Text 35664, 84 rader
Skriven 2013-04-04 13:16:25 av Dave Drum (1:18/200.0)
  Kommentar till text 35608 av Nancy Backus (65800.cooking)
Ärende: Brewskis
================
-=> Nancy Backus wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Nancy Backus on 03-31-13  07:30 <=-

 ML>> The purpose of potato chips is to go with alcohol - not
 ML>> the greatest for you combination, but certainly tasty.

 NB>> Ah.  ok... :)  Like salted peanuts and beer...  :)  (which is of
 NB>> course vicarious knowledge, given my distaste for the latter, and
 NB>> no great like for the former...)

 DD> I don't care for salt with my beer. I have never understood people who
 DD> will take a perfectly nice, very drinkable beer and then dump salt into
 DD> it. FEH!!!

 NB> As I care not at all for beer, I don't worry myself much with what they
 NB> do to it... but I don't see what salt does for it either... ;0

I like a good, full-bodied, well hopped beer - not sweet. Salt IMO does nothing
for beer but cause it to foam up - and ruins the taste. But, there are those
who will insist on putting salt in their beer.

 DD> On the other hand Beer Nuts (made just up the road from me
 DD> in Bloomington, IL are nice - in small quantity. www.beernuts.com/

 NB> Agreed, in small quantity...  :)

Half a handful will usually satisfy my taster.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beer Battered Shrimp w/Chipotle Dipping Sauce
 Categories: Live!, Seafood, Beer, Chilies, Citrus
      Yield: 4 Servings
 
           Oil for frying
      1 lb U-25 shrimp; peeled,
           - deveined

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Soy sauce
      1 tb Chipotle pepper in adobo
      1 tb Ginger; minced
      3 tb Lime juice
      1 tb Mirin

MMMMM---------------------------BATTER--------------------------------
  1 1/2 c  All-purpose flour
    1/2 c  Cornstarch
      1 tb Salt
     12 oz Beer
 
  Preheat oil to 360øF/180øC.
  
  In a small bowl, whisk together all the dipping sauce
  ingredients. Transfer to a serving bowl, cover and set
  aside.
  
  In a medium size bowl, combine all the dry ingredients
  for the batter. Slowly, whisk in beer, until combined.
  If not using right away cover and refrigerate for later
  use. Gently toss shrimp in the batter, to coat. Shake
  gently to remove excess batter and with slotted spoon.
  
  Carefully fry in hot oil for 5 to 6 minutes or until
  golden brown. Cook in batches to avoid over crowding.
  Remove shrimp with a spider or slotted spoon and place
  on paper towels to drain.
  
  Serve hot with dipping sauce.
  
  Recipe By: Cooking Live Show #CL8902
  
  Yield: 4 servings
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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