For diner

**naut** · 12-11-2010, 07:50

Chicken Basque style, (thanks Grandma).

Originally Posted by Strike For The South

Italian sausage on a bed of spinach with parmesan cheese

Louis isn't Italian.

**Strike For The South** · 12-11-2010, 19:52

Originally Posted by Psychonaut

Louis isn't Italian.

who says I always wake up next to Louis? meoooowwwww

For breakfeast:

The leftover sausage with eggs filled with tomatoes, green chile, and cheese plus a banana on the side

**Hosakawa Tito** · 12-11-2010, 20:59

How bout sum sushi...

**Moros** · 12-15-2010, 01:17

When using beer for meat sauces, you should not use pilsner like Stella. From the same brewery there's also leffe. (Industrial beer that presents itself as abbey beer while it's not) While it isn't as good as most other more traditional beer it's easy to find in the States and almost every other country and it's much better to use for cooking. The beer even has it's on cookbook, which I of course own. Note though that there are different flavours of Leffe. We use the book too, though we swap the leffe beer with a better abbey beer of the same category. Which beer to swap it with depends wether you are instructed to use blond (which is like any abbey beer with trippel/tripel/triple in it's name), brown (dubbel/dubble/double/...) or one of the others.

**Fragony** · 12-15-2010, 09:20

Beer is fantastic in a stew I use Grimbergen, so easy soooo good. Bake beef, add onions, add vlees-fond (dunno translation) add carrots and beer, some flour, and wait. If you can smells delicious.

**Moros** · 12-15-2010, 10:48

Originally Posted by Fragony

Beer is fantastic in a stew I use Grimbergen, so easy soooo good. Bake beef, add onions, add vlees-fond (dunno translation) add carrots and beer, some flour, and wait. If you can smells delicious.

Indeed. Grimbergen kan be used for it quite well, it's similar to Leffe and it's main competitor over here.Due to lack of abbey beer I've also had stue with Palm which wasn't halfbad either. Tripel Karmeliet makes good stue too. But to every man his own.

**Andres** · 12-15-2010, 11:01

My wife used brown Piedboeuf (table beer) in a rabbit stew lately and it tasted excellent.

Piedboeuf is also the perfect alternative for soft drinks, imo. The low alcohol percentage (1,5 %) makes it possible to drink plenty of it without getting drunk. I re-discovered it a family meeting lately.

**Fragony** · 12-15-2010, 13:05

Originally Posted by Moros

Indeed. Grimbergen kan be used for it quite well, it's similar to Leffe and it's main competitor over here.Due to lack of abbey beer I've also had stue with Palm which wasn't halfbad either. Tripel Karmeliet makes good stue too. But to every man his own.

Also great with pannenkoeken