Perfect Food & Drink Combinations [Archive]

livius drusus

12-11-2004, 07:55 PM

Do you have favorite pairings of food and beverage, either something rarified you encountered just once or an every day combo you couldn't live without?

My rarified one was from my graduation party. My mom had had a special Italian cake traditionally served for transitiony kind of events made for me. It was a delicious almond cake encased in a hard marzapan crust with red Jordan Almonds (more traditional Italian thingies) decorating the top. The liquid accompaniment was a Moscato d'Asti whose vinyard name very unfortunately escapes me (Santo Stefano maybe? Help me, Presence of the Passenger!) : a semi-sparkling dessert wine with peachy undertones that did something magical with the not too sweet almond cake.

An every day favorite is probably Cherry Coke and a cheeseburger (mustard and relish, no other spooge or plant matter).

Skep

12-11-2004, 07:59 PM

I like to wash pizza down with root beer. :yup:

livius drusus

12-11-2004, 08:12 PM

Yum. I love root beer. Have you ever had IBC?

Skep

12-11-2004, 08:21 PM

Can't say that I have. I like most root beers but I despise Barq's. I don't know what it is but it ain't root beer. My favorite is served at The Spot, a local drive-in.

lady cop

12-11-2004, 09:06 PM

:coffeemug: :donut: :donut: :donut:

livius drusus

12-12-2004, 12:29 AM

Can't say that I have. I like most root beers but I despise Barq's. I don't know what it is but it ain't root beer. My favorite is served at The Spot, a local drive-in.

I hate Barq's too. They should change the q to an f. IBC (http://www.ibcrootbeer.com/) is the best store-bought root beer out there, and I've tried them all, believe me. Their black cherry soda and cherry cola are also out this world.

I thought of another combo I love: Bellinis (peach juice and champagne) with a big rustic frittata. Best. Brunch. Ever.

Dingfod

12-12-2004, 01:44 AM

Oh man, IBC is great even in the diet rootbeer. IBC cream soda is heaven sent if anything other than Krispy Kreme donuts are heaven sent. But, far and wide, the very best rootbeer I've ever had was the Circle C rootbeer brewed at the Dr Pepper bottler in Waco, Texas and sold only in the Dr Pepper museum store there.

But, food combinations? It hard to beat red beans and rice.

livius drusus

12-12-2004, 01:57 AM

I can't think of red beans and rice without thinking of Baby Got Back. Give me a sister/I can't resist her/ Red beans and rice didn't miss her. :dancin:

But seriously folks, is there any beverage that matches it perfectly? (And don't say Jack Daniels.)

Dingfod

12-12-2004, 02:02 AM

Oh, no, Jack Daniels? Never. Sickenly sweet iced tea, that's what goes with red beans and rice.

dave_a

12-12-2004, 04:36 AM

I think rice with soy sauce makes a perfect compliment to grilled chicken. If that isn't available then mayonaise as a dipping sauce for the chicken rocks.

As far as beverages go, I think spicy bloody marys go well with green olives and a brandy/coke goes well with pretty much anything. If you don't think the first one goes well, wait until the fifth at which point you will agree it goes very well.

Dingfod

12-12-2004, 04:38 AM

Oh, no, Jack Daniels? Never. Sickenly sweet iced tea, that's what goes with red beans and rice.Or with good old southern style BBQ.

Skep

12-12-2004, 07:25 AM

Here's an odd combo I discovered at a Halloween pig roast one year... pumpkin pie and beer. I'm not kidding. It's very good.

Dingfod

12-12-2004, 08:24 AM

What happened, bump into someone at the pig roast and they spilled beer in your pumpkin pie? Then you looked at each other simultaneously exclaiming "You got beer in my pumpkin pie." and "You got pumpkin pie in my beer." Tasting the results, you both agree that it was very good.

Okay, how about pumpkin pie flavored beer?

Hey, if it works for Jones Soda, why not Burpwiser or Cooers?

godfry n. glad

12-12-2004, 08:46 AM

A double chocolate brownie and a large glass of cold milk.

:cloud9:

godfry

godfry n. glad

12-12-2004, 08:59 AM

:coffeemug: and warm homemade apple pie

godfry

godfry n. glad

12-12-2004, 09:02 AM

Backyard grilled baby back ribs and tart iced lemonade.

godfry n. hungry

godfry n. glad

12-12-2004, 09:05 AM

:coffeemug: :donut: :donut: :donut:

Hey! That's breakfast!

godfry n. glad

12-12-2004, 09:23 AM

Can't say that I have. I like most root beers but I despise Barq's. I don't know what it is but it ain't root beer. My favorite is served at The Spot, a local drive-in.

Yeah, Barq's is like the missing link from root beer to Dr. Pepper, or something. It's weird. I'm a Mug man, myself. A&W used to be good, but they went down the tubes in my youth, the Neolithic. There was a local place called XXXX which was primo. Man was that tasty root beer.

Sorta like finding the perfect Rueben sandwich to go with it. Here in Portland, that possibility died when Rueben's 5 was torn down. The last I saw one was at Schwartz's Deli in Montreal. Three pieces of grilled rye, thousand dressing, hot thin-sliced corned beef on one segment, warm sauerkraut, thousand dressing, and swiss cheese on the other.

Man. They don't make 'em like that anymore. Around these parts, at least.

godfry n. more hungry

Shaguar

12-12-2004, 09:31 AM

Guinness and Oysters
Cold lager and a curry
Haggis and Malt whisky
Hangover and bloody mary

Dingfod

12-12-2004, 10:17 AM

A hangover is not food.

Is haggis food?

WTF is curry? Actually, that should be, what kind of curry?

~~~~~~~~~~~~~~~~~

Another tasty combo:

A cold glass of whole milk and oatmeal cookies.

seebs

12-12-2004, 11:05 AM

Spicy garlic pasta (pasta, olive oil, garlic fried in olive oil, italian herbs, cayenne pepper, parmesan cheese) with either orange juice or a root beer float.

This will sound pathetic, but nearly every non-hot flavor of ramen can be dramatically improved by mixing it 50-50 with a thing of chili ramen. (Which is pretty much cayenne.)

Almost any spicy food does really well with a reese's peanut butter cup for desert.

People say I'm crazy, but I like to have salt on pancakes. More generally, I like salty foods and maple syrup near each other; I'll do alternating bites of french toast and bacon, for instance.

I was once eating lemonheads candy (mmm!) and drinking Dr. Pepper (mmm!) and suddenly it tasted EXACTLY like buttered corn. !?!

Speaking of corn: Cajun spice on buttered corn on the cob. Mmm.

livius drusus

12-12-2004, 03:01 PM

Guinness and Oysters

That's really interesting. I'm not usually a Guinness fan on account of the fresh-layed Georgia asphalt texture, but I'm getting a taste premonition and I'm really liking it.

Cold lager and a curry

I unfortunately have a curry resistance due to the Pakistani cooking class my mom took in my youth and all the eperiments I was forcefed. Still, my daddy always drinks lager in a chilled pewter mug with his curry, so I know it's a might fine combo.

Haggis and Malt whisky

You're just saying that to gross everyone out, aren't you?

Hangover and bloody mary

Like a horse and carriage, baby.

Skep

12-12-2004, 08:21 PM

When I make broiled catfish, I like to have iced coffee with it. Mmmmm...

RevDahlia

12-12-2004, 09:38 PM

You're just saying that to gross everyone out, aren't you?
Haggis, horrifyingly enough, is actually wonderful. I admit I've only had it once, but I was exhausted and starving and had missed my train and the weather was filthy, and haggis hit the spot.

Combinations? I love cold lager with anything that's so spicy it makes my head sweat. The combination of the buzz from the beer and the endorphin rush from the capsaicins is one of the best highs on earth.

While we're being all Britishy, snakebite and hot fish and chips is lovely.

livius drusus

12-12-2004, 09:44 PM

Sorry, Rev, I just can't believe that. Remember, I'm still traumatized by the rigatoni alla paiata (http://www.freethought-forum.com/forum/showthread.php?p=3797#post3797) incident.

RevDahlia

12-12-2004, 11:06 PM

Sorry, Rev, I just can't believe that. Remember, I'm still traumatized by the rigatoni alla paiata (http://www.freethought-forum.com/forum/showthread.php?p=3797#post3797) incident.
Ah, yes. So no recycled gastrointestinal tract for you... that means more haggis for me! :hungry:

Shaguar

12-13-2004, 02:06 PM

RevDahlia, how do you know what snakebite is and that it goes with fish and chips.

I at least spared everyone the thought of Tripe and onions !!!

Godless Wonder

12-13-2004, 03:11 PM

I unfortunately have a curry resistance due to the Pakistani cooking class my mom took in my youth and all the eperiments I was forcefed. You might try Thai curries... completely different than the Indian curries I've had (which I'm presuming are similar to Pakistani curries.) I don't know that beer goes as well with the Thai curries, I usually have iced tea or diet coke... There's always Thai iced tea, which is . . . different, it's usually got anise (think "licorice") and condensed/evaporated milk added, pretty odd if you aren't used to it. First time I had it I remember thinking it was like drinking liquid smoke, for some reason.

Shaguar

12-13-2004, 03:41 PM

GW the reason for the smoke taste may be that if it was cold it intensified the heat. An indian frined of mine once told me that the nbest thing to drink with hot food was hot tea. Cold drinks somehow "Spread" the spiciness and I did actually read a scientific explanation of this that proved his point.
However as the traditional method of eating curry here (mostly Bangladeshi BTW) is after about 8 pints, then the mood for discernment has gone out the window. Most of the curry houses are open late into the early hours making them ideal to stagger into after pub closing time.
My favourite at the moment, Chicken Tikka Bhuna Balti with pilau rice and a naan bread

livius drusus

12-13-2004, 03:58 PM

You might try Thai curries... completely different than the Indian curries I've had (which I'm presuming are similar to Pakistani curries.)

Are peanuts, coconut milk or cilantro involved? Generally speaking, Thai and my pickiness do not go well together.

There's always Thai iced tea, which is . . . different, it's usually got anise (think "licorice") and condensed/evaporated milk added, pretty odd if you aren't used to it. First time I had it I remember thinking it was like drinking liquid smoke, for some reason.

I like anise. I could eat raw fennel all day and all night. I'll definitely try the tea even if I avoid the food. :)

godfry n. glad

12-13-2004, 04:08 PM

RevDahlia

12-13-2004, 07:04 PM

RevDahlia, how do you know what snakebite is and that it goes with fish and chips.

Some quality time in England, more quality time in quasi-English brewpubs here in the States. I don't know if snakebite, like, officially goes with fish and chips or not, but I sure like it (especially when it's hot out.)

JMO4now

12-13-2004, 08:18 PM

Sauteed foie grax with a sauterne! I had this memorable pairing at a local restaurant, at the recommendation of the bartender. Absolutely unbelievable!!!

The other "best pairing" that I've ever tried was at restaurant Gabrielle in New Orleans. I had a blackened roast duck as a main course, with a Ravenswood zin. Mmmmm!!!!

Aaaah, great food and wine... Certainly one of the high points of life!!!!

livius drusus

12-13-2004, 08:28 PM

JMO! There you are! I was beginning to worry. Great to see you posting. :hug:

Dingfod

12-13-2004, 10:14 PM

How could we have forgotten this old prison camp favorite, bread and water?

Ex-zombie

12-13-2004, 10:55 PM

How could we have forgotten this old prison camp favorite, bread and water?

You're a food snob, aren't you? :D

RevDahlia

12-14-2004, 12:16 AM

I like anise. I could eat raw fennel all day and all night. I'll definitely try the tea even if I avoid the food.

Do. Thai iced tea is dreamy. Very, very sweet, though.

Clutch Munny

12-16-2004, 08:24 PM

davidm

12-20-2004, 12:54 AM

Smoked oysters on a blend of cream cheese, mayo, garlic salt, lemon juice and cracked black pepper, all on a vegetable thin, times fifteen or so, washed down with a cold pilsner. In a comfy chair, wrapped in a blanket, in front of :( a hockey game.

Oh, please, holidays get here soon...

Maybe you could do what I do, which is to go here. (http://www.nhlhockeyarchive.com/footage.html)

Who needs now when you've got then?

Also, if you don't already own the DVD, you could go here, (http://www.chidlovski.com/personal/1972/znreel/retro/mainhb.htm) and watch online all those fabulous goals by the incomparable Valerie Kharlamov.

To keep this on topic, I suggest viewing these Web sites with eye-tearingly sharp cheddar cheese.

Speaking as a hockey fan who once saw Gordie Howe score two goals in a game at Olympia Stadium.

livius drusus

12-20-2004, 01:11 AM

davidm

12-20-2004, 03:03 AM

You know, I never thought it would be possible, but I recently encountered cheddar that was actually too sharp for my taste. It was almost as hard as Asiago as just as sharp, I swear. That just doesn't work for me in a cheddar.

I'm sorry, but you're wrong. It's impossible for cheddar cheese to be too sharp. We know this because we can derive it from the philosphy of Ayn Rand: A=A (sharp cheddar cheese = sharp cheddar cheese.)

Deal with it.

:hungry:

<Lamenting the fact that there does not seem to be any "sharp cheddar cheese" smilies in the food and drink smiley category.>

Skep

12-20-2004, 03:05 AM

Bella

12-20-2004, 04:59 AM

Sauteed foie grax with a sauterne!
I agree - perfect. Not my favourite, mind you - but perfect.

Dingfod

12-20-2004, 05:23 PM

spicy hot pork rinds + cream cheese = hawg heaven

livius drusus

12-20-2004, 05:34 PM

I'm sorry, but you're wrong. It's impossible for cheddar cheese to be too sharp. We know this because we can derive it from the philosphy of Ayn Rand: A=A (sharp cheddar cheese = sharp cheddar cheese.)

Deal with it.

First ask yourself: does sharp cheddar exist? Yes. Then, how did it get so sharp? It has always been sharp. Second, does excessively sharp cheddar exist? Yes. Then how did it get excessively sharp? It has always been excessively sharp.

QED.

<Lamenting the fact that there does not seem to be any "sharp cheddar cheese" smilies in the food and drink smiley category.>

:mousecheese:

davidm

12-20-2004, 06:07 PM

I'm sorry, but you're wrong. It's impossible for cheddar cheese to be too sharp. We know this because we can derive it from the philosphy of Ayn Rand: A=A (sharp cheddar cheese = sharp cheddar cheese.)

Deal with it.

First ask yourself: does sharp cheddar exist? Yes. Then, how did it get so sharp? It has always been sharp. Second, does excessively sharp cheddar exist? Yes. Then how did it get excessively sharp? It has always been excessively sharp.

QED.

I love it when people use "QED." :yup:

<Lamenting the fact that there does not seem to be any "sharp cheddar cheese" smilies in the food and drink smiley category.>

:mousecheese:

:banana:

JoeP

12-20-2004, 11:00 PM

...

QED.

I love it when people use "QED." :yup:

Quite Easily Done.

Dingfod

12-21-2004, 02:17 PM

QED = Quick Easy Dinner = QuEsaDilla

freemonkey

12-23-2004, 07:33 PM

I just discovered this one: Hersey's Kisses with Almonds and coffee. Oh, yum, what a cheap thrill.

Skep

01-06-2005, 01:51 AM

liv, have you ever ordered cheese from Maytag Farms? They make a white cheddar that's out of this world. I make a mac and cheese dish featuring Maytag white cheddar that'll knock your socks off. :homer:
I just ran across the recipe for the mac 'n cheese dish while looking for something else and thought I'd go ahead and post it. Do try to use white cheddar, else it looks like plain old Kraft Macaroni and Cheese.

Company Mac and Cheese

1 pkg. (7 oz.) macaroni (or rotini or conchiglie)
6 Tbs. butter, divided
3 Tbs. flour
2 cups milk
1 pkg. (8 oz.) cream cheese, cubed
2 cups (8 oz.) shredded cheddar cheese
2 tsp. spicy brown mustard
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup dry bread crumbs
2 Tbs. fresh minced parsley

Cook pasta according to pkg. directions. Meanwhile, melt 4 Tbsp. butter in a saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add cheeses, mustard, salt, and pepper. Stir until cheese is melted and sauce is smooth. Remove from heat. Add well drained pasta to the cheese sauce and stir to coat. Transfer to a greased shallow 3 qt. baking dish. Melt remaining butter; toss with bread crumbs and parsley. Sprinkle over pasta. Bake, uncovered at 400 deg. for 15-20 minutes or until golden brown.

livius drusus

01-06-2005, 02:01 AM

Hey cool! That looks yummy, Skeptoid. I've never made mac & cheese with cream cheese. I bet that helps keep things creamy and unseparated.

I have had Maytag's white cheddar, btw. They carry it at the local organic coop. I agree that it's fantastic. :)

livius drusus

01-06-2005, 11:51 PM

Hey, Skep: check out this NPR story (http://www.npr.org/templates/story/story.php?storyId=4245627) on Maytag's asskickery.

Skep

01-07-2005, 12:44 AM

Thanks, liv! I don't have RealPlayer installed on this machine but I've emailed the link to a machine that does. I'll give it a listen in a couple days. :listenin:

Maytag Blue has me spoiled; I haven't used any other blue for around 10 years. Anyone who likes blue cheese should treat themselves to some Maytag Blue. I usually order 48 1 oz. foil wrapped wedges at a time and freeze them. It's more expensive that way but I've tried buying larger wedges and once the original wrapper is opened the cheese loses flavor and texture, even if it's carefully rewrapped and frozen. *ymmv*

Here's a link to Maytag Farms where you can order a catalog. http://www.maytagblue.com/ I also recommend the brick and edam cheeses. And the swiss, can't forget the swiss. :mousecheese:

livius drusus

01-07-2005, 04:47 PM

Maytag Blue is probably the best American blue cheese I've had. I've got a serious gorgonzola (and Roquefort) bias which keeps me from putting it at the top of the list, but it's definitely outstanding.

wei yau

03-01-2005, 06:19 PM

Well thanks to the two preceeding posts, I am now having a lunch of grapes, apple slices, a little summer sausage and a wedge of Maytag blue.

Damn, this is good stuff.

Dingfod

03-01-2005, 08:22 PM

Perfect combo: Wheat Thins and squirt cheese.

livius drusus

03-01-2005, 08:25 PM

Sounds like some kind of fraternity hazing ritual.

Dingfod

03-01-2005, 08:33 PM

This sort of stuff:
http://www.bernerfoods.com/Images/steadfastaerosol.jpg

livius drusus

03-01-2005, 08:38 PM

Ah yes. Just what I thought: spooge in a pressurized container.

Dingfod

03-01-2005, 11:04 PM

Miracle Whip and now canned squirt cheese. Is everything spooge to you?

Skep

03-01-2005, 11:41 PM

Miracle Whip/mayo, squirt cheese, and peanut butter... The Three Spooges. :D

livius drusus

03-01-2005, 11:51 PM

:chuckle:

Crumb

03-02-2005, 02:56 AM

I like cheddar cheese and wheat thins, yummy. But I like real cheese not aresol cheese, ick! Since we are supposed to have a beverage, cheese and crackers go fantastically with apple juice. :)

MsTirius

03-02-2005, 04:43 AM

I love cheese, we eat a lot of cheese in our house. There is nothing like a nice ripened brie, add in some thick slices of french bread slathered with a good pate, pure heaven! Goat cheese is quite yummy too, I like to add it a salad of mixed greens, sliced Granny Smith apples, chopped crisp bacon, and walnuts, toss it with a nice balsamic vinaigrette, makes a nice lunch.

Butterbur

03-06-2007, 12:27 AM

Do you have favorite pairings of food and beverage, either something rarified you encountered just once or an every day combo you couldn't live without?

There is a dish called China Run Curry (because it was served aboard steamships that went to China) that is made with cooked chicken, eggs, cream, raisins and good curry — that is served on a bed of rice, surrounded by two banana halves cut lengthwise. It is accompanied by bowls of chopped peanuts, Indian tamarind chutney, and sweetened coconut flakes. It is accompanied by glasses of chilled white wine, with orange sherbet and strong black coffee for dessert. There ain't no better.

Barley