Author Topic: What's For Dinner?  (Read 107237 times)

Offline punatic

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Re: What's For Dinner?
« Reply #135 on: February 17, 2011, 06:28:23 PM »
ONLY Lee and Perrins will do. There is no alternative that even comes close.


I disagree.  Make your own - it's even better than L & P's

BAM!
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Offline alikocho

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Re: What's For Dinner?
« Reply #136 on: February 18, 2011, 12:35:48 AM »
ONLY Lee and Perrins will do. There is no alternative that even comes close.


I disagree.  Make your own - it's even better than L & P's

BAM!

Intriguing, but maybe too much sugar, which makes this look a little thick.....
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Offline euge

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Re: What's For Dinner?
« Reply #137 on: February 18, 2011, 12:47:28 AM »
Emeril forgot the tamarind in his recipe. :-\
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Offline tschmidlin

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Re: What's For Dinner?
« Reply #138 on: February 18, 2011, 10:46:12 AM »
Come on guys, that's like saying "it's not a xxx style of beer because you didn't use yyy", when you haven't even tasted it to see if it's any good! :)
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Offline bluesman

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Re: What's For Dinner?
« Reply #139 on: February 18, 2011, 10:57:09 AM »
Some folks have their favorites and that's the end all...which I can respect. An authentic recipe and one which should be relished as such. Check this out.

http://www.dailymail.co.uk/femail/food/article-1224736/Original-Lea-Perrins-Worcestershire-Sauce-recipe-skip.html

Personally...I try to keep an open mind when it comes to any recipe or creation but L&P is damn good if I must say so myself.
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Offline punatic

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Re: What's For Dinner?
« Reply #140 on: February 18, 2011, 12:30:20 PM »
Some folks have their favorites and that's the end all...which I can respect. An authentic recipe and one which should be relished as such. Check this out.

http://www.dailymail.co.uk/femail/food/article-1224736/Original-Lea-Perrins-Worcestershire-Sauce-recipe-skip.html

Personally...I try to keep an open mind when it comes to any recipe or creation but L&P is damn good if I must say so myself.

I love Lea & Perrins.   It is in many places I go to eat where my homemade worcestershire sauce is not.  I love them both!

I love commercial beers.  They are in many places I go to drink where my homebrew is not. I love them both!

How can you have a bloody mary without worcestershire sauce?!  ("How can you have any pudding if you don't eat your meat?!")

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« Last Edit: February 18, 2011, 12:36:21 PM by punatic »
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Offline alikocho

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Re: What's For Dinner?
« Reply #141 on: February 18, 2011, 01:01:53 PM »
Come on guys, that's like saying "it's not a xxx style of beer because you didn't use yyy", when you haven't even tasted it to see if it's any good! :)

I hear you, but this is a cultural issue for some. It's a bit like Marmite not being replicable...
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Offline tschmidlin

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Re: What's For Dinner?
« Reply #142 on: February 18, 2011, 03:59:50 PM »
Come on guys, that's like saying "it's not a xxx style of beer because you didn't use yyy", when you haven't even tasted it to see if it's any good! :)

I hear you, but this is a cultural issue for some. It's a bit like Marmite not being replicable...
I get it, I just think you should try it before you judge.  Vegemite might be a poor substitute for marmite to some (and vice versa) but you wouldn't know for sure without tasting it.  I love my L&P worcestershire sauce, but I'm open to trying a homemade version too.  That's all I'm saying :)
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Offline punatic

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Re: What's For Dinner?
« Reply #143 on: February 18, 2011, 05:05:28 PM »
Vegemite might be a poor substitute for marmite to some (and vice versa) but you wouldn't know for sure without tasting it. 

I tried Vegemite.  Some Aussies were in town for the Ironman and shared some with me. 

IMHO it's a poor substitute for anything.  It tasted like what I imagine asphalt on rock salt would taste like.  I'm still trying to get the taste out of my mouth.  :P
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Offline tschmidlin

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Re: What's For Dinner?
« Reply #144 on: February 18, 2011, 05:14:27 PM »
Vegemite might be a poor substitute for marmite to some (and vice versa) but you wouldn't know for sure without tasting it.

I tried Vegemite.  Some Aussies were in town for the Ironman and shared some with me. 

IMHO it's a poor substitute for anything.  It tasted like what I imagine asphalt on rock salt would taste like.  I'm still trying to get the taste out of my mouth.  :P
I tried some at the NHC when John Preston was visiting from Australia.  It's one of those tastes I haven't acquired :)
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Offline oscarvan

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Re: What's For Dinner?
« Reply #145 on: February 18, 2011, 08:27:06 PM »
Quote
IMHO it's a poor substitute for anything.  It tasted like what I imagine asphalt on rock salt would taste like.  I'm still trying to get the taste out of my mouth.

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Offline euge

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Re: What's For Dinner?
« Reply #146 on: February 19, 2011, 12:36:47 AM »
So as homebrewer's why not make our own marmite? I mean... it makes sense. Anyone got a recipe?
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Offline alikocho

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Re: What's For Dinner?
« Reply #147 on: February 19, 2011, 01:25:50 AM »
Come on guys, that's like saying "it's not a xxx style of beer because you didn't use yyy", when you haven't even tasted it to see if it's any good! :)

I hear you, but this is a cultural issue for some. It's a bit like Marmite not being replicable...
I get it, I just think you should try it before you judge.  Vegemite might be a poor substitute for marmite to some (and vice versa) but you wouldn't know for sure without tasting it.  I love my L&P worcestershire sauce, but I'm open to trying a homemade version too.  That's all I'm saying :)

Don't get me wrong, I have nothing against the homemade version. My point, though, about the sugar levels was that the recipe looked like this would produce something that was too thick. I guess I'll try making some at some point and report back.

On Marmite, I've tried Vegemite and it really doesn't cut it for me. Nor does it work as well for gluing book pages together. As to making it yourself, I guess it's possible, but I'm told that the quantities of yeast required are truly vast to be worthwhile on a small scale. Having said that as it takes its name from a traditional French pot, maybe there could be some mileage in making a Saison and then making Marmite with the spent yeast.
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Offline jeffy

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Re: What's For Dinner?
« Reply #148 on: February 25, 2011, 02:05:12 PM »
Our club has an annual event called Try This!  Is a volunteer beer and food pairing.  Here is our menu for this evening:
Maybe I'll try to get some photos….

Local European home smoked Kielbasa paired with Dusseldorf Altbier
By Mike and Popy
*******
Tom’s Sweet & Sour Meatballs paired with Fouch’s Monkey Butt American Brown Ale
By Tom and Mike
*******
Belgian Beef Stew paired with Brown Ale
By Mike and Cindy
*******
Teri & Trace
Choco Peper Tacos paired with Chocolate Pepper Stout
*******
Michelle Jonas and Kris
Cheesecake paired with Blueberry Ale
*******
Bill and Kat
Canadian Cheddar Cheese Bacon Soup paired with Pale Ale (A)
*******
Kelly & Brian
Puerco en Pipian Verde (pork in green pumpkin seed sauce) paired with
Smoke Hops Pale Ale brewed by David Doble & Brian Fenstermacher with hops smoked by Jeff Gladish (E)
 *******
Kelly & Brian and Melissa
Crab Meat appetizer paired with Belgian Witbier  (A)
*******
Nelson and Caroline
Beer Poached Pears with Goat Cheese paired with Ginger Braggot (A)
*******
Charmaine and Manny…
Chili Spiked Cornbread paired with an American Larger  (A)
*******
Mike and Karen
Chicken Tikka Masala paired with IPA (E)
*******
Cathy and Dunedin Brewery
Mama Louisa’s Sicilian Lasagna paired with Dunedin Brewery’s Redhead Red (E)
*******
Milton and Elissa
Apple Pie paired with Cider (D)
*******
Mandy
Spicy Burrito-itos (mini burritos) paired with Sculpin IPA (E)
 ******
Jeff and Andy
Chicken Mole Tortillas paired with Poblano Chipotle Wheat Beer (E)
*****
Mike  & Lauren
Pumpkin shakes with pumpkin bread, pumpkin rolls, or pumpkin cookies paired with
Pumpkin beer. (D)
******
Lori and Don…
Jambalaya paired with Lori’s Bavarian Wheat Beer—a Coconut Cup Bronze winner (E)
Vanilla shakes made with Cigar City Hunahpu Imperial Stout (D)
******
Carl and Donna
Chocolate cake paired with Imperial Milk Stout (D)
******
Ron and Kris
Chipotle Burger Sliders, homemade-brined pickles and Guinness Pie paired with
Belgian Blond Ale (E & D)
*****
Jim and Ron
Cheese; Stilton, Maytag Blue and others, paired with TBA (A)
 
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline bluesman

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Re: What's For Dinner?
« Reply #149 on: February 25, 2011, 02:10:16 PM »
Wow Jeff!

That is fantastic. Reading that just made me hungry.

For me it's homemade pizza tonight. The dough has been cold fermenting for a week now.
Ron Price