tag:blogger.com,1999:blog-6124533935698137029.post8243750268384155475..comments2023-08-25T05:02:16.923-07:00Comments on Yet Another Damn Beer Blog: The Legend Of the Beer PieBrendanhttp://www.blogger.com/profile/04040787784475271856noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6124533935698137029.post-33108023968093850362011-02-02T12:04:43.451-08:002011-02-02T12:04:43.451-08:00Beer is such a great ingredient! Try using barley ...Beer is such a great ingredient! Try using barley wine to blow the richness level into the stratosphere!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6124533935698137029.post-53492116273654169772011-02-01T12:22:54.272-08:002011-02-01T12:22:54.272-08:00Hi Wayne.
Decased sausages work well, and I usual...Hi Wayne.<br /><br />Decased sausages work well, and I usually make this pie after there's been a turkey cooked (i.e. post-Easter or Christmas) as use the leftovers. The reducing takes HOURS, and I basically stew it all together at low heat until everything's pretty soft. Works best with malty beers and heavy stouts, and adding the more delicate veggies and mushrooms closer to the end.Brendanhttps://www.blogger.com/profile/04040787784475271856noreply@blogger.comtag:blogger.com,1999:blog-6124533935698137029.post-88344786119548041722011-01-31T09:45:05.391-08:002011-01-31T09:45:05.391-08:00Just what I needed on a dreary January morning aft...Just what I needed on a dreary January morning after reading Malcolm Parry's column with my second cup of espresso - a non-recipe for what could be the perfect meal for my carnivore friends - and then discover that it's even less than a non-recipe. Okay, I can cut a decent crust, and I've built some beer-based stews, but I'm confused about the reduction of the beer. Separately? Once it's added to the meat/veg mix? And, five meats? Okay, maybe a little excessive, but interesting nontheless. Thanks, I think.<br />WayneUnknownhttps://www.blogger.com/profile/10426177530022762098noreply@blogger.com