Have you tried shredding with a mixer and dough hook? I shredded 3 butts last week that way. Super easy. No carpal tunnel from using two greasy forks, no burned fingers.
What did I cook this weekend.....
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Have you tried shredding with a mixer and dough hook? I shredded 3 butts last week that way. Super easy. No carpal tunnel from using two greasy forks, no burned fingers.
OP
OP
Doesn't that take all the fun out of it?
TheCADJockey
ALL YOUR BASE
I've been spying on you guys if I ever get hungry at work... thought I'd finally chime in... nothing interesting, just threw together a beef stew yesterday for football and leftovers for the week. I'm actually finally jumping in because I had a question I figured you guys would enjoy answering:
I have one case left of a really nice pale ale (2-Row/Nugget: Earthy, little sweet/little herbal) that did not carbonate. It isn't horrible to drink, but when I've got so much beer around the house I avoid this one.
Could it potentially be good to cook with?
If so, any suggestions on how I could use it?
I have one case left of a really nice pale ale (2-Row/Nugget: Earthy, little sweet/little herbal) that did not carbonate. It isn't horrible to drink, but when I've got so much beer around the house I avoid this one.
Could it potentially be good to cook with?
If so, any suggestions on how I could use it?
OP
OP
Mussels.
Where it wouldn't have been my first choice it would have worked fine in the beef stew.
It was 1 small butt. It took maybe 5 minutes and I was back to work before break was over. I've seen a few different methods to shred pork, but not the dough hook. I think that chucnk of meat might be too big to fit in our mixer bowl.
This. Of course I prefer pulling my own meat. Best is when you can get someone else to do it though.
All kinds of things. If it's sweet, drop a couple of drops of yeast in each bottle and recap. If they are not sweet, maybe drop in a carb tab or two.
If you don't want to try to salvage the beer, you can find a lot of recipes for it. Beer batters, boiling stuff in it, liquid for all kinds of baking (fruit stuff works well with reasonably hoppy beers.)
TheCADJockey
ALL YOUR BASE
Yeah, not going to try to salvage it.. and just thought it would be good to cook with. I've just never used with beer/wine. Thought this would be best place to ask.
Made my first pumpkin chili of the season. Will try to snatch a pic later. Delicously creamy from the oven roasted hokkaido pumpkin and super simple in general. I mean 3 spices outside of salt and pepper! Becomes to glorious when you use nacho chips instead of a spoon. Everyone loves it.
Everything. I have a couple of kegs that didn't turn out the way I wanted. I add it to beans, stews, chilli, baking, pizza dough, batters, etc. Just sub water with beer, and go to it. Just be careful if it is really hoppy; if you concentrate it, the bitterness will do so too.
mattmmille
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mattmmille
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Spaghetti Squash with Butter, Parmesan, Toasted Pine Nuts, and Roasted Garlic.
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Should've taken a pic....
Cast iron seared pork center cut loin medallions with a light sauce reduction made with chicken stock, garlic, shallot, red wine, raspberry balsamic vinegar, tart whole cherries, and a dab of butter.
Green beans and asparagus as a side.
Frikking delicious.
Cast iron seared pork center cut loin medallions with a light sauce reduction made with chicken stock, garlic, shallot, red wine, raspberry balsamic vinegar, tart whole cherries, and a dab of butter.
Green beans and asparagus as a side.
Frikking delicious.
Interesting!
slym2none
"Lazy extract brewer."
Y'know, I have never used a store-bought icing in my life. When I was a kid, I watched my mom work cocoa into butter, mash in some powdered sugar with a fork, and whip in milk a tablespoon at a time to make icing. All I can tell you is I started with 5-6 Tbsp of room-temp butter. IDK how much cocoa, and you just add powdered sugar & milk alternately until you have icing. It's one of the few things I don't have a recipe for.Did you make your own frosting? If you did use store bought, how many did you use?
I made a cake a while back and found that one canister no longer covers a whole cake if you try to do a decent middle layer. That kinda ticked me off cause the layer in middle turned out to be just a coloring instead of actual frosting.
gratus fermentatio
Well-Known Member
Simmer some brats in it, use it to boil some potatoes, simmer some green beans in it. You could always make a beer batter for fish, shrimp, chicken, etc...
Use it as a base for chili instead of water, or the same for a bean soup, marinate chicken with it instead of water, use it in a brine for pork, add it to cabbage, onions, apples & sausage, There's so much you could use it for.
Regards, GF.
Cheesy_Goodness
Well-Known Member
Bread has already been mentioned, but you can't go wrong with a nice marinade. For example, fajitas are incredible with some chicken thighs marinaded in beer, cumin, chili powder, lime juice, and brown sugar...probably other stuff too, but it's early
OP
OP
As always you guys are making me very very hungry. Keep up the good work!
ericbw
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Definitely good to use in things like stew or chili. I cooked barley in a scotch ale one and it was so bitter it was barely edible. So if it's hoppy, don't do that.
TheCADJockey
ALL YOUR BASE
Thanks guys.. the specifics were what I was looking for since I don't get a massive amount of time to experiment with my cooking these days. I'm definitely going to try the chili base and chicken marinade. Can't wait, I'll post pictures when I do for sure.
AimeeMarie
Well-Known Member
I'm certainly no expert but I noticed a lot of people recommending beer batter. Sure, you would get some flavor from the beer but, I thought, beer batter was special because of the CO2. So, if the beer has a carbonation issue, I don't know if that would be the best use for it.
Just my $0.02
if you have a lot of beer and a dutch oven/ ovensafe pot with cover, just grab a fatty piece of pork/beef dump it in with thyme, laurel leaves and peppers, some salt, then fill up with beer, few halved onions and peeled garlic.
TheCADJockey
ALL YOUR BASE
Now I'm dying to make something.. can't make up my mind though. I think it will be great to use for this. Thanks so much everyone.
slym2none
"Lazy extract brewer."
I use a little egg & breadcrumb to not only help keep them together, but to retain some moisture.
Cheesy_Goodness
Well-Known Member
Grill some fajitas! You only have what...like two weeks before you're up to your arse in snow?
Marinade some chicken thighs and throw them on the grill. Might as well do the same with a nice piece of flank steak while you're at it. Grab your grill basket and toss in some bell peppers, onions, and jalapenos (tossed in a bit of tomato paste, thank me later) all on the grill.
It'll make your wildest dreams come true probably.
Full disclosure: I'm jonesing hard for some fajitas. Let me live vicariously dammit
TheCADJockey
ALL YOUR BASE
The funk!? Never heard of such a thing. We've had snow already, that's not an issue when it comes to grilling. Intrigued with the tomato paste idea.. though it's not something I keep on hand.
Cheesy_Goodness
Well-Known Member
Tried it on a whim once and it turned out pretty good. The sugars from the paste help to get a nice burn on the veggies and add a great flavor.
YMMV, but I do it more often than not nowadays.
YMMV, but I do it more often than not nowadays.
Look in the spice isle, they now have tomato paste in a tube, very handy when you want a small amount.
Definitely the way to go but our Wegmans it's in the Italian aisle with all the canned tomatoes.
You may be right
aisles are right next to each other, the picture in my head was slightly off
