mikescooling
Well-Known Member
Kabobs, smoked chicken, smoked pork (any kind), and soups (like chili, or beef barley), big pot cooking like Crawfish boils
i'm pretentious and like the style of a gastropub..
thrice cooked fries
bacon wrapped stuffed dates
fresh oysters
There's a place here in Southern Indiana called Buckheads Mountain Grille, they have a good selection of beer on tap, and a dish called Cheese Boulders. They are similar to a hushpuppy, but have melty, somewhat spicy cheese inside them.....absolutely incredible! It's kind of a blend of cheddar, cream cheese, and maybe riccotta, fried crispy, and served with marinara.
Damn, I think I might have to head over there tonight!
I wish some bars around here would start offering fried pickles. You just don't see them out here.
Sausage stuffed hot peppers (banana peppers, hungarian hot wax).
Cook the sausage and clean out the inside of the pepper. Throw the sausage in the pepper and coat with olive oil. Bake and add salt.
Incredible appetizer and I would imagine pretty cheap to make too.
I'm imagining adding some cream cheese and a little green onion to this filling
Pretzel dogs? Basicly pretzel dough wrapped around polish sausage (or any smoked sausage)...
We make them at home with a sourdough pretzel base and they are awesome.
That sounds soooo tasty! I'm going to have to give this a try! Care to share your dough recipe?
Regards, GF.
I hate going to a brew pub and they decide to serve pretentious culinary food. At a pub, I want pub food. The smothered fries, pretzels, chicken wings/tenders, burgers, pizza. Stuff like that. Anything that has a 'presentation'....should not be there. At least, that's what I want.
When i'm making dough it tends to be close to sticky. Have you worked with sourdough before? I'll use 1C of flour and 1C of water (volume) to that I add about 1/2 C of well fed starter. Mix well and let rest at room temperature overnight.
Next morning I add 1 cup of Bobs Red Mill 12 grain cereal and enough flour and water (Sorry i usually don't use a recipe) to bulk up the dough to the volume that I'm aiming for. I also add a palmfull of salt and a healthy dose of olive oil here. Instead of the BRM cereal you can use spent grains esp if it's from a brew with wheat/rye/oats.
add the dough to a well oiled bowl and let rest covered for an hour. Then every hour for a few hours fold the dough twice (i've found this helps with texture... you know, gluten and all...)
Does this help?
If you need some sourdough I could mail you some....
I appreciate the offer.
I usually use this:
http://www.madeincalifornia.net/GR1001.html
Will that work? Regards, GF.
Yes, that does work... do you keep it live in your fridge or do you use a new pack every time?
A bucket of steamed clams. "Mmmmmm, clams." Or a "Duckett's Bucket" that's a bucket of steamed clams, mussels & oysters. Can't forget the shrimp cocktail!!
Regards, GF.
CreamyGoodness said:Yknow what I can never NOT order at a restaurant or bar that has it on the menu? French onion soup.
I just sprayed my like all over this comment.
What are the dates stuffed with?
Regards, GF.
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