Author Topic: Pub Grub  (Read 2221 times)

Offline Pawtucket Patriot

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Pub Grub
« on: February 14, 2010, 06:53:20 PM »
There are probably a lot of recipes already posted among the food threads that would qualify as pub grub, but I thought I would create a new thread to highlight the food we love to eat with a pint.  Here's a nice pub recipe I've been making lately: Steak & Guinness Pie.  I serve it with a side of peas.  The brew in the first photo is an Oatmeal Stout.  Pictured in the second photo is my American Rye Pale Ale.


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Offline capozzoli

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Re: Pub Grub
« Reply #1 on: February 14, 2010, 07:08:47 PM »
where da kidneys at?
Beer, its whats for dinner.

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Offline novabrew

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Re: Pub Grub
« Reply #2 on: February 14, 2010, 07:09:42 PM »
That looks great.  Do you have a recipe?

Offline enso

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Re: Pub Grub
« Reply #3 on: February 14, 2010, 07:26:11 PM »
Ya need to mush those peas up with a nob of butter!  Yum.
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Offline Pawtucket Patriot

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Re: Pub Grub
« Reply #4 on: February 14, 2010, 08:32:39 PM »
That looks great.  Do you have a recipe?

Sure...here ya go.

http://www.jamieoliver.com/recipes/beef-recipes/steak-guinness-and-cheese-pie-with-a-puf
Ya need to mush those peas up with a nob of butter!  Yum.

Mmm...I love mushy peas.  Maybe I'll make them next time.
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Offline weazletoe

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Re: Pub Grub
« Reply #5 on: March 21, 2010, 07:15:07 PM »
Never-mind the sandwich in the pic, I love me a good ole' Scotch egg with a pint.

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Offline nicneufeld

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Re: Pub Grub
« Reply #6 on: March 22, 2010, 08:39:33 AM »
Dang weaze my arteries are quailing but high-five for the scotch egg!

Meat pies are terrifically underrated.  I do some fully savory (cornish pasties) and one that is pork and apples, flavored with brown sugar, sage, butter, and calvados.  I say "I do" but that's more "I did", since I haven't made them in a while.  About time...

Offline akr71

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Re: Pub Grub
« Reply #7 on: March 23, 2010, 09:06:40 AM »
Never-mind the sandwich in the pic, I love me a good ole' Scotch egg with a pint.


Funny, I just hopped on to the pubgrub thread to see if anyone had a Scotch egg recipe that they stand by.  Do you have one Weaz?
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Offline weazletoe

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Re: Pub Grub
« Reply #8 on: May 23, 2010, 08:37:28 AM »
Well I'm sure this reply is long overdue. But here goes. It's very simple. Bout 8-10 hard boiled eggs, a tube of sweet sausage, flour, a couple eggs for an egg wash, and some Italian bread crumbs.
  Roll you hard boiled egg in flour, cover it in a thing layer of sausage, drag it in the egg wash, then a roll in bread crumbs.

   Drop the bad boy in hot oil for a few minutes, it does not take long, since the sausage layer is pretty thin. And there ya go. I prefer to eat them cold, with an IPA.  ;D
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Offline akr71

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Re: Pub Grub
« Reply #9 on: May 25, 2010, 08:41:38 AM »
Many thanks!  Tho' I may try it with an 80/- or Wee Heavy first.
Andy

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Offline alikocho

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Re: Pub Grub
« Reply #10 on: May 25, 2010, 09:13:27 AM »
I always like the pickled egg as a beer snack in the pub (all of my locals serve them)

Hard boiled eggs, de-shelled and put in vinegar (brown for preference) for at least six weeks.

They're great on their own, and make a realy good egg-mayo sandwich, and you can even go the extra mile of shaking your egg in your bag of chips to salt it as well...
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Offline Pawtucket Patriot

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Re: Pub Grub
« Reply #11 on: November 21, 2010, 06:46:55 AM »
Made individually portioned Shepherd's Pie last night (garnished with a little fresh thyme from the garden).  They were really tasty, especially with a pint of my 80/-!


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Offline capozzoli

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Re: Pub Grub
« Reply #12 on: November 21, 2010, 07:57:35 AM »
They look good.....indeed... Said with my best cockney accent.

Hey patriot, you ever make malt vinegar? I have a five gallon batch that happened accidentally. Its wonderful. So the fact is that hopped beer makes delicious malt vinegar or beer vinegar, as Im told hopped = beer vinegar. Not hopped - malt vinegar.

Really brings together a platter of fish and chips. Ive been working on away to make my beer batter crispier after fried. So far have had some good luck with adding corn starch. Still though not always successful.  

So far my batter recipe is, Flour, beer, eggs, corn starch, baking powder, salt. Sometimes I add old bay or some celery seeds.

I would love to see more info on making the godfather of all pub grub; Fish and Chips, and how to make both the fish and the chips crispier.


goota put some kidneys in that pie!!!!!
 

« Last Edit: November 21, 2010, 08:00:17 AM by capozzoli »
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline Pawtucket Patriot

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Re: Pub Grub
« Reply #13 on: November 22, 2010, 05:50:41 PM »
Capp,

I haven't made malt vinegar, but now you've got my gears turning!  Actually, a hopped vinegar sounds pretty interesting.  I may give that a go.

I've found pub-quality fish and chips to be quite a challenge.  There's a great chip shop in NE Mpls called the Anchor and they make the best fish n chips I've had on both sides of the pond (seriously!).  A place like that being only a few miles away, I've sort of thrown in the towel on making my own. :-[

Kidneys y'say?  Part of me wants to be bold and go for it.  The other part wants to barf. ;) ;D
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Offline euge

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Re: Pub Grub
« Reply #14 on: November 22, 2010, 07:29:02 PM »
The best Fish and Chips hands down are to be had in Australia and Britain. I've never had anything come close in the US. Maybe because the best places use beef tallow.
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