Nope, that’s when Maifest and Schwabenfest happen (and Schutzenfest in July)!
What did you cook or eat today (May 2022)
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JAS_OH1
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I am all about the beer and summer. Beer is so great when it's warm out! In the winter I do like a stout or a nut brown ale, but I am a summer lighter ale or pislner kind of girl. Though I don't like India pale ales.
Snack plates and white sangria:
You would probably like a classic IPA. The problem is, our millenial brewers sincerely believe that the only way to make "IPA" is to use so many different kinds of hops, your taste buds crinkle and scringe on each mouthful!
JAS_OH1
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Maybe. I just hate it when an ale smells and tastes like flowers. Typically the pale ales I have tried have all tasted like my late grandmother's potpurri bowl. I guess it's kinda like how some people hate cilantro?You would probably like a classic IPA. The problem is, our millenial brewers sincerely believe that the only way to make "IPA" is to use so many different kinds of hops, your taste buds crinkle and scringe on each mouthful!
I bought one and threw it away just to deny someone else having it.WOT?? NO AVOCADO?
Very true. When the current wave of American craft brewing took hold, the direction they followed was, “How bitter can I make this, and still get people to buy it?”You would probably like a classic IPA. The problem is, our millenial brewers sincerely believe that the only way to make "IPA" is to use so many different kinds of hops, your taste buds crinkle and scringe on each mouthful!
The pale ales of yesteryear would be considered milds by today’s standards. I remember a time when Sam Adams’ Boston Lager was the envelope pusher, was the radical new brew, was the “they put how many hops in that?” beer, and nowadays, it wouldn’t raise an eyebrow.
I stick to my milds, hefes, brown ales, and a few other specialty beers, and leave the modern IPAs to the kiddies who think a good beer puckers you at both ends.
FoodFighter
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Last night we made some breaded chicken mini filets.
These were delicious in a bun, with pickled gherkins, lettue, and tomato slice.
Sorry no photos, didn't last long enough
These were delicious in a bun, with pickled gherkins, lettue, and tomato slice.
Sorry no photos, didn't last long enough
JAS_OH1
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Just started step 1 on my braised short ribs. Not much to look at now (marinading), but around 9 PM they should be looking, smelling, and tasting good, especially after I have been drinking a bit, LOL!
Port Wine Braised Beef Short Ribs - Monthly wine club recipes - The California Wine Club - Recipes
Port Wine Braised Beef Short Ribs - Monthly wine club recipes - The California Wine Club - Recipes
JAS_OH1
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I think Mrs. T should eat one and demand a lingering kiss from you immediately after, LOL!I bought one and threw it away just to deny someone else having it.
She’d have to find someone to buy it and prepare it for her first!
Today - a proper pub lunch. From bottom left, clockwise:
Scampi and chips with proper peas (none of that mushy crap); Filet steak (medium rare); Bangers and mash (no macaroni); Mrs B´s Vegetarian Wellington (took her almost an hour to get through that); BIL´s full Sunday roast (about 6lbs of food on that plate); and another scampi and chips. 2 pints of excellent Harvey´s bitter to go. Sticky toffee pudding to follow.
Scampi and chips with proper peas (none of that mushy crap); Filet steak (medium rare); Bangers and mash (no macaroni); Mrs B´s Vegetarian Wellington (took her almost an hour to get through that); BIL´s full Sunday roast (about 6lbs of food on that plate); and another scampi and chips. 2 pints of excellent Harvey´s bitter to go. Sticky toffee pudding to follow.
JAS_OH1
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Funny, most folks name the people in their photos, not the food
JAS_OH1
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I rarely eat salty snacks like potato chips or crisps, but a couple of days ago I found out these two things go really well together:
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