Braising with mead is very delicious indeed. Deglaze a pan with mead for a crisp pan sauce. Poach a pear with mead.
OR, just go viking. Roast a big hunk of meat. Tear it into bits and drink copius amounts of mead beside an open fire.
Hope Grendel does not appear.
Subtle is too confusing. Subtle only has it's place for aroma, flavor, and insult. Anyplace else, you lose. -GilaMinumBeer
Ginger, how long should I boil these crab legs for? I want them to fall off the bone just like Texas pork ribs. - Ace Club