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I gotta have it! Russian, Jewish, Dark....Caraway seeds on spaghetti, ravioli, pizza, RYE baby RYE....Good in beer too...And the Whiskey....oh Yeah....wonder I don't get St.Anthony's Fire....
Don't forget pumpernickel! My FAVORITE burger is the Goose Island brewpub's burger - mix of bison and beef, loads of freshly ground black pepper, roasted garlic pieces, stilton cheese, pumpernickel bun. Nom.
Rye and pumpernickel are awesome in just about every form. Rye pizza crust is killer. I even make rye noodles for my chicken noodle soup. Ok 1vert I need an explanation of the caraway in spaghetti. How much? Is it part of the cooking process or sprinkled on top?hmm, will have to try akvavit
If she cooks the spaghetti, I just sprinkle it on top. As for how much, I would not mind a Heaping teaspoon in a 12 inch skillet full of sauce....more or less..(prolly more). Caraway is commmonly used in the Italian sausage and that is where I found that It goeswell in Spaghetti for me....so, If I make sauce that is shy on the Italian Sausage I justadd a jag of Caraway for the void.http://www.ehow.com/list_6896622_common-italian-spices.html
Post back your impressions and maybe we can get nic to come over to the caraway side!