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Beer dinner pairings help

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euge:
Pan-fried and deep-fried are quite different. Pan-fried is denser crustier crunch and more homestyle. What really can make badass fried chicken is a pressure-fryer, and do it in 15 minutes rather than 30. Keller's recipe looks like it lends itself to pan frying.

phillamb168:

--- Quote from: euge on January 08, 2013, 09:32:39 AM ---Pan-fried and deep-fried are quite different. Pan-fried is denser crustier crunch and more homestyle. What really can make badass fried chicken is a pressure-fryer, and do it in 15 minutes rather than 30. Keller's recipe looks like it lends itself to pan frying.

--- End quote ---

Well that wins it then... I prefer crunch!

phillamb168:
Well, hmpf. Turns out that because this was going to be on a Sunday, the "brunch" that the restaurant offers means that my menu would only be served for the evening. A fact which was unmentioned to me until I called to confirm it with the restaurant. So all of the people that I told to reserve for lunch, would have arrived expecting to try my menu but instead been told that it wasn't available. Adding insult to injury, when my wife called to see about a reservation, she was told that the menu isn't available for lunch, but would be there for dinner, however, a friend called to reserve for lunch, and was told the opposite - that the menu would be available for lunch but not dinner.

So I cancelled the whole thing. Not all is lost, however, because the guy who owns the bar that I sometimes cook for (http://beeradvocate.com/beer/profile/19965) said he'd be happy to have me cook whatever it was I was going to cook for them, for lunch. And in seeing opportunity where some might see defeat, now we're trying to work out a monthly pop-up brewpub concept, that would be an ongoing thing. Pretty neat!

mtnrockhopper:
I'm still amazed this is even possible.

phillamb168:

--- Quote from: mtnrockhopper on January 15, 2013, 07:21:36 AM ---I'm still amazed this is even possible.

--- End quote ---

Which part?

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