BrentKulman

ooops, thats my dislexia kicking in, lol . yes thats the one i was thinking about. and it sounds wonderful, exactly what i was looking for. thanks ← I had to chuckle as the Dogfish Head is not one of my favorite pumpkins as I find the hop presence off-putting in the style, even though I generally love hoppy beers. My favorite pumpkins are two North Carolina products, Cottonwood Pumpkin and Edenton Pumpkinhead, followed by Southampton Pumpkin and, surprisingly, Saranac Pumpkin. I'll be trying the Smuttynose Pumpkin in the next few days and will be interested to see where that ranks. My least favorite Pumpkin - Shipyard's Pumpkinhead. It's even worse than Blue Moon.

Wow, nothing like tooting your own horn.

The Great Divide Fresh Hop Pale Ale just hit the market in NC. That's a great one!

Recently, I had the twice slow cooked double prok chop entree at Bistro JeanRo in Cincinnati. The pork chop was as tender as BBQ and could be pulled apart with a fork. I asked how it was cooked and was told that it was baked all day at low temperature and then wrapped in foil and steamed. It was finished with light, apple influenced sauce (not sweet) and then served over baked apples and endive. I'm trying to figure out how to re-create this dish at home. Anybody have any ideas as to the cooking technique involved? I'm curious, in particular, about the baking temperature, how to treat the pork prior to baking, and the basting technique. The whole steaming element leaves me scratching my head. Sauce ideas would also be welcomed.

You are absolutely right but its an indictment of the scientific education of the American public that junk and pseudo science have frightened off people from a perfectly rational solution to this problem.

So, dougal, how do YOU pronounce scone?

Don't have a recipe but, out of curiosity, how was the word "scone" pronounced when you were in London?

You didn't include the Pro-Am competition results, which are worth mentioning to those of us in NC as Foothill's walked away with the Gold: 2006 Great American Beer Festival Pro-Am Competition - 35 Entries Gold: Baltic Porter, Foothills Brewing, Winston-Salem, NC Brewmaster-Jamie Bartholomaus; AHA Member-Tom Nolan Silver: Hop Dog IPA, Papago Brewing Co., Scottsdale, AZ Brewmaster-Scott Yarosh; AHA Member-Barry Tingleff Bronze: Whale’s Tail Pale Ale, Odell Brewing Co., Fort Collins, CO Brewmaster-Doug Odell; AHA Member-Ryan Thomas I had the Baltic Porter at lunch today (it will be on tap through the end of the month) and it is an astoundingly good Baltic Porter. Has all of the dark dried fruit flavors you would expect with none of the odd finish I often find that turns me away from the style.

I want detlefchef to pick the beers and some of his other alcoholic concoctions, too .

Bring it on!

Not to highjack this thread, but I think Rijsttafel is a Dutch/Indonesian concoction. Malaysia was an English colony and Indonesia was a Dutch colony. IIRC, Rijsttafel is Dutch for "rice table."

When it's on its game, Allen & Sons can compete with the best. When it's off, it can be a real disappointment. I don't go there often enough to know what causes these issues but I suspect it has something to do with the owner's presence. A couple of pointers - ask for the BBQ "outside brown" so that you get the crispy burnt outer edges chopped into the mix. Make sure your waiter knows what you are talking about (and sometimes they have college kids working in there that don't) so that he can be your advocate in the kitchen. Also, the BBQ sauce has butter in it and should be served slightly warm to the touch. If it is not, ask for a fresh bottle. Remember to use the sauce sparingly to just moisten the BBQ. This is not Kansas City. I wouldn't recommend the fries. Stick to slaw and hush puppies as your sides. I've never eaten dessert there but they always have something interesting on the menu. Others might comment on whether it is any good. If you know all of this stuff, forgive the lecture. I have read too many posts from people who go to Allen & Sons and then complain about the greasy sauce or the dried out BBQ. That can happen even with precautions, but forewarned is forearmed. Also, I have a hunch they will be closed on Sunday as very few BBQ joints in NC are open on Sundays.

I recall reading an article several years ago in the New York Times, perhaps, that alluded to the fact that most corn that is marketed as Silver Queen is a different variety. If I recall the gist of the article, new hybrid varieties that have better yield or hardiness characteristics have led most farmers to make the switch. Perhaps somebody can find a link to the article on the net.

Listen to the audio...the announcer says, "So we rounded up eight Pilsners..." I rest my case.

I agree, Sunshine Pils might not taste like a classic German Pilsner, but I don't think it tastes like a Pale Ale. To me, it clearly tastes like a lager but its unusual fruity esters bend the category.

I finally was able to try a micro brewed craft German Pilsner I have been seeking for some time - Tröegs Sunshine Pils Very pleased by the flavor profile of the beer. While it didn't have a strong noble hops aroma and had an unusual peach/melon profile up front, I really enjoyed it and recommend it to those in the middle Atlantic who have access to this brewery's beers.

An article like this in the Chicago Tribune just shows how far we have to go in educating the general public about beer. With all the good craft brewers in the Chicago area, one would think that the main newspaper would have a clue about what is and what is not a Pilsner.

Here's my top five - with the proviso that I like the darker Belgian styles: Brasserie Des Rocs Triple Impériale Trappistes Rochefort 10 Gouden Carolus Carolus D'Or - Cuvée Van De Keizer Petrus Aged Pale Corsendonk Christmas Ale With honorable mention to two brew Belgian style brews from non-Belgian brewers: Three Philosophers Yeti I note that my list is very different than many others, but that's OK.

I like a number of the American micro brewed Pilsners - Victory Prima Pils, Brooklyn Pilsner and Tupper's Hop Pocket Pils. If you want to venture into Czech Pilsners, I also like Herold.

According to the BJCP style guides, Shiner is not a Bock, it's a Dark American Lager: BJCP Dark Lager style guide You can argue that it is a decent Dark American Lager (a rather insipid style I don't care much for), but it is definitely not a Bock.

I'll be in Roanoke for dinner late next week. All of these recommendations date from 2004 or earlier (and the bistro m website is no more) so I was curious if anybody can make a recommendation. I prefer ethnic, regional or creative cuisines.

I always pour my beer in a glass, but, more importantly, I find that most quality beers, with the exception of certain styles, drink much better at cellar temperature. Everyday American Lagers, by contrast, need to be well-chilled.

I hate to say it but Mama Dips has not really stood the test of time. I used to eat there when I was in College during the 1970s, before there was any to do about southern food and it was wonderful. I have vivid memories of the pork chops and cornbread, in particular. Since that time, however, success has led to a relocation, increased prices and, with Mildred Council's aging and/or commitment to other matters, the restaurant is but a shadow of its former self. I know I am not alone in this view as I have read a number of similar complaints, if not on eGullet, then on other food-related websites. Sad, that both Mama Dips and Crooks Corner, the two Chapel Hill foodie landmarks, have failed to stand the test of time.

I've been on a sweet stout kick lately and tried Mackesons Triple Stout, Lancaster Milk Stout and the nitro can and bottled versions of Young's Double Chocolate.

We used to have a Peruvian Chinese place here in Charlotte and I really miss it. Most of the dishes were Latin and they had an amazing cilantro chicken soup, corn with the biggest kernels you ever saw (but the taste was very bland) and served Inka Cola. The Chinese influence came in the rice stir fry dishes, which had lots of seafood and hybrid of Spanish and Oriental flavors.