Text 9173, 69 rader
Skriven 2006-12-22 22:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: beer of the evening 726
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 DS> discovered Murphy's at the pub near the hotel I was in.   Although
 DS> neither Gail nor I like Guiness, I just had to buy a six pack of
 DS> cans to bring home.   We tried one or two, and decided that we did
 DS> not like stout in any form.

Some like it, some don't. Not a big thing - I for one
can't stand light, fizzy, lemony beers (Carol of course
loves them). I like heavy, dark, sweet beers; heavy, dark
bitter beers; and heavy dark, malty beers. Actually, though,
as has so eloquently been spoken here on this echo, all
beers are good, especially when they are free.

   At least one can sat in the frig for
 DS> many years until we palmed it off onto a beer drinking friend who
 DS> pronounced it disgusting and dumped it (which it certainly deserved
 DS> by then). 

There's a genre of beer called "biere de garde," which is
made in northern France or Belgium or someplace, which is
meant to be kept for a few years. But most beer, even stout,
has a limited lifespan. This does remind me of being handed a
bottle of Guinness once that had sat around for at least five
years - we opened it, sniffed, agreed that "this ain't Guinness,"
and down the sink it went. I was younger and wiser then.

Nowadays I would have drunk it or at least used it in stew.

 DS> BTW -- you know this, but for others who don't.  There is Shipp's
 DS> corollary to Murphy's law which states "Pay attention to what Murphy
 DS> says, you're married to her".

Carol periodically gets me to rehearse saying "yes, dear."

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Steak and Guinness Pie (Irish)
 Categories: Irish, Beef, Pies
   Servings: 4

      1 kg Round steak
      1 tb Flour
      1 ts Brown sugar
      1 tb Raisins (optional)
      5 x  Onions
    300 ml Guinness
      8    Slices bacon
      3 oz Lard
           Chopped parsley
           Recipe of short pastry*

  *For double-crust pie in deep pie dish.  -- Cut the steak into bite sized
  cubes, roll in seasoned flour, and brown in the lard with the bacon,
  chopped small.

  Place the meat in a casserole, peel and chop the onions, and fry until
  golden before adding them to the meat.  Add the raisins (if wanted) and
  brown sugar, pour in the Guinness, cover tightly and simmer over a low heat
  or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally,
  and add a little more Guinness or water if the rich brown gravy gets too
  thick.  Meanwhile, line a deep pie dish with half the pie crust: bake it
  blind:  then add the Guinness/beef mixture from the casserole, cover with
  the top layer of pie crust, and bake until finished, probably about 10 more
  minutes.  Variation:  for the brown sugar, substitute 3 T honey.

  Source unrecorded

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