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Sharing Your Pairing

Discussion in 'Food' started by Greywulfken, Aug 26, 2012.

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  1. OldPenguinHunter

    OldPenguinHunter Initiate (0) Oct 13, 2010 California

    can you send me the recipe for the bacon? Must. Clog. Arteries.
     
    #441 OldPenguinHunter, Sep 13, 2013
  2. Greywulfken

    Greywulfken Grand Pooh-Bah (5,669) Aug 25, 2010 New York
    Pooh-Bah Trader

    Sunday beer and football snacks, with a new triple IPA from Green Flash...
    [​IMG]

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    On the olive plate: pimento stuffed green olives and kalamata olives, bleu cheese stuffed greens, and a sundried tomato/olive medley - olive oil in the mix, too :wink:
    [​IMG]
    Cheeses: Saga bleu brie cheese and Auricchio provolone
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    Also on the plate: Boar's Head Riserva Stradolce prosciutto, Carr's Table Water crackers
    [​IMG]
    In the glass: Green Bullet - a New Zealand dry hop Triple IPA

    The Green Bullet was relatively light and surprisingly crisp, with a dry, bitter finish. The bleu brie, something I've not had before, was super creamy with a slight nuttiness. The provolone is tangy and almost flaky. The proscuitto's just a guilty pleasure. I'll take any excuse to eat prosciutto.
    Unsurprisingly, everything paired quite well.
    I wish my game picks today had been as well-paired with my picked teams' play! :rolling_eyes:
     
    #442 Greywulfken, Sep 15, 2013
    Badfish, zookerman182, Crusader and 7 others like this.
  3. Smakawhat

    Smakawhat Grand High Pooh-Bah (6,635) Mar 18, 2008 Maryland
    Pooh-Bah Society

    Pretty simple dinner tonight, just grabbing a brew more so do drink then to pair...

    Pork chop with Rosemary
    Ratatouille with ingredients from my garden:
    • thyme
    • shallots
    • Vidallia onions
    • garlic
    • Genovese basil
    • Squash and zucchini
    • some chicken stock
    • lots of time to stew...
    All comes out nicely. Ultimate pairing? no but who cares...
    [​IMG]
    Ratatouille and Chops with Oktoberfest by imbibehour, on Flickr
     
    #443 Smakawhat, Sep 18, 2013
    BalancingBrooms, Greywulfken, Hockey_Fan and 1 other person like this.
  4. Jack_Around

    Jack_Around Initiate (0) Aug 2, 2013 Texas

    A buddy and I threw down an arugula dinner, with which I paired saisons, ryes, and IPA.
    http://jackaround.net/2013/09/arugula-redux/

    Favorite of the night:
    On the plate: Arugula, mint, feta, and watermelon salad.
    In the glass: Full Sail Brewer's Share Berliner Weisse

    [​IMG]
     
    #444 Jack_Around, Sep 18, 2013
    PaulQuinn, futura123, BRZvice and 4 others like this.
  5. Greywulfken

    Greywulfken Grand Pooh-Bah (5,669) Aug 25, 2010 New York
    Pooh-Bah Trader

    Gettin' ready for some football with a terrific farmhouse saison and some reliable conterparts...
    [​IMG]
    In the glass: Brooklyn's Sorachi Ace, made with Maris Otter and German rye malts, English Nugget and Kent Goldings hops; house ale yeast. Main pour up-front; yeasty, back-end pour to the rear
    On the plate: Carr's Water Table Crackers, Saga's creamy bleu brie cheese, Auricchio tangy provolone
     
    #445 Greywulfken, Sep 22, 2013
    futura123, BalancingBrooms and PaulQuinn like this.
  6. BRZvice

    BRZvice Initiate (0) Apr 7, 2012 Michigan

    [​IMG]
    Monday Night Football and dessert after a long day
     
    #446 BRZvice, Sep 24, 2013
    Badfish, BeerKangaroo, Zaphog and 2 others like this.
  7. nanobrew

    nanobrew Initiate (0) Dec 31, 2008 California

    I made the stout marshmallows shared by others. I used FBS and paired them with a 4 year vertical of KBS (I will post that picture later) and enjoyed with friends on my Birthday.

    [​IMG]


    Blueberry Sorbet made with Bruery's Beauregarde. Had this for dessert during a Jolly Pumpkin (will post pictures of that later too.)

    [​IMG]



    I needed to put my Mother Funker to good use

    [​IMG]
     
    #447 nanobrew, Sep 25, 2013
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  8. Parrotshake

    Parrotshake Initiate (0) Nov 29, 2008 Australia

    I went to Animal restaurant in Los Angeles the other night and had their chocolate bacon cruch bar with salt & pepper ice cream with a Maui Coconut Porter. Killer pairing. The pepper comes on quiite late in the ice cream, much like the coconut does in the beer, so you take a spoonful of the dessert and a sip of the beer and it initially tastes like chocolate & salt vs chocolate & roasty coffee, then 30 seconds later it tastes like coconut vs black pepper. Loved it.
     
    #448 Parrotshake, Sep 26, 2013
    Greywulfken likes this.
  9. GabrielM

    GabrielM Initiate (0) Jun 22, 2010 Illinois

    On the plate: Calabrese and an ultra-salty, somewhat crumbly pecorino toscano.
    In the glass: La Fin Du Monde, which is pairing absolutely spectacularly with this snack after a long day.

    [​IMG]
     
    #449 GabrielM, Sep 27, 2013
    Badfish, BeerKangaroo, BalancingBrooms and 7 others like this.
  10. Greywulfken

    Greywulfken Grand Pooh-Bah (5,669) Aug 25, 2010 New York
    Pooh-Bah Trader

    Sunday breakfast...
    [​IMG]
    On the plate: from a buttered pan, three scrambled eggs (one yolk), with some milk, cumin, salt, and pepper, and Montreal steak seasoning; included Carr's Table Water crackers for texture and to cut into the butter's grease; accessorized with some green olives stuffed with bleu cheese.
    [​IMG]
    In the glass: EvilTwin's Femme Fatale Yuzu Pale, an IPA with yuzu fruit (think grapefruit meets lime) and brettanomyces

    Stupendous breakfast (all this after a cup o' coffee): First of all - cumin is a favorite spice - adds that subtle, mellow smokiness to a dish, perfectly complementing eggs, for example. The crackers really transformed the eggs when eaten together; as I indicated, they added texture and also helped cut/break up any greasiness from the butter that I used in the pan.
    I love olives, green in particular... and when stuffed? Wow. The olive and bleu cheese was tangy, tart, and crumbly/creamy from the bleu cheese.
    The ale was my "grapefruit juice" - the farmhouse brettiness and grapefruit-iness paired perfectly.
     
    #450 Greywulfken, Sep 29, 2013
    zookerman182, Crusader, BRZvice and 4 others like this.
  11. Henamonster

    Henamonster Initiate (0) Feb 2, 2007 California

    On the Plate: Butternut Squash gnocchi w/Anderson Valley's Fall Hornin' Pumpkin Ale replacing the traditional white wine.

    In the glass: The Bruery's Bryeian black ale.


    [​IMG]

    Not a bad pairing at all. What really surprised me was how flavorful the gnocchi turned out with the addition of 1/2 cup of the Fall Hornin' instead of white wine. Very Autumny and fresh with a strong pumpkin taste. The sauce I used was a browned butter and sage. The Bryeain was a good counter balance of hops to the savory dinner.
     
    #451 Henamonster, Oct 1, 2013
    aoampm, bpgpitt10, Coldsnack and 1 other person like this.
  12. Greywulfken

    Greywulfken Grand Pooh-Bah (5,669) Aug 25, 2010 New York
    Pooh-Bah Trader

    On the plate: Stone's Vertical Epic 10.10.10 - a Belgian strong pale ale/tripel made with muscat grapes, chamomile flower, triticale, and candi sugar - store-aged 3 years!!!!
    [​IMG]
    On the plate: flatbread "pizza" with moxxarella, feta, and asiago cheese, red onion, kalamata olives, and just a touch of tomato sauce
    [​IMG]

    [​IMG]

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    [​IMG]

    Yeah, it rocked!
     
    #452 Greywulfken, Oct 6, 2013
    aoampm, zookerman182, BalancingBrooms and 8 others like this.
  13. Greywulfken

    Greywulfken Grand Pooh-Bah (5,669) Aug 25, 2010 New York
    Pooh-Bah Trader

    lol - I typed, "moxxarella"

    Uh... you do know I meant "moccarella," right?

    :wink:
     
    #453 Greywulfken, Oct 6, 2013
    aoampm likes this.
  14. Henamonster

    Henamonster Initiate (0) Feb 2, 2007 California

    That would be a great name for fake cheese.
     
    #454 Henamonster, Oct 8, 2013
    Eriktheipaman and Greywulfken like this.
  15. BalancingBrooms

    BalancingBrooms Pooh-Bah (2,678) Aug 22, 2013 California
    Pooh-Bah Trader

    Boulevard Tank 7
    -spring mix salad/french vinaigrette

    Speakeasy Prohibition Ale
    -Prosciutto wrapped chicken stuffed with mushrooms, spinach and gouda.
    -Garlic Mashed potatoes
    -Greens

    Founders Breakfast Stout
    -with vanilla bean ice cream for a beer float


    Birthday Dinner, took some planning and "work" to find the right pairings. thanks to those who helped out and celebrated with me!

    sorry no pictures :slight_frown:
     
    #455 BalancingBrooms, Oct 10, 2013
    jbakajust1, Greywulfken, Hockey_Fan and 2 others like this.
  16. Shagtastic

    Shagtastic Initiate (0) Jul 30, 2011 Indiana

    Birthday Dinner last night at Bluebeard Indy

    [​IMG]

    Charcuterie Plate

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    Morcilla (blood Sausage) Scramble with French toast Fois Gras

    [​IMG]

    walleye, bok choy, bacon confit, butternut squash, tart cherry nage, pumpkin latte

    Done with some cocktails, cider, FBS and Sorachi Ace.

    About Perfection
     
    #456 Shagtastic, Oct 12, 2013
    aoampm, Coldsnack, Zaphog and 4 others like this.
  17. futura123

    futura123 Initiate (0) Jul 29, 2010 California


    Everything has Foie Gras must be perfect. In fact it is so good that they decided to ban it in California :slight_frown:
     
    #457 futura123, Oct 12, 2013
  18. Greywulfken

    Greywulfken Grand Pooh-Bah (5,669) Aug 25, 2010 New York
    Pooh-Bah Trader

    [​IMG]
    On the plate: brie cheese, Auricchio provolone cheese, blue cheese-stuffed olives, prosciutto
    [​IMG]
    In the glass: DirtWolf DIPA from Victory
    [​IMG]
    Wasn't pushing any new boundaries here - beer and cheese with some accoutrements is a pretty safe bet. The brew features Citra, Chinook, Simcoe, and Mosaic hop action, providing plenty of pine and citric flavors for the salty and tangy cheeses and olives. Crackers and creamy brie ground the palate and provide some contrast.
     
    #458 Greywulfken, Oct 13, 2013
    futura123, Crusader, Zaphog and 4 others like this.
  19. Bierlerner

    Bierlerner Initiate (0) Aug 17, 2010 Oklahoma

    On the plate: Black bean, ham hock, and pumpkin ale stew
    In the glass: Southampton Pumpkin Ale

    Spicy, citrusy, warm, meaty, and filling stew. The pumpkin ale I used in the stew was same in the glass. It paired nicely. But perhaps a pale ale or IPA would pair a little better with the heat. Still, this was nom nom nom.

    [​IMG]
     
    #459 Bierlerner, Oct 14, 2013
    aoampm, futura123, Hockey_Fan and 4 others like this.
  20. Henamonster

    Henamonster Initiate (0) Feb 2, 2007 California

    A double-bill this evening.

    In the Glass During Prep: Stone/10 Barrel/Blue Jacket Suede Imperial Porter
    On the Plate/bowl: Smoked Cheddar Potato & Leek soup w/homemade bread
    In the glass w/meal: Firestone's Velvet Merkin

    [​IMG] [​IMG]

    This is my go-to meal when it turns cold. Nothing beats a hot bowl of potato soup and warm bread paired with a nice imperial stout. Even during the prep, I opted for a little weight to the evening (the soup takes about two hours.)
     
    #460 Henamonster, Oct 15, 2013
    jbakajust1, aoampm, Hockey_Fan and 4 others like this.
  21. bpgpitt10

    bpgpitt10 Initiate (0) May 12, 2008 District of Columbia

    On the plate: Spicy oven "fried" chicken with roasted red potatoes. Topped with a homemade malt vinegar aoli. Arugula salad on the side.
    In the glass: Lagunitas DayTime IPA (served ice cold)

    Pairing was awesome. The chicken was marinated in a hot sauce/dijon/paprika mixture which was darn spicy. The cold beer was great to mellow that out. Also the citrus went well with the aoli (which was AWESOME) because it also had some lemon in it.
    [​IMG]
     
    #461 bpgpitt10, Oct 16, 2013
    jbakajust1, aoampm, Coldsnack and 7 others like this.
  22. bpgpitt10

    bpgpitt10 Initiate (0) May 12, 2008 District of Columbia

    I totally agree. I love me some potato soup. Any basics for making homemade bread you have in mind? I've only ever tried no-knead before and it turned out so-so.
     
    #462 bpgpitt10, Oct 16, 2013
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  23. Henamonster

    Henamonster Initiate (0) Feb 2, 2007 California

    Someone actually gave me the book "Artisan Bread in 5 Minutes A day" and the main recipe is spot-on excellent. You make it the day before, refrigerate it and it's ready to go the next day.

    http://www.artisanbreadinfive.com/2...ues-to-create-a-great-loaf-in-5-minutes-a-day
     
    #463 Henamonster, Oct 16, 2013
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  24. zookerman182

    zookerman182 Initiate (0) Oct 8, 2013 Alabama

    Dinner: poached eggs with thyme and paprika red potato hash, crispy pancetta and spinach.

    Beer: you know

    [​IMG]
     
    #464 zookerman182, Oct 16, 2013
    Badfish, jbakajust1, aoampm and 10 others like this.
  25. zookerman182

    zookerman182 Initiate (0) Oct 8, 2013 Alabama

    Dinner wasnt rich enough...

    [​IMG]
     
    #465 zookerman182, Oct 17, 2013
    Badfish, jbakajust1, BeerKangaroo and 3 others like this.
  26. bpgpitt10

    bpgpitt10 Initiate (0) May 12, 2008 District of Columbia

    On the plate: Cheese tortellini (TJ's brand) with a mushroom ragout topped with crushed walnuts
    In the glass: Monk's Cafe Flemish Sour

    Did this pairing because of the discussion in another thread about making a flemish carbonnades. The mushroom ragout was just so rich and "meaty" that the sour did a nice job balancing that and adding a hint of acid and sweetness. Also, this bottle had seemingly extra carbonation which was nice against the rich meal.
    [​IMG]
     
    #466 bpgpitt10, Oct 17, 2013
    jbakajust1, aoampm, Hockey_Fan and 1 other person like this.
  27. Zormac

    Zormac Initiate (0) Nov 18, 2012 Ohio

    Dinner: Blackened Ahi Tuna with wild rice washed down with GLBC Dortmunder Gold simple beer for a simple meal
     
    #467 Zormac, Oct 18, 2013
    BeerKangaroo, Hockey_Fan, BalancingBrooms and 1 other person like this.
  28. bpgpitt10

    bpgpitt10 Initiate (0) May 12, 2008 District of Columbia

    In the bowl: Butternut squash soup with a chipotle cream. Garnished with apple and toasted pine nuts
    In the glass: Russian River Redemption

    Solid pairing. Lots of good things going on. The hops had a nice balance with the spice of the chipotle. The sweetness of the Redemption and the butternut squash also paired well too. Really, really enjoyed this pairing.
    [​IMG]
     
    #468 bpgpitt10, Oct 19, 2013
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  29. Greywulfken

    Greywulfken Grand Pooh-Bah (5,669) Aug 25, 2010 New York
    Pooh-Bah Trader

    In the glass: CCB's Jai Alai IPA
    [​IMG]
    On the plate: Canadian pork pate, French Camembert cheese, California olives w/ bleu cheese, and crackers
    [​IMG]

    [​IMG]

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    For dessert: British salted caramels
    [​IMG]

    All this, FTW (a new internet acronym I've learned! = "for the win" lol)

    Here's to beer in your glass and food in yer gullet: Cheers!
     
    #469 Greywulfken, Oct 20, 2013
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  30. Henamonster

    Henamonster Initiate (0) Feb 2, 2007 California

    In the bowl: Roasted Garlic parmesan soup w/croutes sprinkled with black lava sea salt.
    In the glass: Rogue's Pumpkin Patch Ale

    [​IMG]

    Cold weather comfort food continues! The recipe for the roasted garlic soup calls for 26 oven-roasted cloves with an additional 19 thrown into the soup as it simmers. Surprisingly, it's not garlic overload, but has a nice roasty flavor which pairs incredibly well with the spice from the Pumpkin Patch.
     
    #470 Henamonster, Oct 21, 2013
    jbakajust1, Hockey_Fan, Greywulfken and 2 others like this.
  31. Greywulfken

    Greywulfken Grand Pooh-Bah (5,669) Aug 25, 2010 New York
    Pooh-Bah Trader

    On the plates: Carr's Table Water crackers, Boar's Head riserva stradolce prosciutto, Tour Eiffel Perigord truffle pork pate, President brie; an olive stuffed with bleu cheese
    [​IMG]
    In the glass: Great Divide's Fresh Hop Pale Ale (an APA)
    [​IMG]
    Real simple works here: everything works here. Cheeses like brie are easy to pair with almost anything, from a crisp IPA to a silky stout, to a rich old ale. The pate tasted like high-class, specially-seasoned-and-spiced liverwurst. Prosciutto, salty, chewy, and umami (am I using it right?), is seemingly always good with rich or crisp ales. The crackers are inoffensive, lending some texture and context for everything else.
    Later...
    In thieglass: AleSmith's 2010 Decadence Anniversary Ale (an old ale)
    [​IMG]
    The prosciutto and the pate at the same time was amazing - salty and creamy, briny and spicy. The old ale added dark fruity sugars to the mix, and proved a favorite pairing. The fruits from the old ale were also quite winning with the brie, suggesting figs or plums, and complementing the creamy cheese.
     
    #471 Greywulfken, Oct 27, 2013
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  32. PaulQuinn

    PaulQuinn Initiate (0) May 27, 2011 Canada (BC)

    Classic Greywulfken: Crackers, prosciutto, soft cheese and something else. Always a good combination.
     
    #472 PaulQuinn, Oct 28, 2013
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  33. USAF77

    USAF77 Initiate (0) Oct 21, 2013 Illinois

    Oh that looks fabulous. I'd prefer a good, quality craft sour dough bread with a full bodied olive oil to match with the cheese but for sure you are spot on with the pairings. Olive, cheese, and Ale are naturals for each other.


     
    #473 USAF77, Oct 28, 2013
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  34. 9uns

    9uns Initiate (0) Jun 5, 2013 California

    IKEA Milk Chocolate with Hazelnuts+ 10 Barrel / Blue Jacket / Stone Suede Imperial Porter
     
    #474 9uns, Oct 28, 2013
  35. BRZvice

    BRZvice Initiate (0) Apr 7, 2012 Michigan

    A Recipe for this soup would be great.. it sounds like a mandatory winter line up!
     
    #475 BRZvice, Oct 30, 2013
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  36. Henamonster

    Henamonster Initiate (0) Feb 2, 2007 California

    #476 Henamonster, Oct 30, 2013
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  37. BRZvice

    BRZvice Initiate (0) Apr 7, 2012 Michigan

    #477 BRZvice, Nov 2, 2013
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  38. PaulQuinn

    PaulQuinn Initiate (0) May 27, 2011 Canada (BC)

    On the plate: Sirloin burger with mozzarella di bufala, tomato, lettuce and pesto sauce.
    In the glass: Schlenkerla Urbock.

    [​IMG]

    Great burger and fantastic beer. Can't go wrong that way. The incredible Schlenkerla's smokiness goes very will the burger and also, to some extent, with the pesto.

    Next time I'll remember to cut the burger in half for a tastier picture :slight_smile:
     
    #478 PaulQuinn, Nov 2, 2013
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  39. Smakawhat

    Smakawhat Grand High Pooh-Bah (6,635) Mar 18, 2008 Maryland
    Pooh-Bah Society

    Well this was a fun surprise. Whipping out the Turkish cookbook and making some stuffed peppers, this really was a nice simple compliment with Founders Harvest Ale.

    [​IMG]
    Stuffed Peppers Dolmas (Etli Biber ve Domates Dolmasi)     by imbibehour, on Flickr

    The stuffing consists of dill, mint, garlic, rice, black pepper and spices. It was a real nice touch with a fresh hop beer and made a nice contrast. Not an ultimate pairing, but I'am like the use of hop forward brews with Middle Eastern food, although Turkish is somewhere in the middle with the Mediterranean? going on... love the hops with the mint and soft peppery qualities of this dish and sweetness with the peppers and a hint of sugar.

    [​IMG]
    Stuffed Dolmas Peppers with Founders Harvest Ale     by imbibehour, on Flickr
     
    #479 Smakawhat, Nov 2, 2013
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  40. Greywulfken

    Greywulfken Grand Pooh-Bah (5,669) Aug 25, 2010 New York
    Pooh-Bah Trader

    In the glass: Really enjoyed Maine Brewing Company's Red Wheelbarrow. I don't drink a lot of "red/amber" ales (as a style) - Nugget Nectar being my favorite - but this was a really crisp, fresh, warm, and bright ale - chewy, caramel malt characteristics, but with a hoppy effervescence and zest that really paired well with...
    [​IMG]
    On the plate: ...some soft cheese (brie) and plain cracker. Had a couple of green olives (w/ the bleu cheese inside) as well, typically simultaneous with a cracker. Amber-malt-ish ales (like Red Wheelbarrow, Red Giant (Element Brewing), and amber IPAs like Torpedo from SN) are very hearty and rugged, but pair well with most "beer-typical" foods, like cheeses and meats and crackers. I can't go wrong, really.
    [​IMG]
    Cheers.
     
    #480 Greywulfken, Nov 2, 2013
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