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Wine and Beer Enthusiasts

D.T. said:
Fall approaches ... and so it begins ...

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[Belgian] fries, with different, delicious dipping sauces: garlic mayo, Datil pepper, peanut butter, honey mustard, curry mayo ...
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Thanks; I wasn't able to make out what the picture was supposed to show.

Peanut butter? Until I saw Sesame Street as a kid, I had never even heard of it.

My brother - who, at that stage in his small life, thought everything from the US was 'cool' by definition - wanted to try it, it was a real challenge for my parents to try to source some of the stuff for him.
 
mobilehaathi said:
Peanut butter? Never seen that offered for fries before. Strange!
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Scepticalscribe said:
Peanut butter? Until I saw Sesame Street as a kid, I had never even heard of it.
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Hahaha, well, peanut butter, wasn't really accurate on my part, it was a peanut sauce, you know like you'd be served with a chicken Satay (though I once made an amazing peanut sauce _starting_ with peanut butter :))

(Then for Christmas, my wife makes buckeye balls, peanut butter mixed with confectioners sugar, rolled into balls, then dipped into chocolate and cooled ... so simple and so good.)
 
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D.T. said:
Hahaha, well, peanut butter, wasn't really accurate on my part, it was a peanut sauce, you know like you'd be served with a chicken Satay (though I once made an amazing peanut sauce _starting_ with peanut butter :))

(Then for Christmas, my wife makes buckeye balls, peanut butter mixed with confectioners sugar, rolled into balls, then dipped into chocolate and cooled ... so simple and so good.)
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Ah, peanut sauce - such as is served with Satay. Yum. Love that, and indeed, would b partial to your garlic dipping sauce. (I have yet to meet a garlic sauce I dislike).

Honey mustard is a Scandinavian speciality - and superb served with smoked or salted fish.

Curry mayo is mayonnaise with curry powder, or curry sauce?

And, I must confess that I have never heard of Datil pepper......but would welcome enlightenment.
 
D.T. said:
Hahaha, well, peanut butter, wasn't really accurate on my part, it was a peanut sauce, you know like you'd be served with a chicken Satay (though I once made an amazing peanut sauce _starting_ with peanut butter :))

(Then for Christmas, my wife makes buckeye balls, peanut butter mixed with confectioners sugar, rolled into balls, then dipped into chocolate and cooled ... so simple and so good.)
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Holy smokes that sounds amazing!!!!! Throw in a good porter/stout that pairs nicely with the chocolate! Heaven I tell you.

Speaking of beer and food pairing, does anybody here pair beer with different chocolates, cheeses, or other foods?

This is going to sound weird, but I had Ballast Point Habanero IPA and hot wings. Talk about some burn but boy was it good. I expected the worse, but the two actually complimented each other in a way that I did not think possible. Don't get me wrong, I only had one of the IPA's, because yes it is actually quite hot.
 
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Scepticalscribe said:
Ah, peanut sauce - such as is served with Satay. Yum. Love that, and indeed, would b partial to your garlic dipping sauce. (I have yet to meet a garlic sauce I dislike).

Honey mustard is a Scandinavian speciality - and superb served with smoked or salted fish.

Curry mayo is mayonnaise with curry powder, or curry sauce?

And, I must confess that I have never heard of Datil pepper......but would welcome enlightenment.
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You are right on, the garlic mayo is the best of the condiments/sauces, though I do like a _little_ dab of the datil sauce to perk it up.

You know, I was going to say, "Datil peppers are mostly from the southeast US", but apparently they're mostly from _right_here_ :D

From Wikipedia:

The datil is an exceptionally hot pepper, a variety of the species Capsicum chinense (syn. Capsicum sinense). Datils are similar in strength to habaneros but have a sweeter, fruitier flavor.[citation needed] Their level of spiciness may vary from 100,000 to 300,000 on the Scoville scale.[citation needed] Mature peppers are about 3.5 in long and yellow-orange in color.[citation needed]

Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida.[1] Many myths attempt to explain the origin of the Datil Pepper: some suggest the peppers were brought to St. Augustine by indentured workers from Minorca in the late 18th century, others posit that they were brought from Cuba around 1880 by a jelly maker named S. B. Valls.[2]

Datil peppers are used by the Minorcan community in many recipes.
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D.T. said:
Hahaha, well, peanut butter, wasn't really accurate on my part, it was a peanut sauce, you know like you'd be served with a chicken Satay (though I once made an amazing peanut sauce _starting_ with peanut butter :))

(Then for Christmas, my wife makes buckeye balls, peanut butter mixed with confectioners sugar, rolled into balls, then dipped into chocolate and cooled ... so simple and so good.)
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Yes, actually, a nice peanut satay sauce could go quite well. And I hadn't heard of Datil peppers either, but they sound right up my alley. Next time I'm FL I'll keep an eye out (apparently they are largely grown in St. Augustine). Diced and let to sit in some fresh lime juice ought to make a nice sauce for tacos.
 
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D.T. said:
You are right on, the garlic mayo is the best of the condiments/sauces, though I do like a _little_ dab of the datil sauce to perk it up.

You know, I was going to say, "Datil peppers are mostly from the southeast US", but apparently they're mostly from _right_here_ :D

From Wikipedia:
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Many thanks.

mobilehaathi said:
Yes, actually, a nice peanut satay sauce could go quite well. And I hadn't heard of Datil peppers either, but they sound right up my alley. Next time I'm FL I'll keep an eye out (apparently they are largely grown in St. Augustine). Diced and let to sit in some fresh lime juice ought to make a nice sauce for tacos.
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You know, this is one of the many reasons I choose to hang out here - the comradeship, humour (and the bizarre compulsion of the sheer insanity of parts of PRSI, too) are all attractions - but, sometimes, posts and threads allow for the sharing of knowledge and the learning of new stuff, not to mention the recipes, pieces of information and ways of looking at things that I am exposed to here.

Wonderful. And my grateful thanks.
 
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Scepticalscribe said:
Actually, it is not.

And Satay sauce is sublime.......
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No, no no.
Peanut butter is right up there with bananas.
Something about them that just makes me feel quite sick.
I recall in Atlanta being given a cheese cracker which was a bit like a ritz cheese cracker sandwich (which is quite nice). But instead of soft cheese inbetween those salty biscuits, it was peanut butter.
Gross.
 
Apple fanboy said:
No, no no.
Peanut butter is right up there with bananas.
Something about them that just makes me feel quite sick.
I recall in Atlanta being given a cheese cracker which was a bit like a ritz cheese cracker sandwich (which is quite nice). But instead of soft cheese inbetween those salty biscuits, it was peanut butter.
Gross.
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I like just about all foods, in fact, people who are picky eaters fill me with rage ... :D

Side note: I link peanut butter on bananas ;)
 
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Apple fanboy said:
No, no no.
Peanut butter is right up there with bananas.
Something about them that just makes me feel quite sick.
I recall in Atlanta being given a cheese cracker which was a bit like a ritz cheese cracker sandwich (which is quite nice). But instead of soft cheese inbetween those salty biscuits, it was peanut butter.
Gross.
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To be honest, @Apple fanboy, you are not a person I would seek guidance on matters related to food. Actually, anyone on a diet - especially the more punitive ones - is someone whose advice on culinary matters is something I will - by definition - disregard, almost as a matter of principle.

Just accept that some people like some stuff, and if it is not for you, well, so be it.

However, I never cease to be amazed at those who feel the need to tell us of their culinary dislikes, and what makes them ill. Personally, I prefer to know what people like.

So, cheers, to peanut butter. And fish'n'chips, - or steak'n'chips - washed down with a crisp lager, or, lamb chops, with rosemary potatoes and garlic, accompanied by a robust red ale..

D.T. said:
I like just about all foods, in fact, people who are picky eaters fill me with rage ... :D

Side note: I link peanut butter on bananas ;)
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Amen to that. A heartfelt, profound amen. An echoing, fervent amen......
 
Apple fanboy said:
I'd not describe myself as a picky eater. I just don't like peanut butter or bananas.
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That's just a diverse set of things to dislike - a nut product and a fruit.

Here's the real challenge: broccoli? brussel sprouts? my amazing bean soup? (see coffee thread)

Apple fanboy said:
Side note: sounds like you eat monkey food! :D
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Not really, just like bananas, in fact, here I am at work enjoying one:

1415927126959
 
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D.T. said:
That's just a diverse set of things to dislike - a nut product and a fruit.

Here's the real challenge: broccoli? brussel sprouts? my amazing bean soup? (see coffee thread)



Not really, just like bananas, in fact, here I am at work enjoying one:

1415927126959
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I actually like broccoli or Brussels sprouts. Just have to eat them with the right thing.
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Scepticalscribe said:
To be honest, @Apple fanboy, you are not a person I would seek guidance on matters related to food. Actually, anyone on a diet - especially the more punitive ones - is someone whose advice on culinary matters is something I will - by definition - disregard, almost as a matter of principle.

Just accept that some people like some stuff, and if it is not for you, well, so be it.

However, I never cease to be amazed at those who feel the need to tell us of their culinary dislikes, and what makes them ill. Personally, I prefer to know what people like.

So, cheers, to peanut butter. And fish'n'chips, - or steak'n'chips - washed down with a crisp lager, or, lamb chops, with rosemary potatoes and garlic, accompanied by a robust red ale..



Amen to that. A heartfelt, profound amen. An echoing, fervent amen......
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Now you've got me thinking about steak and chips! A nice rare steak. Thick cut. Yum.
 
Apple fanboy said:
Maybe in Amsterdam next month.
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That sounds like a good idea.

Amsterdam is a terrific city, and the beers are excellent.

As with Guinness in Dublin, aficionados tell me that Heineken - and its lager styled fellow travellers - is better in Amsterdam than anywhere else.

You have but one life, and living it in a state of self-denial strikes me as.........missing some of the point of it.
 
Heineken is exported in green bottles. They skunk fast. As does Becks, but I believe that's export only. Newcastle Ale is the worst offender of the commercial beers, and Corona coming second. Though Corona makes a brown bottle called Familiar or Familia. Very large, dark brown bottle. About the most authentic flavor as you can get from the factory down there. Assuming it shipped under good conditions, you can have Guinness at room temperature and it would be very drinkable. American room temperature, not what the British deem to be room temperature, also known as cellar temperature here.

Most disgusting offset flavors in commercial beers can be covered up with colder temperature. As the beer warms up, you'll taste the nuances.
 
Zenithal said:
Heineken is exported in green bottles. They skunk fast. As does Becks, but I believe that's export only. Newcastle Ale is the worst offender of the commercial beers, and Corona coming second. Though Corona makes a brown bottle called Familiar or Familia. Very large, dark brown bottle. About the most authentic flavor as you can get from the factory down there. Assuming it shipped under good conditions, you can have Guinness at room temperature and it would be very drinkable. American room temperature, not what the British deem to be room temperature, also known as cellar temperature here.

Most disgusting offset flavors in commercial beers can be covered up with colder temperature. As the beer warms up, you'll taste the nuances.
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I am not referring to the Heineken sold and marketed abroad - which is awful stuff, agreed - but, rather, what Dutch friends have told me about the quality of the Heineken available in the Netherlands.

Likewise, Guinness tends to be better in Dublin - possibly on account of the water used - than anywhere else.

Agreed, Corona is vile too.
 
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