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User169
Guest
March! I didn't think Feb was long enough.
Beer?
- Thread starter Chuffy
- Start date
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March! I didn't think Feb was long enough.
U
User169
Guest
Not bad, but a bit too sweet for me. I like em funkier and saltier - see Goseator above.
GM
Legendary Member
- Location
- North of the river
[QUOTE 2933041, member: 259"]This lot's just gone into the pot with some onions and a kilo of beef shin, where it will putter gently for the best part of five hours. Now where did I put the chip pan?
[/quote]
Is that your midnight feast, or do you always eat that late!
[/quote]
Is that your midnight feast, or do you always eat that late!
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
Keltek Brewery - Beheaded, 7.5% strong ale, doesn't taste too alcoholly, quite smooth, slight malty taste - not bad for Cornwall!
U
User169
Guest
I sacrificed some Westmalle Dubbel in similar fashion to Mort today. Some slices of mustard-smeared cake on top to thicken it up.
This was the second attempt. Had a bash last night and, er "forgot" it was in the oven and may have knocked the temp dial. Anyoldhow, hauled it out at about 3am and it was somewaht past its best.
This was the second attempt. Had a bash last night and, er "forgot" it was in the oven and may have knocked the temp dial. Anyoldhow, hauled it out at about 3am and it was somewaht past its best.
smutchin
Cat 6 Racer
- Location
- The Red Enclave
Cracking stuff. Both great beers but I found M&B much more drinkable than A&B.
I'm intrigued DP, is this a beer-soaked cake delicacy or a mustard-smeared cake thickened beer soup?
Was it edible or did you cut out the middle-man and put it directly into the bin? Is it shin in there too?
[QUOTE 2934328, member: 259"]It's traditional to smear slices of perperkoek or kruidkoek (spiced bread) with mustard and stick them on the top of your carbonnades.
It gives a nice flavour (especially if your bread is speculoos flavoured), and you mash it up in the sauce to thicken it. If it doesn't burn that is...[/quote]
Cheers Mort, I had something similar in rural Portugal where I suspect it was used by the peasants to use up stale bread.
It gives a nice flavour (especially if your bread is speculoos flavoured), and you mash it up in the sauce to thicken it. If it doesn't burn that is...[/quote]
Cheers Mort, I had something similar in rural Portugal where I suspect it was used by the peasants to use up stale bread.
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
I've found Westvleteren online in the UK, it's £20 a bottle though and nice though it is I think I'd rather buy lots of DeMo or Emilesse (which I haven't tried yet).
Blimey, for 20 notes I'd expect a Trappist monk to deliver it personally and sing me a Gregorian chant - silently
U
User169
Guest
That's a bit steep! You can always go for St Bernie 12 which is the same recipe I think.
By the way, there's a new trappist brewery recently started up in the US.
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
Yumtus these pretzels are nice!
