MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black & Tan
Categories: Five, Beverages, Beer
Yield: 1 servings

6 oz Pale ale
6 oz Guinness stout

Gather the ingredients.

Fill a pint glass halfway with the pale ale.

Float the Guinness on top by slowly pouring it
over the back of a spoon to fill the glass.

Serve and enjoy.

RECIPE FROM: https://www.thespruceeats.com

Uncle Dirty Dave's Archives

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... Flying Economy is one of the most expensive ways to feel poor.
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Quoting Dave Drum to All <=-

Title: Black & Tan

That's a "Half and Half". Even though a hundred years have gone by,
calling it that other name will get you dragged out to the back
alley and pounded to a pulp in some bars.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bavarian Beer Onion Soup
Categories: Soups, German, Beef, Beer
Yield: 6 Servings

SACHET BAG
1 Bay leaf
1/2 ts Dried basil
1/2 ts Dried thyme
1/2 ts Dried oregano
1/2 ts Fennel seed
1/2 ts Ground nutmeg
1/4 c Black peppercorns
SOUP:
5 Onions; sliced 1/4" thick
1 ts Garlic; crushed
3 tb Butter
5 c Water
1 1/2 c Pilsner Beer
1/2 tb Maggi seasoning
4 tb Beef base

To make the sachet bag, combine the bay leaf, basil, thyme,
oregano, fennel seed, nutmeg and peppercorns in a piece of
cheesecloth and tie it with a string. If you don't have
cheesecloth, use a coffee filter.

Meanwhile, saute onions and garlic in butter until deep brown.
Transfer to a saucepan and add the water and beer. Bring to a
boil. Add the sachet bag of spices, the maggi Seasoning and the
beef base. Simmer slowly for 30 mintues.

Recipe by: Executive Chef Robin Flower, Der Rheinlander
Restaurant, Portland, Oregon.
Source: Linda Nygaard Danielson, Oregonian FoodDay, Jan. 21, 1997.
Posted by: Brenda Adams

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Cheers

Jim


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JIM WELLER wrote to DAVE DRUM <=-

Title: Black & Tan

That's a "Half and Half". Even though a hundred years have gone by, calling it that other name will get you dragged out to the back
alley and pounded to a pulp in some bars.

This was an accompaniment to the recipe:

"The name "Black and Tan" has its origins in Britain where blending two
or more beers was a common practice at least since the seventeenth
century. Despite the Guinness connection in Ireland Black and Tan is
in fact not a popular phrase. It is associated with the colors of the
uniforms of the Royal Irish Constabulary Special Reserve (mostly
British soldiers) stationed on the island to suppress Irish independence efforts in the 1920s. Many travel guides will advise you not to order
a Black and Tan at Irish bars, thinking that it must be a popular
request. Instead, order a "half and half". "

Did you know (or did you care) that Guiness makes and sells a special
spoon to assist in the pouring of a Black & Tan/Half & Half?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Belgian Beer Stew (Carbonnade)
Categories: Beef, Vegetables, Beer, Wine, Booze
Yield: 8 Servings

3 lb Chuck Roast
1 Smoked Ham Hock; opt
1/2 c Oil
2 1/2 ts Salt
1 lg Onion; thin sliced
3 tb Flour
Beer
1 c Beef Broth
1/2 ts Black Pepper
2 ts Sugar
2 tb Parsley Flakes
pn (ea) marjoram, thyme
1 cl Garlic; chopped fine
4 lg Carrots; in 1" pieces
3/4 c Walnuts; opt
2 tb Red wine
2 tb Scotch whisky

Cut beef into 1" x 2" inch strips. Remove ham from bone
and cut in cubes. Brown beef and ham in oil in large
skillet. Lift meat out, sprinkle with 1 tsp salt and set
aside. Brown onions in same oil. Lift and set aside.
Drain and save all but 3 Tb oil. Sift flour into oil to
make light brown roux. Gradually add 1 1/2 cup beef,
stirring until mixture boils.

Add broth, rest of salt, pepper, sugar, herbs & garlic.
Alternate layers of meat, onions and carrots in large
casserole. Add sauce and enough beer to cover meat.
Cover and cook in 300ºF/150ºC oven for 2 1/2 hours.

Check occasionally and add beer if needed. Shortly
before stew is ready, saute walnuts in reserved oil.
It takes only a couple of minutes to get them crisp.
Do NOT scorch. Add them to stew. Just before serving,
add wine and scotch.

Recipe By: Ana Kurland

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... Star Wars: a very long time ago but somehow still in the future.
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Quoting Dave Drum to Jim Weller <=-

Title: Black & Tan

That's a "Half and Half".

This was an accompaniment to the recipe:

"The name "Black and Tan" ... is associated with the colors of
the uniforms of the Royal Irish Constabulary Special Reserve

That part was missing from the original post.



Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

Title: Black & Tan

That's a "Half and Half".

This was an accompaniment to the recipe:

"The name "Black and Tan" ... is associated with the colors of
the uniforms of the Royal Irish Constabulary Special Reserve

That part was missing from the original post.

It was part of the preamble on the web site. I seldom add any of the
pre-ramble verbiage unless it is necessary to explain an ingredient or technique.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Humphrey's Traditional Irish Shepherd's Pie
Categories: Lamb/mutton, Vegetables, Herbs, Potatoes, Dairy
Yield: 4 Servings

2 tb Oil
1 lg Onion; fine cut
1 1/4 lb Lean ground lamb, beef, or
- turkey
4 cl Garlic; minced
1 Bay leaf
1 1/4 c Hot water
2 tb Tomato paste
2 tb Worcestershire sauce
1/4 ts Salt
Ground black pepper
pn Thyme
1 lb Frozen mixed vegetables;
- peas, carrots, corn, (opt)
- mushrooms, green beans

MMMMM--------------------------TOPPING-------------------------------
2 1/2 lb Russet potatoes
Salt & pepper
4 tb Unsalted butter
1/2 c Whole milk or cream
1 Egg yolk
3 Scallions; thin sliced (opt)

* Shepherd's Pie has always been a staple of traditional
Irish cooking. The British use lamb in their Shepherd's
Pie, but beef is quite popular and ground turkey can be
used if preferred. This recipe can also be made in
individual pie dishes, which are always a hit. Drop by
Humphrey's Market to pick up all of your ingredients.

Add 2 Tbsp oil to a medium-size pot, on medium heat,
saute the onions until golden.

Raise the heat to medium-high, add meat, continuously
stir while sauteing, until it begins to brown.

When meat is cooked through, add 1 1/4 cups of hot water,
bay leaf and garlic, put lid on and bring to a simmer and
put the heat on low. Simmer for 30 minutes or until the
liquid reduces to 1/2 cup.

Meanwhile, peel and cube potatoes in 3cm/1" sq, boil in
water, until tender. Drain, add salt and pepper to taste,
add butter and mash.

Beat the egg yolk with milk. Add to the mashed potatoes
and stir. Add sliced scallions and stir. Set aside.

To the simmered meat, add tomato paste, Worcestershire
sauce, salt, pepper, thyme, and frozen vegetables. Mix
well and simmer for 5 more minutes. Empty into an
oven-safe deep dish and remove bay leaf.

Place rack on middle shelf of the oven, set thermostat
to 205ºC/400ºF.

Spread mashed potatoes over top of the meat mixture.
Rough up with a fork so that there are peaks -or- use the
fork to make some designs so the top will brown nicely.

Bake for 30-45 minutes, until golden brown on the top.

Makes 4 servings

RECIPE FROM: http://www.humphreysmarket.com

Uncle Dirty Dave's Archives

MMMMM

... Vindaloo has replaced haggis as the national dish of Scotland
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