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Orange Peel Shrimp. [/IMG] one of my favorite dishes

House salad of homegrown lettuce, store bought tomato, bleu cheese and balsamic. Main course was a smoked chicken quesadilla with carmelized onion, bread and butter jalepeno and cheddar.

I love that I've seen 16oz Torpedo cans at sports games. Great value!

Yeah, Ive never used spiced ales in Fish & Chips, but I dont see why not.

Smoked sausages and spicy waffle fries with Chipotle ketchup

What are some of your favorite beers? Either brewery, brand or style would work here. I like IPAs and Stouts, have a soft spot for Belgians. Especially, I very much enjoy Guinness Foreign Export Stout, and Chimay Blue. So what beers do you turn to often?

A little late to reply but other great Christmas Beers readily available in Ohio would definitely be Hoppin' Frog - Frosted Frog, Bell's - Christmas Ale, Goose Island - Christmas Ale, and Fat Head's Holly Jolly X-mas Beer

Thx for the insight y'all. I used this method, but made a few minor changes. My lobster was delicious, about a 5oz tail section I went with a little garlic into my butter, and prepared in a small frying pan How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work

Is it easiest to just slit a cut lengthwise down the tail, then make a pouch in tin foil with butter and garlic in it? I was thinking about the butter baked method.

Chili Paste is always fairly hot, some more garlicky. The sauce is sweet and is sometimes called chili relish rather than chili sauce. The sauce is very agreeable, while the chili paste usually needs a vinegar like inclusion for balance in most dishes I see it used. I started using chili...

I have a frozen lobster tail I need to make, and I'm looking for the best technique to thaw and then prepare it. I'd like to have it sautéed in garlic butter, or perhaps baked?

Oven slow cooked transferred to grill BBQ ribs Going low and slow, 265 for 3 hours or so, it's going to be a late dinner. Also enjoying a Rogue Double Chocolate Stout

Ive been cooking here all weekend. Last night was marinated round steak and bbq shrimp on the grill. Tonight it will be fried asian chicken wings and a fresh salad.

Starting things off with a Spinach salad as an appetizer (topped with grated smoked pepper cheese, bacon and sesame ginger dressing) with some chicken wings fried crispy with an Sesame/soy/sweet chili glaze (extra garlic of course) and some good beers. What are you having?

Just had a medium spicy chicken curry, but its not quite dinner time, later tonight more than likely seafood or a salad. Im thinking bronzed salmon and a spinach salad.

Yes, my father and I are a two man brewing team. Some recent ones we've made are IPA, Wild Raspberry Stout, Porter, and Pumpkin ale. We kegged our last batch of IPA and its ontap at my folks' home basement bar setup. Its pretty nice and hoppy with amarillo, warrior, and cascade hops in the...

Correct, draining excess grease will keep them from being rubbery, also make sure to prod them to keep from sticking. It takes a good while for oven baked crispy wings, but it is worth the wait, and making sure they are not cooking in luke warm grease or sauce will assure you they will not get...

To answer your question, definitely not, fine beer flows everywhere (almost). I have had beer from many countries, states, cities, towns and individual roving brewers. My Reviews All beers Ive reviewed in the past month.....my handle on that site is Stinkypuss, you can search for all my...

I have reviewed over 1650 different beers online. I am considered an expert by many.

I make baked wings for my brother who has a hard time with fried foods. for the ultimate crispy baked wing: do not flour the wings, Place them in a deep baking pan as so the grease does not run off. Cook the wings in a coventional oven at 425 for about 50-75 minutes, draining the juices...

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Pulled Pork, Scotch Eggs, Beer Cheese and Bacon dip, Cole slaw, and Smoked Sausage.

Pastrami, egg, cheese and slaw sandwich, chili with cheese and onions as a side.

Family dinner with my parents, we are having lasagna. I enjoy a good lasagna.

First off I must say there has been no wrong advice in the thread, all methods would result in a fine result. For the best and thickest steaks this is my method. Sear (in pan or grill) very high heat 2 - 2.5 minutes each side. Bake (standard oven) at 350 degrees for 6-10 minutes, (6 min for...