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Post by bixaorellana on May 3, 2009 4:27:37 GMT
While looking for flu update stories, I came across this item about one of my favorite ways to drink beer: online.wsj.com/article/SB124121797873378747.html#mod=article-outset-boxThe writer is being a little precious. You don't need to hunt down a special Mexican hot sauce -- any garden variety Louisiana-style hot sauce (Crystal, etc.) will do nicely. Also, the photo is awfully blonde. You will need more than "a couple of dashes" of Worchestershire. The ice cubes are the accepted way of presenting it, but here's my way of making it at home: Put all the seasoning ingredients into a tall glass, stir, then stick the glass into the freezer along with the container of beer that will be poured into it. Take out at the last possible minute before serving. If you want to salt the rim of the glass, obviously do that before putting in the seasoning stuff. |
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Post by Nick on May 24, 2012 20:55:30 GMT
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Post by bixaorellana on May 24, 2012 21:04:04 GMT
Oh, gawwwwwd ~~ Yes!
Is that your site? I deeply approve of all your innovations. Using Tony's is pure genius.
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Post by Don Cuevas on May 25, 2012 12:12:52 GMT
Our favorite Pátzcuaro seafood restaurants, Mariscos La Güera and Mariscos La Güera Campestre make variations of micheladas. They usually hang a peeled, boiled shrimp over the edge of the chabela (goblet). The salt is mixed with a mild coarse red ground chile. There's usually a slice of orange on the rim or in the glass. (Once, they went overboard and put what was basically a fruit salad in my michelada. I didn't care for the excess of fruit.) I usually get the Clamato version, but they also have micheladas de sabores, one of which contains chamoy, a sort of mildly spicy, apricot based, sweet and sour sauce. It's not bad if not overdone. It was even better with mixed with tamarind. Sometimes, when I order a cerveza at La Güera, they bring a beer mug with a salt rim and lime juice in the bottom. That puzzles me, because I don't always order a michelada. So I have to be very specific if I just want a straightforward beer. Don't get me wrong: we love Mariscos La Güera, their food, their staff and we are like friends. Just sometimes that their good intentions exceed what I wanted. To my surprise, I found only one of my michelada photos online, and it was taken at Restaurante Caracuaro, in Morelia. I will search for more.  |
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Post by Deleted on May 25, 2012 19:22:17 GMT
I just had my cold beer for this very hot day. And I am about to have my second one.
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Post by bixaorellana on May 25, 2012 19:48:06 GMT
I applaud your decision.
It's been hot here. I was forced to guzzle a cold beer last night while making supper. It was as nectar of the gods.
DonC, that salted rim/lime juice in glass is called a suero in Oaxaca, although I think it has different names in other parts of the country.
A slang name for beer, presumably cold, is chela here. Vamos a tomar algunas chelas. There too?
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Post by Deleted on May 25, 2012 20:23:32 GMT
Slang names for beer is an interesting idea. At first I was thinking that the concept did not exist in French, but then I realized that it indeed does.
"une mousse" = a foam
There are probably some other names.
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Post by Don Cuevas on May 25, 2012 21:41:43 GMT
"DonC, that salted rim/lime juice in glass is called a suero in Oaxaca, although I think it has different names in other parts of the country.
A slang name for beer, presumably cold, is chela here. Vamos a tomar algunas chelas. There too?"
I don't know. I don't use slang when dining out, as I take it too seriously to risk making a mistake. ;D
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Post by bixaorellana on May 25, 2012 22:54:18 GMT
Yes, well ........... someone has to give dining its due!
"Chela" is so common here that it's about neck & neck with "cerveza". I guess it's the equivalent of "a cold one" in the US.
"un mousse" is good.
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Post by Don Cuevas on Jun 3, 2012 1:50:37 GMT
After some heavy duty house cleaning, I treated my self to a michelada with a shot of kosher dill pickle juice as a fillip.
It was surprisingly good.
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Post by bixaorellana on Jun 3, 2012 5:41:36 GMT
A pickle-ada.
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Post by Don Cuevas on Jun 3, 2012 8:35:23 GMT
Since it was just for me, it didn't occur to me to garnish it with a pickle slice. Or a slice of salami.
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Post by Deleted on Nov 4, 2015 12:33:14 GMT
Hmmm, I just rediscovered this thread while looking for a place to talk about the new Belgian beer emergency. The production of all lambic beers has come to a halt because it isn't cold enough. Unlike other beers, lambics are not artificially chilled during the production process. It is left outside in open vats to be rewarded with wild yeast and bacteria and ferments spontaneously at this time of year. But the weather is not chilly enough at night, so they will have to wait until later in the season. For people not familiar with the term 'lambic' perhaps you have heard about 'gueuze' which is one of the most famous types of lambic beer.
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Post by bixaorellana on Nov 4, 2015 16:10:58 GMT
If the lambic beers were left to do their thing in the overly warm weather, would they turn into vinegar? Interesting about wild yeast beers being made commercially. They must have some method of knowing when to stop exposing them to the air and going on to the rigamarole with airlocks, etc. I mention my accidental making of a quite nice beer in this thread about the near-beer tepache. |
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