tag:blogger.com,1999:blog-8717216232742676074.post6098516442454718276..comments2023-12-11T08:10:41.077+00:00Comments on Mark Dredge - Beer: FABPOW! Carbonnade and Chimay BlueMark Dredgehttp://www.blogger.com/profile/11421095862178324693noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8717216232742676074.post-6165869967615945872010-03-10T22:38:09.958+00:002010-03-10T22:38:09.958+00:00Chimay Blue is also pritty good with a cheese boar...Chimay Blue is also pritty good with a cheese board, and not bad with christmas dinner.Robhttps://www.blogger.com/profile/15686907092077149244noreply@blogger.comtag:blogger.com,1999:blog-8717216232742676074.post-64432889992089788962010-03-10T20:35:07.192+00:002010-03-10T20:35:07.192+00:00Err, thanks for sharing that with us Brett...
Mea...Err, thanks for sharing that with us Brett...<br /><br />Meanwhile back at the ranch, I think Liefmans Goudenband is the best beer I have used for a carbonnade. Rabbit in gueuze is a classic Flemish dish (last tried at the Rare Vos in Schepdal, where is was fab).<br /><br />Cheers<br />JCJohn Clarkehttps://www.blogger.com/profile/00132845616834779091noreply@blogger.comtag:blogger.com,1999:blog-8717216232742676074.post-30572722394991435062010-03-10T18:47:53.623+00:002010-03-10T18:47:53.623+00:00Westmalle Dubbel, Leffe Brune, all work well. I do...Westmalle Dubbel, Leffe Brune, all work well. I don't think you'd notice the difference when it's in a stew. I would tend to use the cheapest (probably Leffe) and use more of it. Or just go in with your can of Guinness draught and call it an Irish stew. Don't use your bottle of Westvleteren 12 which you've been coddling for the last decade !Geoffhttp://hoptopic.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-8717216232742676074.post-28225271120789416902010-03-10T13:17:11.985+00:002010-03-10T13:17:11.985+00:00You are forgetting Mark, that once a beer appears ...You are forgetting Mark, that once a beer appears in Tesco, it is "common". It is only any good if you have to buy it off the internet or find an obscure pokey shop for odd balls.<br /><br />Recipe's containing ingredients that everyone can easily get hold of? Where's the challenge? Pick an ingredient no one can get hold of. That's a recipe.Cooking Lagerhttps://www.blogger.com/profile/02830924433230427226noreply@blogger.comtag:blogger.com,1999:blog-8717216232742676074.post-5147068491096686782010-03-10T12:47:39.773+00:002010-03-10T12:47:39.773+00:00ATJ, I wonder about gueuze too, which is why I wan...ATJ, I wonder about gueuze too, which is why I want to try it. I've heard it works well, but we'll see. I'd also like to try it in a batter for fish, but rarely deep fry so don't get to try it.<br /><br />Ron, what's wrong with Chimay?! It's relatively inexpensive and it's easy to get hold of, making it perfect for this dish. And a perfect partner too. I'll happily drink that over almost every other bottle in the supermarkets around here. Remember, this isn't just read by beer geeks (it mostly is, just not entirely!)...Mark Dredgehttps://www.blogger.com/profile/11421095862178324693noreply@blogger.comtag:blogger.com,1999:blog-8717216232742676074.post-88943169358808800712010-03-10T12:36:15.069+00:002010-03-10T12:36:15.069+00:00You need to get out more if you think Chimay Blue ...You need to get out more if you think Chimay Blue is a great beer.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-8717216232742676074.post-18774034617706809752010-03-10T10:07:30.650+00:002010-03-10T10:07:30.650+00:00That looks fab and it’s only 10am; have used Jenla...That looks fab and it’s only 10am; have used Jenlain Amber, as well as a Tournai Noire, not at the same time obviously. They worked a treat, I wonder about using the gueuze though, I always thought they made better salad dressings.Adrian Tierney-Joneshttps://www.blogger.com/profile/05421802854011395300noreply@blogger.com