I love grapefruit, it's probably my favorite of the breakfast fruits.
I don't know what breakfast fruits are, but grapefruits are awesome and I wish I could eat them.
Breakfast fruits, fruits to which you would eat with a breakfast. Oranges, Grapefruits, maybe even some grapes if you're fancy.
I don't see why those are breakfasty fruits though. The few times I eat fruit with breakfast it's usually bananas and sometimes pineapple.
I see grapefruits etc has parts of hotels continental breakfast. My go to is usually banana. Sliced up and added to my bowl of cereal (when appropriate.) Yum!
Speaking of hop and shades of dark, I tried the Stone 18th anno beer. It is a brown single hop varietal IPA featuring El Dorado hops. It said 8% on the bottle, but I went through the bomber very easily, and the head was almost belgian-pillowy.
I wonder how a bottle of Innis & Gunn would fare being aged....
Terribly. Clear glass.
Plus I think they are only like 7% and they are already a bit mediocre fresh. You could fix the clear glass issue just by keeping it in the dark, but not the other two problems.
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Raijin QuickfootI'm your Huckleberry YOU'RE NO DAISYRegistered User, ClubPAregular
Ahhhhhhhh... Deschutes... You make some good beer.
Enjoying a nice Inversion IPA and some Black Butte Porter.
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spec2Painted in my tiger skinEspecially in MichiganRegistered Userregular
If anyone was tempted by the latest Short's sampler... skip it. It is a big box of disappointment.
Recently got to try Lakewood (local Dallas brewery) second anniversary beer, Lionshare II.
It was awine barrel-aged Berliner-Weisse aged on black currants, which has a pink color and very light sour and fruit notes.
It was interesting, though it tasted more carbonated than I'm used to. Also at 8 bucks for draft and a 3.6 alcohol content I'm not sure how often I'll be getting it.
I wonder how a bottle of Innis & Gunn would fare being aged....
Terribly. Clear glass.
Plus I think they are only like 7% and they are already a bit mediocre fresh. You could fix the clear glass issue just by keeping it in the dark, but not the other two problems.
They have it in Brown bottles at the local store, and apparently scotch ales are pretty common to cellar. Plus it's been barrel aged.
I think it's a fine beer. I certainly can't drink more then one in an evening, such vanila.
I'm sitting here in my hotel room on the last night of a work trip, and I have this bottle of Southern Tier Warlock in the fridge. Pretty pumped to bust it out here in a little bit.
I wonder how a bottle of Innis & Gunn would fare being aged....
Terribly. Clear glass.
Plus I think they are only like 7% and they are already a bit mediocre fresh. You could fix the clear glass issue just by keeping it in the dark, but not the other two problems.
They have it in Brown bottles at the local store, and apparently scotch ales are pretty common to cellar. Plus it's been barrel aged.
I think it's a fine beer. I certainly can't drink more then one in an evening, such vanila.
Okay which Innis & Gunn brew are you talking about? I've never seen it in a brown bottle.
I wonder how a bottle of Innis & Gunn would fare being aged....
Terribly. Clear glass.
Plus I think they are only like 7% and they are already a bit mediocre fresh. You could fix the clear glass issue just by keeping it in the dark, but not the other two problems.
They have it in Brown bottles at the local store, and apparently scotch ales are pretty common to cellar. Plus it's been barrel aged.
I think it's a fine beer. I certainly can't drink more then one in an evening, such vanila.
Okay which Innis & Gunn brew are you talking about? I've never seen it in a brown bottle.
My father had a gift for me when I visited last night:
A mixed 12 from Paper City brewing in Holyoke, MA. I'm working on a One Eared Monkey, a Peach ale. It tastes like drinking the juice from a single serve cup of fruit cocktail. Depending on how you feel about that, it's either vile or delicious.
I guess it's National Rum Day.
Make judicious use of that information.
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spec2Painted in my tiger skinEspecially in MichiganRegistered Userregular
I've got a peach and milk stout custard pie in the oven, and it looks and smells amazing. So that got me thinking about cooking with beer, y'all. What are your favorite beer-centric recipes you've made or eaten in the past? I mean, beer can go in just about anything, but I'm thinking recipes where the beer actually makes a difference.
I think mine might be the IPA mustard which I slather on everything, but as far as a whole meal I really the enjoyed saison-battered corndogs I made last year. I've also made salsa & beer and/or barbecue sauce & beer pulled pork/chicken consistently since college, so that might be my #1.
I cannot bring myself to cook with beer. I don't want to waste it in case I mess up. I am also a cautious cook, so i stick to the same things most of the time. I do boil hotdogs in cheap beer once in a while, but that is pretty much it for cooking with beer
Paper City - Holyoke Mass
Holyoke Dam Ale - I liked it, it's supposed to be an american pale ale, but it's a lot more like an Old Ale - almost scotch ale like in flavor and thickness. It's a bit too bitter, particularly if you let it warm on your tongue, but not enough that it ruins the beer.
P.C. Blue - a decent Blueberry beer, not too strongly flavored, nice and tart, tastes of real blueberries and not blueberry "flavor".
One Eared Monkey - Again, like drinking the juice from a cup of fruit cocktail. Weird, but fun. Made me feel like I was six years old.
Ireland Parish Golden Ale - Not crazy about it. It's a little too...Raph. Too bitter and acrid for a Golden Ale. It was the last one I tried, so my palate was pretty much blown out after that Holyoke Dam Ale, I'm going to try it again tomorrow while I'm making dinner and see if I like it better on a fresh tongue.
Overall - I wouldn't go out of my way to have any of these again, and I'm not exactly keen to actually GO to Holyoke to visit the brewery...I've been there enough in my life, my Dad's from Chicopee MA, right across the river. Oh well. I love drinking new beers.
I've got a peach and milk stout custard pie in the oven, and it looks and smells amazing. So that got me thinking about cooking with beer, y'all. What are your favorite beer-centric recipes you've made or eaten in the past? I mean, beer can go in just about anything, but I'm thinking recipes where the beer actually makes a difference.
I think mine might be the IPA mustard which I slather on everything, but as far as a whole meal I really the enjoyed saison-battered corndogs I made last year. I've also made salsa & beer and/or barbecue sauce & beer pulled pork/chicken consistently since college, so that might be my #1.
Alternatively, try your favorite dark beer to add richness to chilli. I've also heard IPA's really bring the fire for chili, but I live with a bunch of chili wusses, so I can't confirm or deny that.
I cannot bring myself to cook with beer. I don't want to waste it in case I mess up. I am also a cautious cook, so i stick to the same things most of the time. I do boil hotdogs in cheap beer once in a while, but that is pretty much it for cooking with beer
Hello. I recently made the greatest ever chilli I have ever made. The only two differences to the recipe compared to the usual were:
I cannot bring myself to cook with beer. I don't want to waste it in case I mess up. I am also a cautious cook, so i stick to the same things most of the time. I do boil hotdogs in cheap beer once in a while, but that is pretty much it for cooking with beer
Hello. I recently made the greatest ever chilli I have ever made. The only two differences to the recipe compared to the usual were:
Chili is always the safest canvas to play with. It's very hard to make "Bad" chili, it just taste different. Anything that taste good in a cup is going to be good on the plate as well.
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Who makes it?
Rock Band DLC | GW:OttW - arrcd | WLD - Thortar
Victory Brewing
Breakfast fruits, fruits to which you would eat with a breakfast. Oranges, Grapefruits, maybe even some grapes if you're fancy.
I don't see why those are breakfasty fruits though. The few times I eat fruit with breakfast it's usually bananas and sometimes pineapple.
I see grapefruits etc has parts of hotels continental breakfast. My go to is usually banana. Sliced up and added to my bowl of cereal (when appropriate.) Yum!
Steam: Feriluce
Battle.net: Feriluce#1995
Try the Harpoon Big Squeeze, it's a grapefruit shandy that's quite delicious.
Terribly. Clear glass.
Plus I think they are only like 7% and they are already a bit mediocre fresh. You could fix the clear glass issue just by keeping it in the dark, but not the other two problems.
Enjoying a nice Inversion IPA and some Black Butte Porter.
I liked the winter sampler from them, but the Spring one was bad, and the Summer sampler was fine, but nothing great.
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It was awine barrel-aged Berliner-Weisse aged on black currants, which has a pink color and very light sour and fruit notes.
It was interesting, though it tasted more carbonated than I'm used to. Also at 8 bucks for draft and a 3.6 alcohol content I'm not sure how often I'll be getting it.
Worth at least tasting it though.
Thanks for telling me about all this cool beer I can't get easily, Raijin, you jerk.
Rock Band DLC | GW:OttW - arrcd | WLD - Thortar
Really good stuff, it seems like they've had a much larger distribution this year. The local grocery was even doing growler fills for it.
They have it in Brown bottles at the local store, and apparently scotch ales are pretty common to cellar. Plus it's been barrel aged.
I think it's a fine beer. I certainly can't drink more then one in an evening, such vanila.
Or is your lack of reply actually a reply?
Okay which Innis & Gunn brew are you talking about? I've never seen it in a brown bottle.
Rum aged and regular. Both in brown bottles.
A mixed 12 from Paper City brewing in Holyoke, MA. I'm working on a One Eared Monkey, a Peach ale. It tastes like drinking the juice from a single serve cup of fruit cocktail. Depending on how you feel about that, it's either vile or delicious.
Make judicious use of that information.
I think mine might be the IPA mustard which I slather on everything, but as far as a whole meal I really the enjoyed saison-battered corndogs I made last year. I've also made salsa & beer and/or barbecue sauce & beer pulled pork/chicken consistently since college, so that might be my #1.
Holyoke Dam Ale - I liked it, it's supposed to be an american pale ale, but it's a lot more like an Old Ale - almost scotch ale like in flavor and thickness. It's a bit too bitter, particularly if you let it warm on your tongue, but not enough that it ruins the beer.
P.C. Blue - a decent Blueberry beer, not too strongly flavored, nice and tart, tastes of real blueberries and not blueberry "flavor".
One Eared Monkey - Again, like drinking the juice from a cup of fruit cocktail. Weird, but fun. Made me feel like I was six years old.
Ireland Parish Golden Ale - Not crazy about it. It's a little too...Raph. Too bitter and acrid for a Golden Ale. It was the last one I tried, so my palate was pretty much blown out after that Holyoke Dam Ale, I'm going to try it again tomorrow while I'm making dinner and see if I like it better on a fresh tongue.
Overall - I wouldn't go out of my way to have any of these again, and I'm not exactly keen to actually GO to Holyoke to visit the brewery...I've been there enough in my life, my Dad's from Chicopee MA, right across the river. Oh well. I love drinking new beers.
http://www.thebeercook.com/2012/05/honey-and-amber-ale-chicken-thighs.html
I'd also love to reverse engineer this recipe since dude didn't write anything down.
http://www.thebeercook.com/2012/12/shrimp-and-grits-with-stone-levitation.html
Alternatively, try your favorite dark beer to add richness to chilli. I've also heard IPA's really bring the fire for chili, but I live with a bunch of chili wusses, so I can't confirm or deny that.
http://foundersbrewing.com/events/founders-beertopia-world-beer-ucf/
Hello. I recently made the greatest ever chilli I have ever made. The only two differences to the recipe compared to the usual were:
Chunks of meat instead of mince.
Beer.
Seriously, beer chilli is the best.
http://steamcommunity.com/id/pablocampy
Hello. I recently made the greatest ever chilli I have ever made. The only two differences to the recipe compared to the usual were:
Chunks of meat instead of mince.
Beer.
Seriously, beer chilli is the best.
http://steamcommunity.com/id/pablocampy
Remember: Hoppy= Spicy, Malty = Savory.
http://steamcommunity.com/id/pablocampy
You can't buy beer from youtube channels!
Rock Band DLC | GW:OttW - arrcd | WLD - Thortar