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Post by lagatta on Jan 25, 2017 2:18:46 GMT
I've mentioned a good local dark beer, St-Ambroise Oatmeal Stout. Here are a few ideas for using it, or similar dark beers, in recipes. I like it in a braise, and there are a couple of good stews in the list. www.bbcgoodfood.com/howto/guide/top-10-ways-cook-stoutThe page also mentions onion soup, which I wanted to point out because I've successfully made onion soup for vegetarian friends with this, without any meat stock.
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Post by Deleted on Jan 25, 2017 14:45:15 GMT
My husband has used dark beer for braising short ribs and also used it to make a wonderful marinade with lots of garlic and a smidgeon of marmalade and dry mustard.
I'd love to try the onion soup as we always seem to have a plethora of onions.
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Post by Deleted on Jan 25, 2017 18:03:59 GMT
Without actually following recipes, I have often used brown beer when stewing meat. 2/3 of the bottle for the pot, 1/3 for me. Unless I need to open another bottle.
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Post by bixaorellana on Jan 26, 2017 2:52:12 GMT
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Post by Deleted on Jan 26, 2017 15:55:44 GMT
The very first recipe in Lagatta's link that she posted is for a Black Velvet Cake.
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Post by amboseli on Jan 30, 2017 18:19:22 GMT
In Flemish stew (stoofvlees) dark beer is a must. Same goes for traditional rabbit recipes.
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Post by lagatta on Jan 30, 2017 20:31:05 GMT
Yes, I've enjoyed stoofvlees in Flanders. Many say that the Catholic-Protestant divide is the reason Belgian food is so much better than Dutch food, with the same climate, resources and close cultural proximity...
And obviously, for the much greater selection of fine beers.
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