Susan in FL

Post about noteworthy stouts here! I am loving having the beers that we have on hand right now. This was one of the best beer shoppings ever, and in the midst, I'm realizing how much I love stouts. To add to the oatmeal stout discussion, two others from the recent shopping that I have enjoyed are Young's Double Chocolate Stout and Rogue Shakespeare Stout. The Youngs was real good, but it's hard to beat Brooklyn Brewery Black Chocolate Stout. Really noteworthy to me was last night's match of Rogue Shakespeare Stout and Pepperidge Farms Orange Milano cookies.

P.S. nr706, love your labels.

Andie and Moby, I love those ideas. What a fun sounding presentation. That would really feature the not broken up pasta, if it doesn't break up in the cooking. Septemberdog61, what is Pastcihio?

Like I was saying, see you next week.

I'll say! One of the best beer & foods together of all time. I always have lime in my 'Ronas. Well it's not like I drank them at the same time!!! Thanks for the mention of the homebrew competition and the Avery beer tasting. Hi, Helena! Wow, you were serious when we spoke about your development of a taste for beer... Way to go. I am happy if I contributed at all to your becoming a hophead. I hope you'll post about any particularly good food & beer matches you have discovered. What you said about SNPA, well put. It is a great classic, and readily available. Even here in FL. Mmmm... I especially like Dos Equis when on tap in Mexican restaurants. I'm not sure what the two are called, but when there is a choice of the lighter or darker, I like the darker. Do you have a preference?

Many thanks for your many posts, BPC! Which ones come most highly recommended by those "in the know" about good food? Is there an upscale restaurant in the area that you think is best?

Great ideas so far. I'm glad to know the name, and now I see that on the package. I am hoping to cook it without breaking it... for the novelty of it if nothing else. Mistinguett, the pudding-like dish sounds good.

Yeah I know... I am so envious. Not to mention that it's the home of Goose Island. Yes, we definately must visit her when it's warm enough to tolerate the climate.

This is fun. Petite tête de chou, Alaskan summer ale as in Alaskan Brewing Company, as in who makes Alaskan Smoked Porter?! Oh my what I would give... JohnnyD, I am glad to hear you are keeping cool in the sweltering heat. TongoRad, you know how to choose a line-up! Thanks for describing the Three Philosphers; I like Ommegang beers, but that's a new one on me. Jsolomon, stand proud. Do not hang your head in shame! Well, not for long, anyway. Really I am interested in -- or perhaps nosey about -- what everybody's drinking, so I hope nobody will hold back!

We have this package of pasta, and all the labeling is in Italian. Is it bucatoni, or is bucatoni not this large? Anyway, not knowing for sure what it is, I didn't look in my recipes or online for something to cook with it. What kind of dish or what kind of sauce with it would you suggest? I was hoping the photo would show the size. It's almost two feet long.

I'll go first. Yesterday I drank Corona during happy hours, and later a Rogue Shakespeare Stout. The former: Always good and thirst-quenching in the Florida heat. Let the sun shine.... The latter: Mmmm...

Well it might not be next week, but it could happen! I've got a step-daughter going to law school in Chicago and we think we should visit and check out her neighborhood. She said she lives near a good beer bar. Any good parent would want to make sure of such things.

Oh yum, that looks to me like the best one yet.

Wendy, you will be in the middle of it all, on International Drive. Are you staying at the Peabody by any chance? If so, there is Dux right there. I haven't been, but if I were at the Peabody, I would surely try it. You will be close to both Charley's Steak House and Vito's Chop House. It's awful... I can't remember which of those two it was that we ate, but both have good reputations, as steak houses go. You will be cab distance from both Disney properties and Universal, and I'm sure scrolling back for the Orlando restaurant threads will give you some good ideas on restaurants in those places. Recently, Percy posted reports on some of his dinners in those areas. Here are his posts. I'm not sure how much you like going out alone, but if you like it as I do, you might want to consider taking a cab over to Universal City Walk (admission is free) and strolling around, tasting a bit here and there. I'll think about this more, and let you know if I get some more ideas for you. I'm not as familiar, first hand, with the smaller, lesser-known-but-good places in the area.

I do hope to return to England after our one brief stay there, and if so, will plan to visit that area now that I know about this. I'm not sure what it is, but something about Black Sheep Brewery is calling me! ...Could have something to do with drinking that bottle of beer. Gary, it's good to hear that coming from you. I like your taste in beer!

Thank you!! Surely I will drive that far for a good beer shopping. It's a lot less than what my husband has been doing to shop for beers for us, 12 to 14 hours north. I love to drive around, exploring Florida, so that will be my plan when our current supply starts to dwindle. The site is bookmarked, and the route is mapped.

Be careful what you ask for, you might get it. Will do!

Great posts! I appreciate the info on the brewery's location, and the fermentation style, and the tasting note. I'll be on the lookout for the Riggwelter. The predominant package store chain down here, ABC, claims they will order whatever the customer wants, so maybe they will try to get Black Sheep beers. If not here in Florida, perhaps in some of my travels elsewhere... Cheers.

We started the weekend tonight. One of our favorite summer recipes by the late great Peter Kump, Spaghetti with Melon and Prosciutto 2004 Nobilo Icon Sauvignon Blanc Marlborough A recipe I created tonight, Roasted Tilapia and Tomatoes with Smoked Sausage and Corn Sauce 2002 Cambria Chardonnay Katherine's Vineyard Santa Maria Valley Cheese Course: Epoisses, Georgia Gouda, and Monte Enebro 2003 Oakgrove Zinfandel Reserve California

Yo, I don't know, but you sure have been consistent and persistent in your breakfasts of thesis champions, so I wish you well. How are you coming along on meeting your deadline? Cheers!

Too bad, I'm especially sorry to hear when a brewpub doesn't make it. I had heard they had good food, but brewed mediocre beer. Thanks for the info.

Is it possible to buy an advance copy, rather than "receive" one?

I guess I didn't really describe the taste, did I.... Well, it's not for fat-free diets. I think that means I would automatically like it. I hate to say it has a good taste of greasy, but I suppose it does. It has a slight liver taste, and spices, but not strong spices. In some brands you can taste the cornmeal more than others. Actually, for everything I said it depends on the brand -- some fattier, some more liverie, some spicier. It doesn't taste like sausage or Spam, but it's hard to say because the consistency is so much different from those foods. Gee, I didn't realize how difficult it is to describe the flavor! Help, anyone? AND, I do not like anything on my scrapple, except the butter that's on the bread in a sandwich, or the egg yolk running all over it in scrapple and eggs. Lots of people like ketchup, but I wouldn't dare do that. Ah-haa... I just looked at the list of ingredients, which I hadn't done for years. They have gotten more specific I see. Listed is: pork stock, pork skins, corn meal, wheat flour, pork hearts, pork livers, pork tongues, salt and spices. I guess Pam will not be featuring any scrapple in her blog.

You have the best of both worlds. (Except for The Crud That's Going Around... Hope you are able to get back to cooking soon.) Your ideas sound so good.

Elie, can you direct me to that recipe or describe it? That sounds really good. I love heart.