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Discussion in 'Beer & Food' started by Greywulfken, Aug 26, 2012.
I can dig this. Toss some purple onion and sliced strawberries in there next time too. Yum.
In the glass: Nugget Nectar
On the plate: Homemade pizza w/ beer infused pizza dough that I just used some leftover Kirkland red-ale someone had brought over
I am converted. Nugget Nectar is the best beer to have with pizza. It was a little slice of heaven (hey-oh) and better then my normal IPA pairing in so many ways.
I made the beer infused dough because it only called for a 2 hours rise time. It turned out ok, but it definitely didn't fully form glutens the way my 12 hour rise or 3 day cold ferment doughs normally do. I guess that's the trade-off for time... or maybe it required significantly more kneading. Who knows, but it's still pizza.
i wish i would of never looked at this thread.. my mouth is watering!!
In the glass: Nugget Nectar
On the plate: shrimp corndogs (yep, there's shrimp in there) w/ a sweet/spicy chili orange marmalade sauce
In my belly: all of the above
Cherry Rye & Erica's delicious chocolate cake
2010 GI Fleur
bacon wrapped/Colby Jack stuffed jalapeno poppers with tomato & fresh mozzarella
In the glass: Great Lakes Eliot Ness
On the plate: Seared pork chop with potatoes, mushrooms, and kale and a red wine, blackberry, mustard sauce
Pairing was pretty good. The sauce had lots of flavors going on (used the bones to draw out more of the pork flavor) so I wanted to use a pretty mellow beer. Pretty tasty stuff despite the fact that I slightly overcooked the pork a bit. The sauce was the bomb-diggity though so that made up for the over cooking.
In the Glass: DuClaw Bare Ass Blonde
On the Plate: Southwestern Seasoned Tilapa; corn; and seasoned brown rice with onion, and roasted red peppers and poblano peppers.
in the glass: terrapin wake n' bake
on the plate: terrapin wake n' bake truffles
Chocolaty, creamy, & just plain decadent!
In the glass: Moerlein's Doppelbock
On the Plate: Mussels in a white wine broth and parsnip frites
Moerlein's courtesy of a Christmas beer-of-the-month club. I wanted to make the mussels with an IPA, but didn't have any on hand. Instead, I just went with the old white wine standby. The caramel-like notes of the doppelbock went surprisingly well with the dish.
Never can go wrong with mussels
I decided to make an impromptu fish soup tonight out of the bones of a striped bass my girlfriend and I got for valentines day, that actually had a good bit of meat left on them because I'm apparently bad at filleting fish. So absurdly simple, yet it turned out amazing, especially with a piece of toasted crusty bread dropped on top.
Pairing it with a Flying Dog In-heat Hef, which is actually working really, really well. This is actually one of the best meals I've had in a while.
In the Glass: Prairie Artisan Ales "Prairie Hop" dry-hopped saison
On the plate: Saison and cream poached salmon with thyme and citrus
Made the poaching liquid with the saison, heavy cream, shallots, fresh orange juice and lemon juice, garlic, and thyme. Poached the salmon in that, then reduced the liquid to a nice sauce. Topped with fresh squeeze of lemon juice and some chives. Turned out rather well. Didn't overdue the sauce. Everything was nice and citrusy. And saisons have a natural affinity for salmon anyway. Twas a great pairing and cooking fun.
I've never had fish soup before, but this sounds delicious. What else went into it?
Started by sweating some onions, celery and carrot, then tossed in some chopped parsley. Added water and the fish carcass. Once the meat was all cooked, I took out the skeleton* (most of the meat had fallen off anyways, and then I ate the head separately), and added some cubed potatoes. The only other seasonings were salt and pepper. It's so simple I feel like I can barely take credit for how well it turned out.
*Probably could have let it stay in longer to get more flavor out of it, but I was kind of impatient.
Sounds awesome! I've wanted to play around with putting some stout and/or bourbon into truffles before but my fiance has always shot me down. They are for here mostly sooo I haven't done it yet. I need to give it a go though!
Bell's Smitten Golden Rye Ale w/ BBQ chicken breast, potato salad and mac & cheese.
In the glass :
On the plate : bowl of moose tracks premium ice cream.
Honestly, I've never in my life had had a better combination then this!
Speedway seems like it was made to be paired with ice cream. The very first time I ever had it I ate some Ben & Jerrys half baked alongside it, I even poured a little bit of the Speedway into the ice cream and it was damn near perfection!
In the glass: Finishing off a delicious new beer, Rum Barrel Golden Ale from Evolution Brewing
On the plate: tempura fried shrimp with a sweet and spicy orange dipping sauce
The beer had lots of sweet pineapple and rum notes that were a spot-on accompaniment to the crunchy battered shrimp and their sweet orange sauce. Good livin'.
In the Glass: Great Lakes Dortmunder Gold
On the Plate: Southwestern style shrimp
03/03 is the shrimp day for BA Well done.
been a while since I posted, had dinner at the neighbors.
On the Plate: Cedar plank grilled salmon with lemon, couscous, and brussel sprouts
In the glass: 2010 Cuvee De Ranke
In The Glass: Marshall Brewing "Old Pavilion Pilsner"
On the Plate: Beer brined and smoked chicken
Brined the chicken in pilsner and sage leaves. Easy rub mix. Then Smoked at 225 with a 50/50 pecan and mesquite wood mix. I'm not one for smoked beers with smoked foods. Too much smoke in my opinion. The pilsner went rather well though. Earthy, floral, and hoppy. Seemed a great combo. An amber ale would work great too, I believe.
In the glass: my very first of Stone's Enjoy By series (I had until 04.01.13 to drink it - like that would be a problem - lol)
On the plate: breaded eggplant, Virginia ham, and pastrami seasoned turkey w/ a little mayo on a Miami onion roll with some Wise potato chips and a couple of olives
Looks good. How long did it take to smoke?
That was a 4lb chicken. Think it took around 3.5-4 hours to smoke. Internal temp was 165 when I pulled it.
On the plate: Cinnamon French toast w/ homemade whipped cream
In the glass: A bit of BCBVS that my wife stashed from last night
In the glass: Ballast Point Sculpin IPA
On the plate: Pecan crusted chicken breast with a blue moon / orange glaze and a cilantro chimichurri. Sides of roasted veggies and toasted quinoa.
The pairing was pretty solid, but not perfect. I expected the glaze to be more forefront, but the chimichurri was the main flavor. I think a saison would have been pretty nice as well. Not sure how to incorporate some of the toasty / nutty flavor with all the herbal / citrus going on... can't think of a pairing that would incorporate all of those things. Thoughts?
Looks and sounds terrific.
In my opinion, with the toasted pecans, citrus, and herbal presence you described in the meal, I'm thinking maybe an American amber ale would work well. The malts would compliment the toastiness and chicken, and the hops be great with the citrus and herbs.
Nothing fancy... wife comes home with store bought pie from Whole Foods (it was a sale)... you already have spelt oat pasta and Italian sausage ready...
Founders - All Day IPA and Pizza by imbibehour, on Flickr
Throw the sausage on the pizza and grab a beer... Boom done!
Early dinner for me tonight (I usually eat dinner around 9). But I made a simple sauce with butter, (very) reduced beef stock, and rosemary then tossed with spaghetti. Even if I had a camera, I wouldn't bother taking a picture of it, as it doesn't look like much. I'm pairing it with Long Trail's Double Bad sticke, and I the combo is only decent. The maltiness melds with the savoriness of the sauce, the hops add a little brightness, but the beer is a little too strong for the dish, particularly in its bitterness. This is on top of the fact that I made the sauce a little too intense. Next time I think I'd roll back the amount of stock I started with and maybe try it with a Long Trail Ale.
Dammit, man! That looks delicious. I've never brined, so I may have to try that.
In the glass: Brooklyn Black Chocolate and beermosas
On the plate: Stout Challah french toast with coffee stout, cinnamon maple syrup. Maple whipped cream and a plum / apple compote
Pairing was fine but not awesome. I sort of figured it wouldn't be but I used it for the french toast and syrup so figured I'd give it a go. For the french toast, I made the custard the night before then added some BCS to it right before soaking the stale Challah. For the syrup, I probably had a ratio of like 5-1 syrup to beer (added some coffee as well). The beer still majorly came through which was awesome.
Following some tips from bpgpitt10's thread, and taking advantage of my most recent supermarket trip, the wife and I had a little beer (and wine, for her) and cheese night:
In my glasses: Great Divide's Espresso Oak Aged Yeti and Stone's Oak-Smoked Old Guardian (OSOG)
On the table: smoked gouda, brie, and Vermont cheddar cheese; bread (and butter), crackers, and olives (and Cupcake pinot noir for the missus)...
Tried the two beers with the cheeses, and the cheddar on a cracker went well with the OSOG, and the brie and gouda seemed best suited for the Yeti, but I don't know that my pairings were all that great - like, the beer was great, the cheeses were great, but I don't know if the pairing brought out anything superior via the combination itself, y'know?
BUT I had so much fun setting it up and spending time with the wife, and eating and drinking, of course, that I'd heartily recommend giving something like this a go. Next time I might shop for specific beer and cheese pairings (as mine was a somewhat random event).
My recipe for beef and ale stew, recipe for 2 servings (pair with boiled and halved potatoes or add dumplings) or one comfort food style serving if you're a fat bastard like me
stewing Beef (enough for two people)
half a tin of chopped tomatoes (used one with onion and garlic)
one small tin of chopped carrots
half a pint of stout (a balanced "english stout" is best, something not too sweet and heavy)
olive oil (a glug or two for frying at the start)
flour (one teaspoon)
1. fry carrots and a small sprinkle of garlic pepper in oil on a medium-high heat until sizzling
2. dump in beef and flour
3. dump in tinned tomatoes and beer
4. put the lid on and wait until it is boiling (otherwise the stew will be alcoholic and bitter), then turn the heat down to low, and simmer (make sure it's just bubbling gently) for 3 hours
5. for a thicker stew, remove the lid half an hour before it's finished
note: this comes out with quite a sweet stew, so season with salt and pepper to taste as you serve it
at the moment:
in the glass, FBS
on the plate (actually paper towel) mama's (aka my wifes) home-made chocolate chip cookies
heaven on earth!!!!!
The Chimay made me hungry.
On the plate:
Pastrami seasoned turkey
In the glass: HopDevil Ale from Victory Brewing Company.
You know how this worked out.
Hi all... don't have much photos... it would be too much work since this as 4 hours of wonderful slaving for me tonight
Beef Barley Soup...
beef shank barley soup by imbibehour, on Flickr
2 Organic Beef shanks bone in, chopped to small bite size pieces.
parsnips (or carrots I had leftover parsnips)
salt and pepper for adjustment
mushrooms (sauteed separate and added)
Butter and flour for deep roux
1-1/2-2 oz of Dry Spanish sherry
Beef and/or chicken and/or vegetable stock and/or water for top up
Procedure... Sweat onions in virgin olive oil, and brown one soup bone, and cut beef shanks trimming fat, and keeping beef in bite sized pieces. While onions finish sweat salt and pepper seasoned pieced shanks to brown. After browning, add stock, to cover tossing in aromatic root veg (parsnips, celery) and top up with boxed stock. Use water for low fills. Slow cook soup for 3-4 hours checking levels...
While satisfied sauteed mushrooms on the side, to brown and wilt with simple cracked and salt pepper. Toss in pot.
3.5 hours later with reduction, taste and adjust. At this point you should have great aromatics, and soft shank meat. taste appropriate. Toss in barley and adujst seasoning to taste. Dill goes in at the last 2-5 minutes for serious good aromatics. Within the last 10-15 minutes suggested make roux on the side.
in the end fantastic soup. The barley though really thickens it up on it's own an the roux isn't so much needed. Without roux... soup... added roux... thick STEW!! which is nice... get some bread nicely coating..
Pairing... unintentional... Belgian style American made tripel (Moab). Not a good pairing, as fantastic as both pieces are. Belgian angle seems skewed for this in my mind... the dill really is the wrench. You have dense umami falt shank meat and barley grain richness... coupled with dill aromatics which are great. Witbier seems to light, as also other Belgian Pale Ales..
Hops are off. To much accentuating, unless you want to go for a real balanced one (maybe a good simple pale ale), Malt forward sense seems also too big not giving the dill a good pairing... doppelbocks and so forth just not seeing it.
I call... brown ale... just enough malt and lightness... maybe even some nutty aromas and toast to go with the meat preferably English. Compliments maybe nicely and pulls out some of the earth mushroom?
It's something that is a tricky pairing, the roux really gets that butter thickness too which could make a nice pairing beer WRENCH! Random thoughts in head include
maybe some sort of light bock?
Like I say this is a tricky one, I am sure there is an "AH HA" beer in here somewhere that I know, but it's not just on the tip of my tongue.
Either way the soup came out fantastic...