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    Entries in Beer & Food (5)


    Beer and Food This Week-End

    First is a stop on Friday at Bar Tabac, on Smith Street, in Brooklyn. The shrimp are topped with a teaspoon of guacamole and sit on a corn chip. The Six Point Brownstone adds a roasted flavor.

    Now it’s Saturday evening and a visit to Jack the Horse on Hicks Street in Brooklyn Heights. The asparagus is grilled and topped with a sunny-side-up egg and shaved parmesan cheese. The Kelso Pils ads a refreshing tang to the rich egg and distinctive flavor of asparagus and sharp lactic tang of the cheese.

    The main course was a grilled pork rib chop with grits and roasted Brussels Sprouts and Broccoli Rabe. The rich pork was challenged by the roasted veggies and tangy grits but the Atlantic Coal Porter kept things in harmony.

    Sunday called for a visit to Henry Public and a set featuring “The Milkman & Sons” a trio of guitar (acoustic), standing Bass and violin and music of the 30’s and 40’s… served with Davidsons Milk Stout and local oysters.



    And that’s all!


    Camembert and Jenlain... Remembered Fondly


    This posting revisits Café Jules, a French-style Bistro on St Marks Place in Manhattan. It was a time when I relished the Wednesday walk across the Manhattan Bridge into Manhattan and up Elizabeth Street to St. Marks and Café Jules.


    Arriving after 1400 hours insured that the lunch rush was over and the staff and kitchen cooks could relax between services. Chef Laurent and I met a few years earlier at one of the other restaurants run by Jack and George (another story).


    After a year or so my weekly visits became opportunities for Chef to try out something new. Ah, those were fine afternoons spent enjoying good food, conversation and in this case… beer.


    Take a few minutes and join me in my reverie… It was a soft spring afternoon…


    “Chef Laurent had a special on the menu that gave both the famous French cheese and popular French beer a chance to show off at their best.


    The salad, posted on the menu as a “Half baked Camembert on Frisée” was to be my first course, as I like to do things backwards. (It would have made a fine desert as well.)


    The baked Camembert was placed on the Frisée and dressed with diced apples and candied walnuts. It was as simple as that.


    The traditional choice of a Cote du Rhone red wine was thought of but the flavors of the Jenlain Ambrée were even more tempting.


    The rich creamy cheese had a slightly nutty flavor. Enhanced by the candied walnuts, the pallet-cleansing crisp apples and slightly peppery Frisée, the malty beverage (with hints of pear, prune and hop tang) complemented rather than overpowered the salad.

    Not a half-baked concept at all eh?


    N.B. - After a minimal amount of research to insure my spelling was correct and the accents properly placed, the following two items remain in my files for further research…


    “No doubt the full truth about the invention of Camembert will never be known. The most important invention was that of the cylindrical box by Monsieur Ridel in 1890. Before this, Camembert was sold in a wrapping of straw and spoiled if shipped further than Paris.  The box made possible shipment over long distances. Thanks to Monsieur Ridel, Marseilles and Bayonne discovered Camembert and so did New York, Buenos Aires and Saigon.”

    The Complete Encyclopedia of French Cheese by Pierre Androuet


    I found the following information on the Jenlain web-site… also needing further research…


    "Created in 1922… With 7.5% alcohol by volume, this unpasteurized beer is made with 3 different types of malt produced from French barley, and 3 varieties of hops grown in Alsace. It is roasted malt that gives the beer its attractive amber glow and great aroma.””



    Beer Snacks... Follow-Up…

    Thanks to all who offered their beer snack suggestions. The following made the first cut, in order of arrival…

    May 5

    Tod Mott       

    Good day Peter,

     I think one of my favorite snack foods with beer would be Fried Frenched Potatoes!! With a garlic aioli or truffled ketchup. Of course the ideal frying liquid would be duck fat. I know this is truly decadent but at one of my favorite stops in Portland ME is a restaurant of all places called: Duckfat from owner/chef Rob Evans, who, by the way, won a James Beard award….. and yep, you can find duck fat in quite a few of the menu items. Pretty crazy good! Peanuts are also pretty tasty with beer as are pretzels. Cheers!

    A man after my own heart (see The perfect snack for beer drinkers!  )!


    Steve Frank  

    You missed an obvious one which we have at our weekly tastings. Pretzels. Best snack going for beer. Just check out bars and the pretzel necklaces at beer festivals.

    Agreed, and they pose so nicely with beer (see Beer & Pretzel – Four Studies ). And thanks to this note from Charles Story, it looks like Harpoon has a lock on preparation and presentation in Boston!


    Charles Storey - Pretzels, boiled in Harpoon IPA and then baked, our Beer Hall

    Charles M. Storey

    Sr. V.P. Marketing

    Harpoon Brewery


    Leah Stoker - Hi Peter!  Chips and salsa!

    For some reason chip and salsa have not received the respect they deserve… Just wait until next Cinco de Mayo!


    Nalo Jones -  Cheese sticks, buffalo wings, and onion rings…

    I think I have that covered, pun intended, in the above presentation of the “Fisherman’s Platter” offered by a hotel restaurant in Plymouth, MA.

    May 6

    Alex Hall - Blue Stilton cheese + IPA

    Sorry Alex, no pictures of a good Slilton poses with a jar of I.P.A. but I offer the O’Hara’s with the Irish Blue (see A taste of… O’Hara’s Irish Stout )


    Until next time… let me know if I missed something that readers should know about.




    Snack Foods that Go with Beer 


     Not in any particular order:

    ·         Corn nuts

    ·         Beef jerky

    ·         Potato chips

    ·         Twiglets (a UK product, our overseas readers will recognize it)

    ·         Popcorn

    ·         Slim Jims

    ·         Curry

    ·         Moose jerky.

    ·         Pickled okra

    ·         Hot pickled garlic w Stout

    ·         Buffalo Wings w Lager

    ·         Chips Ahoy w Guinness

    ·         Papa Gino's breadsticks w Ceasar dressing

    ·         Gingerbread cookies w Abbey ales.

    ·         Chocolate with a heavy Stout.

    ·         Nachos w Lager.

    ·         Fiery fries w Pale Ale.

    ·         Pickled pig's knuckle w I.P.A.


    Any I missed?



    Beer and Fried “Frenched” Potatoes… Redux

    The above illustration is a picture of an as close to the perfect deep fried frenched potato.  No double entendres eh?

    You, and spell-check, noticed the obvious mistake in the preceding sentence didn’t you?

    Sorry folks… what you call French fries did not come from France in the first place. (They are a specialty of the Belgian cuisine.) When prepared in Metropolitan France, or in any French speaking part of the world, the preparation is known simply as “frites”… fries.

    So how did the name come about? The answer is found in the usual ability of settlers of the British colonies to grasp the nuances of communicating in more than one language. At least two of the revered founding fathers of what is now the United States (Jefferson and Franklin) actually conversed in the French language. Later representatives of the new country, in a tradition that continues to this day, lacked that skill. And thus miss-interpretation abounded. One documented instance illustrates the inability to translate even the English language.

    In cooking notes written in the English language, published in the 1700’s, there was a dish of potatoes sliced into long thin pieces (a kitchen knife technique known as “Frenching”) and fried in hot oil until crisp. The dish was documented as “fried frenched potatoes”. In defense of the folks at that time, cooking was very much an oral tradition even with trained chefs.

    What does any of this have to do with beer?

    I can think of no beer not enhanced by the accompaniment of a serving of perfectly done fried frenched potatoes.

    The illustration above does more than any words I can think of to illustrate that “perfect” example.

    What do I see?

    I see a slice of potato in an ideal shape to render the tuber a morsel of nutty fluffy interior lightly embraced by a crisp almost caramelized brown coat.

    These flavors individually would enhance most brown ale, together they allow heavier beers, flavored beers and barley wines to refresh the pallet for more of the flavors of the potato treat.

    Should you prefer the lighter side of life the lagers of the world all enjoy the especially nutty flavors of the fried frenched potato.

    The perfect snack for beer drinkers!