My question for you is,,,,,,, Your secret discoveries. Any food~beer > matches that stick out in your mind? Sure, but I don't want to scare you too much. > Please, no Budweiser~corn chip connections. Just real beer. Yeah, 'cause Molson-Ritz cracker connections are just so gour-met. You bet. Okay, you talked me into it: Mussels cooked in lambic sauce with fries accompanied by Drie Fonteinen Oude Kriek Belgian black sausage and "stoemp" accompanied by Girardin Black Label Gueuze A hearty platter of Zwetschgenbames served with with the house Keller- bier at the Winkler brewery in Melkendorf, Germany A Tafelspitz lunch accompanied by Staropramen at Beim Czaak in Vienna, Austria But before I ramble on forever... Enjoy the burger at Applebee's. Boo-yah! -- dgs |
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Applebee's in Raleigh NC has the worst Burgers, they are like hockey
pucks and the beer selection is poor at best. Applebee,s (glorified McDonalds) |
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![]() "dgs" > wrote in message ... > Jim Wild wrote: > >> My top 3 are,,,, Ritz crackers topped with sharp cheddar and a splot of >> yellow mustard washed down with Molson Ice or I suspect a good ale like >> SN pale. > > You "suspect?" Haven't done it for real then? How about some aged > Chimay cheese with artisanal crackers (never seen the inside of a box, > y'know) washed down with Jewbelation 5766 from Schmaltz Brewing? > >> A meaty spicy pizza with Anchor Steam. > > Tends to wipe out the flavor of the beer. You're better off with > something that isn't so easily overwhelmed by tomato sauce, spices, > and stuff like pepperoni and Italian sausage. Anchor Steam goes > fine with a lot of things, bit gimme something a bit bolder to > go with a "meaty spicy pizza." > >> A thick burger from an Applebees type place with a good ol Sam. > > Ho. Ly. Shit. APPPLE****ingBEE's?? You voluntarily set foot in those > places, while claiming to hate "mass produced crap?" There must be a > really different concept of "mass produced crap" on your planet. Do you > realize that every second spent in Applebee's is time you'll never get > back in your life? > >> My question for you is,,,,,,, Your secret discoveries. Any food~beer >> matches that stick out in your mind? > > Sure, but I don't want to scare you too much. > >> Please, no Budweiser~corn chip connections. Just real beer. > > Yeah, 'cause Molson-Ritz cracker connections are just so gour-met. > You bet. > > Okay, you talked me into it: > > Mussels cooked in lambic sauce with fries accompanied by Drie Fonteinen > Oude Kriek > > Belgian black sausage and "stoemp" accompanied by Girardin Black Label > Gueuze > > A hearty platter of Zwetschgenbames served with with the house Keller- > bier at the Winkler brewery in Melkendorf, Germany > > A Tafelspitz lunch accompanied by Staropramen at Beim Czaak in Vienna, > Austria > > But before I ramble on forever... Enjoy the burger at Applebee's. > Boo-yah! > -- I agree with your taste dgs, but that doesn't mean that we have to be snobs! To each his own! Maybe Jim will start experimenting and expand his repertiore! |
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I love food and I love beer, but to be honest, I don't think they enhance
each other. If I've had a bunch of beer, I really enjoy a great, hearty meal--but I don't think its a function of combination. In Prague last summer I had the black stuff at U Fleku and then a wonderful dark beer with three dumplings and three meats at a corner place nearby--but they don't actually seem to make each other better--both were spectacular independently, but not made better by being had together. With wine it's different. White wine with anything garlicky is explosive. (In fact, anything garlicky with ANY wine is huge). White wine with fish also builds dimension upon dimension. Red wine with meats develops powerful dimensions of earth-moving richness. But great beers are phenomenal in and of themselves. They have hundreds of flavors, while some excellent wines only have a few. Wines and foods seem to interact in dynamic and powerfuly symbiotic ways, whereas beer and food seem just to get along, at best--but could do just as well taken separately. |
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dgs wrote:
> > .... Do you > realize that every second spent in Applebee's is time you'll never get > back in your life? Which "casual family restuarant" chain is it that gives you back the time you've spend there? I suppose it works like this- you go in at 11:45 am, wait for a table, wait for a beer, wait to order, wait for another beer, try not to get annoyed at the cluster of waitresses [or is it the varsity cheerleading squad?] giggling in the corner ignoring the customers, get food, push it around the plate and think "I can't believe they serve people this crap and are still in business...", wait for the check, pay, walk out past the cheerleaders saying "Thanks for coming!" and IT'S 11:45 AM. I guess it's a chain, but if it's a "mom & pop", I hope it's near where I live. Is there a chain where you get the time and MONEY back? Any that take care of that heavy, slightly sickly feeling one gets after eating the "food"? |
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Well said.
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In article <lIMlf.13580$Qf5.4284@trndny07>, Barb > wrote:
>I agree with your taste dgs, but that doesn't mean that we have to be snobs! >To each his own! Exactly. That's why we love dgs so much. He's his own person. Why tell to not be hisself? >Maybe Jim will start experimenting and expand his >repertiore! Maybe Jim will realize he's the worst kind of faux snob, running down what he doesn't like while revealing his ignorance. As for food and wine being the pinnacle of pairings while beer and food are mere acquaintances (who said that? Douglas?), I say I have had wonderful food/beer pairings. I've also concluded that for the most part chefs just aren't familiar enough with beer to make the effort to make such pairings. -- Joel Plutchak "Too often, our cultural emphasis on freedom and individual plutchak@[...] rights gets taken to the extreme, becoming a kind of selfish entitlement that undermines our ability to function as a civil community.€¯ |
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![]() "> (In fact, anything garlicky with ANY wine is huge). That is a meaningless generalisation. >White wine with fish also builds dimension upon dimension. In principle, it's OK - just keep off the lemon or lime, in that case, or goodbye to your expensive delicate white wine. Just try a draught old lambic next to it, or a gueuze... > whereas beer and food seem just to get along, at best--but could do just > as well taken separately. Exactly, they can stand on their own. And if you like a combination, go for it. Just leave the "musts" out of the picture. Joris |
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Douglas W. Hoyt wrote:
> I love food and I love beer, but to be honest, I don't think they enhance > each other. [...] > Wines and foods seem to interact in dynamic and powerfuly symbiotic ways, > whereas beer and food seem just to get along, at best--but could do just as > well taken separately. As a rule I agree with you, but the exceptions to that rule are significant. First, BELGIUM. Belgian beers tend to get along with foods in general every bit as synergistically as wine. No surprise there, they were designed to, just as wine was. In contrast, English ales were designed for long evening sessions with little or no food, and they tend to be best taken that way. Other beers are just as you say-- at best they get along, but they rarely synergise. Second, CHEESE. I don't know how the ancient myth that wine and cheese make a good pairing got started, but it's BS. Wine is blown away by cheese. Beer and cheese, OTOH, tends to be a fantastic, synergistic pairing-- especially super- estery beers, like Belgian abbeys, or Bavarian hefe-weizens. Third, CHOCOLATE. Nothing pairs better with chocolate than beer, especially roasty beer or intensely bitter beer. |
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Thanks Joel for coming to my defense after being stepped on by these
sophisticated socialites. It was an innocent question. I simply pointed out a few examples that I remember. And yes the cheese on a ritz with Molson was good. Thats the way we like it in the hood. Applebees was a bad example. We have an independent gathering place that really does have the best burgers. Next time I post here I will be sure to appear to be more sophisticated and worldly. Well, sorry I didn't meet your high expectations. I go buy some beer with a name I can't pronounce and try it with some Klaverem Flambe' in scouvnech sauce and let you know how my senses became excited. And I'll post it in French. Jim |
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Me, I like a good IPA to go with the hot Indian curry that I love so much.
"Jim Wild" > wrote in message ... > As I have mentioned in a post 3 seconds ago, I love the food~beer > combination. > > My top 3 are,,,, Ritz crackers topped with sharp cheddar and a splot of > yellow mustard washed down with Molson Ice or I suspect a good ale like > SN pale. > > A meaty spicy pizza with Anchor Steam. > > A thick burger from an Applebees type place with a good ol Sam. > > My question for you is,,,,,,, Your secret discoveries. Any food~beer > matches that stick out in your mind? > Please, no Budweiser~corn chip connections. Just real beer. > > Thanks, Jim > |
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I agree, those places like Applebees, Fridays, and Chillys are bad. The
reason I mentioned a place like that was due to our independent place here in town. One differance, this place has great food and service. A few years ago, I got an invite to a free meal for a new Chillys that was not opened yet, but needed the staff to practice. So us lab rats sat there and waited forever to be served after the orders were placed. Of coarse I ordered the most expensive thing on the menu. After and hour, a ribeye arrived. I cut through that thing deperately only to obtain 3 bites of meat. It was a huge slab of fat. The potato product thing was under done and the other portion was poked with my fork a few times but not eaten. It was terrible. Yet, as bad as it was, these places are always packed, I assume with collage kids who don't know the differance. There are good places that have the same atmosphere, but certianly not the chains. I think those were geared towards 20 somethings, who drink Coors Light and munch on wings because it is hip. Chillys was not good, at all. Jim |
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![]() "Joris Pattyn" > wrote in message ... "> (In fact, anything garlicky with ANY wine is huge). > That is a meaningless generalisation. All right, I'll rewrite it: anytime I have food that includes clove upon clove of garlic, the wine makes it explode stratospheric. A local wine bar used to sell whole giant roasted bulbs of garlic over the counter (illegal in some states?). They knew what they were doing (but I think it was spouses, girlfriends, and other significant others that must have made them go out of business). In any case, wine uniquely sends the garlic vapors to parts unheard of. I hope this is not just another meaningless generalization. >>>White wine with fish also builds dimension upon dimension. > In principle, it's OK - just keep off the lemon or lime, in that case, or > goodbye to your expensive delicate white wine. Just try a draught old > lambic next to it, or a gueuze... Sounds great! Will do! |
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Douglas W. Hoyt > wrote:
: : All right, I'll rewrite it: anytime I have food that includes clove upon : clove of garlic, the wine makes it explode stratospheric. A local wine bar : used to sell whole giant roasted bulbs of garlic over the counter (illegal : in some states?). They knew what they were doing (but I think it was : spouses, girlfriends, and other significant others that must have made them : go out of business). In any case, wine uniquely sends the garlic vapors to : parts unheard of. I hope this is not just another meaningless : generalization. : So does beer. Roasted elephant garlic is one of the really popular appetizers at Bear Republic's brewpub in Healdsburg, CA. I ate a bunch and washed it down with Racer X. It went to parts unheard of and beyond and lived there for two whole days. A superb and memorable experience. -- Bill AT DOT reply to bbenzel adelphia net |
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>>>>Roasted elephant garlic is one of the really popular appetizers at Bear
>>>>Republic's brewpub in Healdsburg, CA. I ate a bunch and washed it down with Racer X. It went to parts unheard of and beyond and lived there for two whole days. A superb and memorable experience. Elephant garlic it is then! |
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Jim Wild wrote:
> Next time I post here I will be sure to appear to be more sophisticated > and worldly. That's the wrong direction to go, Jim. State which beer(s) you like, why you like it/them, and don't put anybody else down for his taste in beer. Tom |
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Chicken in Cantillon Gueuze Sauce
Ingredients: 3 lb. Boneless chicken breast, cut to bite sized pieces ? lb mushrooms, sliced 2 red bell peppers, cleaned, cut to pieces @ size of the mushroom slices. 1 cup grapeseed oil 2 tbsp butter 1 pinch ground mint leaves. Marinade: 1 750 ml bottle Cantillon Gueuze 3 tbsp balsamic vinegar 1 tbsp soy sauce. Dredge mixtu ? cup flour 2 tsp sage 2 tsp thyme 2 tsp tarragon 2 tsp .Chimayo. chile molido or similar 1 tsp ground orange peel (all herbs should be finely ground . mix thoroughly) Marinate chicken overnight. Saute mushrooms and peppers in butter with mint. Pour the marinade off of the chicken (reserve in a separate container). Dredge the chicken in the flour/herb mixture. Use a large skillet to pan fry the chicken in oil at medium high heat for about 15 minutes. Turn it a few times, the flour and herbs should be allowed to fall off into the oil. Reduce heat to medium low for about 5 minutes, then use a slotted spoon to take the chicken pieces out of the pan into a separate container. (If you.re planning to serve this plated you.ll need to keep the chicken warm for about ? hour.) The oil and flour and herbs left behind in the pan form the basis for the sauce. Keep the heat low and gradually add the reserved marinade, stirring constantly to keep the sauce smooth. Then gradually raise the heat until you get a slow, even boil going and allow the sauce to reduce, add the saut?ed mushrooms and peppers. Serve either plated with fresh fruit and cheese (mangoes and brie go really well with this) or family style. Best beer accompaniment is a Flemish sour brown (Oud Bruin) or sour red for a .harmonious. pairing or you can do a .contrasty. pairing using a lager. -- Bill AT DOT reply to bbenzel adelphia net |
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Pasted from a word doc -- when you see ? below it's actually 1/2.
Bill Benzel > wrote: : Chicken in Cantillon Gueuze Sauce : : : : : Ingredients: : 3 lb. Boneless chicken breast, cut to bite sized pieces : ? lb mushrooms, sliced (1/2 lb.) : 2 red bell peppers, cleaned, cut to pieces @ size of the mushroom : slices. : 1 cup grapeseed oil : 2 tbsp butter : 1 pinch ground mint leaves. : : Marinade: : 1 750 ml bottle Cantillon Gueuze : 3 tbsp balsamic vinegar : 1 tbsp soy sauce. : : Dredge mixtu : ? cup flour (1/2 cup) : 2 tsp sage : 2 tsp thyme : 2 tsp tarragon : 2 tsp .Chimayo. chile molido or similar : 1 tsp ground orange peel : (all herbs should be finely ground . mix thoroughly) : : : Marinate chicken overnight. : : Saute mushrooms and peppers in butter with mint. : : Pour the marinade off of the chicken (reserve in a separate container). : : Dredge the chicken in the flour/herb mixture. : : Use a large skillet to pan fry the chicken in oil at medium high heat : for about 15 minutes. Turn it a few times, the flour and herbs should : be allowed to fall off into the oil. Reduce heat to medium low for : about 5 minutes, then use a slotted spoon to take the chicken pieces out : of the pan into a separate container. (If you.re planning to serve this : plated you.ll need to keep the chicken warm for about ? hour.) : : The oil and flour and herbs left behind in the pan form the basis for : the sauce. Keep the heat low and gradually add the reserved marinade, : stirring constantly to keep the sauce smooth. Then gradually raise the : heat until you get a slow, even boil going and allow the sauce to : reduce, add the saut?ed mushrooms and peppers. : : Serve either plated with fresh fruit and cheese (mangoes and brie go : really well with this) or family style. Best beer accompaniment is a : Flemish sour brown (Oud Bruin) or sour red for a .harmonious. pairing or : you can do a .contrasty. pairing using a lager. : : -- Bill AT DOT reply to bbenzel adelphia net |
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A much simpler recipe.
Marinate chicken parts in either Orange or apple juice for 24 hours at least. (in the fridge) Boil in same juice for 20 mins. Cook as usual. OR, 7 hours on the smoker grill will make it 34 times better. Left overs will lose 90% of the marinated flavor. Eat directly. Don't knock it till you try it. You should feel honored I even shared this with you. Oh yeh,,, Who the hell am I? But seriously, it's good. Jim |
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TROLL simply a troll.
"Jim Wild" > wrote in message ... > As I have mentioned in a post 3 seconds ago, I love the food~beer > combination. > > My top 3 are,,,, Ritz crackers topped with sharp cheddar and a splot of > yellow mustard washed down with Molson Ice or I suspect a good ale like > SN pale. > > A meaty spicy pizza with Anchor Steam. > > A thick burger from an Applebees type place with a good ol Sam. > > My question for you is,,,,,,, Your secret discoveries. Any food~beer > matches that stick out in your mind? > Please, no Budweiser~corn chip connections. Just real beer. > > Thanks, Jim > |
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>>>>> Chicken in Cantillon Gueuze Sauce
Sublime. But I just can't help thinking (in a devestatingly cruel one-upmanship Usenet sort of way) that it might be better with duck. |
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Douglas W. Hoyt > wrote:
:>>>>> Chicken in Cantillon Gueuze Sauce : : Sublime. : : : But I just can't help thinking (in a devestatingly cruel one-upmanship : Usenet sort of way) that it might be better with duck. : : It'd be excellent with duck too. You could also vary with a Kriek or Framboise -- duck would probably carry the residual fruit flavors better than chicken. I wrote it up a couple of years ago as a handout when I brought a batch to a pot-luck & Lambic tasting. It's meant as a starting point. Experimentation and alteration encouraged. -- Bill AT DOT reply to bbenzel adelphia net |
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Jim Wild wrote:
> Thanks Joel for coming to my defense after being stepped on by these > sophisticated socialites. Dude. You came on like a beersnob-wannabe. Looking down your nose at Bud & Coors drinkers while extolling the virtues of Molson Ice doesn't do a lot for your cred. Same thing with using Applebee's as an example of a place for burgers & beer. If your post was more along the lines of "I'm just starting out with combining food and beer," you just might have gotten a different reaction, but there are no guarantees - kinda like real life. > It was an innocent question. It wasn't the question, it was the attitude. You can't wander into a forum like this and not expect that people are total newbies on good beer and related things. > I simply pointed out a few examples that I > remember. And yes the cheese on a ritz with Molson was good. Thats the > way we like it in the hood. Find a better hood. > Applebees was a bad example. We have an > independent gathering place that really does have the best burgers. Lots of places do. Doesn't help much since you're not specific about geography. If you're stuck in some awful beer desert in the south- eastern USA, your choices are likely to be more limited than if you're in some populated area near a major city, especially in the norheast and wesetern USA. > Next time I post here I will be sure to appear to be more sophisticated > and worldly. Don't "appear" anything. Ask questions instead of pretending to know all the answers. Unless, of course, you really do know all the answers. Then you can expect a lot of questions. > Well, sorry I didn't meet your high expectations. You are not! > And I'll > post it in French. Keep working on the English first. Hint: "Guinness." Party on, dude. -- dgs |
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Jim Wild wrote:
> A much simpler recipe. > > Marinate chicken parts in either Orange or apple juice for 24 hours at > least. Not so much to my taste - I like more savory flavors in my bird, but I know folks like this kind of fruit/meat thing too. Also, I like beer to be involved. So: beer-butt chicken. I was using cans of Tecate lager for a while; the beer's nothing special, but with the spices and garlic, it's fine for beer-butt chicken, and then I can re-use the cans with other things. Most recently, the "other thing" was an older bottle Pete's Pub Lager that I'd kept too long in the cellar, but was fine for beer-butt chicken. I wonder how it would be with SN Bigfoot? -- dgs |
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Barb wrote:
> I agree with your taste dgs, but that doesn't mean that we have to be snobs! Does too! > To each his own! Or her own, perhaps... > Maybe Jim will start experimenting and expand his > repertiore! I would hope so, yes. It should be encouraged. Consumed this evening: Urthel Hop-It!, Flying Dog Imperial Porter, N'Ice Chouffe, Gouden Caroulus Noel, Delerium Noel, and St Feuillen Noel. 'Tis the season and all that. -- dgs |
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A pickled egg and a packet of walkers cheese and onion crisps go well
together and with beer! cheers andy "Jim Wild" > wrote in message ... > As I have mentioned in a post 3 seconds ago, I love the food~beer > combination. > > My top 3 are,,,, Ritz crackers topped with sharp cheddar and a splot of > yellow mustard washed down with Molson Ice or I suspect a good ale like > SN pale. > > A meaty spicy pizza with Anchor Steam. > > A thick burger from an Applebees type place with a good ol Sam. > > My question for you is,,,,,,, Your secret discoveries. Any food~beer > matches that stick out in your mind? > Please, no Budweiser~corn chip connections. Just real beer. > > Thanks, Jim > |
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dgs > wrote:
: : Consumed this evening: Urthel Hop-It!, Flying Dog Imperial Porter, : N'Ice Chouffe, Gouden Caroulus Noel, Delerium Noel, and St Feuillen : Noel. 'Tis the season and all that. Don't miss the Abbaye Val-Dieu Winter if you can find it -- really nice, full flavored -- pairs really well with chocolate. It's got my vote for seasonal of the year so far. Also popped a '97 SN Celebration Friday night -- last one -- held up remarkably well. -- Bill AT DOT reply to bbenzel adelphia net |
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dgs > wrote:
: : Not so much to my taste - I like more savory flavors in my bird, but : I know folks like this kind of fruit/meat thing too. Also, I like beer : to be involved. So: beer-butt chicken. I was using cans of Tecate : lager for a while; the beer's nothing special, but with the spices and : garlic, it's fine for beer-butt chicken, and then I can re-use the cans : with other things. Most recently, the "other thing" was an older bottle : Pete's Pub Lager that I'd kept too long in the cellar, but was fine for : beer-butt chicken. I wonder how it would be with SN Bigfoot? A few years ago someone did a fried turkey -- before frying they took a bottle of Bigfoot and put it in a blender with a lot of fresh rosemary and basil -- might have been some garlic as well -- then used a syringe to inject the meat with the blended beer / herb combination -- that worked really well. -- Bill AT DOT reply to bbenzel adelphia net |
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"Jon Binkley" > wrote in message
<SNIP of a bunch of smart stuff about beer & food> Um...weren't you part of the "beer doesn't enhance food like wine does" a few years ago? Or am I misremembering? ObBroolz: Walked into the Schlenkerla house tap on the Dominikanerstrasse Thursday around 1315 local, and there was bROOLZ hisself, grinning and looking good. Shocking -- in a number of ways, but I quickly got over that, and he joined my group of freeloading beerwriters for a lunch of stuffed onion, then went along on a tour of the brewery at the personal invite of Matthias Trum. Bless the lad if he didn't have a completely unexpected Weihnacht present for me, too: 5 half-liter Eurostandard bottles of Frankish blonde bocks, which came in very handy that night in Kulmbach when the turbo on the bus blew and we had to drown our sorrows. Thanks, Nik, great to see you!! -- Lew Bryson Their clothes are weird, their music sucks and they drink malternatives. And now you tell me they probably don't think Sierra Nevada is cool? This is what the passage of years does to you: It makes everyone around you more stupid. -- Michael Stewart 6/24/02 www.lewbryson.com |
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Jim Wild > wrote:
>Marinate chicken parts in either Orange or apple juice for 24 hours at >least. (in the fridge) Boil in same juice for 20 mins. I've found that using citrus on chicken (or even pork tenderloin) for that long will negatively impact the consistency of the meat. >OR, 7 hours on the smoker grill will make it 34 times better. Seven hours for chicken parts?! How about 1.5-2 hours at about 225F in the smoker? Even whole chickens only take 3.5-4 hours. -- Joel Plutchak "Too often, our cultural emphasis on freedom and individual plutchak@[...] rights gets taken to the extreme, becoming a kind of selfish entitlement that undermines our ability to function as a civil community.€¯ |
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![]() Lew Bryson wrote: > Um...weren't you part of the "beer doesn't enhance food like wine does" a > few years ago? Or am I misremembering? Your memory is fine, but the jet lag made you miss the point that those fine beer/food combinations I listed were exceptions to the rule that, well, "beer doesn't enhance food like wine does". > ObBroolz: Walked into the Schlenkerla house tap on the Dominikanerstrasse > Thursday around 1315 local, and there was bROOLZ hisself, grinning and > looking good. I call bullshit. It's common knowledge that the "man" is just another sock puppet of Hiawatha's. I suspect that you were suffering an absinthe hallucination. |
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"Jon Binkley" > wrote in message
> Lew Bryson wrote: > >> Um...weren't you part of the "beer doesn't enhance food like wine does" a >> few years ago? Or am I misremembering? > > Your memory is fine, but the jet lag made you miss the point > that those fine beer/food combinations I listed were exceptions > to the rule that, well, "beer doesn't enhance food like wine does". Rule? RULE? http://en.wikiquote.org/wiki/One_Flew_Over_the_Cuckoo's_Nest >> ObBroolz: Walked into the Schlenkerla house tap on the Dominikanerstrasse >> Thursday around 1315 local, and there was bROOLZ hisself, grinning and >> looking good. > > I call bullshit. It's common knowledge that the "man" is just > another sock puppet of Hiawatha's. I suspect that you were > suffering an absinthe hallucination. Bullshit on you, Mr. "So-called" Binkley: everyone knows that today's absinthe couldn't give you a hallucination with three days' head-start on a hard-on. Seeing Broolz was scary as a Precious Moments nightmare, but he was real. -- Lew Bryson "As for talking shit in this NG, Lew, you're the undisputed king, and that's no SHITE." -- Bob Skilnik, 1/31/02 www.lewbryson.com |
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![]() Cheswick: > > I call bullshit. It's common knowledge that the "man" is just > > another sock puppet of Hiawatha's. I suspect that you were > > suffering an absinthe hallucination. > > Bullshit on you, Mr. "So-called" Binkley: That's "Dr. 'So-called' Binkley" to you, pal. > everyone knows that today's > absinthe couldn't give you a hallucination with three days' head-start on a > hard-on. Can't be so. I read it on RFDB! > Seeing Broolz was scary as a Precious Moments nightmare, but he was > real. Sock puppet, meat puppet-- whatever he was, his jpegs came out blurry. Which, given some of his subjects, was not necessarily a bad thing. Just don't try to tell me that Scheidt is real. |
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Jon Binkley wrote:
> Just don't try to tell me that Scheidt is real. Real in print. Virtual at all other times. And since Thursday, every pub, tavern, restaurant, and dive in town has been smoke-free. That is very real. Won't be getting that in Germany or Austria any time soon, no siree, "Dr." "Binkley." -- dgs |
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"dgs" > wrote in message
... > Jon Binkley wrote: > >> Just don't try to tell me that Scheidt is real. As if. He's "nobody I know." > Real in print. > > Virtual at all other times. A virus, that's what he is. > And since Thursday, every pub, tavern, restaurant, and dive in town has > been smoke-free. That is very real. Won't be getting that in Germany > or Austria any time soon, no siree, "Dr." "Binkley." True, but...My clothes only got really smoky one night, when we were in Spezial and Fässla. München's beerhalls were not as smoky as I remember them from just three years ago. Odd. But not at all unpleasant. -- Lew Bryson "GOOD or SHITE?" -- Michael Jackson, "Thriller", 1982 www.lewbryson.com |
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![]() "Jim Wild" > wrote in message ... > As I have mentioned in a post 3 seconds ago, I love the food~beer > combination. > > My top 3 are,,,, Ritz crackers topped with sharp cheddar and a splot of > yellow mustard washed down with Molson Ice or I suspect a good ale like > SN pale. > > A meaty spicy pizza with Anchor Steam. > > A thick burger from an Applebees type place with a good ol Sam. > > My question for you is,,,,,,, Your secret discoveries. Any food~beer > matches that stick out in your mind? > Please, no Budweiser~corn chip connections. Just real beer. > > Thanks, Jim > Get yourself a damn good curry, not some boil in the bag or microwave shambles - a good curry from a good place. Complete the ensemble with Stella Artois followed by a couple of pappadoms and you're on your way |
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Lew Bryson > wrote:
.... > ObBroolz: Walked into the Schlenkerla house tap on the Dominikanerstrasse > Thursday around 1315 local, and there was bROOLZ hisself, grinning and > looking good. Shocking -- in a number of ways, but I quickly got over that, > and he joined my group of freeloading beerwriters for a lunch of stuffed > onion, then went along on a tour of the brewery at the personal invite of > Matthias Trum. Now *there's* a nice guy. And he can haul ass up a hill. Bless the lad if he didn't have a completely unexpected > Weihnacht present for me, too: 5 half-liter Eurostandard bottles of Frankish > blonde bocks, which came in very handy that night in Kulmbach when the turbo > on the bus blew and we had to drown our sorrows. Oh, the humanity: swigging from the bottle--I only hope Herr Dornbusch didn't see! It appears that you lot drank up the bocks at Faessla and Spezial--there was none to be had when I popped in yesterday to reward myself after a long, hard day of househusbandry. Ah, well. I didn't really care for Faessla's, and Spezial's...well, just too damned black and strong. I hope to get to Greifenklau yet before theirs is gone; it's the only remaining Bambergerbockbier to be sampled by moi. Who knew that the period between All Hallow's and the 6th of January (forget what freakin' Bayerisch holiday it is...) is traditionally heller bock time? Hmmm? Thanks, Nik, great to see > you!! It was great to see you too. Never got that kiss I was hoping for, but oh well. Was sure swell to meet the others and see Dalldorf, Moen, and especially *Parker* again--what a surprise indeed. You lot were actually quite a classy group, thanks only to those charming lady journalists, I'm sure. ObBeer: Here are five of the four bocks in question. (I gave you four bocks and a bottle of the regular dunkles from Krug Braeu in Breitenlesau--I swapped that for the swing-top of bock pictured below, thinking that a swing-top might make for more difficult packing...) http://acorn.he.net/~nickb/frankenbock/5bockbiere.jpg I rounded up cases of these last week in the car. A case of 20 (a couple had an extra bottle thrown in--I got comped!!!) averaged about 12 EUR plus deposit at the breweries in question. From L-R: Br. Eichhorn in Doerfleins--7.3% Fruitiest of the bunch, probably because there's a bit of yeast in this unfiltered treat, and there's no shortage of alcohols. It's almost a Belgian heller bock, actually. FG Br. Kundmueller in Weiher--6.6% Least dry, least strong, least impressive overall, but still not bad. G Br. Sonne in Bischberg--6.8% Mildest, but also hellest. G Br. Grasser in Huppendorf--7.5% Hands-down winner. Dryest, strongest, most hoppy and bitter, but also solidly malty. FFG Br. Hoenig in Tiefenellern--7.2% A bit messy; I'm not sure exactly what's not quite right about this one, but I'll have no trouble finishing the case. G And now, off to do a bit of trip planning. We're headed Amsterdam-way in a couple of days, then probably to Brugge and then Wallonia before swinging back down around this way, possibly through Freiburg. Could be worse--I hear there's a Xmas beer fest in Belgium. |
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"sleurB kciN" > wrote in message
> Lew Bryson > wrote: >> onion, then went along on a tour of the brewery at the personal invite of >> Matthias Trum. > > Now *there's* a nice guy. And he can haul ass up a hill. Herr Trum is quite the guy indeed. > Bless the lad if he didn't have a completely unexpected >> Weihnacht present for me, too: 5 half-liter Eurostandard bottles of >> Frankish >> blonde bocks, which came in very handy that night in Kulmbach when the >> turbo >> on the bus blew and we had to drown our sorrows. > > Oh, the humanity: swigging from the bottle--I only hope Herr > Dornbusch didn't see! Oh, no, we were in our rooms and swigging from the minibar glassware! Good God, man, what do you take us for? We didn't even drink from the bottle on the bus! > Thanks, Nik, great to see >> you!! > > It was great to see you too. Never got that kiss I was > hoping for, but oh well. Was sure swell to meet the others > and see Dalldorf, Moen, and especially *Parker* again--what > a surprise indeed. You lot were actually quite a classy > group, thanks only to those charming lady journalists, I'm > sure. They were nice, weren't they? Your presence confused the hell out of everyone except the aforementioned, which was kind of fun, too. > ObBeer: Here are five of the four bocks in question. (I gave you > four bocks and a bottle of the regular dunkles from Krug Braeu in > Breitenlesau--I swapped that for the swing-top of bock pictured > below, thinking that a swing-top might make for more difficult > packing...) Thanks, we were too ****ed to take proper note of the beers, I'm afraid. > Br. Eichhorn in Doerfleins--7.3% Fruitiest of the bunch, > probably because there's a bit of yeast in this unfiltered > treat, and there's no shortage of alcohols. It's almost a > Belgian heller bock, actually. FG We liked this one a lot, only surpassed by the > Br. Grasser in Huppendorf--7.5% Hands-down winner. Dryest, > strongest, most hoppy and bitter, but also solidly malty. FFG Have a good trip, Nick. -- Lew Bryson "GOOD or SHITE?" -- Michael Jackson, "Thriller", 1982 www.lewbryson.com |
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