RateBeer Forums: Food and Beer

Do you eat fried potatoe with beer?

Tue, 30 Apr 2024 12:49:08 EST

Posted by AmberLarson

Hello Does someone know, whether it's possible to prepare somehow fried potatoes not so fat? I love to take it with my big mug of beer on dinner. I haven't asked this question on forums about diets or sport, because they would recommend me just to refuse my loved mix. I hope here I'll be understood and I'll get some good advices

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Cooking with beer

Tue, 30 Apr 2024 12:49:08 EST

Posted by jessicajung

Cooking. Avoid reducing an ipa, will be too bitter. Stews and chili? I favor porters, brow ales and stouts.

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Cooking whole pig

Tue, 30 Apr 2024 12:49:08 EST

Posted by pushkinwow

So thinking about doing this with a bunch of people over the July long weekend. Thinking of building a spit but looking for advice from anyone who has done this before. Don’t have a BBQ setup that can send a whole hog but open to constructing a temporary smoker if doable. Thoughts?

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Dry Rub for Slow Cooked Pork Shoulder

Tue, 30 Apr 2024 12:49:08 EST

Posted by capricho4

I’m familiar with all of the typical dry rub blends but I was wondering if anyone here has a recipe for something a little different. I am opened to most flavors. Cheers

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Cocktail and Beers

Tue, 30 Apr 2024 12:49:08 EST

Posted by thesequoia

What are top Beer in 2017?

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Pickled eggs

Tue, 30 Apr 2024 12:49:08 EST

Posted by DuffMan

A venerable old-school bar snack-- do you like pickled eggs or scroll past? I actually love a good pickled egg, and I especially love when the proprietor adds a little tweak to make theirs something special. I cannot remember where it was, but I had pickled eggs with caraway seeds in the broth and it was absolutely fantastic (Amsterdam maybe?). Anyone make their own, and if you do, what makes your pickled eggs special?

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Your Super Bowl Food and Drink?

Tue, 30 Apr 2024 12:49:08 EST

Posted by StefanSD

Like the Olympics, I never miss the Super Bowl and I make an occasion of it whenever possible. Last year we went out to an Irish Pub for the big game, this year we are staying in a partying with friends. Food will be: Papa Murphy’s all meat Pizza, chili, chips and salsa, mixed nuts, pretzels, cheeze-its; and if that is not enough bratwurst and hot dogs are available. I may throw up. Beers on had are New Glarus Belgian Red, Left Hand Smoke Jumper, Heady Topper, Left Hand Fade to Black, Sierra Nevada Tropical Torpedo, Wasatch Devastator, Ouray Bluegrass Pale Ale, Le Cumbre Malpais Stout, Lawson’s Sip of Sunshine and Odd 13 Samurye Warrior Pale.

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corned beef in a slow-cooker, which beer works best?

Tue, 30 Apr 2024 12:49:08 EST

Posted by spacecoyote

I’ll be putting a 2-pound corned beef brisket in a 2.5qt slow-cooker, with carrots and potatos and cabbage, and one of these three beers: Andescher Doppelbock Schneider Aventinus Schlenkerla Helles I’m thinking: drink the Helles, cook the Andesch, drink the Aventinus. What are other people’s preferences, choices, or suggestions for this meal?

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Breweries with Awesome Food

Tue, 30 Apr 2024 12:49:08 EST

Posted by b3shine

Founders has the best sandwiches I’ve ever had at at brewpub, and Jackie O’s has great pizza, and they use their spent grains in the crust. What other breweries stand out to you because of their food?

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Ive spotted a White Elephant in NYCand#033;and#033;and#033; - by Viduchs Beer Blog and#127866;

Tue, 30 Apr 2024 12:49:08 EST

Posted by Viduch

Check out my review of Black Note Stout by Bell’s Brewery out of Kalamazoo, MI. The nearly perfect stout! https://beerworldsite.wordpress.com Cheers!!!! Viduch

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Band of Bohemia awarded a MIchelin star

Tue, 30 Apr 2024 12:49:08 EST

Posted by DietPepsican

Thought these guys were on to great things marrying casual fine dining in a brewpub atmosphere. I think this is the first starred brewpub, but don’t quote me on that. Seems like another positive step in food/beer.

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Forget wine, food pairing is all about beer in the Natti

Tue, 30 Apr 2024 12:49:08 EST

Posted by brewstudno1

Pairing Beer With Food In One Of America’s Most Historically Beer-And-Food-Rich Cities Article talks about the revival of two very old traditions in Cincinnati that have been revived and are reviving the city. Also, seems it’s the best place in America to get a real Belgian waffle paired with Belgian beer. http://www.wearebrewstuds.com/features/craft-beer-food-pairing-cincinnati-america-history/

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Looking for Beer recommendations for Thanksgiving

Tue, 30 Apr 2024 12:49:08 EST

Posted by StefanSD

I will be at my sisters house in Wisconsin. We will likely have two turkeys for a large crowd. One will be a classic oven baked, bread stuffed, bird seasoned with rosemary and thyme, and for the other considering a smoked turkey stuffed with bratwurst and bacon. Any Recs?

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Saison goes with everything

Tue, 30 Apr 2024 12:49:08 EST

Posted by muzzlehatch

In my younger, ignoble days when I thought that there were many foods that beer didn’t pair so well with, I used to believe that champagne was the accompaniment that worked with all kinds of foods & cuisines - well, perhaps not some desserts, but nearly everything. But in the past couple of weeks I’ve had an Indian seafood dish and a cabbage dish, with a saison, and tonight I’m having a beef-with-broccoli with loads of garlic, mustard and honey, and again having saison. The general dryness, full body, soft mouthfeel, lightly mineralic qualities and herbal characteristics just seem to work with most kinds of foods to me - not drowning out the flavor of the meal, but also being able to stand up and assert themselves. I like lambic with a lot of food also, but there aren’t that many I can get here, it’s expensive, and sometimes that level of tartness is too aggressive. Saison is IT I think.

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Hasenpfeffer

Tue, 30 Apr 2024 12:49:08 EST

Posted by muzzlehatch

A couple of nights ago I made hasenpfeffer - which for those benighted folks who don’t know their traditional old German dishes is basically a rabbit stew, with (in the recipe I used) red wine, shallots, bacon, pepper, garlic, a few other things - and spaetzle and beets with a honey-vinegar-mustard glaze. Now, I just drank the same wine (a cheap malbec) along with the meal that I had used in making it, but I’m curious as to what a good beer choice would have been? I’m thinking something like a doppelbock. Expect to see me in this forum a bit, assuming I have the time to post much that is - cooking a lot these days.

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Beer Batter - what kind of beer?

Tue, 30 Apr 2024 12:49:08 EST

Posted by SpringsLicker

I assume all of the "beer batter" recipes were formulated with American Pilsners. Since so many other styles of beer are now available, has anybody experimented with other styles to great results?

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Stinky cheese pizza

Tue, 30 Apr 2024 12:49:08 EST

Posted by pellegjr

Pairing?

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Italian Sausage

Tue, 30 Apr 2024 12:49:08 EST

Posted by pellegjr

Heavy cooking weekend; making some homemade sweet and hot Italian sausage. Going to sweat them over onions for a bit and then finish on the grill. Leaning towards Kriek Mariage Parfait for the pairing. Any additional suggestions?

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What to have with beer?

Tue, 30 Apr 2024 12:49:08 EST

Posted by bollywoodloung

What would you love to have with beer..? The best combination? Bollywood Lounge

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Lets talk Cheese.

Tue, 30 Apr 2024 12:49:08 EST

Posted by BlackHaddock

27th December 2015: what have you got in your fridge/larder? Real Stilton Strong Cheddar Brie Oud Brugge Vieux Doux de Montagne My wife and I major on cheese: we love it in almost all it’s guises’. <*))))))><

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Beer cheese and peppers sandwiches

Tue, 30 Apr 2024 12:49:08 EST

Posted by Billicus

Polano peppers, red ones! ripe, and some Ciabatta bread with Copper sharp chesses, and a nice octoberfest! marzan stlye brews suckas!

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Love child and bourbon

Tue, 30 Apr 2024 12:49:08 EST

Posted by furthur

4 oz. love child no. 6, 2 oz. bourbon 1 oz. triplesec Several generous dashes chocolate bitters I dunno what to call it, but it’s not bad, kinda sidecar-ish.

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Band of Bohemia - Food and beer truly killing it?

Tue, 30 Apr 2024 12:49:08 EST

Posted by DietPepsican

I was lucky enough to have seats at the chefs counter at Band of Bohemia over the weekend and I have to say it was the best food experience I’ve ever had at a "brewpub". 15 or so courses of ridiculously well done food paired half wine, half house made beers. The beers are interesting, with unique ingredients. The beer all was on the dry side. The added ingredients were mild, complimentary, and refreshing. Nothing is going to hit you in the face like an imperial stout or an IPA. The hop profiles seems old world, perhaps saaz or something along that range. I dug it quite a bit myself. I do feel they are a bit out of place without the experience, but I also feel like this is a good move forward. I can get used to this sort of thing with food. Seriously. Cocktails were beyond good. A steal in the city at $10-12 each. House made sodas beyond unique. Wine pairings on point. Basically a liquid powerhouse on all fronts here, but I think the beer has the most room to grow. Really looking forward to how that progresses, and a great step in that direction. On the food front, this was a roundhouse kick to the face. Multiple amuse and small bites brought every few minutes. Main course brought at a feverish pace. Big portions. It was a welcome and refreshing to other restaurants that seem to last the whole night. I like both honestly, but can appreciate having the option to come in at 6 and leave before 9 with this many courses. Huge focus on fresh, seasonal, and local where possible. Modern technique but nothing overboard or weird. The giant fire pit as the focus point pumps off wonderful heat in the cold months and is making excellent meat. My wife being a pescatarian that hates mushrooms including truffles was super impressed, they were very accommodating to all of her requests. The service was some of the best in the city without being stuffy. Napkins refolded while in the shitter of course, but totally attentive and shadowing you but you never really notice. Clean shitters. Mentioned wanting a taste of the soda to my wife and a soda randomly shows up. Super friendly service all around. This truly kicked ass. At only the 5th service for the chefs table and first batch of beer, I’m really interested where this goes.

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Just mulled some beer...

Tue, 30 Apr 2024 12:49:08 EST

Posted by furthur

It’s Denali brewing one tree, if you care. Pretty tasty, actually. Better than wine or cider.

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Made toad in the holeand#033;

Tue, 30 Apr 2024 12:49:08 EST

Posted by furthur

With mash, onion gravy, and green beans. That’s worth doing, I think. Speaking of beer, what should I drink with it? John

(6 replies) Read more of this discussion at RateBeer