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Written by Michael Eady
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Tuesday, 15 September 2009 09:05 |
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Friends getting ready to dig in!
GREAT FOOD, GREAT BEER” is the type of cookbook that begs to be auditioned. It seemed like a fun idea to put this new book through its paces and an expert panel of enthusiasts was easily assembled. The idea was to assign recipes from the various divisions of the book and pair as many of the different beer styles as possible. Recipe assignments were doled out and preparations for a great feast were underway.
There was, however, one great obstacle in our path that prevented us from following the book to the letter – namely, Anheuser-Busch. While Anheuser-Busch produces a wide array of beer products not all are available at all times in all places. There are seasonal beers such as their Maerzen, Stout and Dopplebock that were unavailable because of the time of year. Others weren’t available in our area. For these, substitutions were made in accordance with the required style.
In order to test the book solely on its own merits it also became necessary to strictly enforce the no-deviation-from-the-recipe rule. Every cook likes to tweak a recipe and our panelists were no different. All of them, if permitted, would monkey around with their recipe assignment, adulterating the results.
Eight pairings were selected: Spanish Garlic Shrimp was served with the recommended Budweiser Select, Michelob Ultra was the suggested accompaniment of the Poblano-Garlic Guacamole. The Cheesy Pigs-in-a-Blanket were paired with Budweiser and the Garlic Smashed Potato Salad was matched with Grolsch European style Pilsner, an Anheuser-Busch-owned label. Other dishes were paired with suitable substitutes where the Anheuser-Busch product was not available. The Maerzen-braised shortribs were paired with Hubsch Sudwerk Märzen. The Polenta with Sausage and Tomato dish, as well as the Mushroom-Potato Soup with Paprika, were paired with Anchor Porter. For the English-style Pale Ale that was to accompany the Slow-Cooker Paprikash, River Otter Ale was used.
Although hardly comprehensive, the menu offered a sampling of the variety of different beer pairings. Of the dishes, the Spanish garlic shrimp and Budweiser Select pairing was very well received. Ditto for the Michelob Ultra and the Poblano-Garlic Guacamole. The Garlic Smashed Potato Salad was deemed bland and the Slow-Cooker Paprikash was too dry, probably from using breast meat rather than darker meat (but there I go, monkeying around with the recipe). The Polenta with Sausage and Tomato and the Mushroom-Potato soup with Paprika were both excellent stand alone dishes but paired very well with the Anchor Porter.
Perhaps the most popular dish was the Maerzen-Braised Shortribs. Rich, flavorful and fall-off-the-bone tender, it also provided an ironic discovery. While the suggested pairing of Maerzen was both obvious and satisfactory, it proved lesser than the stellar match provided by a bottle of Dopplebock that was coincidentally at hand.
The exhausting exercise left our panel satiated, but satisfied that we had done our bit to expand our culinary horizons with a bit of help from the gang down at Anheuser-Busch. |
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Written by Dan Clarke
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Tuesday, 15 September 2009 08:25 |
The Anheuser-Busch Cookbook
Sunset Books, 2007 Soft Cover, 9” x 11.5”, 304 pages $24.95
Pairing wine with food is a venerated custom in the world of haute cuisine. As our own culture has become more food-oriented this practice has percolated down to the level of more ordinary cuisine. The burgeoning popularity of craft beers over the past fifteen years has increased the choices available to beer drinkers exponentially. If you need any evidence, compare the inventory of craft beers in the refrigerator case at your local grocery compared to only ten years ago. This growing segment of the food and beverage market begged for the inclusion of beer in the concept of pairings. It turns out beer drinkers are every bit as finicky about their brew as wine drinkers are about their vino. It was inevitable then that the same principles that make wine and food pairing popular would become vogue for beer. And further, that books on the topic would soon appear.
Thus we are presented with a broad new tome on the subject by brewing heavyweight Anheuser-Busch, which has published “GREAT FOOD, GREAT BEER”. This book picks up the baton in the ever-widening world of food and beverage pairing. Its general purpose is to increase awareness of the propriety of matching particular types of beer with appropriate foods. The book contains 185 recipes and, as would be expected, is organized into various divisions i.e. starters-soups-salads, poultry, fish, vegetables, meats, etc. The first portion of the book is dedicated to instruction on the process of beer making and the various types and styles of beers that are brewed. Not surprisingly, Anheuser-Busch can supply all of the different styles described (if they don’t make it, they own it). Also elucidated are the various types of glassware used to accentuate particular characteristics of the various brews along with instruction on how to properly pour beer. There are also suggested menus for entertaining and instruction on properly pairing beer and food.
The Midwestern pedigree of Anheuser-Busch is on full display as a significant portion of the recipes are hearty, familiar fare such as spareribs, burgers, steaks and other comfort foods that are fairly easy to make, although there is a nod to more contemporary tastes with some Asian dishes and salads given a bit of shelf space as well. The book is lavishly photographed and the colorful illustrations of many of the dishes serve to properly set the mouth to watering.
"Great Food Great Beer” is a welcome addition to the kitchen library of beer drinkers or anybody else that enjoys broadening their culinary horizons.
Reviewed by Michael Eady
http://www.beerbooks.com/cgi/ps4.cgi?ACTION=enter&thispage=1474&ORDER_ID=!ORDERID!
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Written by Administrator
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Friday, 12 December 2008 15:52 |
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Hi All, It has been a long time coming, but Taste California Travel is ALMOST done. Previous data has been preserved and we will be populating the site with new data for the '09 year. So get ready.
TasteCaliforniaTravel.com prides itself on being one of the standards for California Traveling and entertainment. We have gone to great lengths to provide the information you see here in this site. We have persevered information from years past, we will delete old and obsolete information and refresh the site with new and exciting information over the next feww weeks and months.We many things planned. So stay tuned and keep checking back.We would like to thank you for stopping by and we hope you enjoy your journey HERE before you embark on your journey out there! Regards and all the best-Dan Clarke Editor in Chief |
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Written by Caroline (Hansen)
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Saturday, 06 December 2008 12:33 |
Atlas Peaked --Mountain Cabernet Series Unveiled December 11, 2006 By Michael Eady Atlas Peak Vineyards has unveiled their new line of Mountain Cabernet Series wines. This high-end portfolio from three Napa County vineyard sources offers a glimpse at the winemaking advantages of maximizing individual micro-climates and terroir. The series showcases three distinct mountains in the Napa Valley appellation, each bearing its own AVA designation--Howell Mountain, Spring Mountain and Mount Veeder. The venue for this premier was the Morton’s of Chicago steakhouse on Post Street in San Francisco. On hand to elucidate upon the new series was winemaker Darren Procsal. The engaging Procsal is the driving force behind this new series and it is something of a pet project for him. Over time, Procsal and chief viticulturalist Tony Fernandez became convinced that superior Cabernets could be made by taking advantage of the affinity of the Cabernet Sauvignon grape for mountain climates. The higher elevation brings cooler temperatures and a slower growing season than is found on the valley floor. This provides peak growing conditions for bold, well-structured wine, according to Procsal. His objective is to produce high-quality wines that will be expressive of the terroir of each location. |
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Spirited Crowd Sees Spirited Game |
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Written by Michael Eady
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Tuesday, 05 August 2008 00:00 |
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A hot, sunny, smoky Sunday afternoon and Raley Field combined to host an exhibition soccer match between two Mexican League first division teams, Cruz Azul of Mexico City and Tigres of Monterrey. Although Tigres is putatively the more popular of the two teams back home it wasn't evident in the stands as the Cruz Azul partisans made up the vast majority of the crowd. Or at least there were an awful lot of folks just coincidentally wearing blue.
The last time Raley Field hosted an international exhibition was last year when Monterrey of Mexico faced off against Preston North End of the English League. Although better attended it was largely a lackluster affair.
This match was a vast improvement over the aforementioned exhibition from last year, offering spirited play, good ball movement and first-touch passing that led to several creative scoring chances for both sides. The end result was a 1-1 draw but not for lack of opportunity and some great goaltending.
The crowd was approximated to be around 7,000 and although smaller than the previous exhibition's this crowd showed that it is the heart of the crowd not its size that is important. As both teams are from Mexico the audience was, not surprisingly, heavily Latino and incumbent to that a heavily Latino cultural experience. In other words, it was a fiesta. There was no short supply of flags, noisemakers, wrestling masks, music and soccer jerseys. To accommodate the demographic several of the hotdog stands had been converted to taco stands. The coterie of comely Tecate girls gladly granted any and all requests for snapshots. A drum and horn band beat out a relentless rhythmic cacophony that had the concourse jammed with enthusiastic dancers at halftime.
The favored Cruz Azul took a 1-0 lead into the locker room at halftime-but only just barely. Their goal came compliments of a penalty kick in the 25th minute. Cruz Azul striker Miguel Sabah caught the Tigres goaltender going the wrong way and punched home an easy goal. Still, it was tenuous at best and preserved when the Cruz Azul keeper stopped short blast just prior to the whistle ending the first half.
The second half, or segundo tiempo, as they say, saw a continuation of the spirited play that characterized the first half. Throughout the match Tigres appeared the more creative offensive team and finally a header in the 49th minute equalised the match. Despite the offensive ingenuity of Tigres, Cruz Azul continued to press the attack and had several chances to regain the lead but none found their mark. In the waning minutes of the game Cruz Azul seemed destined to score and only a superb diving save and a crossbar prevented them from doing so. A sharp crossing ball found a strong header placed down to the goal line but a diving save punched the ball wide. The rebound was glanced off the leg of a defender from close range and deflected to a flanking wing whose shot deflected off and over the crossbar.
Sacramento doesn't often host soccer matches of this magnitude and those in attendance got their money's worth. The crowd size was smaller than anticipated and the promoter's explanation that high temperatures were to blame seemed specious at best. Sacramento in July is not known for its cool climate. Temperatures in the 90's are to be expected. And, if not for the audience, then certainly the conditions had to seem downright balmy for the players compared to the heat, humidity, altitude and smog of Mexico City. The crowd was enthusiastic and saw some very good soccer. This is an effort worth making again. |
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