Favorite regional food

[SirLoin]

Originally posted by eskimo2
Tomatos and other stuff right out of the garden.

eskimo

I bet Eskimo is going "Mmmm!"

[Thrawn]

Going to have to with loser on this one.  Poutine is the bomb.

[Nifty]

Charon, I haven't tried this one before.  I used about 3/4 of the bittering hops, so I'm hoping that with the cherry flavoring will produce a smooth stout.    It was a fast fermenter, but it still stayed in secondary for 3 weeks.  been in the bottle for almost 2 weeks now.  Hopefully will be ready to go on the weekend.

I think I'm going to do a cream stout next.  uses a lb of lactose along with the malt extract for the sugar content.    Might even get frisky and bottle with raspberry flavoring.     At any rate, it'll be fun because it won't be an ingredient kit like I usually get.

[SOB]

Originally posted by Masherbrum
SOB, How long do you boil them in Beer?  I've never tried that and sure as hell would love too!  If you wouldn't mind, I'd appreciate it.

Karaya2

Method 1:

Get some beer, preferably cheap beer (I generally go with PBR, just to be a good Amurrican), and a large onion.

Chop up onions to whatever size you'd like to eat them, and throw them in a big pot with the brats, then dump in enough beer to cover 'em and then dump in another can for good measure.  I always add some pepper and salt.

Bring to a boil, then lower the temp so the beer doesn't foam over - cook until the brats are cooked through, then transfer them to the grill to brown 'em.

Serve in your bun of choice with the onions, saurkraut if you so desire, some spicy horseraddish and stone ground mustard.


Method 2:

Season the brats with pepper, then brown them on all sides - you can do this on your grill if you've got a gas grill, if you've got charcoal I'd recommend just doing it in the oven under the broiler.  You don't need to cook 'em through, just get 'em good and browned.

Place browned brats in a single layer in shallow pan(s) - square cake pans work good for this - & throw in plenty of chopped onions.  Season with plenty of pepper and salt to taste, then fill with beer until the brats are covered.

Transfer to a hot grill for 30-45 minutes (depending on how hot your gill is).


Both methods produce a different brat, but come out tasting yummy yummy yummy!


SOB

[Bonden]

Fresh Bay Scallops, scallop stew, casserole

[Raubvogel]

mmmmm....Gyros from a little corner stand in any German city. Nothing finer after a hard night of drinkin'

[loser]

Originally posted by SOB


Method 1:

Get some beer, preferably cheap beer (I generally go with PBR, just to be a good Amurrican), and a large onion.

Chop up onions to whatever size you'd like to eat them, and throw them in a big pot with the brats, then dump in enough beer to cover 'em and then dump in another can for good measure.  I always add some pepper and salt.

Bring to a boil, then lower the temp so the beer doesn't foam over - cook until the brats are cooked through, then transfer them to the grill to brown 'em.

Serve in your bun of choice with the onions, saurkraut if you so desire, some spicy horseraddish and stone ground mustard.


Method 2:

Season the brats with pepper, then brown them on all sides - you can do this on your grill if you've got a gas grill, if you've got charcoal I'd recommend just doing it in the oven under the broiler.  You don't need to cook 'em through, just get 'em good and browned.

Place browned brats in a single layer in shallow pan(s) - square cake pans work good for this - & throw in plenty of chopped onions.  Season with plenty of pepper and salt to taste, then fill with beer until the brats are covered.

Transfer to a hot grill for 30-45 minutes (depending on how hot your gill is).


Both methods produce a different brat, but come out tasting yummy yummy yummy!


SOB

*leans over, grabs chest, has heart attack*

damn that sounds good