homebrewandbeer.com

This came as a "why not" moment when I pouring a HB while I was cooking dinner. At first I was worried that I'd gone overboard (~350ml went in), but after it cooked down it was great.

Piggy's Pasta Sauce is usually a rich tomato based sauce with veges, olives, and fresh herbs. Now it has a hint of a malty taste in the background. Top Stuff (all though I'll admit maybe not for everyone)

P.S. It's not beer, but it's a recipe (sort of) so I put it here

I often sneak some beer into pasta sauces when the missus isn't looking.

Gives it a nice edge, I find.

Cheers,

Oliver

found a use for my sheaf stout six pack!

beef stew, cubed beef, 200ml beef stock, chopped onion, 1 rash of bacon shopped, 375ml of stout - or dark ale. simmer for 90 minutes

serve with creamy mash potato (must add dash of milk, dollop of butter, and some parmesan cheese)

If you have any guiness - drink this with it, if you have sheaf stout - keep it for cooking.

Rather than the milk and butter in the mashed spud, try using thick cream. Gets a heart foundation cross of disapproval, tastes good but.

Cheers,
Greg

I wonder how a dash of a blonde beer would go in mashed potato

Pilsner, perhaps? Pale ale?

Oliver

gregb wrote:Rather than the milk and butter in the mashed spud, try using thick cream. Gets a heart foundation cross of disapproval, tastes good but.

Cheers,
Greg

Nah keep the milk butter and then add a good dollop of mayo and a healthy pinch of salt . Now we are talking serious cross of disapproval

porridgewog wrote:

gregb wrote:Rather than the milk and butter in the mashed spud, try using thick cream. Gets a heart foundation cross of disapproval, tastes good but.

Cheers,
Greg

Nah keep the milk butter and then add a good dollop of mayo and a healthy pinch of salt . Now we are talking serious cross of disapproval

I always add a spoon of either wholegrain mustard or horseradish!!!!!!!!!