Make some Beef Gourmande. Or Venison Stew. Or something else sufficiently autumnal and rich.
Eat it and savor every bite as you wash it down with the TJ's Vintage Ale (which is actually made by Unibroue, FYI). Be sure to exaggerate your facial expressions as each delicious bite slides down your throat, and make sure the wife is right there eating her tofutti cardboard burger or whatever.
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Oh, I offer her meat all the time. I figure since I'm so good about eating her food, she could at least try some of mine. It's only polite. She has yet to accept my generous offer.
__________________ Barefoot Brewery
Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale
"Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, and an affront to all I stand for, the pure enjoyment of food. The body, these waterheads imagine, is a temple that should not be polluted by animal protein. It's healthier, they insist, though every vegetarian waiter I've worked with is brought down by any rumor of a cold. Oh, I'll accommodate them, I'll rummage around for something to feed them, for a 'vegetarian plate', if called on to do so. Fourteen dollars for a few slices of grilled eggplant and zucchini suits my food cost fine."
-Anthony Bourdain
__________________
Primary - Haus Pale Ale
Secondary - Empty
Bottled/Drinking - Dark Matter
Kegged - BigKahuna's Blonde - with Nectarines
Planning - American Red
I just picked up a bottle of Trader Joe's Vintage Ale. I hear it's a dark ale with molasses/brown sugar tones. Some sort of combo between a dark ale and champagne. A sweet dark Belgian ale, I am told.
Now, keep in mind SWMBO is vegan, so no meat or dairy. But I would appreciate any recommendations for an accompanying dinner.
This may be a stretch but,
Belgian Waffles?
Steamed baby hop shoots served under a nice Tripel reduction?
Beyond these I would have to suggest any variety of Indian cuisine, they too have a large community of vegetarians however, they do still like their cheese (usually goatal since they revere the cow) so maybe not a large choice of Vegan options.
__________________
Quote:
Originally Posted by shecky
I'm too old for this ****.
Last edited by GilaMinumBeer; 12-02-2008 at 04:42 PM.
Now that the OP has already drank his beer and the question of something vegan with a Belgian Strong ale is solved, let me get to my non-vegan suggestion. Rare red meat, prepared with nothing more than salt and black pepper, is the perfect accompaniment for a good strong Belgian dark ale in my experience. I would avoid any meal that was overly salty or overly spicy, as you want to savor the ale and not need to cleanse your pallet of strong flavors. I would also suggest root vegetables, or perhaps fresh green beens, as a side. In my opinion, any meal that is perfect for pairing with a bold spicy red wine, would also go nicely with a strong Belgian dark.
On another note, how is TJ's Special ale this year? I wasn't overly impressed with last years, but for the price you can't argue.
Waffles?
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