RateBeer Forums: Food and Beer

Chicken and beerand#033;

Mon, 20 May 2013 02:15:04 EST

Posted by Billicus

had Double Dog ale and some BBQ chicken, grilled crisy and drowned in BBQ sauce the sweet stuff, awesome combo!

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Bitters?

Mon, 20 May 2013 02:15:04 EST

Posted by joet

Anything interesting or of note here? I tried a flight over the weekend..

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Texas de Brazil

Mon, 20 May 2013 02:15:04 EST

Posted by Unclerudy

How is the beer selection? Going there tonight with my dad and brother.

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Sake and Sushi Pairing

Mon, 20 May 2013 02:15:04 EST

Posted by Cletus

Early next week, I am taking part in a sake and sushi dinner at a local sushi restaurant. The restaurant is a high end sushi establishment and the owner gets fresh fish daily. The sake person is supposedly very knowledgeable and will be bringing some sakes that are not yet available in the US. I know there are some sake experts here. I was wondering what types of pairings I should be expecting at a dinner like this? Is there anything I should do to prep myself for this that is different from how I�d prep for a beer or wine dinner?

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Marinade / grilling experiment

Mon, 20 May 2013 02:15:04 EST

Posted by jake65

I�ve been mainly a dry rub guy when it comes to grilling, but recently had a really nice marinated steak that got me wondering about combining the two... so help me out, would this be a bad idea: Marinade (NY strip) for 6-8 hours Bring steaks to room temp and add dry rub Add remaining marinade after searing Any feedback is appreciated; this is my Sunday dinner plan.

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Black Forest Ham and#40;The Real Stuffand#41;

Mon, 20 May 2013 02:15:04 EST

Posted by pellegjr

Just tried some of this and good God is that stuff good: deep and rich like the best prosciutto but with an incredible and potent smokiness that blew my mind. Going to have some tonight with a glass of Schlenkerla Marzen, any suggestions for accoutrement for the ham? Cheers

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Cigar City Brewpuband#033;

Mon, 20 May 2013 02:15:04 EST

Posted by BeanDip

I gotta take my hat of to Joey! I just got back from a "soft opening" event...and the food was teriffic! I was so surpised at the variety. From Kimchee to traditional cuban ropa vieja to swordfish tacos and kale salad... And all very good! CCB is leading the local charge with food and beer pairing and this new brew pub follows that lead. Washed my food down with a lovely Belgian from the Bruery and sampled the CCB cask Jamonero...woo hoo!

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candied bacon

Mon, 20 May 2013 02:15:04 EST

Posted by watson1977

I�m sure its simple enough to make and many of you have had it but ive only just tried it for the first time recently. It is on the menu at Tired Hands and its one of the most heavenly things ive eaten. Anyone have a good recipe for this?

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Whiskey cake.

Mon, 20 May 2013 02:15:04 EST

Posted by pinkie

Ok the guys in OT-L asked me to give them my recipe for Nonna�s whiskey cake but there isn�t one. I went to make it and measure everything out so I could write it down and my son says; "Ma, you�re whiskey cake is dry and would be better if it was chocolate." I blanched. Then I looked up this recipe from the New York Times. Of course this is not for tomorrow because we had to try it and see if the recipe was worthwhile. Came out good but soak it in whiskey (that means drizzle the top with at least 2 - 3 tablespoons of the whiskey, and then serve it with whipped or chantilly cream. Not for children. Happy Easter. http://www.nytimes.com/2008/12/03/dining/031arex.html

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Easter Menu

Mon, 20 May 2013 02:15:04 EST

Posted by pellegjr

For the first year in many, I�ll be spending Easter in my home with my family, as opposed to being on the road visiting extended family. I plan on maximally enjoying this weekend with family time and good food and drink. I have my beer menu selected: Saison de Lente, 3F Gueze, and Black Ops for dessert, but for the life of me can�t come up with a menu. Not many specific foods scream "Easter" to me, except lamb, which I love and my wife despises. I thought of devising a "sacrilege" dish: matzoh ball soup with lobster stock, and was considering some brunch-ish items (will probably do bagels and lox), but other than that my menu�s a wash. Help me out.

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What are you making to go with that beer? - game day edition

Mon, 20 May 2013 02:15:04 EST

Posted by pinkie

OK so today is a big basketball day and I want to make something snackish like poppers but without all the cheese. It�s not that I don�t like cheese but who needs a 1000 calorie snack and it might be my meal so I want it to be good. Then I was thinking about all the delicious hoppy beers I just got from UTAH and what herb would be really great to compliment the hops? Sage. Sage is musty and haylike and grassy. Get a bag of those mini peppers, some pork, (loin, chop whatever), fresh sage, fresh rosemary, onion, an egg, brown rice and little fresh parmesan. Mince the pork, really fine and the onion. Chop the sage and rosemary and put into a bowl. Mix with the egg and some salt and pepper. Into the fridge with it. Make the rice and combine with the pork mixture. When you are ready to put these together just cut the peppers in half, remove the seeds and stuff. Into a preheated 400 degree oven for about 35-40 minutes. Sprinkle with parmesan. If these come out as beautifully as I think they will. I will post pics later. March Madness! I will be serving this with Red Rock Elephino Double IPA.

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What did you make to go with that beer?

Mon, 20 May 2013 02:15:04 EST

Posted by pinkie

I tried my first sour today. Squatters Fifth Element and here is what I made with it. Simple. Easy and very complimentary. Lemon-thyme roasted chicken with rosemary new potatoes. Take some fresh thyme a good 2 tablespoons or more, and combine it with about 2 TBSP olive oil, lots of fresh ground pepper and zest and juice of one whole lemon. Take a 5 lb roaster and rub with salt then rub with the lemon thyme rub. Into the cavity with plenty of peeled cloves of garlic and the spent lemon, couple of sprigs of thyme and at least one sprig of rosemary. Into a preheated 350 oven, covered, don�t touch it. Don�t peek don�t check on it until it�s done. 20 minutes per pound and a little more. When it�s falling off the bone raise the heat to 425, uncover it and brown the skin. Remove from oven, baste and cover it until it sets. Those cloves of garlic will be so damn delicious- smash them with a little salt and cream if you want to get fancy and onto some crusty bread with them. For the potatoes, when you raise that oven put in a glass baking dish to preheat. Take some new ( I used white and sliced) potatoes and some chopped fresh rosemary and coat those potatoes with the rosemary, olive oil and salt. Roast at 425 until done. Make gravy with the pan drippings by adding a little cornstarch. Add a salad. Goes great with The Fifth Element and couldn�t be tastier. =)

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Beer pairing preferences for green Thai curry?

Mon, 20 May 2013 02:15:04 EST

Posted by SamGamgee

Not averse to Singha when out but I�m getting some to take home and have plenty of styles to choose from. Never tried anything but IPA or pale lager, both of which seem to work. Think I�m out of IPA. Might have a pale lager lurking somewhere. What do you think would hit the spot?

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What are the most useful and flexible beers to cook with?

Mon, 20 May 2013 02:15:04 EST

Posted by DerWeg

Since the other thread doesn�t get right down to what beers ARE EASY to cook with in a number of ways - what�s your take? - Trois Pistoles seems to work great with all kinds of red meats and braising. - Martzenbier (Oktoberfest) is great in Sauer Kraut, and is probably sweet and non-hoppy enough to experiment with.

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Cooking with beer

Mon, 20 May 2013 02:15:04 EST

Posted by NeoHippie2

So spring is just around the corner and as it warms, I always end up drinking more beer. This year Id like to try cooking with beer more often as well. What are some of your favorite beer infused recipes?

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Beer + Bear

Mon, 20 May 2013 02:15:04 EST

Posted by DerWeg

Anybody? I�m picturing Orval as a good pairing OR even a braise for this gamey, tough meat. Thoughts?

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Watermelon and 2IPA

Mon, 20 May 2013 02:15:04 EST

Posted by SSSteve

this is awesome! cold, mildy sweet, juicy, watermelon goodness paired with a solid 2ipa is heaven. it�s good. do it.

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Pairing a beer with desert

Mon, 20 May 2013 02:15:04 EST

Posted by pinkie

Lots of people like to make beer the only beverage during a multicourse meal or do beer flight tastings. Well, today I tried my first stout. JavaHead Stout from Troegs. Troegs has impressed me consistently with every offering that I have tried and this beer in particular would pair well with desserts. Cheers!

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What to pair with wild duck?

Mon, 20 May 2013 02:15:04 EST

Posted by GraniteSkunk

Cooking up a pair of wild ducks tomorrow(a mallard and a wood duck if it matters), and I�m not sure what will go well with these beauts. Any ideas?

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Best soup and beer everand#033;

Mon, 20 May 2013 02:15:04 EST

Posted by Billicus

I made a Roasted Red Pepper soup with a kick, and sweet malt licka 211 steel reserve gose great with hot spicy soup

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Superbowl munchies

Mon, 20 May 2013 02:15:04 EST

Posted by StefanSD

We are gonna keep it simple this year. Just chips and dip. Probably a couple of sour cream based dips and several hummus dips. We will have about 6 different kinds of chips with these. Anyone got any creative recipes for dips? What are y�all snacking on?

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Imperial Stout Bottle Share North NJ

Mon, 20 May 2013 02:15:04 EST

Posted by MBACoach

Private Imperial Stout bottle share event Thursday, January 31st 7pm. The is last minute, but we had a few people drop from our list. One unique bottle gains you and a guest admission. Current list is BCB Cherry, Coffee, 2011 Parabola, 2011 Black Ops, Black Tuesday, Cigar Huna, Cigar Cognac Imp Milk Stout, and more. Message me for more details.

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Smoked Salmon

Mon, 20 May 2013 02:15:04 EST

Posted by Unclerudy

Just smoked some, and it is cooling right now. Second ever item I have ever smoked. The sample was quite tasty. Smoked Salmon

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What beer goes with tomato sauce.

Mon, 20 May 2013 02:15:04 EST

Posted by pinkie

Today amma make-a the sawse. Sugo alla bolognese. Pairing beer with tomato sauce is notoriously difficult. Any suggestions?

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Drakes cakes.

Mon, 20 May 2013 02:15:04 EST

Posted by pinkie

You know the kind with the crumbly cinnamon topping? This is the recipe. I made it last night. I hope you enjoy. http://allrecipes.com/recipe/sour-cream-coffee-cake-iii/

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