Perfect Food & Drink Combinations

[RevDahlia]

Originally Posted by livius drusus

Sorry, Rev, I just can't believe that. Remember, I'm still traumatized by the rigatoni alla paiata incident.

Ah, yes. So no recycled gastrointestinal tract for you... that means more haggis for me!

[Shaguar]

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]

Originally Posted by livius drusus

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]

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]

Originally Posted by Godless Wonder

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]

Originally Posted by livius drusus

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

Oh, most assuredly there would be one, if not up to all three, involved in any Thai meal.

Stay far, far away.

(More for me! Pass the peanut sauce, please.)

godfry

[RevDahlia]

Originally Posted by Shaguar

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]

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]

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

[Dingfod]

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

[Ex-zombie]

Originally Posted by warrenly

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

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

[RevDahlia]

Originally Posted by livius drusus

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]

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...

[davidm]

Originally Posted by Clutch Munny

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.

Who needs now when you've got then?

Also, if you don't already own the DVD, you could go here, 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]

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.

[davidm]

Originally Posted by livius drusus

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.



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

[Skep]

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.

[Bella]

Originally Posted by JMO4now

Sauteed foie grax with a sauterne!

I agree - perfect. Not my favourite, mind you - but perfect.

[Dingfod]

spicy hot pork rinds + cream cheese = hawg heaven

[livius drusus]

Originally Posted by Degenerate Hieroglyph

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.

[davidm]

Originally Posted by livius drusus

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."

[JoeP]

Originally Posted by Degenerate Hieroglyph

I love it when people use "QED."

Quite Easily Done.

[Dingfod]

QED = Quick Easy Dinner = QuEsaDilla

[freemonkey]

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

[Skep]

Originally Posted by Skeptoid

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.

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.