Cooking with beer

[GordonB]

I was reading the Nostalgia thread a few minutes ago and mention of Smash brought back memories, although not especially fond ones for the most part. What's this got to do with cooking with beer? More years back than I care to count I went on a camping trip on the Northumberland coast (Seahouses to be exact) with three other mates and being in late teens and barking mad, we made a solemn pact that everything we ate or drank had to contain at least some Newcastle Brown Ale ("Broon" as we all called it then).

This led to some bizarre combinations of varying degrees of revoltingness including beef bourguinon made by combining corned beef with Broon, coffee with a splash of Broon, custard made entirely from custard powder and Broon, cornflakes with Broon, and the piece de resistance, Smash made with Broon. For some reason this last one truly was disgusting, probably not helped by the fact that even when made correctly, Smash was in my opinion, foul. Fish and chips from the Seahouses chippy was actually not spoiled at all by substituting Broon for vinegar.

Anyone else tried using beer as an ingredient in meals that don't usually call for it?

Gordon

 

[Eribiste]

This is bizarre. In fact so bizarre, you could be a cyclist.

I add beer to almost everything except breakfast, but as a side dish.

 

[subaqua]

on a mad weekender for "the gathering" in 1996 we boiled Boddingtons to make pot noodle as the tap was too far to walk too. it wasn't bad , but it wasn't good either

 

[subaqua]

This is bizarre. In fact so bizarre, you could be a cyclist.

I add beer to almost everything except breakfast, but as a side dish.

I like the line in 'sunday morning coming down' "the beer i had for breakfast tasted good so i had another for dessert" there have been moments in my life where i have been wobbling the other side of the line that says sensible drinking stops here.

 

[User169]

Made some chocolate cake with guiness, but that's pretty good actually. Salad dressing with Hoegaarden was less successful.

 

[smutchin]

custard made entirely from custard powder and Broon

Actually, beer custard sounds like rather a good idea. Except I wouldn't use Broon or custard powder. I would make real custard and use a different beer - maybe a good porter. But I think it would work in principle.

For the true gastro-adventurer, there's Aubrey's signature dish in Life Is Sweet - Liver in Lager. Anyone tried that?

d.

 

[smutchin]

Ha! I thought beer custard sounded like such a good idea that I had to google it and see if anyone else had tried it already. Bingo! This is brilliant...

http://www.petedrinks.com/2012/02/stout-salty-roasted-peanuts-ice-cream/

 

[smutchin]

And this has to be worth trying for the name alone:
beeramisu

 

[User169]

And this has to be worth trying for the name alone:
beeramisu

I've had a "tiramichouffe" made with this...

It's a coffee liquer made from an eau de vie distilled from La Chouffe beer.

 

[Large]

You're all barking!

Beer batter is all I have done outside the obvious stews.

 

[Marshmallow_Fluff]

Yup! The Mexicans are using it a lot as well.. Aparently it makes meat and poultry really succulent!

 

[Rezillo]

Hmmm. The food at GordonB's house is delicious but next time I may be checking the bin for empties.

 

[GordonB]

Hmmm. The food at GordonB's house is delicious but next time I may be checking the bin for empties.

I love the assumption "next time"..........;-)

 

[GordonB]

Hmmm. The food at GordonB's house is delicious but next time I may be checking the bin for empties.

Now I come to consider this more carefully, the empties in my bin have always left their contents in Rezillo's stomach!

 

[Rezillo]

I love the assumption "next time"..........;-)

I was very restrained in my reply in order to maximise the chances of that occurring...