stupac2
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Could be! Based on my last time I don't think so, but we'll find out.
Sharing Your Pairing
- Thread starter JulianB1
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nanobrew1
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That is what I was about to say. If I was to pick a beer to go with those I would choose something light and slightly tart like Orval or Sanctification. Otherwise I could see a flanders red going well.
Michigan1
Well-Known Member
Da **** is a tangelo? Some hippie science fruit that will turn my brain to mush and give me autism? Give me some grapes, wonderful human being.
user 306809
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Tangelos are the best. They're the result of a cross pollination between a mandarin and a grapefruit. They are super easy to peel because they have this little nobby thing and they are far more delicious than either of the parent fruits.
stupac2
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Hmm, I do have a 2-year-old Orval I could bring...
Michigan1
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Sooooo...... why do they call it a Tangelo and not a ManFruit?
user 306809
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I think maybe a Pomelo was the original fruit they crossed with so Tangerine + Pomelo.
But I agree ManFruit is a better name... although maybe that's what bananas should be called?
tectactoe1
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I've posted about poached eggs in the food pr0n thread, but I made two perfect ones for breakfast and just had to enter them here. This is right after poaching, placed on top of two halves of a sandwich thin:
Nothing special or tricky done, just poached in lightly salted water, that we heated to just below boiling then removed from the heat, for about 4 minutes. My "trick", if there is any, is to roll the egg out of a bowl into the water, actually letting the water get into the bowl and guide the egg out. This seems to keep everything nicely together.
Next step is to top the eggs with pineapple habanero salsa and shredded cheese, and broil for a few minutes until the cheese is nicely melted and starting to brown:
The obvious pairing, given that this was breakfast, would have been a Breakfast Stout or a Terrapin Wake-N-Bake, but I had neither already chilled in the fridge so I opted for a Highland Black Mocha stout, which filled in nicely.
need to learn how to poach eggs like dis. i would make eggs benedict much more often if i was able.
OP
OP
JulianB1
Well-Known Member
In the food porn thread there's a Youtube video about poaching eggs. The process in that video is basically what I do now.
Michigan1
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Because they resemble a penis?
user 306809
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You're pretty quick on the uptake there.
nanobrew1
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Michigan1
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stupac2
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Okay, so that dinner was awesome. Here are the dishes/beers and my thoughts on them. I didn't take notes so this is all from memory, I definitely missed the descriptions on some of the off-menu dishes, sorry about that.
As I said before my goal was to only bring 6 beers (should have done 5) and have something that would pair well/decently with every dish. This is hard when you don't actually know what half the dishes will be! But I went with:
Growler of 1500 (local pale ale)
2012 3F Geuze
Saison Bernice B6
2012 Westvleteren 12
BCBS '13
2012 3F Kriek
I should have left the BCBS at home because, as we discussed yesterday, pairing with desserts is hard, and with all the food the extra 15% beer was just too much. I was a bit hung over this morning, I think about 50-50 due to salt/richness and alcohol.
Anyway, here we go.
Snack: Whipped scrambled eggs with bacon-maple hot sauce
They apparently do this dish every time with some variation on the sauce, and it's superb. Paired with 1500, worked well together, though not amazingly. Doubt geuze would've been better.
Snack: Blueberries with pork fat, mushrooms, pine needle shoots, and pine-infused olive oil
The chef said this would taste like hops. Worked well with 1500. I didn't love this dish but it was solid.
Snack: Abalone liver puree on squid ink cracker with cavier
Paired with 2012 3F Geuze. Hard to tell how well it worked with such a small serving. Apparently abalone liver is really prized, and while this was very tasty it's difficult for me to know if the delicasy status of the liver is warranted.
Snack: Abalone broth
Paired with the geuze and with 1500, each worked okay but I think the temperature difference of the liquids messed with me. The broth was delicious, I love those fishy, umami-filled broths.
Snack: Molasses bread with butter and whey
Again paired with both the geuze and with 1500, I think both worked about as well, for different reasons. Since the dish is basically all fat you just want something to cut it without introducing a ton of strong flavors on its own, both gueuze and pale ale will accomplish that.
Entree: Sweet peas, buttermilk custard, deviled egg, lomo
(Sorry for the shitty picture, I didn't realize it was bad until it was too late.) Paired with Saison Bernice. I think Bernice was just a bit too aggressive for this dish, everything about the food was mild, and this batch of Bernice is anything but mild. 1500 might have worked better but I had drank it all.
Entree: Morels fondue, asparagus, crawfish, brown butter
Paired with the Saison Bernice. This was my favorite dish of the night, and the pairing worked great. The lightness and acidity of the beer went wonderfully with the richness of everything on the plate and nothing clashed.
Entree: King salmon, fava beans, avocado.
Paired with the Bernice again. This one was my least favorite dish (no knock against it, more "not my thing" than "poorly done"), but the pairing might have been the best of the night. The beer and the dish sang together, a flavor in each complementing one in the other, and nothing clashing.
Entree: Abalone "steak"
Bernice again. I hadn't had abalone before, it was interestingly flavorful but kind of tough. Pairing was fine and not remarkable, not sure what I would've done here that could be better.
Entree: "Korean lost in Georgia", pork belly confit, collard green kimchi, pickled peach, potlikker
Paired with Westy. The beer paired amazingly with the pork belly, in what was probably the best individual-component pairing of the night, but went relatively poorly with the rest of the dish, I think because there was a lot of acidity in everything (which I wasn't expecting). Fortunately the pork flavors last a lot longer on the palate than the others, so it wasn't much of a problem.
Entree: Rabbit confit, potato, tarragon, carrot, frisee
This was delicious, though salty, and went well with the westy, though the pork was better (I actually expected the opposite coming in).
Dessert: White Peach, violet, almond
Paired with BCBS and 3F Kriek. I wasn't expecting this to be an ice cream, so the BCBS didn't work so well. The Kriek was great though.
Dessert: Strawberry, pink pepper, creme fraiche, opal basil
This was what I was expecting, so the BCBS worked pretty well. Kriek did too.
Treats: Sou vide chocolate chip cookies, s'more, macaroon with rhubarb, gelee with balsamic vinegar, fancy jelly donut.
Given the portion sizes it was hard to really tell what worked here, and given how full I was at this point I gave up a little bit with the pairings...
As I said before my goal was to only bring 6 beers (should have done 5) and have something that would pair well/decently with every dish. This is hard when you don't actually know what half the dishes will be! But I went with:
Growler of 1500 (local pale ale)
2012 3F Geuze
Saison Bernice B6
2012 Westvleteren 12
BCBS '13
2012 3F Kriek
I should have left the BCBS at home because, as we discussed yesterday, pairing with desserts is hard, and with all the food the extra 15% beer was just too much. I was a bit hung over this morning, I think about 50-50 due to salt/richness and alcohol.
Anyway, here we go.
Snack: Whipped scrambled eggs with bacon-maple hot sauce
They apparently do this dish every time with some variation on the sauce, and it's superb. Paired with 1500, worked well together, though not amazingly. Doubt geuze would've been better.
Snack: Blueberries with pork fat, mushrooms, pine needle shoots, and pine-infused olive oil
The chef said this would taste like hops. Worked well with 1500. I didn't love this dish but it was solid.
Snack: Abalone liver puree on squid ink cracker with cavier
Paired with 2012 3F Geuze. Hard to tell how well it worked with such a small serving. Apparently abalone liver is really prized, and while this was very tasty it's difficult for me to know if the delicasy status of the liver is warranted.
Snack: Abalone broth
Paired with the geuze and with 1500, each worked okay but I think the temperature difference of the liquids messed with me. The broth was delicious, I love those fishy, umami-filled broths.
Snack: Molasses bread with butter and whey
Again paired with both the geuze and with 1500, I think both worked about as well, for different reasons. Since the dish is basically all fat you just want something to cut it without introducing a ton of strong flavors on its own, both gueuze and pale ale will accomplish that.
Entree: Sweet peas, buttermilk custard, deviled egg, lomo
(Sorry for the shitty picture, I didn't realize it was bad until it was too late.) Paired with Saison Bernice. I think Bernice was just a bit too aggressive for this dish, everything about the food was mild, and this batch of Bernice is anything but mild. 1500 might have worked better but I had drank it all.
Entree: Morels fondue, asparagus, crawfish, brown butter
Paired with the Saison Bernice. This was my favorite dish of the night, and the pairing worked great. The lightness and acidity of the beer went wonderfully with the richness of everything on the plate and nothing clashed.
Entree: King salmon, fava beans, avocado.
Paired with the Bernice again. This one was my least favorite dish (no knock against it, more "not my thing" than "poorly done"), but the pairing might have been the best of the night. The beer and the dish sang together, a flavor in each complementing one in the other, and nothing clashing.
Entree: Abalone "steak"
Bernice again. I hadn't had abalone before, it was interestingly flavorful but kind of tough. Pairing was fine and not remarkable, not sure what I would've done here that could be better.
Entree: "Korean lost in Georgia", pork belly confit, collard green kimchi, pickled peach, potlikker
Paired with Westy. The beer paired amazingly with the pork belly, in what was probably the best individual-component pairing of the night, but went relatively poorly with the rest of the dish, I think because there was a lot of acidity in everything (which I wasn't expecting). Fortunately the pork flavors last a lot longer on the palate than the others, so it wasn't much of a problem.
Entree: Rabbit confit, potato, tarragon, carrot, frisee
This was delicious, though salty, and went well with the westy, though the pork was better (I actually expected the opposite coming in).
Dessert: White Peach, violet, almond
Paired with BCBS and 3F Kriek. I wasn't expecting this to be an ice cream, so the BCBS didn't work so well. The Kriek was great though.
Dessert: Strawberry, pink pepper, creme fraiche, opal basil
This was what I was expecting, so the BCBS worked pretty well. Kriek did too.
Treats: Sou vide chocolate chip cookies, s'more, macaroon with rhubarb, gelee with balsamic vinegar, fancy jelly donut.
Given the portion sizes it was hard to really tell what worked here, and given how full I was at this point I gave up a little bit with the pairings...
aml42000
Well-Known Member
This is perfect (IMO) for a Saison or farmhouse ale, but would work well with Gueze/Lambic/Wilds as well. It is also a great dish as a side salad when you get sick of greens. Simple Radish Salad.
2 Bunches of radishes thinly sliced.
Dressed with:
2 tbsp mayonnaise emulsified w/ 2 Tbsp of olive oil.
Whisk in juice of one lemon, a tbsp of parsley & a tsp of fresh thyme.
Season w/ salt & pepper (the radishes can handle a lot of black pepper).
Refrigerate minimum 15 min & serve.
2 Bunches of radishes thinly sliced.
Dressed with:
2 tbsp mayonnaise emulsified w/ 2 Tbsp of olive oil.
Whisk in juice of one lemon, a tbsp of parsley & a tsp of fresh thyme.
Season w/ salt & pepper (the radishes can handle a lot of black pepper).
Refrigerate minimum 15 min & serve.
BadJustin
Well-Known Member
This is perfect (IMO) for a Saison or farmhouse ale, but would work well with Gueze/Lambic/Wilds as well. It is also a great dish as a side salad when you get sick of greens. Simple Radish Salad.
2 Bunches of radishes thinly sliced.
Dressed with:
2 tbsp mayonnaise emulsified w/ 2 Tbsp of olive oil.
Whisk in juice of one lemon, a tbsp of parsley & a tsp of fresh thyme.
Season w/ salt & pepper (the radishes can handle a lot of black pepper).
Refrigerate minimum 15 min & serve.
I love radishes and this sounds pretty dank. Will be making this. Thanks.
This is perfect (IMO) for a Saison or farmhouse ale, but would work well with Gueze/Lambic/Wilds as well. It is also a great dish as a side salad when you get sick of greens. Simple Radish Salad.
2 Bunches of radishes thinly sliced.
Dressed with:
2 tbsp mayonnaise emulsified w/ 2 Tbsp of olive oil.
Whisk in juice of one lemon, a tbsp of parsley & a tsp of fresh thyme.
Season w/ salt & pepper (the radishes can handle a lot of black pepper).
Refrigerate minimum 15 min & serve.
The Radish, very underrated! I am gonna make this and wear my new shirt
(I don't actually have this shirt...but I want one)
falc0n26001
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Anchor Steam and marijuana!
Steve2
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I've become a fan of making home made 'coal fired' pizza using a charcoal grill. Pairs well with almost any beer imaginable. Pizza is the magical beer food as saisons are the magical food beer. Will post pictures next time this happens.
drbenzo1
Well-Known Member
This is the best pairing I've ever done, with the help of my wife and close friends. We put together a pairing for every Vetical Epic and drank and ate all day! It was fantastic!
aml42000
Well-Known Member
Shrimp étouffée
Pre cook about 2 lbs of shrimp
In a Dutch ovencook 4 slices of diced bacon on Med High for 3 min- it should render some fat.
Add a stick of butter, a diced onion, 3 minced garlic cloves, a diced pepper, a diced tomato & two chopped celery ribs. Cook for 7 min. Stir often. If it starts sticking to the bottom, keep some white wine handy.
Add 1.5 tsp of fresh thyme, 2 bay leaves, salt & pepper, 1 tsp paprika & 1/2 tsp cayenne. Cook 1 minute- stir in 1/4 cup of flour- cook 2 minutes. Add 2 1/2 cups of chicken or fish stock, bring to a boil, reduce heat to medium & cook 12 min.
Add shrimp, cook until hot. Stir in 1/3 cup heavy cream, 1 tbsp Worcestershire sauce, 3 tbsp of your hot sauce of choice & 1/3 cup of minced parsley.
Serve over rice & pair w/ a hoppy IPA.
Pre cook about 2 lbs of shrimp
In a Dutch ovencook 4 slices of diced bacon on Med High for 3 min- it should render some fat.
Add a stick of butter, a diced onion, 3 minced garlic cloves, a diced pepper, a diced tomato & two chopped celery ribs. Cook for 7 min. Stir often. If it starts sticking to the bottom, keep some white wine handy.
Add 1.5 tsp of fresh thyme, 2 bay leaves, salt & pepper, 1 tsp paprika & 1/2 tsp cayenne. Cook 1 minute- stir in 1/4 cup of flour- cook 2 minutes. Add 2 1/2 cups of chicken or fish stock, bring to a boil, reduce heat to medium & cook 12 min.
Add shrimp, cook until hot. Stir in 1/3 cup heavy cream, 1 tbsp Worcestershire sauce, 3 tbsp of your hot sauce of choice & 1/3 cup of minced parsley.
Serve over rice & pair w/ a hoppy IPA.
Michigan1
Well-Known Member
That was fit for a "share your recipe thread" but you redeemed yourself with the last 5 words.Shrimp étouffée
Pre cook about 2 lbs of shrimp
In a Dutch ovencook 4 slices of diced bacon on Med High for 3 min- it should render some fat.
Add a stick of butter, a diced onion, 3 minced garlic cloves, a diced pepper, a diced tomato & two chopped celery ribs. Cook for 7 min. Stir often. If it starts sticking to the bottom, keep some white wine handy.
Add 1.5 tsp of fresh thyme, 2 bay leaves, salt & pepper, 1 tsp paprika & 1/2 tsp cayenne. Cook 1 minute- stir in 1/4 cup of flour- cook 2 minutes. Add 2 1/2 cups of chicken or fish stock, bring to a boil, reduce heat to medium & cook 12 min.
Add shrimp, cook until hot. Stir in 1/3 cup heavy cream, 1 tbsp Worcestershire sauce, 3 tbsp of your hot sauce of choice & 1/3 cup of minced parsley.
Serve over rice & pair w/ a hoppy IPA.
aml42000
Well-Known Member
Yeah- realized it was getting a little thick as I was typing. Probably should have gone to Food Pron. Sorry about that.
BulkCarrier
Well-Known Member
Dinner from this past Friday (May 23rd).
Ninkasi's Lux (Munich Helles Lager) with a strip of grilled flank steak, side salad and Mexican bean salsa.
Saturday night's dinner (May 24th).
Lagunita's Lil' Sumpin' Sumpin' with grilled chicken. Side of carrots, white rice, steamed snow peas and some broccoli.
Ninkasi's Lux (Munich Helles Lager) with a strip of grilled flank steak, side salad and Mexican bean salsa.
Saturday night's dinner (May 24th).
Lagunita's Lil' Sumpin' Sumpin' with grilled chicken. Side of carrots, white rice, steamed snow peas and some broccoli.
aml42000
Well-Known Member
Pork & Kale soup w/rice noodles. Lots of spices in the pork, so I paired with the Flying Dog Dead Rise Old Bay Summer Ale. Any spiced beer would do well, including Gose. Will post recipe in food pron thread.
stupac2
Well-Known Member
...Does that beer actually have Old Bay in it?Pork & Kale soup w/rice noodles. Lots of spices in the pork, so I paired with the Flying Dog Dead Rise Old Bay Summer Ale. Any spiced beer would do well, including Gose. Will post recipe in food pron thread.
aml42000
Well-Known Member
Indeed. It's actually really good.
Dale's Pale Ale and Lay's Salt & Vinegar chips. I find that the harsh acidity of the chips complements the bitter, crisp snap of the beer. I think you'll find that the hops cut through the vinegar quite swimmingly.
falc0n26001
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Westbrook Gose and sunshine
aml42000
Well-Known Member
Braised Chicken w/apples & Calvados
Lots of flavors in this dish, esp the pan sauce. Decided to go rustic w/ the beer. Wanted a dark ale w/some yeast alongside the roast. Didn't want richness, so I went with Stillwater Brontide. Prairie Funky Galaxy or something like Black Albert would do as well. Will post recipe in food pron.
Lots of flavors in this dish, esp the pan sauce. Decided to go rustic w/ the beer. Wanted a dark ale w/some yeast alongside the roast. Didn't want richness, so I went with Stillwater Brontide. Prairie Funky Galaxy or something like Black Albert would do as well. Will post recipe in food pron.
aml42000
Well-Known Member
Crepinettes- Spiced sausage patties.
These were seasoned w/allspice & cloves, so I thought quad. Then realized that I was looking for more straightforward malty flavors than the dark fruity flavors of the quad. I settled on Robert the Bruce from FFF. Will post the recipe in food pron.
These were seasoned w/allspice & cloves, so I thought quad. Then realized that I was looking for more straightforward malty flavors than the dark fruity flavors of the quad. I settled on Robert the Bruce from FFF. Will post the recipe in food pron.
Scalzo
Well-Known Member
Last edited:
Michigan1
Well-Known Member
Yup! You must have a pickle on the side. Mamouche fits the bill
aml42000
Well-Known Member
Made Chili Verde w/pork & hominy. This has a load of tomatillos in it, along with the rich chunks of pork. I wanted hoppy, but no sweet malt. Went with Bale Breaker Field 41 APA. Hops accented the combo of chile/tomatillo/lime/cilantro perfectly. Recipe cross posted in Food Pron.
Trady
Well-Known Member
But, that isn't a Mamouche
Scalzo
Well-Known Member
But, that isn't a Mamouche
*clears thought* what I meant to say was it goes great with Grand Cru Brouscella
"Its subtle taste enhances the savour of stewed dishes, underlines discreetly the taste of fish and crustaceans and constitutes a strong support for the taste of fine meat. Combined with sauerkraut, it tastes to full advantage."
but I think Michigan brought up an excellent point about the Mamouche, and the pickle is the crucial link
I didn't even read what Scalzo posted, I just assumed he remembered what we drank!But, that isn't a Mamouche
BulkCarrier
Well-Known Member
No glass, straight from the bottle - ABC Summer Ale
On the plate - Teriyaki Ginger burger (shredded ginger inside the beef patty with a piece of grilled pineapple on top and then fresh spinach) and a side of grilled red skin potatoes.
