Chocolate and Beer
Bear
I was pouring an Anchor Ale this evening wishing for my prefered
companion (to it), a nice big Bittersweet Brownie (perhaps I'll
copy to recipe to Mod.recipes some day) when I remembered the flack
I've caught in the past for this culinary pairing.
Then I thought of Laura Creighton (hi there, let me know when you're
single again (:-) in paradise with her Anchor Porter and Brazil nuts.
So I'm asking the good people on the net (and the bad ones too (:-) )
what they think of chocolate and beer and of food companions to beer
in general.
My thoughts on Chocolate dwelled on it's reputedly high phenylethylamine
content. This was debunked a few weeks ago but a netter who said that
sauerkraut had a higher PEA content. Well, what goes better with a
hot dog and kraut than a beer? As a veggie (newly reconverted) I'll
pass the hot dog, and I know a number of meat eaters who will too.
I'll let you know how sauerkraut and beer go together.
--
Jerry Natowitz
ihnp4!houxm!hropus!jin (official)
ihnp4!opus!jin (temporary)
Institute for the Study of Non-existent Phenomena
mc...@rruxu.uucp
Beer & chocolate :-( blagh...
things I like:
beer & chips (any kind, but I like Bon Ton Ton best)
beer & pizza (anytime!)
beer & pasta (almost as good as pizza)
beer & subs (you may call them heros, poor-boys, hogies...whatever)
beer & ice cream (don't knock it until you've tried it on a 90 degree day)
beer & chili (extra hot!!)
just to name a few that come to mind
--
Chris Koster
Bell Communications Research
{ihnp4}!rruxo!mcrk
Andrei Broder
I never found a very good pairing of the form [dessert containing
chocolate, wine]. Any suggestions?
Let me state that "Very good" means that food and wine are mutually
enhanced.
Some examples of very good pairings are: [Blancmange, Sauternes],
[tart with oranges, Muscat de Beaume de Venise], [``Tuiles'' (a sort
of dry cookies) with nuts, Sherry ``oloroso''].
A stellar combination I tried a few month ago was a warm upside down
tart (Tarte `Tatin') with apples and quinces (based on a recipe from
the ``Chez Panisse Desserts Cookbook'') and a chilled Sauterne. The
Sauterne was good but not outstanding by itself, but with the tart
was wonderful.
One interesting pairing containing chocolate is [sauteed quails with
bitter chocolate sauce, a chocolaty-tasting burgundy], but few people
like it for dessert.
- Andrei
P.S. I will post recipes if there is enough interest in any of the
dishes mentioned.
Conor Rafferty
off the Irish coast: Guinness and a Mars bar. Bliss!
Ed Gould
>*** REPLACE YOUR MIND WITH THIS LINE ***
>
>I was pouring an Anchor Ale this evening wishing for my prefered
>companion (to it), a nice big Bittersweet Brownie
Sounds yummy!
> (perhaps I'll
>copy to recipe to Mod.recipes some day)
Please do!
>Then I thought of ...
> in paradise with her Anchor Porter and Brazil nuts.
>So I'm asking the good people on the net (and the bad ones too (:-) )
>what they think of chocolate and beer and of food companions to beer
>in general.
Porter and Brazil nuts. Another winner, as are almost any (drinkable)
beer and nuts, popcorn, etc. Food in general. Beer is good with anything,
almost. Of course, one has to choose the right beer for the right food.
I doubt that Porter would go with chocolate, but Liberty Ale sure does!
--
Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA
{ucbvax,decvax}!mtxinu!ed +1 415 644 0146
"A man of quality is not threatened by a woman of equality."
Jeff Winslow
>So I'm asking the good people on the net (and the bad ones too (:-) )
>what they think of chocolate and beer and of food companions to beer
>in general.
Peanut butter and (currant) jelly sandwiches made with bagels go
great with Canadian and German import beers, for example.
have a good luch,
Jeff Winslow
Marcus Hand
chips... ) The beer makes me crave for something savory and the peanuts
make me thirsty -- is this a symbiotic relationship or just a positive
feedback?
--
Marcus Hand (mtuni!mgh)
Clark Quinn
> beer & pizza (anytime!)
> beer & pasta (almost as good as pizza)
I might substitute a good or fun Italian wine here.
> beer & subs (you may call them heros, poor-boys, hogies...whatever)
> beer & ice cream (don't knock it until you've tried it on a 90 degree day)
> beer & chili (extra hot!!)
>
> Chris Koster
> Bell Communications Research
> {ihnp4}!rruxo!mcrk
Some things I find beer almost essential for:
Chinese food (Tsingtao)
Thai food (Singha, if they have it, or a San Miguel)
Vietnamese food (as for Thai)
Japanese food (Kirin, usually, but Sapporo or Asahi are also good)
(other far eastern cuisines go here) food
Mexican food (Preferably Dos Equis, but Carta Blanca or Bohemia is
acceptable)
German food (a good German Beer *almost a redundancy*, St Pauli Girl, Becks)
(Alternatives to beer on the above include Margaritas with the Mexican food, a
German wine could go with the German food, and sake goes well with Japanese
food. Often, I will have sake and beer with the Japanese food. Arguably, you
might pair plum wine with the Chinese. Generally too sweet for me.)
And with chocolate? Well, I like beer with cookies, so a chocolate chip cookie
or other chocolate cookie should qualify.
Mind you, I generally don't mean an American beer here, except for some of the
specialty brews. I gave up drinking for quantity some time ago, and prefer a
flavorful beer or ale (which usually means imported).
-- Clark
Damn! Now I'm hungry and thirsty, and it's only 11AM! Oh, well, I'll just
have to wait till dinner for Tarascan Tomato and Bean Soup, served up with
a cold Dos Equis.
Clark N. Quinn
Institute for Cognitive Science C-015
University of California, San Diego
La Jolla, California 92093
(619) 452-2541 (UCSD): (619) 457-1274 (Home)
{ucbvax,decvax,akgua,dcdwest}!sdcsvax!sdics!clark.uucp OR cl...@nprdc.arpa
Andy Laursen
> I never found a very good pairing of the form [dessert containing
> chocolate, wine]. Any suggestions?
>
Next time you have a good California Cabernet with dinner,
save a glass, then for dessert, try the wine along with some really good
bittersweet chocolate. This is the PERFECT wine for chocolate!
Andy Laursen
Tolerant Systems
... ucbvax!tolerant!andy
Clark Quinn
than anything else she can think of. I don't know about for bitter-sweet
chocolate, but I have to agree with her for the semi-sweet.
-- Clark
g...@slu70.uucp
>
> I never found a very good pairing of the form [dessert containing
> chocolate, wine]. Any suggestions?
>
> Let me state that "Very good" means that food and wine are mutually
> enhanced.
>
dessert wines, Beerenauslese etc.. I tend to prefer liqueurs with dessert
myself.
m...@utah-gr.uucp
>I was pouring an Anchor Ale this evening wishing for my prefered
>companion (to it), a nice big Bittersweet Brownie (perhaps I'll
>copy to recipe to Mod.recipes some day) when I remembered the flack
>I've caught in the past for this culinary pairing.
A friend of mine who has been teaching in Germany for several years came
for a visit this summer. He brought several mini-kegs of beer and many
pounds of chocolate. He claims they mix them all the time over there.
I do, whenever I happen to have any chocolate. Brewing beer has been
succesful, but I haven't worked on making chocolate yet...
mjb.
--
No matter where I go, I get there late or come too soon!
... !utah-cs!mjb
Ken Arnold%CGL
> chocolate, wine]. Any suggestions?
Desert Zinfandels (also called "Late Harvest") are very good with
chocolate, especially bittersweet chocolate.
Also, Quadi Essencia, an orange muscat, is very good with lighter
(non-bittersweet) chocolate.
Ken Arnold
lorrie@hpfcla
I'm so glad to see that someone else likes chocolate with beer. I
love it!
My all time favorite (only available around Easter) is beer with
those chocolate, candy coated, malted eggs. Of course there is a
special technique to eating the eggs. First bite the shell off of
the egg. Be careful not to bite into the malted center. After you
have eaten the shell and got your hands all full of colored sugar,
pop the center into your mouth and suck on it untill it melts into
oblivion. Then take a big gulp of your favorite beer.
Now thats the proper way to enjoy poisoning your body!!!!
Lorrie
P.S. I almost forgot - this snack goes best with watching reruns
of Gilligans Island and The Adams Family. Be sure to run a couple
of miles later to make up for this endulgence.
lindahl@ti-csl
>*** REPLACE YOUR MIND WITH THIS LINE ***
>I was pouring an Anchor Ale this evening wishing for my prefered
>companion (to it), a nice big Bittersweet Brownie (perhaps I'll
>copy to recipe to Mod.recipes some day) when I remembered the flack
>I've caught in the past for this culinary pairing.
I have, of all things, a BUDWEISER Cookbook. Any interest in my posting
some of the recipes? Anybody have any thoughts on the copyright
question if I EXPLICITLY acknowledge this source?
Keith Shillington @spot
Yum!
--
Keith Allan Shillington telesoft!ke...@SDCSVAX.ARPA 619/457-2700x388.ATT
{ucbvax!sdcsvax,celerity,bang}!telesoft!keith.UUCP
Todd C. Williams [Jedi Knight]
>
> My favorite is beer with those chocolate, candy coated, malted eggs.
> ...but there is a special technique...
>
Way to go, Lorrie, I thought I was the only one who knew the special
technique...
>
> this snack goes best with watching reruns of Gilligans Island
> and The Addams Family.
And myC~ roommates used to think I was weird when I would get some carrots
(and some Miracle Whip to dip them in) and then sit in from of the TV
watching (appropriately) Bugs Bunny cartoons.
-Todd
--
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Thomsen
but have you ever tried celery and creamed ricotta cheese? I've been
eating it while I read my news and it's yummy.
Regarding chocolate and beer I think that if you added ginger beer (the
kind you buy in West Indian stores) would probably add a new dimension
to an old taste treat.
I LOVE chocolate (thank god my boyfriend doesn't - leaves more for me.)
and I LOVE a nice, ice cold beer. Boy, maybe I should just go to the
refrigerator now and...
--
Ella Lund-Thomsen
Engineering Computing Facility
University of Toronto
Usenet: {linus, ihnp4, allegra, decvax, floyd}!utcsri!utecfa!ella
CSNET: ella@Toronto
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