Quish_Quash

Last night was Beef Roast. It was brined in a Brandy-Curry brine for about 8 hours, then taken and slow roasted with assorted veggies. As a side dish, I made a new take on an old classic, Yorkshire Bread Pudding. All was excelent, with left overs for my wife to eat while I'm at work - she works days, I cook nights.

Going along simular lines as the soda, I use beer. For my recipe, it's equal parts AP flour and beer, usually something alittle sweeter like a red. My favorite is to do summer squash and pea pods, serving them with a light, honey vinagrette for dipping. I've always had good reviews, just make sure the beer is flat, and the veggies are dryed with a paper towel so the batter sticks.

In my experience, I usually bake/braise squid. A moist cook keeps the meat from becoming rubbery before it is done, so to say. I cook mine to around 145 to 150, not much more. And it shouldn't take too long, maybe 20 minutes, depending on the stove.