Food with Beer
Posted 13 March 2002 - 08:16 PM
So why don't we use this thread to discuss food with beer in it, and the other to discuss beer with food?
Now I'm fairly ignorant in this department. Plotnicki and cabrales spoke somewhat about stews made with beer, and everyone knows about Beer-battered Onion rings and fish, but that certainly can't exaust the list.
I'm thinking that French and Italian cuisine are NOT the places to look for inspiration in this department. German maybe?
Posted 13 March 2002 - 08:33 PM
This type of cuisine, however, is very New American in nature and I'd hesitate to try to narrow down his influences. Certainly his Prince Edward Island Mussels which are steamed in Ramstein Blonde Wheat Beer with Garlic, Shallot, Chives that is served at his restaurant is obviously a variant of of an identically seasoned Mussels steamed in Cidre Bouche from Normandy, but I dont think the French use beer in this way. Maybe the Belgians , I dunno.
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Posted 14 March 2002 - 02:17 AM
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Posted 14 March 2002 - 07:58 AM
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Posted 14 March 2002 - 08:59 PM
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Posted 18 March 2002 - 09:06 AM
Posted 18 March 2002 - 01:57 PM
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Posted 18 March 2002 - 02:44 PM
Posted 09 April 2002 - 07:35 AM
The Belgians definitely use beer in their cooking at all levels, from the pubs to fine dining. They steam mussels and braise meats like rabbit and quail in it. Beer is also often used as a sauce ingredient.
Maybe the Belgians, I dunno.
Den Dyver in Belgium (Dyver 5, B-8000 Brugge, tel.: +32 (0)50 33 60 69) specializes in "cuisine a la biere" and offers 3- and 4-course prix-fixe meals with beer or wine. You choose one of two appetizers, one of two entrees, and then there is a dessert offering and/or a cheese course. With the appetizer and entree, you get a sample of the beer that is used in each dish (or an appropriate wine), along with an explanation of its pedigree.
I had a good experience there last week--not one of the best meals I've ever had, but the standouts were a rich gazpacho amuse-bouche, served in a clear demitasse cup with a creamy "head" and garnished with a single chive, and just-crisp asparagus wrapped in tender cod and thinly sliced prosciutto as an appetizer. Three courses with beer, an aperitif and water for 53 euros, in an elegant yet cozy setting with excellent service.
Personally, I often use beer when making soup, especially ones that are meat-based. I use Chimay Ale in my lamb stew and it adds a great depth of flavor.
Posted 09 April 2002 - 07:41 AM
Posted 14 April 2002 - 10:12 AM
Posted 16 April 2002 - 11:01 AM
I once ate in Ireland a sensational dish of octopus, cabbage and potatoes braised in Hoegaarden. I have tried this method with turbot, but it wasn't as good.
Posted 24 May 2002 - 10:30 AM
I've had the Shiner Bock Ice Cream at Amy's Ice Cream (check fat-guy's travel entry from Austin) and it was really something. I think it was just Shiner added to their Mexican vanilla recipe.
I try to always drop some beer in my chili recipes. That's a natural. I'll marinate certain cuts of meat in beer, especially the tougher beef cuts. I have a recipe for Shiner Bock (yes, again) Pot Roast. It's an interesting recipe that calls for raisins too.
I was out in Laguna Beach, CA last fall and had a pork loin braised in an Asian beer and it was just fabulous. It was a Thai restaurant, I think it was called Thai Bros.
Posted 24 May 2002 - 01:02 PM
Brioche caramelisee a la Biere, glace a la Biere et Poire rotie (Brioche caramelized with beer, beer ice cream and roasted pear) -- 17 euros
I did not sample the entire dessert, but did take in a quenelle of the beer ice cream (together with baba au rhm from the dessert trolley). The ice cream was more subtle than I had imagined. When I spoke with Westermann about it, Westermann advised that he utilizes Kronenberg brand in the ice cream.
Posted 24 May 2002 - 03:08 PM
We've used some very good Chimay ale to make a Belgian beef stew and it was worth the price.
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Posted 31 May 2002 - 10:01 PM
"Beer is often called for as a liquid in recipes, and it does, of course, contribute a slightly different flavor, although the difference is not a matter of pronounced bitterness. I prefer to cook shrimp in beer if I want a platter of boiled shrimp. . . . Beer is also used in a batter for deep-frying. In this case the beer substitutes for yeast as a mild leavening agent. The best-known main course prepared with beer is the cabonnade flammande of Belgian cuisine. There is also a beer soup, but the samples that I have tasted are nothing I would recommend. It is said to be a German specialty consisting of a light beer thickened with potato flour. Flavored with lemon peel and various spices, including cinnamon, it is sweetened with sugar and served hot with pieces of fried bread."
Posted 01 June 2002 - 08:15 PM
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Posted 30 June 2002 - 01:59 PM